Powdered eggs can be substituted for fresh, whole eggs in any recipe and are equally palatable on their own. They store and transport better than fresh eggs and are ideal for camping trips or long-term cruising. Powdered eggs are nonperishable and can last one whole year when stored in a cool, oxygen-free environment. Making them at home using a wet or dry method ensures you always have just the right amount of powdered eggs on hand.

Preheat a nonstick pan over medium-low heat.

Crack open a 1/2 dozen eggs into a large mixing bowl. Discard the shells. Whisk the eggs until their whites and yolks are homogenized.

Transfer the eggs to the nonstick pan. Cook the eggs until they are solid and no moisture remains.

Break up any large chunks of eggs to decrease drying time. Arrange the scrambled eggs on your food dehydrator's trays. To expedite ventilation, space the pieces as you might crumble blue cheese.

Set your dehydrator to 150 degrees Fahrenheit and allow 4 hours for the eggs to dry completely. Check them at 4 hours to confirm. They should feel brittle and should break when you try to bend them.

Grind the dehydrated eggs to a powder in your blender. Transfer to a dated, airtight container. The powdered eggs will keep for up to a year.

Crack open a 1/2 dozen eggs into a large mixing bowl. Whisk the eggs as if to scramble them.

Pour the whisked eggs onto your dehydrator's discs or its jellyroll sheet.

Set the dehydrator to 150 F. Allow the eggs 10 to 12 hours to fully dehydrate. Check them at 10 hours and continue to dehydrate them if necessary.

Grind the dehydrated eggs to a powder in your blender. Transfer to a dated, airtight container. The powdered eggs will keep for up to a year.