Clean your trays and remove your silicon non-stick mats or dividers.

Clear a section of your freezer for your trays and if you have purchased stackers for your trays it's the perfect time to use them.

Using a standard blender, blend the eggs 1 dozen at a time. You can always whisk these in a bowl as if you are making an omelet.

Pour a dozen blended eggs onto a tray and freeze overnight.

Pre-freeze your freeze dryer to get its temperature down for about 30 minutes.

Place the frozen trays into your freeze dryer and process normally for 16-24 hours. Ours allows us to skip the pre-freeze of 8 1/2 hours and go directly to drying.

Let the pressure off and check for cold spots on your trays. If any are found you will need to either extend the processing time or run it again or the moisture content will cause spoilage.

Remove the trays and using a spatula place the chunks into a blender. Blend until a fine powder to make reconstitution and storage easier.

For short-term usage place it in a mason jar with a tightly sealed lid. For long-term storage place it in a mason jar or mylar bag with an oxygen absorber that will keep your eggs fresh for 5+ years.