Fry your eggs normally. Use minimal butter/oil to extend shelf-life. Add Optional Cheese, salt, and pepper at this time.
Clean your trays and add your silicon non-stick mats if you have them.
Pre-Freezing the cooked eggs is not necessary but pre-freeze them at this point if you prefer.
Pour about a dozen eggs onto a tray maximizing the space. You can go slightly above the rim in most cases but attempt to keep them at or below the lip.
Place the frozen trays into your freeze dryer and process normally for 16-24 hours.
Let the pressure off and check for cold spots on your eggs. 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 go directly to whatever method of storage you would like.
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.
Reconstituting Scrambled Eggs
For 2 eggs worth combine 1/4 cup of egg powder and 1/4 cup of warm water.
Let sit for 5-10 minutes to allow them to fully rehydrate.
Pour off any extra water or transfer them to a skillet and fry off any remaining liquid.
Enjoy your eggs!
Notes
To reconstitute your cooked eggs a 1:1 ratio of eggs and water is suggested. You may have to adjust this amount depending on the thickness and density of your fried eggs