The contents of one large chicken egg make up 3¼ tablespoons. For a recipe that calls for just one or two eggs, most cooks round it to 4 tablespoons (or ¼ cup) per egg. If you need more than two eggs, you're back to doing a little math. In our 4 egg recipe, you'd need 13 tablespoons of egg, or about ¾ cup (4 x 3¼).. Pre-Freeze the Trays. When freeze-drying eggs, or anything liquid for that matter, I like to pre-freeze my trays because this will speed up the freeze-drying process. It can actually knock off up 8-10 hours of time in the machine! I freeze-dry 12 eggs per tray on each of my four trays for a total of 48 eggs per batch.

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Press "pre-frozen" because we've already frozen our eggs. Allow the freeze dryer to cool to 32 degrees F. This takes about 20-30 minutes. Once the screen says, "Load Food into Freeze Dryer…CLOSE DRAIN VALVE", make sure the drain valve is closed, then open the door and load your trays into the freeze dryer.. We will also delve into the consumer expectations regarding the number of eggs in a flat. Eggs are typically packaged in cartons, flats, or trays. These packaging options serve the purpose of protecting the eggs during transportation and storage. The most common sizes of egg packaging are the half-dozen, dozen, and 18-count.