Slightly grease a dehydrator fruit roll sheets with paper towel.
Break eggs into blender and whip into uniform mixture. Transfer slurry egg into fruit-roll sheet and place in a dehydrator, and then dry at 145°F (63°C) for 16 hours or until totally brittle.
Transfer dried eggs in a coffee grinder or blender and process to a fine powder.
Store in an air-tight jar with an oxygen absorber. You can store these between 5-10 years
