Freeze-dried eggs have become one of the most practical things I preserve on the homestead. Using my Blue Alpine freeze dryer, I can take our extra eggs—especially during those high-production spring and summer months—and turn them into a shelf-stable powder that lasts for years. It’s simple, efficient, and saves a ton of fridge and freezer space.Here’s how I do it:How to Freeze Dry Eggs: 1. Crack the eggs into a bowl and whisk until completely blended. 2. Pour the mixture into the freeze dryer

New York cheesecake - 200g Crackers - 80g Melted Butter (Finely crush and freeze for 1 hour) - 500g Cream Cheese - 150g Sour Cream - 135g Powdered Sugar (adjustable) - 2 Whole Eggs (70g) - 1 Egg Yolk - 200g Dairy Cream - 25g Cornflour - 1 tsp Vanilla Extract (Bake at 160°C or 325°F for 1 hour. After baking, leave in the oven for another hour. Refrigerate for 6 hours.) -แครกเกอร์ Cracker 200g -เนยละลาย melt butter 80g (บดละเอียดแช่ช่องฟรีซ 1ชั่วโมง) -ครีมชีส Cream cheese 500g -ซาวครีม sour cream

Did you know that you can freeze eggs? FULL RECIPE HERE : https://goo.gl/KWmJ1y | Health & Beauty