This is a new one to me , with all your experimenting with drying foods @John Brunner What about this ? I couldn’t do it but if I had my own laying hens and got enough eggs I would try it
That's an interesting article. The author makes a good point regarding the risk of salmonella. She sets her dehydrator at 165°F (others do lower temps), but those dehydrator temps do not necessarily translate to the temp of the food. I've read that you can dehydrate sensitive foods at the higher temps for a few hours to get them started because of the cooling effect from the water initially evaporating off of the food. The food does not reach the dehydrator temp early on, so you can "crank it up" to speed up the initial drying process and then "crank it back down" to finish. So those eggs are gonna be in there for hours exposed to lower temps. The web says that you can "cook away" salmonella, so maybe her 165°F is sufficient...and pasteurization is a function of Time+Temp, so that 165°F may be a margin of safety. Here is a pasteurization chart for sous vide (water bath) cooked eggs: Note they can still be raw yet pasteurized. Sounds like a path to safe Egg Nog, huh? I do chicken breasts this method to only 140°F.
I don't know why store-bought eggs would be any different. By the way: Welcome to the forum, Don! If you care to, we have a place where folks can introduce themselves here.