Thank you All right there's 18. [Music] [Music] Instead of trying to move a tray which Being a shallow object you have to be Extremely careful with how you maneuver It because it wants to slosh I'm Actually just using this bowl and Pouring it right into the tray into the Machine but this is 18 eggs the tray Will hold more Probably fit another Half dozen eggs right there and you just Carefully Slide the tray back in That way it doesn't slush And on to the next for the next two I'm Just gonna do a batch of 10 and then Eight so here we have 10 eggs so this is A lot easier to manage in this small Bowl you can use a bigger bowl and have All the eggs poured in but I like to Keep them nice and even between even Though the weights end up being Different but 10 eggs and then I'll add The other eight and a little bit so 10 Eggs is just barely enough To fill the bottom of the tray You'll see if you try to move a tray Full of liquid how difficult it really Is because being that shallow it wants To slosh over that little narrow rim So I'm going to get another eight eggs On that one
Nice and easy this way You Can level the Machine level the tray Holder Pour straight in you don't have to move Anything other than a bowl Slide them in This is tray number three [Music] Here's the remaining eight for this tray That leaves 18 eggs for the top [Music] Just for reference I weighed the eggs And I'm getting one and three quarter Ounce by weight per egg That would be your liquid weight no Shell And that does vary per egg of course These are Coming up fairly consistently at really Close to one and three quarter ounce Every egg though [Music] I've decided to change this up a little Bit I'm going to make this a nice even 20 eggs per tray So this is the last 10 for the top tray And I'll add two eggs per tray This leaves about a quarter inch maybe a 3 8 inch to the top of the tray here I'm going to let it go through an extra Long freeze cycle to make sure it Freezes up nice A solid so that way it doesn't bubble Over and make a mess
Many people will pre-freeze their eggs I Am not I am letting the machine do it Let's run that through an extra long Free cycle instead it's down to 24 Degrees right now All right The surface of this is already freezing Up Got a nice little ice layer still liquid Underneath 24 degrees That makes 80 eggs total Later proof it'll be done This is a quarter cup or two egg Equivalent Rehydration is just one to one ratio so We've got a quarter cup of water And we'll let that sit for a bit All right we're 15 minutes in there's Still a few little lumps in there I think the biggest challenge will be Cracking these two eggs and mixing them To the same consistency that's gonna be A little bit difficult to Try and hide that We'll do our best Foreign These are going to be some extremely Scrambled eggs [Music] That actually About the same [Music] Thank you
I should have added more water Foreign Taste test here You know she's on camera They're like what's going on yes so You're gonna have to close your eyes You're not close my eyes okay Okay I'm gonna taste like an egg [Music] So one's a fresh egg and the other is Like from the French name ready They pretty much taste the same I can't tell you can obviously tell a Difference by looking at them Oh yeah you can well the flavor does not Change at all yep flavor does not change I'd say the consistency should be Different But this one's definitely fluffier And that should make a big difference Right there all right Brandon all right Oh yeah yeah because like I say you can Tell just by looking at them Okay ready For the next okay I think the first one's freeze dryer It was not oh Wow I know that's really hard to tell The difference All right [Music] It actually did pretty good Now maybe just because I'm looking at it I can tell the consistency difference
But Feels like the fresh egg does have a Fluffier Consistency to it Um No I'm making it up feels the same Well the color difference is definitely There The fresh eggs are definitely a lighter Color and maybe because I didn't mix it Up enough I definitely could tell once I Poured it in the pan it wasn't as mixed As this it looked like it didn't cut but No Um Flavor absolutely the same I'd say fresh egg is a little fluffier But not much Just a slight bit of fluffiness Difference Chunkier because again didn't mix it as Well And I think if you use this in baking You wouldn't ever know the difference Uh just scrambled eggs you really can't Tell the difference it's pretty good Thanks for joining us [Music]
