Prep the trays. Line dehydrator trays with nonstick sheets or parchment, or use fine-mesh inserts. Lightly mist with nonstick spray to prevent sticking.

Whisk the eggs. Crack the eggs into a bowl. Add a pinch of salt, pepper, and milk or cream if using. Whisk until the mixture is uniform and slightly frothy. Avoid overbeating.

Cook low and slow. Warm a nonstick skillet over medium-low heat. Add butter or oil. Pour in the eggs and gently stir with a spatula, forming small, soft curds. Cook just until set but still moist; avoid browning.

Break into small pieces. Transfer the cooked eggs to a sheet pan and use your spatula or a fork to crumble into pea-sized bits. Smaller pieces dry faster and rehydrate better.

Load the dehydrator. Spread the eggs in a single, even layer on prepared trays. Keep pieces from overlapping for consistent drying.

Dehydrate. Set the dehydrator to 145–155°F (63–68°C). Dry for 6–10 hours, checking after 5 hours. Stir once or twice during drying to expose moist spots.

Check for doneness. Eggs are done when they are fully dry, crisp, and snap when broken. No cool or soft spots. Pieces should feel firm and slightly brittle.

Cool completely. Let eggs cool to room temperature on the trays. Trapped warmth can create condensation in storage.

Condition the batch. Place dried eggs in a loosely filled jar for 3–5 days, shaking daily. If condensation appears, return eggs to the dehydrator to dry more. This step evens out residual moisture.

Package for storage. Transfer to airtight jars, vacuum-sealed bags, or Mylar with oxygen absorbers for long-term storage. Label with date.