dehydrating question

“Have any of you tried dehydrating cooked eggs? Several websites I have found advise against dehydrating eggs because of the risk of salmonella, but they don't specify whether they're referring to raw or cooked product. Since dehydrated whole eggs can be purchased for around $6.00/lb., it seems that the risk isn't worth it.”

“god image how the house would REEK!!...i just dehydrated a batch of chili mac...hmm might have hit it too long though”

“I've heard that dehydrating an omelet works pretty well, but I've never tried it. I've dehydrated fried rice, which usually has some egg in it, with no ill effect. As a matter of fact, I'll be dehydrating some fried rice for the Sipsey trip.”

“I've dehydated lots of stuff, but never eggs because that advice. Also, every summer up here in the north when picnic season nears there are warnings about not keeping potato salad (which can have mayo and eggs) out for more than hour.

I've always used the powdered stuff.”

“I have been dehydrating fresh tomatoes. I love rice with chicken, mushrooms and tomotes and I said... hmmm... why not try dehydrating what I can. I found dried portabellos in the grocery store along with the chicken in a bag. The dehydrating is done out in my shop overnight.
My favorite recipe at the moment is:
half cook the rice
add onion chips, sliced mushrooms, garlic, & tomatoes to finish cooking. S&P to taste.
4 pounds of tomatoes dries up to 2 ounces of finished product. Blanch and peel first as the skin does not digest well.
I just get tired of jerky.......”

“I dehydrated cooked scrambled eggs once. They tasted like bits of steel-belted radial tires.”

“OK, the real question is, how do you know what steel-belter radials taste like?”