Dehydrated Omelette

http://www.durgan.org/URL/?BWVFV 2 March 2012 Dehydrated Omelette.
An omelette consisting of a dozen eggs, paneer, onions and garlic was made and dehydrated.No condiments were added.Paneer was made from three litres of skim milk at 120F and made into curds by adding one large tablespoon of ascorbic acid.The four ingredients were blended and then mixed together in a pot using the hand blender. The slurry was placed on two Teflon pans and cooked at 250F in the oven for 20 minutes, then placed in the dehydrator, set at 63 C. After four hours the slurry sheet was removed from the Teflon pan turned over and placed on an open mesh sheet and placed back into the dehydrator to facilitate more complete drying. After dry the product was cut into pieces and vacuum packed vacuum packed for long term storage at room temperature.There are three eggs in each package a total of four packages. A quick nourishing food.