1 dozen eggs

Preheat the oven to the lowest available temperature (somewhere between 120 and 150°F). 

Boil the eggs in a large pot until they are thoroughly cooked, about 12 minutes.
 
Transfer eggs to a colander and run them under cold water.

Peel eggs and separate whites from yolks (yolks can be set aside for powdering or they can be thrown out).

Break boiled whites into small pieces and arrange, evenly spaced on nonstick or foil-lined baking trays (a dozen eggs take about two trays). 

Bake at low temp for 6-8 hours (for hotter ovens) or 8-10 hours (for ovens capable of lower temps). 

When they have crisped up and resemble thin pieces of toffee, remove from oven and let cool.

When cooled, put the egg white pieces in a coffee grinder or food processor and grind/process until they have become a fine powder. 

 

Store in refrigerator for up to one month.

 

Recipe makes about 1/4 cup powder.