Turn on your freeze dryer, and follow the prompts. It will tell you to chill the vacuum chamber for 15 minutes before loading trays of food. Be sure to close the valve (it should be perpendicular to the drain line).

If your eggs are freshly collected, wash them thoroughly. This shouldn't be an issue for store-bought eggs.

Crack the eggs either into a blender or a large bowl. For a blender, pulse until they are smooth. If you are whisking them, whisk in small batches so you can be sure to thoroughly incorporate the yolks.

Using a container with a pour spout, fill the freeze dryer trays until they are full. I find it easiest to keep the tray in the machine, pull it out just a little, and fill it. This way, I don't have to worry about carrying and spilling trays full of liquid.

Close and seal the freeze dryer door. Hit start.

Let the freeze dryer do its thing. How long the process will take depends on the number of eggs and the temperature of the room (if your freeze dryer is in a garage like mine, for example, it can take longer on hot days). But it usually takes somewhere around 18-36 hours.

Once the freeze dryer has completed the process, check the eggs to make sure they are completely dry. If there is any moisture at all, return all of the trays into the machine, and select "more dry time."

When the eggs are completely dry, store them in a glass jar with an air-tight lid (short-term storage) or in mylar bags with an appropriately sized oxygen absorber (long-term storage up to 20+ years).