I want to have powdered eggs for my next trip, so I am trying my hand at dehydrating them in my oven myself for the first time. I have a dozen (grocery store) eggs beaten on a tinfoil lined tray in a 170 degree oven (as low as it goes). I plan on vacuum sealing the end result.

Should I leave the oven door open a crack? Most sources seem to say 170 is too high, though other sources claim it needs to be at least that hot to kill salmonella.

I was going to pack them with a bit of salt as a sort of desiccant, since I would have added salt to eat them anyway. Is there any reason not to do this and will it improve taste and/or shelf life?

Has anyone else here had luck oven drying eggs? Any tips? Tricks?