Snow_Dog,

I have been temped to take some freeze dried eggs.  I was thinking I would use them in something, rather than cooking them as a main course, but as an ingrediant.

On another forum we were discussing the positives and negatives of freeze dried eggs.  They told me that there are freeze dried eggs and then a non-dairy egg substitute.  Some of the people said that the freeze dried eggs are almost passable as fresh eggs, where as the non-dairy substitute, was not.

Which do you use?  
How bad are the freeze dried?