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A powdered egg is a fully dehydrated egg. Most powdered eggs are made using spray drying in the same way that powdered milk is made. The major advantages of powdered eggs over fresh eggs are the reduced weight per volume of whole egg equivalent and the shelf life. Other advantages include smaller usage of storage space, and lack of need for refrigeration. Powdered eggs can be used without rehydration when
Percy Keese Fitzhugh, Grosset & Dunlap, 1912, p. 219. Powdered eggs were used in the United Kingdom during World War II for rationing. Powdered eggs are also known as ''dried eggs'', and colloquially during the period of rationing in the UK, as ''Ersatz eggs''. The modern method of manufacturing powdered eggs was developed in the 1930s by Albert Grant and Co. of the Mile End Road, London. The cake manufacturer was importing liquid egg from
A powdered egg is a fully dehydrated egg. Most powdered eggs are made using spray drying in the same way that powdered milk is made. The major advantages of powdered eggs over fresh eggs are the reduced weight per volume of whole egg equivalent and the shelf life. Other advantages include smaller usage of storage space, and lack of need for refrigeration. Powdered eggs can be used without rehydration when baking
Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods can be baked. Heat is gradually transferred " ...
, and can be rehydrated to make dishes such as scrambled eggs and omelettes.
History
Dehydrated eggs advertisements appeared in the late 1890s in the United States. Powdered eggs appear in literature as a staple of camp cooking at least as early as 1912.''Along the Mohawk trail; or, Boy scouts on Lake Champlain''Percy Keese Fitzhugh, Grosset & Dunlap, 1912, p. 219. Powdered eggs were used in the United Kingdom during World War II for rationing. Powdered eggs are also known as ''dried eggs'', and colloquially during the period of rationing in the UK, as ''Ersatz eggs''. The modern method of manufacturing powdered eggs was developed in the 1930s by Albert Grant and Co. of the Mile End Road, London. The cake manufacturer was importing liquid egg from
China
China, officially the People's Republic of China (PRC), is a country in East Asia. It is the world's most populous country, with a population exceeding 1.4 billion, slightly ahead of India. China spans the equivalent of five time zones and ...
and one of his staff realised that this was 75% water. An experimental freeze-drying
Freeze drying, also known as lyophilization or cryodesiccation, is a low temperature dehydration process that involves freezing the product and lowering pressure, removing the ice by sublimation. This is in contrast to dehydration by most conve ...
plant was built and tried. Then a factory was set up in Singapore to process Chinese egg. As war approached, Grant transferred his dried egg facility to Argentina. The British Government
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lifted the patent during the war and many other suppliers came into the market, notably in the United States. Early importers to the United States included Vic Henningsen Sr. and others in the United Kingdom.
Quality
Powdered eggs have a storage life of 5 to 10 years when stored without oxygen in a cool storage environment. The process of spray-drying eggs so as to make powdered eggs oxidizes the cholesterol, which has been shown to be helpful at reducing aortic atherosclerosis in animal trials.See also
* Food powder * List of dried foodsReferences
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