: Why powdered eggs? Powdered egg is emblematic of all that was was ghastly and difficult about cooking during WWII. At least in Britain, but perhaps also in other countries during that period. Supposedly it was pretty vile

Vote Up Vote Down   0 Reactions

Login to give Reaction!

From the Wikipedia article on Powdered eggs:

Powdered eggs are fully dehydrated eggs. They are made in a spray dryer in the same way that powdered milk is made. The major advantages of powdered eggs over fresh eggs are the price, reduced weight per volume of whole egg equivalent, and the shelf life (which, when properly sealed, can be 5 to 10 years). Other advantages include smaller usage of storage space, and lack of need for refrigeration. Powdered eggs also have fewer calories and more nutritional value than normal eggs, which suggests that powdered eggs could have been fortified. In powdered eggs, there are 13 different folates and essential vitamins. Powdered eggs can be used without rehydration when baking, and can be rehydrated to make dishes such as scrambled eggs and omelettes. Powdered eggs were used throughout the Second World War for rationing and were widely used during wartime shortages. Powdered Eggs are also known as Dried Eggs.

Powdered eggs lasted longer, were easier to transport and store, and packed a greater nutritional punch than whole eggs.

Vote Up Vote Down   0 Reactions

Login to give Reaction!

Since actual eggs are fairly easy and economical to produce and store well...

In wartime conditions? It took weeks (or months, in the Pacific) for supplies to reach the front lines, across bumpy or nonexistent roads and with no refrigeration capacity. You'd be mad to rely on perishable food - especially fragile ones! - in such conditions.