Dried eggs first became available in 1942 to supplement the short supply of fresh eggs. They came over from America in tins or packets – each packet containing the equivalent of a dozen fresh eggs.
From the Ministry of Food leaflet No. 11…
The Ministry of Food package contains 12 eggs for 1/9d. or 1 ¾d. each.
This dried egg mixture is pure fresh egg with no additions, and nothing but the moisture taken away. It is pure egg, spray dried.
Eggs are a very highly concentrated form of food. They contain first-class body-building material. They also help us to resist colds and other infection because of their high protective properties.
Eggs are easily digested, and for this reason are especially good for children and invalids.
Dried eggs are just as good as fresh eggs, and should be used in the same way. They are very useful for main dishes. Here are some recipes for a variety of appetising dishes in place of meat, fish or cheese and which are particularly suitable for dried egg.
HOW TO RECONSTITUTE DRIED EGG
1 level tablespoonful egg powder + 2 level tablespoonful water equals 1 egg
Mix the egg and water and allow to stand for about five minutes until the powder has absorbed the moisture. Then work out any lumps with a wooden spoon, finally beating with a fork or a whisk.
TREAT LIKE FRESH EGGS
After reconstituting the egg use at once. Do not reconstitute more egg than necessary for immediate use.
METHOD OF COOKING
Use in recipes exactly as fresh eggs, beating as usual before adding to other ingredients.
Keep the egg powder in a tin with a tight fitting lid, and store in a cool place. Do not keep dried egg in a refrigerator.