Powdered eggs

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Powdered eggs are fully dehydrated eggs. They are made in a spray dryer in the same way that powdered milk is made. The two major advantages of powdered eggs over fresh eggs are the price 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.There is also a price difference between powdered eggs and fresh eggs. 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 in the Second World War with [1]rationing and wartime shortages.