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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. First the eggs are cracked and separated from the shell. The egg yolk and white are then beaten together before being atomized into fine droplets using a spray nozzle. The spray emits the droplets into a column of hot air, designed to rapidly evaporate the moisture but not cook the egg. The use of a cyclone flow of air allows solid particles to be ejected from the drying column, falling to the sides and base of the drying tower to be collected.
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, and can be rehydrated to make dishes such as scrambled eggs and omelettes.
History
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Dehydrated eggs advertisements appeared in the late 1890s in the United States.[1] Powdered eggs appear in literature as a staple of camp cooking at least as early as 1912.[2]
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 and one of his staff realised that this was 75% water. An experimental freeze-drying plant was built and tried. Then a factory was set up in Singapore to process Chinese egg.[clarification needed] As war approached, Grant transferred his dried egg facility to Argentina. The British Government lifted the patent[which?] 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
editPowdered eggs have a storage life of 5 to 10 years when stored without oxygen in a cool storage environment.[3]
The process of spray-drying eggs so as to make powdered eggs oxidizes (i.e. destroys) the cholesterol, which has been shown to be helpful at reducing aortic atherosclerosis in animal trials.[4]
See also
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References
edit- ^ unidentified, English (1898-03-05), English: Based in St. Louis, Charles Fred LaMont's company produced egg substitutes and partly targeted miners of the Alaska Gold Rush. In 1898, the manufacturers shipped over 100,000 pounds of Crystallized Eggs to South African miners., retrieved 2022-02-28
- ^ Along the Mohawk trail; or, Boy scouts on Lake Champlain, Percy Keese Fitzhugh, Grosset & Dunlap, 1912, p. 219.
- ^ "Powdered Eggs". USA Emergency Supply. Retrieved 27 February 2018.
- ^ Griminger, P; Fisher, H (1986). "The effect of dried and fresh eggs on plasma cholesterol and atherosclerosis in chickens". Poultry Science. 65 (5): 979–82. doi:10.3382/ps.0650979. PMID 3725728.
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