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Dried egg powder, often a dehydrated version of natural chicken eggs, has a longer shelf life and takes up less storage space than regular eggs. It is popular with bodybuilders and athletes. The invention of dried egg powder can be traced back to the late 1930s.
Dried or powdered egg powder can be prepared in a number of ways, but is often nothing more than a dehydrated version of natural chicken eggs. Their texture has been compared to other dry foods such as dry milk powder, and variations in using whole egg include dried egg yolks and egg whites. Other forms of dried egg powder include vegan egg powder which can be made from tofu, bananas, or a flaxseed-based egg replacement blend.
The history of the widespread use of dried egg powder can be traced back to 1942 during the time of World War II in the United Kingdom. Although the product was manufactured in the United States and sold in the United Kingdom to facilitate wartime rationing programs, it was not very popular and quickly fell out of fashion as the war ended. The product has several advantages over traditional eggs, however, that have kept it on grocery shelves into the 21st century. One benefit is that dried egg powder has a much longer shelf life than regular eggs, with estimates that, when stored in a sealed container, they may be safe to eat for up to 5-9 years later. Dried eggs also take up much less storage space than regular eggs and don’t need to be refrigerated.
Because Dried Egg Powder is a concentrated form of protein in an easily measurable form, the product is also popular with bodybuilders and athletes who need to have more than normal amounts of protein in their daily diet. However, not all dry eggs have an equivalent level of protein, as some formulas are blended with dry milk and vegetable oil, referred to as dry egg blend. This adds some flavor to it which makes the material suitable for camping mixes, drinks and recipes.
The invention of dried egg powder can be traced back to the late 1930s, where a freeze-drying process was used for its production. The eggs are dried in a spray dryer which is also used to create powdered milk. The first powdered egg production plants were established in Singapore, where at the time large numbers of regular eggs were shipped from China for export to the United States and the United Kingdom. These facilities were later moved to Argentina, and with the arrival of World War II in the United States, similar plants were set up there to create dry eggs.
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