"A powdered egg is a fully dehydrated egg. Powdered eggs are made using spray drying in the same way that powdered milk is made. 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.
Powdered eggs appear in literature as a staple of camp cooking at least as early as 1912.
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. " - (en.wikipedia.org 01.01.2022)
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