Dried Eggs

Dried egg powder was the response of the government to a wartime shortage of fresh eggs. Dried egg powder became available in 1942 (fresh eggs were rationed in June 1942) and it was used to supplement the egg allowance while rationing was in place. Dried egg powder came from America. A tin of it contained the equivalent of a dozen eggs and was “extra to your regular egg ration”.

War Cookery leaflet No 11

Dried Eggs
Dried Eggs

Dried Egg is still available at this website £5.99 for 500 grams (at the time of writing).

The Ministry of Food package contains 12 eggs for 1/9d.

This dried egg 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 infections 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.

Bacon and Egg Pie

  • 1 egg reconstituted;
  • 2 rashers of grilled bacon;
  • 8 oz of potato pastry;
  • 1 oz breadcrumbs;
  • Salt and Pepper.

Method: Beat the egg. Line a plate with half the pastry. Mix the egg, breadcrumbs, salt and pepper, and chopped bacon together, Pour this mixture on to the plate, cover with the rest of the pastry. Bake in a moderate oven for 1/2 hour.

Cheese Pudding

  • 2 eggs (reconstituted);
  • 1/2 pint of milk;
  • 2-3 ozs grated cheese;
  • 1 teacupful of breadcrumbs;
  • Sat and Pepper, mustard.

Method – Beat the eggs. Boil the milk, stir in the crumbs, remove from the fire, and add cheese, salt and pepper and mustard and beaten egg. Pour into dish and bake or grill till brown.

  • 2 eggs (reconstituted);
  • 1/2 – 3/4 oz margarine or fat;
  • Salt and pepper.

Method. Beat the egg and salt and pepper. Heat fat in the pan, pour in the egg and work with a fork in the usual manner. Fold over and serve immediately.

Spanish Omelette (Variation)

  • 2 eggs (reconstituted);
  • 8 ozs, grated mixed vegetables;
  • A small piece chopped leek or parsley;
  • 2 tablespoons water;
  • Salt and pepper;
  • 1 1/2 ozs margarine or dripping.

Method.- Beat the egg. Heat the fat in a frying pan and fry the vegetables and leek until tender. Add the eggs, water and seasoning. Stir until eggs are set, then shape into a crescent and serve immediately. Or serve flat without folding.

Madeira Cake

  • 2 eggs (reconstituted);
  • 1/2 lb national flour;
  • 2 1/2 ozs margarine;
  • 3 ozs sugar;
  • 1 teaspoon baking powder;
  • A little milk;
  • Flavouring, if liked.

Method.- Beat eggs. Cream margarine and sugar, add eggs one by one, beating thoroughly. Add flour, baking powder and flavouring. Bake in a moderate over for 1 1/2 – 2 hours.

Cake or Pudding Mixture

  • 1 egg (reconstituted);
  • 4 ozs national flour;
  • 2 ozs sugar;
  • 2 ozs fat;
  • 1 teaspoon baking powder;
  • A little milk.

Method.- Beat Egg. Cream fat and sugar, add egg and lastly the flour mixed with the baking powder. Mix to a soft consistency with a little milk. Spread in a tin and bake for 15 – 20 minutes.
Note. This mixture can be steamed in a basin for 1 hour and served as a pudding with jam or custard sauce.

Scrambled Egg

  • 1 egg (reconstituted);
  • 1/2 oz fat;
  • 1 tablespoon milk.

Method.- Melt fat in pan, beat egg and milk well together, add to the fat in pan and season well. Cook over a gentle heat.
Note To make this dish go further, diced cooked vegetables can be added.

English Monkey (economical Scrambled Eggs)

  • 1 egg (reconstituted);
  • 1 cup of stale breadcrumbs;
  • 1 cup of milk;
  • 1/2 cup cheese (grated);
  • 1 tablespoon margarine;
  • 1/2 teaspoon salt.

Method._ Soak the breadcrums in the milk. Melt the margarine in a pan, add the cheese and when melted add the soaked breadcrumbs and the egg (well beaten) and seasoning. Cook for 3 minutes. Spread on toast.

Mock Fried Egg

  • 1 egg (reconstituted);
  • 2 slices of wheatmeal bread;
  • Salt and pepper.

Method. Beat the egg. Cut holes from the centre of each slice of bread with a small scone cutter. Dip the slices in quickly in water and then fry on one side until golden brown. Turn on to the other side, pour half the egg into the hole in each slice of bread, cook till the bread is brown on the underneath side. The bread cut from the centres can be fried and served with the slices.

Yorkshire Pudding

  • 1 egg (reconstituted);
  • 2 ozs national flour;
  • 1/2 pint of milk;
  • Salt;
  • 1 knob dripping or fat.

Method.Beat egg well. Mix the flour and salt. Make a hole in the centre and put the egg and sufficient milk to make a stiff mixture. Beat well, add the rest of the milk, put aside for one hour. Make the fat smoking hot in a baking tin and pour in the batter. Cook in a brisk oven for about 30 minutes.

Mote._To this foundation recipe diced cooked vegetables and chopped cooked meat can be added. The addition of fresh or dried fruit makes an attractive sweet dish. The same mixture, can be used for pancakes. Pour spoonfuls on to a piping hot greased pan ot hotplate.

Steamed Custard

  • 2 eggs (reconstituted);
  • 1/2 pint of milk;
  • Sugar;
  • Flavouring.

Method. Beat the egg and sugar, add the milk and flavouring: pour into a greased cup or mould; steam in a saucepan until set. Stir occasionally.

Baked Custard

  • 1 1/2 egg (reconstituted);
  • 1/2 pint milk;
  • Sugar;
  • Flavouring.

Method. Beat egg and sugar, add the milk and flavouring pour into a greased dish and bake till set in a slow oven.
Note._ This can be baked in a pastry case and served as a custard flan. Stir occasionally.

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