What are the eggs?

powder eggs are eggs that have been dehydrated and made of simple powder, with a texture similar to texture to powder milk. While some brands use whole eggs, others include egg yolks or white and can add other ingredients to increase the taste or texture of reconstructed eggs. In general, it is possible to buy powder eggs in bulk, which makes them ideal for use in the preparation of a series of mass -produced frozen foods and also for use in restaurants.

This dehydrated egg has several advantages over fresh eggs. First, powder eggs have a longer durability. With proper storage, dried eggs can easily last for a better part of the decade. It is not necessary to store eggs in a chilled area; Everything required is a cold to medium temperature and a dark cabinet or cabinet.

eggs that have been dried require much less storage spa, soSignificant supplies can be kept at hand in a relatively small space. Egg hydration requires nothing other than adding fluid, usually water or milk. In the powder form, the egg can be added to baked recipes without forcing them to mix with the liquid forward. These eggs are generally relatively cheap. The pound (0.45 kg) of dehydrated eggs is significantly cheaper than buying the equivalent number of fresh eggs. As a result, they are very cost -effective for food manufacturers and restaurants that often use them for buffet and pastries.

powder eggs are packed in several different ways. Whole eggs can be dehydrated and later used in many recipes where whole eggs are needed. It is also possible to buy powdered egg yolks and whole eggs. For use in recipes where white are used, for example in Pusice, powdered white packages are available, although there is some difference in views on how they work and taste in some Recept.

Despite their advantages, some people have raised concerns about the level of oxidized cholesterol in powder eggs. Some studies show that oxidized cholesterol is particularly hard on arteries and can be able to oxidize other cholesterol molecules. Because most people generally encounter only a small amount of powder eggs, such as those used in processed pastries, it is usually not a serious health problem. However, some people decide to avoid their consumption, be on a safe side.

The production of powder eggs is usually monitored until the first half of the 20th century. The eggs were widely used during World War II, especially in countries where food supplies were delivered to feed civilians displaced profession and bombing. In the United States, they were often used as a replacement for fresh eggs during the ration period, allowing to direct fresh eggs to provide Nutrition for people serving in the military. Even at the first VOLooking on fresh eggs used many branches of the army also powdered versions as a matter of effectiveness.