The use of dried egg powder as we know it originated in the first half of the 20th century, becoming particularly prevalent during World War II due to its shelf-stability and nutritional quality.

During World War II, the U.S. shipped about a quarter of its eggs to Allied nations in powdered form — but they were far from popular. Here’s what Brits did with the ‘hard, yellowish’ stuff.

Dried egg was also “hopeless” at aerating cakes, says Collingham. It was mainly used as filler in pies, or as a substitute for scrambled eggs or omelets, ...

While powdered eggs (and liquid, for that matter) are not necessarily cheaper than fresh eggs, there are two reasons they end up being more cost-effective: shelf life and price consistency.

As egg prices soar and major supermarkets limit purchases amid the bird flu outbreak, Americans are re-examining a protein source that they’ve perhaps taken for granted. Some might even be ...