Owing to the shortage of grain, millions of commercially-farmed hens were killed and sold as meat. The chicken-cull led to an egg shortage, so rationing allowed each regular person one fresh egg per week. Expectant mothers and vegetarians were allocated two eggs a week.
People responded by keeping chickens in their back yards. Unrationed eggs came with a price—those who raised chickens forfeited their egg ration. However, this was replaced with a grain ration for their chickens. Many families saved, cooked, and ground vegetable scraps in order to feed backyard chickens.
Eggs could be kept fresher for up to 5 months by immersing in a pail containing waterglass (a liquid mixture of sodium silicate). Stored with the pointy side down in a rack, waterglass sealed the pores of the eggs and prevented bacterial attack.
By July of 1942, powdered eggs were shipped from the United States. The allowance was one tin—equal to 12 fresh eggs—or packet, of dried eggs every two months. Powdered eggs had a long shelf life, and could be rehydrated on a one to two basis: one tablespoon of egg to two tablespoons of water.
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Storing Eggs in Waterglass (Na2(SiO2)nO)
https://youtu.be/AwXFnwe2UQc?t=19m00s
Sodium silicate was also used as an egg preservation agent through the early 20th century with large success. When fresh eggs are immersed in it, bacteria which cause the eggs to spoil are kept out and water is kept in. Eggs can be kept fresh using this method for up to five months. When boiling eggs preserved this way, it is well advised to pin-prick the egg to allow steam to escape because the shell is no longer porous.
Boil the water and let it cool before you add the waterglass. Then pour the mixed solution into the crock. Remember not to fill the crock or container too full of the solution because you will be adding eggs so no more than a third full. Add the eggs.
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The Ministry of Food leaflet No. 11
This dried egg mixture 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 infection 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.
HOW TO RECONSTITUTE DRIED EGG
1 level tablespoonful egg powder + 2 level tablespoonful water equals 1 egg
Mix the egg and water and allow to stand for about five minutes until the powder has absorbed the moisture. Then work out any lumps with a wooden spoon, finally beating with a fork or a whisk.
TREAT LIKE FRESH EGGS
After reconstituting the egg use at once. Do not reconstitute more egg than necessary for immediate use.
METHOD OF COOKING
Use in recipes exactly as fresh eggs, beating as usual before adding to other ingredients.
STORAGE
Keep the egg powder in a tin with a tight fitting lid, and store in a cool place. Do not keep dried egg in a refrigerator.
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