During the Second World War Britain tried to produce as much food at home as it possible could, but in a small island with lots of mouths to feed it would never be possible to be completely self-sustaining. This meant that some food had to continue to be imported and with shipping space needed for munitions and essential war materials anything that could reduce the bulk of food as well as extending its shelf life was used. One of the most notorious of these space saving methods was drying and canning eggs and it is a tin of wartime dried egg we are looking at tonight:This tin was originally gold, with black lettering, but the gold has largely flaked off now. As can be seen from the front, this egg was canned in the USA and the tin holds the equivalent of 12 eggs:An adult was allowed one tin of dried eggs every eight weeks under rationing, costing 1s9d per tin and cooks had to come up with inventive ways to use the product. Instructions on how to prepare the egg are printed on the can and government leaflets also advised how best to use the product:One tablespoon of powder, mixed with two tablespoons of water was equivalent to one egg. The product was clearly at risk of being tainted by strong odours and flavours, so instructions advised storing away from anything with a strong smell:The scale of dried egg production in the US during World War Two was staggering, between 1942 and 1946 the average yearly production of dried egg was 209 million pounds! Despite this the British housewife never warmed to the product and the government spent a lot of time persuading people to use dried eggs. The Ministry of Food was busy encouraging house wives to use the new product and advised:
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 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.Powdered egg could lead to some unusual stories, such as this one related by Win Watson:
There was food rationing of course, but we always had enough to eat, though there were very unpleasant things like dried eggs and dried milk. When I was harvesting once, we girls were taking it in turns to cook and one day we were going to have bacon and dried egg made up into a sort of omelette. The bacon was cooked first, but when the dried egg was put into the pan it began to behave in the most extraordinary fashion. It began to foam, rose up and came over the sides of the pan. It turned out the girl who had been cook thee day before was tidy and had put the soap powder into an empty dried egg tin!
Powdered egg has a shelf life of between 5 and 10 years, so these are well past their sell by date and I for one have no intention of opening them to sample what they taste like after 75 years!