Eggs in this form, which may be bought
with the yolks and whites either mixed or separate, find a ready market
in bakeries and restaurants, where large quantities of eggs are
continually used. Such eggs remain good for any length of time while
they are kept frozen, but they must be used immediately after they are
removed from storage.
30. It is not always necessary to keep eggs at a cold temperature in
order to preserve them, for a method that has proved very satisfactory
is to reduce them to the form of powder by drying them. In this form,
the bulk is greatly reduced, 1 pound of the dry material representing 30
to 40 eggs, and in order to prepare them for use in cooking they must be
mixed with water. POWDERED EGGS, or _desiccated eggs_, as they are
usually called, can be kept for an indefinite length of time without
special care in storage, when they are wholesome and carefully handled.
Tests that have been made show that eggs of this kind give fairly good
results when used in cookery, but they are used principally by bakers,
for they can be obtained more cheaply than fresh eggs, especially when
it is difficult to secure eggs in other forms.
HOME PRESERVATION OF EGGS
31. The housewife who desires to run her household on an economical
basis will not depend entirely on eggs that are commercially stored, but
will take advantage of one of the many methods by which eggs may be
successfully kept in the home. By being prudent in this matter, she will
be prepared to supply her family with this commodity at times when the
market price is high.
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