Ok, from SWAT (Survival, Weaponry and Techniques) magazine, February 1990, in a letter from J.W.Pratt, Northants:
Dried eggs are a good source of protein, and have almost the same nutritional value as fresh eggs. They work well in most recipes, and particularly well in scrambled eggs or omelettes. One dozen dried eggs weigh only 4ozs (115g).
To make, separate the whites and yolks of one dozen eggs. Beat the yokes until smooth, and pour the liquid onto a tinfoil lined tray. Spread it thinly and dry slowly in a gentle oven heat. When almost dry, it helps to chop and crumble the layer, and then dry again. When the yolks are thoroughly dry and leathery, crush the mixture into a fine powder and wrap up.
Put the whites of the eggs into a bowl and whisk until stiff (as for meringues). Add a teaspoon of tartar and whisk again. Then spread thinly on tinfoil on a baking tray, and dry in a slow oven. When the mixture is completely dry crumble into a powder and wrap separately from the yolks.
Dried eggs keep for months if stored away from direct heat, damp and sunlight.
To remake one egg, take a large spoonful of yolk powder and the same of white, and mix with two or three spoonfuls of water. Let the mixture stand for about 10 minutes until it thickens and then use as fresh eggs.
Not a bad issue this one. A certain Mr John Fenna contributes articles on the Battle Orders White Bear 'Buddy' Knife and making your own Chaps and Mitts!
Mark
