Powdered eggs

The spray emits the droplets into a column of hot air, designed to rapidly evaporate the moisture but not cook the egg.

The modern method of manufacturing powdered eggs was developed in the 1930s by Albert Grant and Co. of the Mile End Road, London.

The cake manufacturer was importing liquid egg from China and one of his staff realised that this was 75% water.

[clarification needed] As war approached, Grant transferred his dried egg facility to Argentina.

[3] The process of spray-drying eggs oxidizes (i.e., destroys) the cholesterol, which has been shown to be helpful at reducing aortic atherosclerosis in animal trials.

Pure dried whole eggs from the U.S., 1940s
LaMont's Crystallized Eggs 1898 ad in Seattle , Washington