In the UK, a person was allowed one fresh egg per week; extra allowance was allowed for those with special circumstances such as giving expectant mothers and vegetarians two eggs a week. With egg rationing, people started keeping chickens in their back yards because that meant one could have unrationed eggs. However, there was a catch; if you raised chickens, you had to give up your egg ration, but you were given a grain ration instead for your chickens. Saving, cooking, and grinding vegetable scraps and feeding those scraps to backyard chickens became the norm for many families during the Second World War.
By July of 1942, powdered eggs became available courtesy of the United States. The allowance was one tin or packet of dried eggs every two months with each tin equal to 12 fresh eggs. Powdered eggs had a long shelf life; they could be re-hydrated on a one to two basis: one tablespoon of egg to two tablespoons of water.
Although the Powdered Eggs did help feed the nation, there were complaints on the texture and taste
This leaflet showed how to cook with dried eggs and included recipes such as bacon and egg pie, egg cutlets, scrambled eggs and Yorkshire pudding. Having no dried eggs, I used one of my own eggs to make this fun breakfast
2 slices wheatmeal bread
salt and pepper
dripping
- Beat the egg.
- Cut holes from the centre of each slice of bread with small scone cutter.
- Dip the slices quickly into water and then fry on one side (I used bacon grease) until golden brown.
- Turn on to the other side, pour half the egg into the hole in each slice of bread,
- Cook till the bread is brown on the underneath side.
- The bread cut from the centres can be fried and served with the slices.
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