ABSTRACT

Dried eggs or egg solids have been produced in China for many years. They have been used in the baking industry and have the advantage of offering con­ venience and a long shelf life.

In the early 1900s, China was the main producer of egg solids. In 1925, they exported over 61 million pounds of egg solids, of which 36% were shipped to the United States (Termohlen et al., 1938).