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).