Shirred eggs of the eggs to create a crust, or garnishing with herbs such as tarragon. Adding a protein such as fish to the dish has also been suggested by chefs to round it out sufficiently to make it suitable as a dinner-time option. Another variation suggested by the United States Department of Agriculture during the 1920s was to break the eggs into a bed of cooked rice. Shirred eggs have also been compared to eggs Benedict; chef James Ramsden has described them as a more reliable and simpler recipe. Shirred eggs Shirred eggs, also known as baked eggs, are eggs that
Powdered eggs Powdered eggs Powdered eggs are fully dehydrated eggs. They are made using spray drying in the same way that powdered milk is made. The major advantages of powdered eggs over fresh eggs are the reduced weight per volume of whole egg equivalent and the shelf life. Other advantages include smaller usage of storage space, and lack of need for refrigeration. Powdered eggs can be used without rehydration when baking, and can be rehydrated to make dishes such as scrambled eggs and omelettes. Powdered eggs appear in literature as a staple of camp cooking at least as early as 1912. Powdered