BACK TO PREVIOUS PAGE
Dried Eggs. Egg products dried by either spray drying (q.v.) in which the liquid egg product is forced through atomizing spray nozzles into a stream of heated air that results in almost instant moisture removal without overheating, or by pan drying in which the liquid egg is placed in a shallow pan or tray and exposed to a current of heated air in an oven, or the pan is heated by a water jacket (q.v.). The egg products may be either whole eggs or separated into whites (q.v.) and yolks (q.v ).