Nutritional breakdown per 100g
Saturated fat13g
  of which sugars4g
Vitamin E4mg
Vitamin B60.4mg
Vitamin B124µg

Powdered Eggs

A completely dehydrated form of egg. It has advantages over whole eggs in that it has very long storage properties and can add eggs to products without adding the same weight that using whole egg would add.

Commonly known for it's use in the second world war when fresh eggs were unavailable (where it's availability depended precisely on the fact that its shelf life and low weight made it practical to import) it is still available commercially for its use as a commercial ingredient. Powdered egg is also available as a consumer product although one needs to be careful about the distinctions between powdered egg, powdered egg white and powdered egg yolk.

Alternatives are whole eggs (of course). Another alternative is a mix of soya flour and water, where powdered egg was used as a substitute for whole egg in baking soya flour and water can be an alternative substitue.

Note that the nutritional breakdown quoted here is for the powered product and values will be lower if reconstitued for use.