Eggs in the handiest form

400 Eggs in the handiest form We know that dried eggs are equal to shell eggs in body-building and health-protecting food value, because of course they are whole fresh eggs with just the shell and water removed. But some cooks say they like them even better for cooking than shell eggs. For instance: when you want just a portion of an egg — for glazing a pie, or for egg-and-breadcrumb covering for fried foods — you take only just as much as you want from the packet and add water in proportion. Easier than dividing a shell egg! Then, you can use the dried eggs dry when making cakes, puddings and batters; so that you have only one mixing operation — remembering, of course, to add two extra tablespoons of water for each tablespoon of dried egg.