NT wrote:
On Jun 20, 9:20 am, "'Mike'" wrote:
I wonder if someone can help. As a guest speaker, I give illustrated
talks and at one to the monthly meeting of a branch of the W.I. on
Food Rationing during World War II, the subject of Eggs being
imported before the start of the war came up.

Now considering that nearly all imports were coming in by sea and
that is not exactly a fast means of transport. Where were they
coming from? Were they 'as eggs', which I believe they were, or as
Dried Eggs .......... (which made wonderful Omlettes)?

I am booked to give this talk again on at least two occasions so
would like to have a bit of background, but cannot find it on Google.

At the talk I gave on Monday night, one of the ladies enlightened me
on the egg ration being reduced if you kept your own chickens and a
supply of meal made available.

Another question which arose which those in the food newsgroup could
possibly answer. During the War British Restaurants were set up, (I
remember one I used as the food there was better than the school
meals, even though it was a Private School) and you could get a meal
without Ration Coupons. Now I know that they were run by the
Council, but can anyone enlighten me on how the Ration was worked
out for the Restaurant to receive food?

Thanks in anticipation

Mike

I don't know. I know whole eggs were kept for up to 9 months by either
putting them in lime or painting with isinglass, so speed wouldn't
have been a big problem.

But why would one import eggs when its cheaper to have local chickens?

Weren't they all melted down to make Spitfires (or was it BSA Bantams)? ;-)

Tim