My daughter, who is in college and is following the NT principles, recently called me, concerned about her breakfasts at school. She frequently has eggs, and they can have a chef add whatever ingredients they want—cheese, assorted vegetables, etc, and the omelet is prepared right before them. However, someone told my daughter the eggs are made from powdered eggs, and she is concerned about them not being real, fresh eggs. Perhaps many restaurants also use powdered eggs, for longer shelf life? Is the nutritional value lessened in powdered eggs, or are they just as good as the real thing?
