Singaporeans consume up to 4 million eggs a day. However, they have not acclimatized themselves to the notion of eating liquid or powdered eggs. They prefer eggs in the natural shelled form.

This is the idea that the Agri-Food and Veterinary Authority (AVA) has undertaken to alter. The AVA is starting a campaign to spread awareness about the alternative varieties of eggs. The AVA believes that this step is integral in ascertaining that Singapore is equipped with diversity in food sources.

Senior Minister of State (National Development), Grace Fu said, "Liquid and powdered eggs account for less than 1 per cent of Singapore's total egg consumption. Such alternatives, mainly used by the food industry, can mitigate sudden supply disruptions".

Despite the widespread dislike, most of the residents of Singapore are unaware of the fact that liquid eggs are often the foremost source of scrambled eggs at fast-food restaurants and are used extensively in daily products such as egg noodles, cakes and ice-cream.

People need to be made aware that these alternative forms of eggs are not artificially prepared but are processed forms of fresh eggs. They are also 'safer' since they undergo pasteurization, which kills bacteria and possible viruses. Liquid and powdered eggs also have a longer shelf life.