THINKING ABOUT CONVERTING FROM SHELL EGGS TO LIQUID OR DRIED EGGS?

Converting from shell eggs to liquid or dried eggs in your formulas is really quite easy and won’t affect your bowl cost. It’s simply a weight for weight substitution.

Other conversion benefits:

  • Saves time, labor and waste
  • Reduces cold storage space needed
  • Increases shelf life – simplifies inventory tracking
  • Streamlines ingredient preparation
  • Provides batch-to-batch consistency
  • Improves long-term product quality

Watch as the baking experts at AIB International show you just how easy it is to adjust your formula to use liquid or dried eggs. Then download one of the worksheets to get started.

Converting from shell eggs to liquid eggs

Downloadable shell eggs to liquid eggs worksheets

SHELL WHOLE EGGS TO LIQUID WHOLE EGGS
SHELL EGG WHITES TO LIQUID EGG WHITES
SHELL EGG YOLKS TO LIQUID EGG YOLKS

Converting from liquid eggs to dried eggs

Downloadable liquid eggs to dried eggs worksheets

LIQUID WHOLE EGGS TO DRIED WHOLE EGGS
LIQUID EGG WHITES TO DRY EGG WHITES
LIQUID EGG YOLKS TO DRIED EGG YOLKS

For more assistance in making the conversion from shell eggs to liquid or dried eggs, please contact American Egg Board at 847.296.7043 or AIB International at AIBonline.org or 800.633.5137.