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Egg Yolk Types
DRIED EGG YOLK Egg yolk, or the yellow, comprises 30 to 33 percent of the total liquid weight of a whole egg and contains the entire fat content, along with a little less than half the protein and a high proportion of vitamins and minerals. Interestingly, egg yolk is one of the few foods to […]
Tech Talk Videos
Video resources on a variety of technical concepts related to eggs and egg products.
Nutrient Composition Tables
Downloadable resources available to quantify the nutrients found in eggs and egg products
Conversion to Liquid/Dried Eggs
Converting from shell eggs to liquid or dried eggs in your formulas is really quite easy and wont affect your bowl cost
Egg Product Safety
The first step toward ensuring a safe packaged food is to ensure the basic ingredients are safe as well
Egg Products and Specifications
A variety of liquid, frozen, and dried egg products are available to provide functionality at the appropriate price point
Technical Resources
Resources and information for foodservice professionals working with eggs and egg products
FAQs About Formulating With REAL Eggs
REAL eggs supply more than 20 functional properties in formulation, including binding, aeration, emulsification and coagulation to name a few.
Whipping
Eggs and egg whites can be whipped into a foam for aeration and to improve product texture and appearance. Egg products’ whippability plays a role in baking and frozen desserts such as ice cream, in addition to certain confections. The various types of egg products display varying levels of whippability, with differences between egg white, […]
Tenderization/Texture
While flavor of a food is important, the texture of a food is equally as important. Whether a food is crisp, creamy or chewy, the sensory experience of chewing and swallowing helps consumers enjoy and even identify their favorite foods. Texture is part of food rheology even though textural awareness can be subconscious. Touch is […]