Topic: Egg Production

On The Farm

Post author By Christopher Nagengast
Post date July 22, 2020

On the Farm

Learn more about where eggs come from and how farmers take care of their communities, hens, and planet.

Bob Krouse

5TH GENERATION EGG FARMER
MIDWEST POULTRY SERVICES, MENTONE, IN

Chris Esbenshade

2ND GENERATION EGG FARMER
ESBENSHADE FARMS, MOUNT JOY, PA

Clint Hickman

3RD GENERATION EGG FARMER
HICKMAN’S FAMILY FARMS, BUCKEYE, AZ

Greg Herbruck

3RD GENERATION EGG FARMER
HERBRUCK’S POULTRY RANCH, SARANAC, MI

Greg Satrum

3RD GENERATION EGG FARMER
WILLAMETTE EGG FARMS, CANBY, OR

Joe Patmos

3RD GENERATION EGG FARMER
SUNRISE ACRES EGG FARM, HUDSONVILLE, MI

Karyn Kreher

3RD GENERATION EGG FARMER
KREHER’S FARM FRESH EGGS, CLARENCE, NY

Mindy Truex

3RD GENERATION EGG FARMER
CREIGHTON BROTHERS FARMS, WARSAW, IN

Vanessa Brey

4TH GENERATION EGG FARMER
BREY’S EGG FARM, BETHEL, NY

Post author By Christopher Nagengast
Post date July 21, 2020

Egg Safety &
Handling

Information on the Egg Safety Cycle and proper storage and handling techniques for working with eggs

Safety Cycle Videos

4 key parts of the Egg Safety Cycle demonstrated in video format

Egg Storage and Handling

Quick facts related to the safe storage and handling of Eggs

Preparation Guidelines

Guidelines for foodservice professionals to ensure food safety when working with Eggs

Training Materials

Downloadable and orderable materials for training foodservice professionals

Post author By Christopher Nagengast
Post date July 21, 2020

Eggs &
Egg Products

Information on different types of eggs and egg products available to foodservice professionals

Egg Types

We work hard to provide you with the highest quality variety of eggs, no matter what kind of eggs you choose

Shell Egg Sizes & Grades

A Foodservice guide to shell eggs

Conversion to Egg Products

The term Egg Products refers to processed or convenience forms of eggs obtained by breaking and processing shell eggs

Egg Composition & Nutrition

Converting from shell eggs to liquid or dried eggs in your formulas is really quite easy and wont affect your bowl cost

Post author By Christopher Nagengast
Post date July 19, 2020

Technical
Resources

Resources and information for foodservice professionals working with eggs and egg products

Egg Products and Specifications

A variety of liquid, frozen, and dried egg products are available to provide functionality at the appropriate price point

History and Safety

The first step toward ensuring a safe packaged food is to ensure the basic ingredients are safe as well

Pasteurization Manual

Downloadable resource to help select adequate pasteurization processes according to performance standards

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

Nutrient Composition Tables

Downloadable resources available to quantify the nutrients found in eggs and egg products

Tech Talk Videos

Video resources on a variety of technical concepts related to eggs and egg products.

Post author By rama.konjeti
Post date May 2, 2020

REAL Egg Functionality

REAL Egg ingredients supply foods with more than 20 functional properties, including aeration, binding, coagulation, emulsification, foaming and whipping, to name just a few.

Adhesion

The proteins in egg products, specifically in the whites, assist with adhesion and ingredient binding.

Aeration

Certain food formulations, particularly in baking, rely on aeration to provide proper product structure.

Antimicrobial

Among the various identities the egg can claim, antimicrobial is one of them. Various egg white proteins exhibit antimicrobial properties.

Binding

The binding property supplied by eggs to food manufacturers proves valuable in numerous applications ranging from appetizers through desserts.

Browning/Color

Egg products can contribute to product color in two ways; browning on the product exterior in the case of baked goods, or the product itself such as coloring mayonnaise or muffin interiors.

Clarification

Eggs, especially egg whites, can clarify or make various fluid products clear, such as consommé, broth and wine.

Coagulation

The success of many cooked foods depends on the coagulative properties of proteins, particularly the irreversible coagulative properties of egg proteins.

Coating

Egg products, such as egg whites or egg yolks, supply coating, gloss or finishing to foods within the baking category.

Crystallization Control

Food crystals are neither good nor bad because some are beneficial to food while others are detrimental. The key is control.

Edible Packaging

Egg whites can be used to prepare edible packaging films, with the egg albumen similar in nature to other types of proteins used for this type of film.

Emulsification

Nature designed multiple functions into the egg, including its ability to emulsify.

Flavor

Among all product attributes, taste outranks any other product attribute each and every year in an annual survey conducted by the International Food Information Council Foundation.

Fortification

Consumers in the past few years indicate they are interested in increasing protein intake with the majority selecting eggs as their preferred option for protein fortification.

Humectancy

Humectancy, particularly in baked goods, requires the formulator achieve a delicate balance between moist eating quality and water activity control.

Leavening

Leavening is basically the production or incorporation of gases in a baked product to increase volume and to produce shape and texture.

pH Stability

While whole eggs are relatively pH neutral, egg white is one of the few food products that is naturally alkaline.

Richness

What is it about eggs that contribute the elusive quality of ‘richness’ to a dish?

Shelf Life Extension

An increasing number of commercial bakeries are looking for more natural methods of extending shelf life and egg products can help maintain quality throughout the anticipated shelf life of baked goods.

Tenderization / Texture

Whether a food is crisp, creamy or chewy, the sensory experience of chewing and swallowing helps consumers enjoy and even identify their favorite foods.

Whipping

Eggs and egg whites can be whipped into a foam for aeration and to improve product texture and appearance.

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.

REAL Eggs vs. Egg Replacers

Over the past few years there’s been a great deal of discussion, research and application work done to replace eggs with various products.

Egg Functionality Videos

This video series highlights the multifunctional benefits of egg products in a variety of food formulations.

#WEGGSDAY