Egg is a natural staple food used as a raw material in many dishes and desserts and has a high nutritional value. However, using it as such in the food industry or in the catering industry increases production time and decreases its profitability, as it requires special refrigerated storage and washing facilities.
A very simple and handy alternative is to use pasteurized eggs.
The benefits of pasteurized eggs:
- the storage space for pasteurized eggs is smaller than for shell eggs
- pasteurized eggs are used more efficiently and easily in food preparation
- the quantity of eggs used in a recipe is accurate, as chefs no longer have to take into account the size of the eggs
- no more time is wasted removing eggshells and the risk of eggs breaking is eliminated
- pasteurization eliminates the risk of eggs being infected with Salmonella or other bacteria
Storage instructions
Pasteurized eggs are stored in rooms where the temperature is between 0 and 4 degrees Celsius. The shelf life of pasteurized eggs is 12 days from the date of manufacture. After unsealing the packaging, the shelf life decreases to 48 hours after opening, provided that the unopened packaging is also stored at a temperature of 0 to 4 degrees Celsius.
How to use pasteurized eggs:
The differences between pasteurized eggs and shell eggs are as follows:
1 kg of pasteurized whole egg equals 20 eggs of 50g each
1 kg of pasteurized egg white equals the egg white of 32 eggs
1 kg of pasteurized egg yolk equals the yolk of 58 eggs
To use, pour the liquid into a bowl, pour it into a bowl, weigh it, and keep the proportions listed above to control the correct amount of eggs used in your recipe. Next, use the liquid as if you had cracked the eggs into the shell, no difference. Beat the eggs, egg white or pasteurized yolk, depending on how you have your recipe. Also keep in mind that the beating time and the results you get also depend on the temperature of the pasteurized egg and the technology you use for beating. Pasteurized whole egg is beaten at a temperature of 20 degrees Celsius, while pasteurized egg whites are beaten at a temperature of 40 degrees Celsius. You should also take into account the humidity in the production room and change the proportion of ingredients accordingly.
