This information is to assist you in choosing the right egg product for your needs. Whole eggs, Albumen (Egg White) and egg yolks have different uses in cooking.

Shell egg

Below are some guidelines:

Uses	Example
Main ingredient	Poached, soft and hard boiled, scrambled, omelettes, salads, pasta
Thickening agent	Custards, quiches
Emulsifying agent	Sauces, salad dressings, baked products
Binding	Stuffing, crumbing
Glazing	Egg wash for baked products e.g. brushing pastry with beaten egg
Coating	Fish dipped in egg and coated in breadcrumbs

Whole/separated egg products

Ideal for use in the food processing & food service industry.

	Uses	Example
Whole Egg	Baking	Biscuits, cakes, pies, quiches, pasta, omelettes or any product requiring whole egg
Albumen (Egg White)	Foaming (aeration)	Fluffy omelettes, soufflés
	Foaming	Meringues, pavlova
	Clarifying	Dropped into consommés to draw out impurities
	Binding	Meat & fish products
	Protein source	Add to fruit drinks, milkshakes, yoghurt smoothies. Scramble up in an omelette
Salted Egg Yolk	Emulsifying	Mayonnaise, Hollandaise, Béarnaise sauces
Sugared Egg Yolk	Thickening	Custards, pastries, ice cream, baking

Blended egg products

A variety of cooked eggs to take the labour out of producing your egg products.

Uses	Example
Whole Egg Mix	Use in the microwave or on the grill plate where a light & fluffy texture is required, e.g. hamburgers, sandwiches, omelettes, breakfast rolls, baking
Scrambled Egg	Use in food service, fast food, institutional catering industries where a quality scrambled egg blend is required
Quiche Mix	Quiche, flans, tarts, Frittatas and in Pie Pots. Hot or cold

Cooked egg products:

A variety of cooked eggs to take the labour out of producing your final egg products.

Uses	Example
Peeled Hard Cooked Eggs	Salads, sandwiches, savoury eggs, pickling, scotch eggs, garnishes, display in delis
Egg Spread	Sandwiches, filled rolls, hors d’oeuvres, salads, cracker biscuits, vol-au-vents, curried egg