Egg uses

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

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