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.
Below are some guidelines:
|Poached, soft and hard boiled, scrambled, omelettes, salads, pasta
|Sauces, salad dressings, baked products
|Egg wash for baked products e.g. brushing pastry with beaten egg
|Fish dipped in egg and coated in breadcrumbs
Whole/separated egg products
Ideal for use in the food processing & food service industry.
|Biscuits, cakes, pies, quiches, pasta, omelettes or any product requiring whole egg
|Albumen (Egg White)
|Fluffy omelettes, soufflés
|Dropped into consommés to draw out impurities
|Meat & fish products
|Add to fruit drinks, milkshakes, yoghurt smoothies. Scramble up in an omelette
|Salted Egg Yolk
|Mayonnaise, Hollandaise, Béarnaise sauces
|Sugared Egg Yolk
|Custards, pastries, ice cream, baking
Blended egg products
A variety of cooked eggs to take the labour out of producing your egg products.
|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
|Use in food service, fast food, institutional catering industries where a quality scrambled egg blend is required
|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.
|Peeled Hard Cooked Eggs
|Salads, sandwiches, savoury eggs, pickling, scotch eggs, garnishes, display in delis
|Sandwiches, filled rolls, hors d’oeuvres, salads, cracker biscuits, vol-au-vents, curried egg