The egg is a basic natural aliment used as raw material in many dishes and desserts and has a high nutritive value. Yet, its use as such in food industry or in catering industry increases the production time and lowers its profitability, as it requires special refrigeration storage areas and special areas for washing.
A very simple and convenient alternative is to use pasteurized eggs.
The advantages of the pasteurized eggs:
– the storage space for pasteurized eggs is smaller than the one necessary for the eggs in shell
– pasteurized eggs are used in food preparation more efficiently and easily
– the determination of the amount of eggs used in a recipe is exact, cooks not being obliged to take into account the size of eggs any more
– no time is spent to remove the eggs shells and it is eliminated the risk of breaking them
– by pasteurizing, the risk of infecting the eggs with Salmonella or other bacteria is eliminated
The pasteurized eggs are stored in areas where the temperature is between 0 and 4 degrees Celsius. The shelf life of the pasteurized eggs is 12 days from the date of production. After unsealing the packaging, the shelf life decreases to 48 hours from the time of opening, given that the storage of the opened package is also at 0 to 4 degrees Celsius.
The way of using the pasteurized eggs:
The proportions between the pasteurized eggs and the eggs in the shell are the following:
1 kg of whole pasteurized egg is equivalent to 20 eggs of 50g each
1 kg of pasteurized egg whites is equivalent to 32 egg whites
1 kg of pasteurized egg yolk is equivalent to 58 eggs yolks
For use, pour the liquid into a bowl, weigh it and keep in mind the proportions listed above to take control of the correct quantity of eggs used in your recipe. Then, the liquid is used as if you had broken the egg shell, with no difference. Beat the eggs, the pasteurized egg white or yolk, depending on the recipe. Keep in mind that the beating time and the obtained results depend also on the temperature of the pasteurized egg and the technology used by you for beating. The whole pasteurized egg is beaten at 20 degrees Celsius, and the pasteurized egg white is beaten at 40 degrees Celsius. It is good to keep in mind also the humidity degree of the production space and to change the proportion of ingredients according to that.