Pasteurised Barn Eggs
DAVA Foods offers a broad branch of pasteurised barn eggs. We are offering everything from egg yolks and egg whites to whole eggs and scrambled eggs. All of the products are available in 230 g, 1 kg and 5 kg, and the scrambled eggs are available in 3x3 kg and 10 kg as well - you choose which products that fit your kitchen.
Our pasteurised barn eggs are highly functional and you always get a uniform taste and texture and good functionality. Did you e.g. know, that the whipping ability for the egg whites are tested for every produced batch? This is something we do, because we always aim for the best quality, and acknowledge the importance of the whipping ability - the greater volume, the better. We provide food safety and quality throughout the entire value chain!
If you want to know more about the products and/or have questions about them, you are welcome to contact your local sales office.
DAVA Barn Whole Eggs 1 kg
Item no. 700123
DAVA Barn Whole Eggs 1 kg (frozen)
Item no. 700124
DAVA Barn Whole Eggs 230 g (frozen)
Item no. 700147
DAVA Barn Scrambled Eggs 1 kg
Item no. 700176
DAVA Barn Whole Eggs 160 g
Item no. 700192
DAVA Barn Whole Eggs 5 kg
Item no. 700524
DAVA Barn Scrambled Eggs 5 kg
Item no. 700536
DAVA Barn Yolks 1 kg
Item no. 800137
DAVA Barn Egg Yolks 230 g (frozen)
Item no. 800143
DAVA Barn Yolks - sleeves 160 g
Item no. 800192
DAVA Barn Yolks 5 kg
Item no. 800536
DAVA Barn Egg Whites 230 g
Item no. 900141
DAVA Barn Egg Whites 230 g (frozen)
Item no. 900143
DAVA Barn Egg Whites 1 kg
Item no. 900170
DAVA Barn Egg Whites 1 kg (frozen)
Item no. 900171
DAVA Barn Egg Whites 160 g
Item no. 900192
DAVA Barn Egg Whites 5 kg
Item no. 900569
Knowledge about pasteurised egg products
WHOLE EGGS
Did you know that whole eggs can function as binding agent when cooking and baking? When heated, whole eggs have the ability to bind the various ingreidents together. This is valuable when getting meatballs, falafels, pancakes and similar food to stick together. Also, whole eggs can be used to make omelets, pies, pastries and other similar food.
EGG WHITES
When egg whites are whipped, they gain air. It is particularly useful for preparing food such as gratin, mousse, meringue and swiss roll. The best results are achieved when the egg white is at room temperature.
When whipped to foam, the egg white can expand up to eight times its volume.
EGG YOLKS
Did you know, that the egg yolks can be used as both a smoothing agent and a emulsifier? As smoothing agent, the egg yolk's ability to mix or smooth is useful when making e.g. ice cream, mousse, créme brûlée, custard and sauce. As emulsifier, the egg yolk's ability to emulsify is mainly used when making mayonnaise, bearnaise or hollandaise sauce.