Pasteurised Basic Eggs
DAVA Whole Eggs 5 kg, Frozen, EXP
Item no. 700505
DAVA Basic Whole Eggs 5 kg
Item no. 700507
DAVA Basic Whole Eggs 5 kg, frozen, EXP
Item no. 700537
DAVA Basic Yolks 5 kg
Item no. 800538
DAVA Basic Egg Whites 5 kg
Item no. 900565
Knowledge about pasteurised egg products
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.
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.
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.