Sign in

Forgot your password? Create account?

Pasteurised Organic Eggs

Pasteurised organic eggs are made with organic eggs. DAVA Foods offers a variety of pasteurised organic eggs.
 
We offer  230 g, 1 kg or 5 kg egg yolks, egg whites, whole eggs or whole eggs in bag in box - the choice is yours. The pasteurised organic eggs are very functional and have a uniform taste and texture. 
 
If you want to know more about the products and/or have questions about them, you are welcome to contact your local sales office. 
Lyrical picture - 2/2
307415 - DAVA organic whole eggs BIB 5 kg

DAVA Organic Whole Eggs BIB 5 kg

Item no. 301574

 

700118 - DAVA Organic Whole Eggs 1 kg (MS)

DAVA Organic Whole Eggs 1 kg

Item no. 700118

 

700142 - DAVA Organic Whole Eggs 230 g

DAVA Organic Whole Eggs 230 g​

Item no. 700142

 

700518 - DAVA Organic Whole Eggs 5 kg

DAVA Organic Whole Eggs 5 kg

Item no. 700518

 

700520 - DAVA Organic Whole Eggs 5 kg

DAVA Organic Whole Eggs 5 kg

Item no. 700520

 

800118 - DAVA Organic Yolks 1 kg

DAVA Organic Yolks 1 kg

Item no. 800118

800142 - DAVA Organic Yolks 230 g

DAVA Organic Yolks 230 g​

Item no. 800142

800518 - DAVA Organic Yolks 5 kg

DAVA Organic Yolks 5 kg

Item no. 800518

900118 - DAVA Organic Egg Whites

DAVA Organic Egg Whites 1 kg

Item no. 900118

900142 - DAVA Organic Egg Whites 230 g

DAVA Organic Egg Whites 230 g​

Item no. 900142

900518 - DAVA Organic Whites 5 kg

DAVA Organic Egg Whites 5 kg

Item no. 900518

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.