Eggs
Eggs are a staple ingredient in baked items and bring a list of incredible attributes: Egg provides aeration, is a natural emulsifier, adds softness and tenderness to cake batters, brings nutritional value and assists in the shelf-life of products.
Fresh and liquid eggs are used to make fresh bakery products. The hen shell egg comes in various sizes/weights and should be cracked and weighed. Relying on the size gradings of eggs, e.g. 50g, 65g, instead of the liquid weight, can result in unbalanced recipes.
As a convenience, powdered eggs are a component in bakery pre-mix, with the application formula appropriating the liquid amount required for the egg powder. Eggs contain a natural emulsifying agent called Lecithin that stabilises cake batters.
Chicken Egg
Types of Eggs
Fresh
Shell Eggs / Egg Yolks / Egg White : The shell can be white or brown, with the colour related to the chicken’s genes. They come in varying sizes and should be weighed for accuracy when using them in a baking formula.
Fresh and Frozen
Liquid Whole Eggs / Liquid Yolk / Liquid Egg Whites : Shell eggs can be processed by pulping the whole egg to a liquid or separating the yolk and white.
Powdered Egg
Whole Egg / Egg Yolk / Egg White (Albumin) : The liquid shell eggs undergo a drying process that removes the egg’s moisture.
Pasteurisation of Eggs
For Food Safety reasons, egg products are pasteurised to destroy harmful bacteria and prolong shelf life. It is common practice for many brands of fresh shell eggs sold in the supermarket to have undergone pasteurisation.
Storage
Fresh shell eggs and fresh liquid eggs require refrigeration for safety reasons. Frozen egg product storage is at -10°C. Powdered egg products have an extended shelf-life of up to 5 years if stored in an airtight container at a low ambient temperature.
Must Know
The firmness of the yolk and white upon opening indicates freshness. Both should be firm, with the yolk having a bold appearance. Stale eggs will show a thin yolk that breaks easily and a thinner white. To obtain the best results when whipping, the fresher, the better.