PASTEURISED SHELL EGGS VS LIQUID EGGS
Eggs offer a complete protein and are inexpensive. Shell eggs are a crucial and versatile element in most cuisines and many of the most basic to the most sophisticated culinary techniques require shell eggs. But because eggs may contain Salmonella, a naturally occurring bacteria, ordinary shell eggs aren’t perfect.
- Looks and performs just like ordinary shell eggs.
- Prepare and serve any dish or use any culinary technique you like.
- Wax coated to prevent cross-contamination and to lock in freshness.
- Taste winner: Chefs in America Foundation Gold Medal of Excellence in Taste 2005, 2006, and 2007.
- Available in Medium, Large, and Extra Large.
- Eggs sourced from Australian egg farmers are put through an all natural process that destroys Salmonella and Avian influenza virus inside and outside the egg.
- HACCP, GMP, and SOP developed in conjunction with Safe Food Queensland.
- Extended shelf life of 63 days.
- Not a source of cross-contamination.
- Reduced time and temperature controls.
- Critical control points eliminated.
- Fewer operational steps and procedures.
- FDA approved to exceed 5 log reduction of Salmonella (Silliker Laboratories certified).
- Leadership: Safety and indemnity from APE’s superior process technology, protected by over 25 U.S. and worldwide patents for safe shell eggs.
- Liquid eggs are pasteurised at high temperatures which change the flavour and texture.
- Yolks and whites are combined which cause loss of their individual flavour characteristics.
- Most liquid eggs have citric acid and other additives which change flavour and performance.
- For many menu and culinary techniques, yolks and whites are separated for different uses.
- Among the most popular breakfast dishes are sunny side up, poached, over easy, and soft boiled — all of which require a shell egg.
- Many desserts, baked goods, and other dishes cannot be effectively executed without a shell egg.
- Portion control: staff tends to over-portion with liquid eggs, so true costs are hard to determine.
- Liquid eggs must be covered and kept refrigerated until ready for use.