Discussion of commercial chefs' use of eggs...
Posted 17 November 2012 - 09:52 AM
This is a discussion for commercial chefs.
- I'm wondering who uses pasteurized eggs in their kitchens?
- Why are they used instead of shelled eggs and what are they used in?
- What is the general cost for one litre of pasteurized eggs and how do you think it compares to shelled eggs?
- How much pasteurized egg product do you generally use in a week?
Posted 17 November 2012 - 11:36 AM
I've worked places where we make a lot of macaron, so, we used cartons of whites. I do not recall the cost, but, we priced accordingly. And, we had no need for yolks. Maybe a half gallon a day, it varied.
My friend's Kickstarter: Sugar Mill Cake Company is building a new kitchen, you can get cookies!
Posted 17 November 2012 - 11:37 PM
-Uses up less space than shell eggs, and no damage
-Product is frozen and can be stored up to 6 mths
-much less chance of salmonella than with shell eggs (this does not go un-noticed by "ye olde health inspector"
-No eggshells or yolk mixed in with whites
-No "overflow" bins of eggwhites in the fridge.
Cost is a bit cheaper than shell eggs
I should mention that all of my recipies are in weight and metric. It is very easy and quick to weigh out liquid eggs.
I use the eggs, yolk, and whites for everything--creams, sauces, doughs, custards, cakes, fillings, Italian nougat, everything.
I do know that some hotel chains (Hyatt comes to mind) do not have shell eggs in their kitchens, other than for breakfast cooking.
Posted 18 November 2012 - 08:38 PM