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?
Edited by Chris Hennes, 08 June 2014 - 10:07 AM.
Name removed at member's request