Food-Service-Manual-for-Health-Care-Institutions

Dehydrated Egg Products
New processes that remove the small amount of glucose in eggs have permitted the development
of improved dried egg products. Glucose removal is necessary for longer shelf life. The
products are treated at temperatures high enough to destroy pathogenic organisms.
Dried egg solids are available in several forms: egg white, whole egg, egg yolk, and fortified
products. For quick breads, yeast breads, cookies, and cakes, the dry egg solids can be
blended with the other ingredients, and the water required for reconstituting is added to other
liquids in the recipe. For other recipes, dried eggs are reconstituted before they are combined
with the other ingredients. Table 19.8 lists the conversion factors to use in substituting one
form of egg for another.
Most quantity recipe files and manufacturer’s labels provide information on reconstituting
dried whole eggs. However, as a general rule, equal measures of dried egg and water are used.
If products are weighed, one part dried whole egg to three parts water should be used.
Egg Substitutes
Cholesterol-free egg substitutes are useful in some modified diets. Individual manufacturers use
different formulas, but in general the natural egg white is retained, and a substitute for the yolk
is added. Yolk substitutes contain vegetable or other oil carotenoids as coloring and nutritional
additives. Although manufacturers suggest various uses, egg substitutes do not have all the
functional properties of eggs, their satisfactory performance being limited to scrambled eggs,
omelets, and binders in other recipes. The manufacturer’s directions should be followed for
storage and preparation of egg substitutes.
Methods for Cooking Eggs and Egg Products
Eggs may be cooked either in or out of the shell. Typical breakfast fare includes hard-cooked,
poached, fried, scrambled, and baked eggs. For variety, they can be served as omelets or soufflés,
or they can be incorporated in other meal components. Whatever the method of preparation,
prolonged cooking and high heat are to be avoided.
Some general suggestions that apply to cooking eggs follow.
• Only eggs that are free from dirt and cracks should be purchased or used.
• Eggs should be kept refrigerated (45°F [7°C] or less) until preparation time unless they
are being prepared for egg foam. In that case, they should be allowed to stand at room temperature
for 30 minutes before use.
• Eggs and egg combinations should be cooked at moderate to low temperatures. High
temperatures and prolonged cooking should be avoided.
• According to a recent interpretation of the Food and Drug Administration (FDA) model
for food service sanitation codes, shell eggs should be cooked to an internal temperature of at
least 140°F (60°C) and held at that temperature if not served immediately. At this temperature,
the white is firmly set and the yolk is beginning to thicken. Commercially pasteurized eggs or
egg products can be substituted for raw eggs in such items as Caesar salad.
Table 19.8. Conversion Factors for Substituting Egg Products
Frozen Shell Eggs Equivalent Dried Egg Solids
Whole 1 pound 9 eggs 4 1/2 ounces plus 11 1/2 ounces of water
Yolk 1 pound 23 yolks 7 1/4 ounces plus 8 3/4 ounces of water
White 1 pound 15 whites 2 1/4 ounces plus 13 3/4 ounces of water
Food Production
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