TM - Supply Sidebuyersguide.supplysideshow.com/media/54/library/FPDaeb3.pdf · Shredded Parmesan...

Dear Colleagues in Food Science and Technology:

I am pleased to provide you with the enclosed publication, the new Egg-Ceptional Innovations Application Guide, developed by the American Egg Board.

This practical guide was created to assist you in your work by demonstratingthe many ways egg products provide solutions to common challenges in foodproduct development. In fact, polyfunctional eggs can leaven, bind, thicken,moisturize, dry, flavor, glaze, clarify, emulsify, retard crystallization, garnish,color, and add nutrients to your formulations. In addition to improving theperformance of baked goods and other food products, eggs can replace manyadditives on the food label. This appeals to today’s better-educatedconsumers who avoid additives as they seek more natural food alternatives.

In the Egg-Ceptional Innovations Application Guide, you’ll find informationabout how egg products, with their many functional properties, are asimpler, more natural choice than using a host of specific chemical additives.Basic formula recipes, easily adaptable for your product formulations, alsoare provided. You’ll find them organized by recipe types, includingappetizers, sauces, main dishes, and desserts. The guide also contains aglossary of egg functions and key phrases.

We at the American Egg Board hope this guide is indispensable in your workas you explore the versatility and functionality of eggproducts. Should you have questions, require technicalassistance, or would like to receive additional copies ofthe Egg-Ceptional Innovations Application Guide,please contact the American Egg Board at 1-847-296-7043. Or you can visit our Web Site at www.aeb.org.

Sincerely,

Joanne C. IvySenior Vice President

i

2 Mediterranean Empanadas

3 Asian Triangles

4 Mexican Taquitos

5 Mini Quiches

7 Hash Brown Quiche

8 Egg Fettuccini

9 Rise & Shine Egg Sandwiches

10 Cheddar-Bacon Breakfast Biscuits

11 Mexican Egg Pies

12 Better Batter

18 Chocolate-Orange Biscotti

19 Lemon-Poppyseed Scones

20 Angel Food Cake

21 Frozen French Vanilla Custard

22 Mocha Marble Cheesecake

23 Lemony Pound Cake

24 Cookies

25 Chocolate Truffles

26 Mock Crème Brûlée

14 Hollandaise Sauce with Béarnaise variation

15 Mayonnaise with Tartar variation

16 Caesar Salad Dressing

ii

Appetizers are so popular that consumers often make meals

of them, savoring the opportunity to sample a wide variety

of flavors and textures. Appetizers awaken the senses and

tempt the palate, setting the stage for the meal to follow.

With the demand for a wide variety of appetizers, real egg

products are indispensable in appetizer formulations. Eggs

provide appealing flavor, and help bind ingredients, giving

structure to finished food products. Batters and coatings

adhere better to foods, sealing in flavor and juices, after an

egg wash. And egg products provide freeze-thaw stability.

Best of all, egg products perform all these functions

naturally – all while helping you achieve the clean label

consumers want.

1

IngredientsFrozen (thawed) or refrigerated liquid whole eggSaltCrushed red pepper flakes

Seeded, diced plum tomatoes Pitted, chopped kalamata olivesChopped fresh basil

Shredded Parmesan cheeseShredded Gruyère or Fontina cheese

Puff pastry, cut in rounds (50, 4.5-inch)

Vegetable oil or shortening

Total approx. wt.

Lb.3––

11–

––

9

–

16 lb.

Oz.–

.75

.25

8–5

1212

4

As needed

10 oz.

MethodBlend.

Blend.

Blend.

Heat to 375°F.

Instructions: Cook and stir egg mixture in spray-coated skillet until soft curds form. Stir in tomato mixture;cook 1-2 minutes until eggs are firm and no visible liquid egg remains. Stir in cheeses. Portion approximately1/4 cup egg mixture onto center of each puff pastry round. Moisten edges and fold over into crescent shape.Press or crimp to seal. Fry in hot oil 3-4 minutes, until puffed and golden. Drain; serve immediately.

Yield: 50 empanadas

2

IngredientsFrozen (thawed) or refrigerated liquid whole egg

or reconstituted dried whole egg*SaltHot chili oilThai hot pepper sauceDried lemon grass seasoning

Chopped shiitake mushrooms Chopped green onionsChopped Thai basil leaves

Large wonton wrappers (64, 6-inch)

Vegetable oil or shortening

Total approx. wt.

Lb.3

––––

–––

1

–

5 lb.

Oz.–

.75

.25

.12

.25

842

9

As needed

8 oz.

MethodBlend.

Combine.

Heat to 375°F.

*12 oz. dried whole egg mixed with 36 oz. water

Instructions: Cook and stir egg mixture in spray-coated skillet until soft curds form. Stir in mushroommixture; cook 1-2 minutes until eggs are firm and no visible liquid egg remains. Portion approximately

1 oz. mixture onto center of each wrapper. Moisten edges with water, fold in half, and pressto seal edges. Fry in hot oil 2-3 minutes, until golden. Drain; serve immediately.

Yield: 64 triangles

3

IngredientsChorizo, uncookedDiced onionMinced, fresh, seeded jalapeño peppersFrozen (thawed) or refrigerated liquid whole eggGarlic saltChopped fresh cilantro Shredded Monterey Jack cheeseShredded Cheddar or Colby cheeseEgg roll wrappers (50, 6.5-inch)Vegetable oil or shorteningTotal approx. wt.

Lb.21–1––112–

9 lb.

Oz.––88

.753––7

As needed

10.75 oz.

Method

Blend.

Combine; set aside.

Heat to 375°F.

Instructions: Cook chorizo over medium heat 3-4 minutes, breaking into small pieces; drain. Stir in onionand pepper; cook until meat is browned. Stir in eggs and cook 2 minutes. Stir in cheeses; cook until eggs arefirm with no visible liquid egg remaining. Portion approximately 1/4 cup egg mixture near top of a wrapper.Roll up, cigar-style. Fry in hot oil 2-3 minutes, until golden. Drain; serve immediately.

Yield: 50 rolls

4

5

IngredientsAll-purpose flourShortening

Cold WaterSalt

Total approx. wt.

Lb.11

––

3 lb.

Oz.62

10.5

2.5 oz.

MethodUsing 3-speed mixer at first speed, mixfor 1 minute.

Add.

Instructions: Mix on first speed until dough is formed. Cover and refrigerate 30-45 minutes. Portion into .3-oz. balls. Roll into 3-inch circles. Press each into quarter-cup size mini-muffin tins.

Yield: 48 (2-quiche) servingsCrust

IngredientsFinely shredded cheese

(Swiss, Mozzarella, Cheddar, Provolone)Fully-cooked minced bacon or ham

Frozen (thawed) or refrigerated liquid wholeegg or reconstituted dried whole egg*

MilkOnion salt

Total approx. wt.

Lb.–

–

1

––

4 lb.

Oz.12

12

2

36.25

14.25 oz.

MethodBlend.

Using 3-speed mixer at first speed, mixfor 30 seconds.

*4.5 oz. dried whole egg mixed with 13.5 oz. water

Instructions: Portion 1 tablespoon bacon-cheese mixture topped with 1 tablespoon (.5 oz.) custard into each of 96 pastry-lined muffin cups. Bake at 350°F for 18-22 minutes, until puffed and firm to touch.

Vegetable Quiche: Substitute 12 oz. finely chopped steamed broccoli or pressed spinach for bacon.

Filling

So varied are the main dishes served today that consumers

can dine their way around the globe – from Northern

Italian Egg Fettuccini and all-American Rise & Shine Egg

Sandwiches to Mexican Egg Pies and Breaded Shrimp that

can go Asian or Cajun in a blink of an eye.

The incredible, industrious, indispensable egg is often the

secret behind successful main dishes. Real egg products

bind ingredients in dishes like meatballs and seafood cakes.

Breadings and coatings adhere better to products, such as

shrimp or fish, that first have been dipped in eggs or

brushed with an egg wash. Egg products also function as

protein, commanding a starring role in many applications,

such as Rise & Shine Egg Sandwiches. Eggs add color,

texture, flavor, and nutrients to any main dish, like

golden Egg Fettuccini. And egg products perform in all

formulations naturally, so the label is cleaner.

6

IngredientsFrozen (thawed) or refrigerated liquid whole

egg or reconstituted dried whole egg*SaltPepper

Frozen (thawed) shredded hash browns

Frozen cut vegetable blendCooked, diced chicken

Frozen (thawed) or refrigerated liquid wholeegg or reconstituted dried whole egg**

MilkDried marjoramCelery seedSalt

Sliced almonds

Total approx. wt.

Lb.–

––

6

53

4

––––

–

23 lb.

Oz.14

1.12

–

––

8

56.25.12

2

8

9 oz.

MethodUsing 3-speed mixer at second speed, mixfor 30 seconds.

Blend into eggs.

Combine in separate bowl.

Mix at second speed for 1 minute.

*3.5 oz. dried whole egg mixed with 10.5 oz. water**1 lb. 2 oz. dried whole egg mixed with 54 oz. water

Instructions: Press approximately 13 oz. hash brown mixture into each bottom and up sides of 8 (10-inch)spray-coated pie pans. Bake at 375°F for 10 minutes. Portion 1 lb. chicken-vegetable mixture into each piepan. Pour approximately 16 oz. egg mixture over each pie pan. Sprinkle each pan with 1 oz. almonds. Bakeuntil knife inserted near center comes out clean, about 50-55 minutes. Let stand 5 minutes before serving.

Yield: 8 (10-inch) pies/48 servings

7

IngredientsAll-purpose flourDried egg yolk

WaterVegetable or light olive oil

Total approx. wt.

Lb.4–

––

6 lb.

Oz.–8

362

14 oz.

MethodUsing 3-speed mixer at first speed, mix with flat beater for 30 seconds.

Adjust mixer speed to second speed.Gradually add. Mix 1 minute. Exchangedough hook for flat beater; knead 2 minutes.

Instructions: Remove mixture from bowl; divide. Hand knead 1 minute each; cover with plastic wrap. Letdough rest 15 minutes. Extrude dough in 8-12 oz. batches through pasta machine as directed. Allow pasta todry on racks or wax/baking paper for 5 minutes. Cook in salted boiling water until tender, 2-4 minutes.

Yield: 48 (2.25-oz.) servings

8

Yield: 48 sandwichesIngredients Lb. Oz. MethodFrozen (thawed) or refrigerated liquid whole 3 8 Using 3-speed mixer at second speed,

egg or reconstituted dried whole egg* mix for 1 minute.Milk 1 –Cajun seasoning blend – 1

Frozen cut spinach 2 8 Thaw. Press out excess moisture.Blend into egg mixture.

Puff pastry sheets, 8 oz. each 4 – Roll out each sheet to a 12 x 16-in. rectangle.

Canadian bacon slices, .75 oz. each 2 4Swiss or Provolone cheese slices, .75 oz. each 2 4

Total approx. wt. 15 lb. 9 oz.

*14 oz. dried whole egg mixed with 42 oz. water

Instructions: In each of 4 prepared half-pans (10 x 12 inches), portion approximately 1 lb. 2 oz. eggmixture. Bake at 400°F for 15 minutes. Cool slightly. Cut each pan 3 x 4. Portion 12 egg squares evenly ontohalf of the puff pastry sheets. Top each square with a bacon and cheese slice. Cover with remaining sheets.Using rolling crimper, cut each sheet into 12 enclosed sandwiches. Transfer to baking sheets. Bake at 375°Ffor 18-20 minutes.

9

IngredientsAll-purpose flourBaking powderSaltPepper blend seasoningSugar

Butter

Frozen (thawed) or refrigerated liquid whole eggMilk

Shredded sharp Cheddar cheeseReal cooked bacon bits

Total approx. wt.

Lb.5––––

1

1–

2–

11 lb.

Oz.–2

.75.22

8

812

–12

13 oz.

MethodSift together into mixer bowl.

Using 3-speed mixer at secondspeed, cut butter into flourmixture, about 2 minutes.

Blend into mixture.

Add. Mix just until blended.

Instructions: Scale into 8 (1 lb. 8 oz. each) portions. Knead 4-5 times. Fold each into 6-inch round loaf.Use 3-inch cutter for biscuits or cut each into 6 pieces for scones. Place on prepared baking sheets (greasedor lined). Bake at 375°F for 20 minutes.

Yield: 48 biscuits or scones

10

Yield: 48 slicesIngredients Lb. Oz. MethodShredded Cheddar cheese 1 8 Blend.Canned diced green chilies 1 8Chopped black olives – 12Chopped green onions – 6

Frozen (thawed) or refrigerated liquid whole 5 4 Blend.egg or reconstituted dried whole egg*

Milk 1 8Taco or Mexican seasoning blend – 2

Day-old French bread 1 8 Cut into 1-inch cubes.


*1 lb. 5 oz. dried whole egg plus 63 oz. water

Instructions: In each of 6 (9- to 10-inch) prepared deep-dish pie pans, portion 4 oz. bread cubes. Sprinkle on 11 oz. cheese mixture. Pour 18.33 oz. egg blend into each pie pan. Let rest 15 minutes. Bake at 400°F for 50 minutes, or until done. Cool 5 minutes.

11

Yield: 1 quart batterIngredients Lb. Oz. MethodAll-pupose flour – 9 Blend.Dried egg white – 5Dry milk – 4Salt – 1Garlic powder – .25White pepper – .10Water – 24


Instructions: In food processor or blender, combine water and dry ingredients. Mix on first speed untilblended and smooth.

Note: Use as a batter for deep frying assorted raw vegetables or bite-sized pieces of raw meat that have beenpatted dry before battering.

Better Batter is used here for breaded deep-fried shrimpwith Japanese bread crumbs.

12

Sauces and salad dressings bring out the best in the foods

they accompany. Consider tenderloin medallions, salmon,

or asparagus with silky, tart Béarnaise sauce.

Real egg products are common ingredients in many of our

most popular sauces and salad dressings. Eggs are essential

to the emulsification of liquids and oils in the “aises” –

Mayonnaise, Hollandaise, and Béarnaise sauces. They add

color, flavor, and a pleasing, creamy mouthfeel. The

coagulation and gelation functions of egg products thicken

cooked sauces and dressings naturally and also contribute a

creamy texture and rich, pale gold color. And the natural

performance of egg products makes them ideal replacements

for additives that clutter nutrition labels.

13

14

IngredientsWaterFresh lemon juiceSaltWhite pepper

Frozen (thawed) or refrigerated liquid egg yolk

Melted butter

Total approx. wt.

Lb.––––

3

4

8 lb.

Oz.93.5.1

4

8

8.6 oz.

MethodBlend until smooth.

Using 3-speed mixer at first speed, mixeggs and half of liquid. Add remainingliquid. Mix until smooth.

Instructions: Add egg mixture to top of double-boiler or steam-jacketed kettle.Cook over medium heat, stirring constantly, just until mixture becomes smoothand glossy. Remove from heat. Whisk in butter in a very slow,steady stream until incorporated. Return to heatand cook, whisking constantly, untiltemperature reaches 140°F. Shut offheat; cover and keep warm.

Béarnaise Sauce: Stir .2 oz.dried tarragon leaves and 2 oz. minced shallots intofully cooked Hollandaise.

Yield: 48 (1/4-cup) servings

15

IngredientsFrozen (thawed) or refrigerated liquid egg yolk or reconstituted dried egg yolk*Vinegar or lemon juiceSaltDry mustardWhite pepperPaprikaVegetable or light olive oilTotal approx. wt.

Lb.–––––––

6 lb.

Oz.139.5.1

.05

.0576

2.7 oz.

MethodMix in foodprocessor orblender.

Instructions: With food processor orblender on high speed, slowly pour in

oil in a very thin, steady stream.Cover and refrigerate until serving.

Tartar Sauce: Blend intoMayonnaise: 1 lb. drained

pickle relish, 4 oz. capers, 2 oz. finely chopped

roasted red peppers, and .25 oz. hot

pepper sauce.


*7.4 oz. dried egg yolk mixed with 5.5 oz. water

16

IngredientsFrozen (thawed) or

refrigerated liquid egg yolk or reconstituted dried egg yolk*

Lemon juiceChopped garlicDijon-style mustardChopped anchovy filets

– if desiredSaltPepper

Olive oil

Total approx. wt.

Lb.1

––––

––

–

6 lb.

Oz.2

182.5

21.2

.5

.1

60

6.3 oz.

MethodMix infoodprocessoror blender.



Instructions: With food processor or blender onhigh speed, slowly pour in oil in a very thin, steadystream. Cover and refrigerate until serving.

Note: If using food processor, dressing will be thicker.

Rich Truffles, Crème Brûlée with crunchy caramel, elegant

cakes and tortes, cream puffs and éclairs, frozen custards,

and ice creams – all of these classic desserts rely on a

crucial ingredient – eggs.

One of nature’s most perfect foods is never more essential

than in dessert formulations. Egg products bind, emulsify,

and provide aeration and structure to cakes and cookies.

They coagulate and thicken custards, cheesecakes, and

puddings. In ice creams and frozen custards, egg products

retard crystallization and contribute a silky, creamy

mouthfeel. Perfect truffles are made so because egg

products retard crystallization which threatens the texture,

structure, and mouthfeel of fine confections. They tenderize

and extend the shelf life of baked goods. And eggs give

rich flavor and color to any dessert. Naturally, of course.

17

Yield: Approximately 60 biscottiIngredients Lb. Oz. MethodUnsalted butter, softened – 10 Using 3-speed mixer at first Sugar 1 6 speed, mix until creamed.

Frozen (thawed) or refrigerated liquid whole egg – 10 Add. Mix until blended.Dried orange peel – .25Almond extract – .15

Flour 1 9 Sift together. Add. Mix until Baking powder – .25 blended. Salt – .12

Mini chocolate chips – 8 Stir into batter.


Instructions: Scale into 4 (1 lb. 3 oz. each) pieces. Roll into 14-inch logs. Place on prepared baking sheets(greased or lined), 5 inches apart. Bake at 350°F for 20 minutes. Cool 10 minutes on rack. Slice across rollusing serrated knife into 3/4-inch wide slices. Bake slices 10 minutes, cut side down. Turn biscotti over andbake additional 10 minutes. Cool on rack. Store in airtight containers.

18

Yield: 48 sconesIngredients Lb. Oz. MethodAll-purpose flour 4 8 Blend in mixer bowl.Sugar 1 –Baking powder – 2Salt – .75Poppyseeds – 2Unsalted butter 1 8 Using 3-speed mixer at second

speed, cut butter into flour mixture,about 2 minutes.

Frozen (thawed) or refrigerated liquid whole egg 1 2 Combine. Blend into flour mixture. Cream 1 8 Using dough hook, knead 2 minutes.Vanilla – .2Dried lemon peel – 1.5Lemon extract – .25Frozen (thawed) or refrigerated liquid whole egg – 8 Blend together.Milk – 8Turbinado or vanilla sugar – 12Total approx. wt. 11 lb. 12.7 oz.

Instructions: Scale into 8 (1 lb. 6 oz.) portions. Form each into 6-inch (diameter) mounded round loaves.Cut each into 6 wedges. Brush with egg glaze and dip each scone top into sugar. Place on baking sheets.Bake at 375°F for 18-20 minutes.

19

IngredientsFrozen (thawed) or refrigerated liquid egg

white or reconstituted dried egg white*Cream of tartar

Sugar

Vanilla Almond extract

Cake flourSugarSalt

Total approx. wt.

Lb.3

–

1

––

11–

7 lb.

Oz.8

.6

5

3.25

15

.25

7 oz.

MethodUsing 3-speed mixer at third speed,mix for 1 minute.

Mix at second speed for 3-4minutes while gradually addingsugar until soft peaks form.

Blend in.

Sift together. Mix in at first speed,2 cups at a time, just until blended.

*7 oz. dried egg white mixed with 49 oz. water

Instructions: Divide and portion approximately 1 lb. 14 oz. batter into 4 ungreased tube pans. Bake at 375°Ffor 30-40 minutes, until tops are golden brown and spring back when touched. Invert and cool completelybefore slicing.

Yield: 4 (10-inch) tube cakes/48 servings

20

IngredientsFrozen (thawed) or refrigerated liquid whole eggMilkSugarHoneySalt

Heavy whipping creamVanilla

Total approx. wt.

Lb.2–1––

––

12 lb.

Oz.106454

.25

642

6 oz.

MethodMix. Cook on low heat, stirringfrequently, until mixture reaches160°F. Cool in ice bath.

Add. Mix until blended. Coverand refrigerate to cool.

Instructions: Pour chilled mixture into ice cream freezer can(s). Freeze according to directions using 6 partsice to 1 part rock salt. Transfer to freezing containers. Freeze until firm.

Yield: 48 (1/2-cup) servings/6 quarts

21

IngredientsGraham cracker crumbsFrozen (thawed) or refrigerated

liquid whole eggMelted butter

Light (Neufchâtel) cream cheese, softenedVanilla

SugarAll-purpose flour

Frozen (thawed) or refrigerated liquid whole egg

Instant coffee crystalsCoffee liqueur

Semi-sweet chocolate chips, melted

Total approx. wt.

Lb.2–

1

12–

3–

4

––

1

26 lb.

Oz.126

2

–4

126

–

110

2

7 oz.

MethodUsing 3-speed mixer at first speed, mixuntil blended. Press approximately 1 lb. 1 oz. into bottom and up sides in each of4 (10-inch) springform pans.

Cream in mixer at second speed.

Blend together. Add to cream cheese.

Add to mixer. Mix at second speed untilblended. Reserve 4 cups. Divide andportion about 7 cups into each pan.

Blend.

Stir chips into coffee. Blend into reservedcheese mixture.

Instructions: Divide and spoon 1-1/2 cups chocolate mixture over each cake. Swirl batter with spatula.Bake at 350°F for 30 minutes. Reduce heat to 300°F; bake until center is firm, an additional 75-85 minutes.Cool 1 hour. Refrigerate at least 6 hours before serving.

Yield: 4 (10-inch) cakes/48 servings

22

IngredientsButter, softenedBaker’s sugar (fine granulated)

Frozen (thawed) or refrigerated liquid whole egg

Cake flourBaking powderSalt

MilkLemon extract (or vanilla)Grated lemon peel

Total approx. wt.

Lb.34

3

4––

2––

16 lb.

Oz.––

8

–1.2

1

–2

.25

12 oz.

MethodUsing 3-speed mixer at secondspeed, mix until creamed.

Blend.

Blend.

Blend.

Instructions: Spray-coat 8 small (5 x 9-inch) loaf pans. With mixer set at first speed, gradually blend ineggs. Add flour mixture alternately with liquid. Do not overmix. Portion 2 lb. 1.5 oz. into each pan. Bake at325°F for 55-60 minutes, or until done. Cool before removing from pans.

Yield: 8 (6-slice) cakes

23

24

IngredientsFrozen (thawed) or refrigerated liquid egg white or reconstituted

dried egg white*

Confectioner’s sugar

Total approx. wt.

Lb.–

–

–

Oz.4.7

8

12.7 oz.

MethodUsing 3-speed mixer at third speed, mixuntil stiff.

On first speed, fold in 2 oz. at a time.

*.6 oz. dried egg white mixed with 4.1 oz. waterInstructions: Place in pastry bag. Pipe 1 tablespoon portions onto parchment-lined baking sheets. Bake at 225°F for 45 minutes.

Mocha: Blend 1.5 oz. cocoapowder and .1 oz. espressopowder. Fold into meringuebatter. Fold in 2 teaspoons vanilla. Proceed as directed.

Peppermint: Fold in 1/2 teaspoonmint extract and 2-4 drops greenor red food coloring into meringuebatter. Proceed as directed.

Lemon: Fold in 1/2 teaspoonlemon extract and .3 oz. finelygrated lemon zest into meringue

batter. Proceed as directed.

Coconut: Fold in 10 oz. shreddedsweetened coconut, 3/4 teaspoonlemon extract, and .3 oz. finelygrated lemon zest into meringuebatter. Drop by tablespoons;proceed as directed.

Meringue KissesYield: 48 meringues

IngredientsAll-purpose flourBaking soda

Butter, softened

Frozen (thawed) or refrigerated liquid egg yolk or reconstituted dried egg yolk*

Sugar

Sour creamGrated lemon zestFresh lemon juice

Confectioner’s sugarFresh lemon juiceVanilla

Total approx. wt.

Lb.1–

1

–

–

–––

1––

6 lb.

Oz.4

.15

6

4

10.5

6.251.5106

.25

0 oz.

MethodCombine.

Using 3-speed mixer at first speed, mix into flour.

In separate bowl, mix at third speed for 3 minutes.

Blend into yolk mixture at first speed for 1 minute.

Blend.

*2.3 oz. dried egg yolk plus 1.7 oz. waterInstructions: Pour half of egg mixture into flour; mix at first speed 1 minute. Repeat with remaining mixture. Cover and refrigeratedough at least 30 minutes to firm. Roll out 8 oz. portions on lightly floured surface to 1/4-inch thickness. Use small cookie cutters toshape. Place on prepared baking sheets (greased or lined). Bake at 350°F for 8-10 minutes, until edges are lightly browned. Cool 5minutes before glazing.Variation: Substitute orange extract for vanilla. Use food coloring to tint glaze. Reduce lemon juice in glaze to make thicker glaze.

Sour Cream Citrus-Glazed CookiesYield: 96 petite cookies

25

IngredientsSemi-sweet chocolate morselsButterConfectioner’s sugarFrozen (thawed) or refrigerated liquid egg yolk or

reconstituted dried egg yolk*Almond, brandy, or rum extractVanillaCocoa**Total approx. wt.

Lb.3–––

–––

5 lb.

Oz.–

128

12

1.5

45 oz.

MethodMelt chocolate and butter in steam-jacketed kettle or double-boiler.


Instructions: Stir in sugar, then eggs, 3 oz. at a time. Cook and stir to 150°F. Remove from heat; stir inextracts. Refrigerate until firm. Use #70 scoop (scant 1 tablespoon) to portion. Roll into balls, then in cocoa.

**Variation: Omit cocoa. Roll balls in finely chopped nuts, crushed toffee bars or candy pieces, sweetenedcoconut flakes, or dip in melted chocolate shell coating.

Yield: 144 pieces/12 dozen

26

IngredientsSugarCornstarch

Frozen (thawed) or refrigerated liquid egg yolkHalf & half cream

VanillaBrown sugar, lightly packed

Total approx. wt.

Lb.2–

1–

–1

13 lb.

Oz.–8

–144

4–

12 oz.

MethodBlend.

Blend until smooth.

Instructions: Add sugar mixture to steam-jacketed kettle or double-boiler. Stir in egg mixture. Cook and stir overmedium heat, until mixture thickens and boils. Remove from heat; stir in vanilla. Portion into heat-proof dishes;refrigerate. To serve, sprinkle and smooth 1 tablespoon brown sugar over each custard. Blow torch or broil custardat least 5 inches from heat source for 2-5 minutes, just until caramelized.


Function Description Applications

Adheres ingredients, such as seeds and grains, to food products.

Egg proteins create foam in products resulting in lighter and airier products.

Egg proteins provide the structure and coagulative properties tobind food products together.

Provides desirable brown color to baked products.

Egg whites inhibit enzymatic browning and prevent cloudiness in beverages.

Egg white and yolk proteins change from a fluid state to gel.

Locks in flavor and aroma.

Xanthophyll pigments in egg yolk contribute yellow color to many foods.

Egg white proteins prevent crystallization of sugar and promotesmoothness of chocolate.

Phospholipids and lipoproteins serve as surface active agentsstabilizing oil in water emulsions.

Used universally in baking to improve product appearance. Egg wash gives surface gloss and shine.

Carries and enhances some flavors, and imparts desirable egg flavor.

Improves texture and acceptability of products going throughfreeze-thaw cycle.

Holds moisture in food products to help increase shelf life.

Keeps products from turning soggy.

Provides substantial body and smoothness to foods.

Stable pH.

Keeps starch molecules moist and fresh.

Tenderizes foods naturally, giving a soft surface feel.

Firms up the texture of food products and provides crumbimprovement.

Thickens sauces, gravies, and adds body to achieve productimprovement.

Adhesive Properties

Aeration and StructureImprovement

Binding

Browning

Clarification

Coagulation and Gelation

Coating

Color

Crystallization Control

Emulsification

Finish/Gloss

Flavor

Freezability

Humectancy

Insulation

Mouthfeel Improvement

pH

Shelf Life Extension

Tenderization

Texture Improvement

Thickening

• Health bars • Variety breads • Snacks

• Meringues• Mousses • Soufflés

• Snack foods • Meat products• Prepared entrées

• Rolls and buns• Variety breads

• Wines • Juices

• Cakes and frostings• Custards • Fish surimi

• Baked goods • Snacks

• Baked products• Noodles • Custards

• Confections

• Salad dressings • Sauces

• Sweet breads • Cookies • Frostings

• Custards • Confections

• Frozen doughs• Microwavable food

• Variety breads • Rolls

• Breads • Frozen doughs

• Variety breads • Sweet goods • Puddings

• Won’t disrupt food product formulations

• Commercial bread formulations

• Soft breads • Rolls

• Rolls • Light foods

• Sauces • Toppings• Prepared foods

27

What can the American Egg Board do for you?

The American Egg Board is the U.S. egg producers’ communication

link to consumers and food processors. AEB concentrates on

conveying the many uses for “The incredible edible egg.TM” As the

egg industry’s promotional organization, AEB works to educate the

American public that the egg is still one of nature’s most perfect

foods. It is our mission to help improve the demand for shell eggs

and egg products.

Some of AEB programs and references include:

• Formulas and technical assistance.

• Egg Product Reference Guide – a comprehensive resource

booklet containing typical specifications, composition,

nutritional analysis, and specific functionalities of egg

products.

• Eggcyclopedia – a complete egg reference guide including

functionality, nutrition, food safety, and preparation methods.

• Egg Products Buyer’s Guide – a complete list of processors and

distributors cross-referenced by product type.

• National advertising campaign, including television spots.

• Public relations activities on egg research and nutrition.

For more information about American Egg Board promotional

efforts and activities or facts on egg products, nutrition, technical

specifications, and formulas, visit our Web Site: www.aeb.org.

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1460 Renaissance Drive, Park Ridge, IL 60068 • Phone: (847) 296-7043 Fax: (847) 296-7007Web Site: www.aeb.org • E-mail: [email protected]

© 2003 American Egg Board

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