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- Difference Between Liquid Egg and Whole Egg
Liquid egg refers to a product that is used after the poultry eggs are beaten and shelled, and the egg liquid is packaged after a certain treatment to replace fresh eggs. It can be divided into three types: protein liquid, egg yolk liquid, and whole egg liquid, which can be used directly by families and restaurants Or as a production ingredient in food processing plants.
Liquid egg first selects high-quality farm fresh eggs, which are crushed, beaten, and pasteurized to ensure food safety. Then, we put them in convenient storage, easy to pour packaging and extend the shelf life.
Pasteurization helps to remove Salmonella and other infectious bacteria found in egg companies. Therefore, pasteurized liquid eggs are sterile and safer.
Advantages of liquid egg
More convenient than shelled eggs
Conducive to portion control and menu cost planning
Save time and energy (no cracking, no chaos)
100% yield (no shell, no waste)
The difference between a liquid egg and a whole egg
Eggs are an important source of protein. Each egg contains 6 grams of protein. Eggs do have some fat and cholesterol. The yolk of a large egg contains 5 grams of fat and 185 milligrams of cholesterol. An egg also contains 25 mg of choline, which is important for memory development, liver function, and many other cellular functions. Eggs have white or brown shells and the nutrition is the same.
Both egg white and egg yolk contain protein. There are almost no other nutrients in the egg white. On the other hand, egg yolk contains almost all noteworthy vitamins and minerals.
Both contain the same amount of protein. There are 6 grams of protein in regular eggs, and 6 grams of protein in a serving of liquid eggs. Since liquid whole eggs are a mixed mixture of yolk and egg whites, the same nutritional statistics represent liquid whole eggs.
But for liquid egg whites, there will be a difference. Liquid egg white contains about 5 grams of protein, without fat and cholesterol.
In fact, everyone has their own nutritional needs, so it will vary from person to person. Eggs also contain about 25 mg of choline, which is very important for memory development, liver function, and other cell functions.
Liquid eggs have a long shelf life. Salmonella and other bacteria have been eliminated after pasteurization, and they can last up to 3 weeks. Normal eggs do not have this function.
Liquid whole eggs are easy to use, easy to measure, safe, and usually of high quality. The size of ordinary eggs is different, so the measurement is a bit tricky.
Choose a liquid egg or a whole egg?
The first choice is to see which nutrients the family members need to decide whether to choose a liquid egg or a whole egg.
The second is the budget. The price of liquid eggs is different from the price of whole eggs. Usually, the price of liquid eggs is higher. You can choose the right price according to your budget.
Finally, you must choose according to your own recipe requirements. For example, boiled eggs are only suitable for whole eggs.
Suitable recipes for liquid egg
Used in any recipe that requires shelled eggs.
Breakfast: French toast, crepes, omelet, smoothies,…
Lunch and dinner: omelet, frittata, casserole, pasta,…
Desserts: pastries, cakes, biscuits…
The biggest selling point of liquid egg products is that they look similar to whole eggs without fat or cholesterol. However, the fat in eggs is good for our body, while cholesterol has no negative effect on our health. So you can choose according to your own needs.