Mexican Egg Strata

Mexican Egg Strata (liquid eggs)

View dried egg formulation

Yield: 6 servings



Part 1 - Egg Blend

Ingredients Percent (%) Grams Volume
Egg, whole, liquid 43.28 359.21 12.5 fl. oz.
Milk, whole 12.37 102.63 3.5 fl. oz.
Green chilies, canned, diced 12.37 102.63 1/2 cup
Black olives, chopped 6.18 51.32 2/3 cup
Green onions, chopped 3.09 25.66 1/4 cup
Taco or Mexican seasoning blend 1.03 8.55 3 tbsp.
French bread, day old, 1-inch cubes 10.84 90.00 2 cups
Cheese, cheddar, shredded 10.84 90.00 3/4 cup
Total 100.00 830.00

Method of Production

  1. In a large bowl combine the whole eggs and milk together; add the rest of the ingredients and mix to combine. Allow the filling to rest for at least 30 minutes and up to overnight covered in the refrigerator.
  2. Pour the filling into a greased 9-inch baking dish and bake at 400° F for 50 minutes or cooked through in the middle.
  3. Cool for at least 5 minutes before serving.

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Wonton Quiche (dried eggs)

Wonton Quiche (dried eggs)

View liquid egg formulation

Yield: 12 servings


Part 1 - Chorizo Filling

Ingredients Percent (%) Grams Volume
Vegetable oil 2.07 4.13 1 tsp.
Onion, diced 20.66 41.32 1/4 cup
Red bell pepper, diced 10.33 20.66 2 tbsp.
Green bell pepper, diced 10.33 20.66 2 tbsp.
Garlic, minced 1.65 3.31 1 tsp.
Chorizo, casing removed 41.33 82.64 1/3 cup
Taco seasoning 1.65 3.31 2 tsp.
Salt, fine 1.65 3.31 1/2 tsp.
Crushed tomatoes, canned 10.33 20.66 4 tsp.
Total 100.00 200.00

 Method of Production:

  1. In a medium sauté pan, heat oil.
  2. Sauté onions, peppers and garlic with chorizo until onions become translucent; add seasonings and continue cooking until color begins to form.
  3. Add the tomatoes to pan.
  4. Remove from heat and transfer to sheet pan to cool.

Chef’s Tip: For increased spice add 1 tablespoon per lb. of crushed red pepper flakes when sautéing the onion and peppers. 


Part 2 - Vegetable Filling

Ingredients Percent (%) Grams Volume
Vegetable oil 2.03 4.05 1 tsp.
Onion, diced 20.33 40.65 1/4 cup
Red bell pepper, diced 10.16 20.33 2 tbsp.
Green bell pepper, diced 10.16 20.33 2 tbsp.
Garlic, minced 1.63 3.25 1 tsp.
Mushrooms, diced 9.35 18.70 1/4 cup
Artichoke hearts, diced 9.35 18.70 1 tbsp.
Italian seasoning 1.63 3.25 2 tsp.
Salt, fine 0.81 1.63 1/4 tsp.
Tomato, canned, crushed 9.35 18.70 4 tsp.
Feta cheese, crumbled 25.20 50.41 1/3 cup
Total 100.00 200.00

 Method of Production:

  1. In a medium sauté pan, heat oil.
  2. Sauté onions, peppers and garlic until onions become translucent.
  3. Add the mushrooms, artichoke hearts and seasonings, continue cooking until color beings to form.
  4. Add tomatoes to pan.
  5. Remove from heat and transfer to sheet to cool; add feta cheese once cooled.

Chef’s Tip: Substitute the bell peppers for zucchini and summer squash for a different flavor profile.


Part 3 - Custard

Ingredients Percent (%) Grams Volume
Egg, whole, dried 4.94 14.83 3 tbsp.
Egg yolk, dried 2.38 7.14 3 1/2 tsp.
Water 17.74 53.23 2 fl. oz.
Cream, heavy 61.57 184.69 6 fl. oz.
Flour, all-purpose 1.67 5.01 2 tsp.
Salt, fine 0.56 1.67 1/2 tsp.
Black pepper 0.28 0.84 1/2 tsp.
Pesto 10.86 32.59 2 tbsp.
Total 100.00 300.00

 Method of Production:

  1. Combine all the ingredients, mix well.
  2. Continue to assembly.


Assembly

Ingredients Percent (%) Grams Volume
Wonton wrappers, 3.5 to 4-inch square 25.53 204.26 7 oz.
Part 1 - Chorizo Filling 21.28 170.21
Part 2 - Vegetable Filling 21.28 170.21
Part 3 - Custard 31.91 255.32
Total 100.00 800.00

 Assembly

  1. Preheat oven to 350° F.
  2. Spray a 12-compartment muffin pan (2-inch diameter) with non-stick spray.
  3. Line with wonton wrappers, allowing wrappers to extend past edges.
  4. Portion 1 tablespoon of filling into each muffin cup.
  5. Portion 4.5 teaspoons of custard mix into each muffin cup.
  6. Bake for 15 minutes or until custard sets.


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Mexican Egg Strata

Mexican Egg Strata (dried eggs)

View liquid egg formulation

Yield: 6 servings



Part 1 - Egg Blend

Ingredients Percent (%) Grams Volume
Egg, whole, dried 10.82 89.81 1 cup
Water 32.46 269.40 9 fl. oz.
Milk, whole 12.37 102.63 3.5 fl. oz.
Green chilies, canned, diced 12.37 102.63 1/2 cup
Black olives, chopped 6.18 51.32 2/3 cup
Green onions, chopped 3.09 25.66 1/4 cup
Taco or Mexican seasoning blend 1.03 8.55 3 tbsp.
French bread, day old, 1-inch cubes 10.84 90.00 2 cups
Cheese, cheddar, shredded 10.84 90.00 3/4 cup
Total 100.00 830.00

Method of Production

  1. In a large bowl combine the dried eggs, water and milk together; add the rest of the ingredients and mix to combine. Allow the filling to rest for at least 30 minutes and up to overnight covered in the refrigerator.
  2. Pour the filling into a greased 9-inch baking dish and bake at 400° F for 50 minutes or cooked through in the middle.
  3. Cool for at least 5 minutes before serving.

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Frittata

Frittata (liquid eggs)

View dried egg formulation

Yield: 12 servings

 

Part 1 – Filling

Ingredients Percent (%) Grams Volume
Vegetable oil 2.22 6.66 1 1/2 tsp.
Onion, diced 18.61 55.82 1/3 cup
Garlic, minced 3.61 10.83 4 tsp.
Poblano pepper, roasted, diced 7.50 22.49 1/4 cup
Salt, fine 0.83 2.50 1/2 tsp.
Black pepper 0.03 0.08 1/8 tsp.
Tomato, diced 22.49 67.48 1/2 cup
Barbeque sauce 15.00 45.00 1/4 cup
Bacon, cooked, diced 29.71 89.14 1/2 cup
Total 100.00 300.00

 Method of Production

  1. In a medium pan, heat oil and sauté onions and garlic until translucent.
  2. Add the roasted poblano peppers* and continue cooking until just beginning to color; season with salt and pepper.
  3. Remove from the heat and stir in the tomatoes, BBQ sauce and bacon.
  4. Set aside until use in the assembly.

*Chef’s Tip: To roast the poblano peppers from fresh: broil the peppers on a baking sheet or place peppers over an open flame rotating until all the outer skin is charred and black. Place in a paper bag or a stainless-steel bowl covered with plastic for 5-10 minutes then rub the charred skin off the pepper. Remove the seeds for a mild flavor or retain for a spicier flavor.



Part 2 – Batter

Ingredients Percent (%) Grams Volume
Egg, whole, liquid 19.85 148.85 5.5 fl. oz.
Egg yolk, liquid 5.34 40.08 1.5 fl. oz.
Cream, heavy 61.41 460.63 15.5 fl. oz.
Flour, all-purpose 1.80 13.53 2 tbsp.
Salt, fine 0.56 4.16 3/4 tsp.
Black pepper 0.21 1.56 3/4 tsp.
Pesto 10.83 81.19 1/3 cup
Total 100.00 750.00

  Method of Production

  1. In a large bowl, whisk all ingredients together.


Assembly

Ingredients Percent (%) Grams Volume
Part 1 -Frittata Filling 24.70 252.00
Cheddar cheese, shredded 8.24 84.00 3/4 cup
Part 2 - Batter 67.06 684.00
Total 100.00 1020.00

Method of Production

  1. Preheat the oven to 350° F.
  2. Lightly coat a 12 compartment muffin pan (2 inch diameter) with non-stick spray.
  3. Portion 21 grams filling and 7 grams cheese in each muffin.
  4. Using a ladle, pour the 57 grams batter over filling and bake for 20 minutes or until a knife inserted comes out clean and the top is lightly browned.

 

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Italian Quiche Cup

Italian Low Carb Quiche Cup – (liquid eggs)

View dried egg formulation

Yield 12 servings

 

Italian Quiche Cup

Ingredients Percent (%) Grams Volume
Red pepper, roasted, chopped 14.55 261.82 1 3/4 cups
Sundried tomato, oil-packed, drained, chopped 6.46 116.36 1 cup
Parmesan cheese, shredded 4.85 87.27 1 cup
Basil, fresh, chopped 0.81 14.55 1/3 cup
Egg, whole, liquid 44.24 796.36 28 fl. oz.
Milk, whole 9.70 174.55 6 fl oz.
Ham or prosciutto, sliced diagonally 19.39 349.09 24 slices
Total 100.00 1800.00

 Method of Production

  1. In a standing mixer fitted with a paddle attachment, combine the roasted red peppers, sun-dried tomatoes, parmesan cheese, basil eggs and milk; mix on low speed until blended.
  2. Coat 12 ramekins or muffin tin cups (6-8 oz. size) with nonstick cooking spray.
  3. Position 2 half slices of ham inside each ramekin/muffin cup to form a ring.
  4. Portion a 1/2 cup of the egg mixture inside the ham in each cup.
  5. Bake at 350° F for 25-35 minutes or until puffed and firm in the center.

 

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Frittata

Frittata (dried eggs)

View liquid egg formulation

Yield: 12 servings

 

Part 1 – Filling

Ingredients Percent (%) Grams Volume
Vegetable oil 2.22 6.66 1 1/2 tsp.
Onion, diced 18.61 55.82 1/3 cup
Garlic, minced 3.61 10.83 4 tsp.
Poblano pepper, roasted, diced 7.50 22.49 1/4 cup
Salt, fine 0.83 2.50 1/2 tsp.
Black pepper 0.03 0.08 1/8 tsp.
Tomato, diced 22.49 67.48 1/2 cup
Barbeque sauce 15.00 45.00 1/4 cup
Bacon, cooked, diced 29.71 89.14 1/2 cup
Total 100.00 300.00

 Method of Production

  1. In a medium pan, heat oil and sauté onions and garlic until translucent.
  2. Add the roasted poblano peppers* and continue cooking until just beginning to color; season with salt and pepper.
  3. Remove from the heat and stir in the tomatoes, BBQ sauce and bacon.
  4. Set aside until use in the assembly.

*Chef’s Tip: To roast the poblano peppers from fresh: broil the peppers on a baking sheet or place peppers over an open flame rotating until all the outer skin is charred and black. Place in a paper bag or a stainless-steel bowl covered with plastic for 5-10 minutes then rub the charred skin off the pepper. Remove the seeds for a mild flavor or retain for a spicier flavor.



Part 2 – Batter

Ingredients Percent (%) Grams Volume
Egg, whole, dried 4.96 37.22 1/2 cup
Egg yolk, dried 2.40 18.02 1/4 cup
Water 17.82 133.68 4.5 fl. oz.
Cream, heavy 61.42 460.64 15.5 fl. oz.
Flour, all-purpose 1.80 13.53 2 tbsp.
Salt, fine 0.56 4.16 3/4 tsp.
Black pepper 0.21 1.56 3/4 tsp.
Pesto 10.83 81.19 1/3 cup
Total 100.00 750.00

  Method of Production

  1. In a large bowl, whisk all ingredients together.


Assembly

Ingredients Percent (%) Grams Volume
Part 1 -Frittata Filling 24.70 252.00
Cheddar cheese, shredded 8.24 84.00 3/4 cup
Part 2 - Batter 67.06 684.00
Total 100.00 1020.00

Method of Production

  1. Preheat the oven to 350° F.
  2. Lightly coat a 12 compartment muffin pan (2 inch diameter) with non-stick spray.
  3. Portion 21 grams filling and 7 grams cheese in each muffin.
  4. Using a ladle, pour the 57 grams batter over filling and bake for 20 minutes or until a knife inserted comes out clean and the top is lightly browned.

 

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Italian Quiche Cup

Italian Low Carb Quiche Cup – (dried eggs)

View liquid egg formulation

Yield 12 servings

 

Italian Quiche Cup

Ingredients Percent (%) Grams Volume
Egg, whole, dried 11.06 199.09 2 2/3 cups
Water 33.18 597.25 20 fl. oz.
Red pepper, roasted, chopped 14.55 261.82 1 3/4 cups
Sundried tomato, oil-packed, drained, chopped 6.46 116.37 1 cup
Parmesan cheese, shredded 4.85 87.27 1 cup
Basil, fresh, chopped 0.81 14.55 1/3 cup
Milk, whole 9.70 174.55 6 fl oz.
Ham or prosciutto, sliced diagonally 19.39 349.10 24 slices
Total 100.00 1800.00

 Method of Production

  1. In a standing mixer fitted with a whisk attachment, blend the dried whole eggs and water together; set aside to hydrate for 10 minutes.
  2. Switch to a paddle attachment and add the roasted red peppers, sun-dried tomatoes, shredded parmesan cheese, basil and milk to the eggs; mix on low speed until blended.
  3. Coat 12 ramekins or muffin tin cups (6-8 oz. size) with nonstick cooking spray.
  4. Position 2 half slices of ham inside each ramekin/muffin cup to form a ring.
  5. Portion a 1/2 cup of the egg mixture inside the ham in each cup.
  6. Bake at 350° F for 25-35 minutes or until puffed and firm in the center.

 

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Italian Quiche Cup

ITALIAN QUICHE CUP

Yield: 48 (1/2 cup) servings

Ingredients

  • 2 lb., 4 oz. roasted red peppers
  • 1 lb. sun-dried tomatoes in oil
  • 12 oz. Parmesan cheese
  • 2 oz. fresh basil leaves
  • 6 lb., 13.5 oz. frozen (thawed) or refrigerated liquid whole egg
  • 1 lb., 8 oz. whole milk
  • 3 lb. lean deli ham or prosciutto slices, 1 oz. each

Instructions

  1. Drain and chop roasted red peppers and add to mixer bowl.
  2. Drain and chop sun-dried tomatoes and add to mixer bowl.
  3. Shred Parmesan cheese and add to mixer.
  4. Add basil, eggs and milk to mixer. Mix at first speed of 3-speed mixer until blended.
  5. Slice ham or prosciutto in half diagonally.
  6. Spray-coat 48 (6- to 8-oz. size) ramekins or muffin tin cups.
  7. Position 2 half slices of ham onto insides (to ring) each ramekin/cup.
  8. Portion 1/2 cup egg mixture into each cup.
  9. Bake at 350° F for 25-35 minutes, until puffed and firm in center.

Nutrient information per serving of 1/48 formula using lean deli ham: 221 calories, 17g protein, 8g carbohydrate, 13g total fat, 302mg cholesterol, 681mg sodium, 203mg potassium.

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Hash Brown Quiche

Hash Brown Quiche – Liquid Egg

View dried egg formulation

Makes 1, 10-inch quiche

 

Part 1 – Hash Brown Crust

Ingredients Percent (%) Grams Volume
Whole egg, liquid 12.61 50.41 2 fl. oz.
Salt, fine 0.88 3.53 1/2 tsp.
Black pepper 0.10 0.41 1/4 tsp.
Hash brown potatoes, frozen 86.41 345.65 1 1/2 cups
Total 100.00 400.00

 Method of Production

  1. In a standing mixer fitted with a paddle attachment, mix whole eggs, salt and black pepper at medium speed for 30 seconds.
  2. Add the hash brown potatoes into egg mixture and mix.
  3. Press approximately 13 oz. of the hash brown mixture into the bottom and up the sides of a 10-inch spray-coated pie pan.
  4. Bake at 375° F for 10 minutes.

Part 2 – Assembly

Ingredients Percent (%) Grams Volume
Vegetable blend, cut, frozen 30.03 285.30 1 3/4 cups
Chicken, cooked, diced 18.03 171.26 1 1/4 cups
Whole egg, liquid 27.03 256.75 9 fl. oz.
Milk, whole 21.02 199.67 7 fl. oz.
Marjoram, dried 0.10 0.94 1 1/2 tsp.
Celery seed 0.04 0.40 1/4 tsp.
Salt, fine 0.75 7.14 2 tsp.
Almonds, sliced 3.00 28.54 1/3 cup
Total 100.00 950.00

  Method of Production

  1. Sprinkle the vegetables and chicken over the cooked crust and set aside.
  2. In a standing mixer fitted with a paddle attachment, mix the whole eggs with the milk, marjoram, celery seed and salt at medium speed for 1 minute.
  3. Pour approximately 16 oz. of the egg mixture over the chicken and vegetables; sprinkle the sliced almonds on top.
  4. Bake at 375° F until knife inserted near center comes out clean, about 50-55 minutes.
  5. Let stand at 5 minutes before serving.

 

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Glacage of Salmon with Fingerling Potatoes and Asparagus (liquid eggs)

GLACAGE OF SALMON WITH FINGERLING POTATOES AND ASPARAGUS (liquid eggs)

View dried egg formulation

Yield: 50 each – 6 oz. Portions

Ingredients (Salmon)

  • 18 lb., 12 oz. salmon, portions 50 each - 6 oz.

Ingredients for Marinade/Seasoning Ingredients

  • 1 lb., 9 oz. olive oil
  • 1 lb., 4 oz. lemon juice
  • 7.5 oz. kosher salt
  • 2.5 oz. black pepper
  • 10 oz. minced fresh Dill

Instructions for Marinade/Seasoning Instructions

  1. Blend all wet ingredients together in a bowl and coat salmon well.
  2. Separately season the salmon filets lightly with salt, pepper and dill.

Instructions to prepare salmon for a la carte or a la minute service:

  1. Pre-heat the oven to 375° F.
  2. After seasoning the salmon, heat 1-2 tablespoons oil in a sauté pan. Once hot, add the fish, sear on both sides and place on an oven-proof tray; place the fish in the oven.
  3. Upon the fish being taken out of the oven, place on the serving plate and top with Mousseline sauce.
  4. Place the sauced salmon under a broiler to caramelize and glaze the sauce until golden brown.
  5. Serve with seasoned asparagus and sautéed fingerling potatoes.

Ingredients for Hollandaise Sauce & Mousseline Sauce

  • 5.5 oz. water
  • 12 oz. liquid egg yolk
  • 3 oz. lemon juice
  • 2 lb. melted buter
  • 0.3 oz. Kosher salt
  • 0.04 oz. black pepper
  • 3 lb. heavy cream

Total approximate weight: 6 lb., 5 oz.

Instructions for Hollandaise Sauce:

  1. Place the egg and water mixture over a double boiler at approximately 180° F and whisk continuously the egg mixture until glossy, thick and smooth.
  2. Remove from the heat and slowly whisk in the butter.
  3. Do the same with the lemon juice and seasonings.
  4. Return to the heat and bring this mixture up to 135° F.

Instructions for Mousseline Sauce:

  1. Fold the stiff whipped heavy cream using a whisk into the hollandaise with an over and under motion until completely incorporated.
  2. Reserve for service covered.

Serving Suggestions:

Serve with rice pilaf and a blend of zucchini & summer squash.

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Hash Brown Quiche

Hash Brown Quiche – Dried Egg

View liquid egg formulation

Makes 1, 10-inch quiche

 

Part 1 – Hash Brown Crust

Ingredients Percent (%) Grams Volume
Whole egg, dried 3.16 12.64 4.5 tsp.
Water 9.45 37.79 1.5 fl. oz.
Salt, fine 0.88 3.53 1/2 tsp.
Black pepper 0.10 0.41 1/4 tsp.
Hash brown potatoes, frozen 86.41 345.63 1 1/2 cups
Total 100.00 400.00

 Method of Production

  1. In a standing mixer fitted with a paddle attachment, mix the dried eggs, water, salt and black pepper at medium speed for 30 seconds.
  2. Add the hash brown potatoes into egg mixture and mix.
  3. Press approximately 13 oz. of the hash brown mixture into the bottom and up the sides of a 10-inch spray-coated pie pan.
  4. Bake at 375° F for 10 minutes.

Part 2 – Assembly

Ingredients Percent (%) Grams Volume
Vegetable blend, cut, frozen 30.03 285.26 1 3/4 cups
Chicken, cooked, diced 18.03 171.23 1 1/4 cups
Whole egg, dried 6.76 64.21 3/4 cup
Water 20.26 192.50 6.5 fl. oz.
Milk, whole 21.03 199.77 7 fl. oz.
Marjoram, dried 0.10 0.95 1 1/2 tsp.
Celery seed 0.04 0.40 1/4 tsp.
Salt, fine 0.75 7.14 2 tsp.
Almonds, sliced 3.00 28.54 1/3 cup
Total 100.00 950.00

  Method of Production

  1. Sprinkle the vegetables and chicken over the cooked crust and set aside.
  2. In a standing mixer fitted with a paddle attachment, mix the dried eggs, water, milk, marjoram, celery seed and salt at medium speed for 1 minute.
  3. Pour approximately 16 oz. of the egg mixture over the chicken and vegetables; sprinkle the sliced almonds on top.
  4. Bake at 375° F until knife inserted near center comes out clean, about 50-55 minutes.
  5. Let stand at 5 minutes before serving.

 

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Glacage of Salmon with Fingerling Potatoes and Asparagus (dried eggs)

GLACAGE OF SALMON WITH FINGERLING POTATOES AND ASPARAGUS (dried eggs)

View liquid egg recipe

Yield: 50 each – 6 oz. Portions

Ingredients

  • 18 lb., 12 oz. salmon, portions 50 each - 6 oz.

Marinade/Seasoning Ingredients

  • 1 lb., 9 oz. olive oil
  • 1 lb., 4 oz. lemon juice
  • 7.5 oz. kosher salt
  • 2.5 oz. black pepper
  • 10 oz. minced fresh Dill

Marinade/Seasoning Instructions

  1. Blend all wet ingredients together in a bowl and coat salmon well.
  2. Separately season the salmon filets lightly with salt, pepper and dill.

Instructions to prepare salmon for a la carte or a la minute service:

  1. Pre-heat the oven to 375° F.
  2. After seasoning the salmon, heat 1-2 tablespoons oil in a sauté pan. Once hot, add the fish, sear on both sides and place on an oven-proof tray; place the fish in the oven.
  3. Upon the fish being taken out of the oven, place on the serving plate and top with Mousseline sauce.
  4. Place the sauced salmon under a broiler to caramelize and glaze the sauce until golden brown.
  5. Serve with seasoned asparagus and sautéed fingerling potatoes.

Hollandaise Sauce & Mousseline Sauce Ingredients

  • 6.3 oz. water
  • 2.5 oz. enzyme modified egg yolk solids
  • 3.2 oz. lemon juice
  • 2 lb., 4 oz. melted butter
  • 0.01 oz. Kosher salt
  • 0.01 oz. black pepper
  • 3 lb., 4 oz. heavy cream

Total approximate weight: 6 lb., 5 oz.

Prep Instructions

  1. Whisk together the water and egg yolk in a stainless steel bowl until well-combined.
  2. Whip heavy cream to a stiff peak.

Instructions for Hollandaise Sauce:

  1. Place the egg and water mixture over a double boiler at approximately 180° F and whisk continuously the egg mixture until glossy, thick and smooth.
  2. Remove from the heat and slowly whisk in the butter.
  3. Do the same with the lemon juice and seasonings.
  4. Return to the heat and bring this mixture up to 135° F.

Instructions for Mousseline Sauce:

  1. Fold the stiff whipped heavy cream using a whisk into the hollandaise with an over and under motion until completely incorporated.
  2. Reserve for service covered.

Serving Suggestions:

Serve with rice pilaf and a blend of zucchini & summer squash.

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Egg fettucini

Egg Fettuccine (liquid eggs)

View dried egg formulation

Yield: 12, 3-ounce servings

 

Egg Fettuccine

Ingredients Percent(%) Grams Volume
Flour, all-purpose 58.17 593.45 4 3/4 cups
Egg yolk, liquid 16.16 164.78 6 fl. oz.
Olive Oil 1.82 18.54 0.5 fl. oz.
Total 100.00 1020.00

Method of Production

  1. Using a standing mixer fitted with a paddle attachment, combine all the ingredients; mix for 1 minute.
  2. Remove the paddle attachment and switch to a dough hook; knead the dough for 2 minutes.
  3. Remove mixture from bowl; divide into 250 g portions. Cover with plastic wrap and allow to rest for 30 minutes.
  4. Extrude the dough through a pasta machine as directed by the manufacturer’s instructions.
  5. Allow pasta to dry on baking sheets for 5 minutes.
  6. Cook in salted boiling water until al dente, 2-4 minutes.

 

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Ricotta Cheese Ravioli with Pecorino Romano Cheese Sauce (liquid eggs)

Ricotta Cheese Ravioli with Pecorino Romano Cheese Sauce (liquid eggs)

View dried egg formulation

Yield: 10 servings (2 filled raviolis per serving)


Part 1 - Pasta Dough

Ingredients Percent (%) Grams Volume
Flour, bread 62.44 280.95 2 cups
Egg, whole, liquid 34.69 156.09 5.5 fl. oz.
Olive oil 2.77 12.49 0.5 fl. oz.
Salt, fine 0.10 0.47 1/8 tsp.
Total 100.00 450.00

 Method of Production:

  1. Using a standing mixer fitted with a paddle attachment, combine all the ingredients; mix for 1 minute.
  2. Remove the paddle attachment and switch to a dough hook; knead the dough for 2 minutes.
  3. Remove mixture from bowl; divide into 250g portions. Cover with plastic wrap and allow to rest for 30 minutes.


Part 2 - Ricotta Cheese Filling

Ingredients Percent (%) Grams Volume
Cheese, ricotta 76.73 498.80 2 cups
Egg, whole, liquid 8.39 54.55 2 fl. oz.
Parmesan cheese, grated 4.80 31.18 1/3 cup
Parmesan cheese, shredded 2.40 15.59 1/4 cup
Pesto sauce 3.60 23.38 4 1/2 tsp.
Garlic, minced 1.20 7.79 3 tsp.
Bread crumbs, unseasoned 2.40 15.59 2 tbsp.
Salt, kosher 0.48 3.12 1/2 tsp.
Black pepper, ground As needed
Total 100.00 650.00

 Method of Production:

  1. Blend all the ingredients together in a stainless-steel bowl using a rubber spatula.
  2. Cover and refrigerate until ready to use in ravioli assembly.


Part 3 – Romano Cheese Sauce

Ingredients Percent (%) Grams Volume
Butter, unsalted 3.75 24.36 2 tbsp.
Onion, minced 3.75 24.36 1/4 cup
Garlic, minced 2.50 16.24 2 tbsp.
Cream, heavy 74.95 487.27 16 fl. oz.
Food starch, modified 2.00 13.00 5 tsp.
Parsley, fresh, minced 1.25 8.12 2 tbsp.
Tomato, seeded, diced 5.00 32.48 1/3 cup
Basil, fresh, chopped 1.25 8.12 3 tbsp.
Pecorino Romano cheese, grated 5.00 32.48 1/4 cup
Salt, fine 0.50 3.25 1/2 tsp.
Black pepper 0.05 0.32 1/8 tsp.
Total 100.00 650.00

 Method of Production:

  1. Place a medium saucepan over medium heat, melt the butter and sauté the onions and garlic until tender and translucent.
  2. In a separate bowl, whisk together heavy cream and starch.
  3. Add the heavy cream mixture to the saucepan and stir occasionally until it reaches 180° F, then remove from the heat (sauce will thicken to a medium viscosity).
  4. Stir in the parsley, tomato, basil, cheese, salt and pepper to finish the sauce.
  5. Keep warm until use in assembly.


Part 4 – Assembly

Ingredients Percent (%) Grams Volume
Parsley, flat Italian, whole 1.11 20.00 5 tbsp.
Part 1 - Pasta Dough 22.78 410.00
Egg, whole, liquid 6.11 110.00 4 fl. oz.
Part 2 - Ricotta Cheese Filling 33.33 600.00
Part 3 - Ricotta Cheese Sauce 33.33 600.00
Tomato, chopped 2.78 50.00 1/3 cup
Parsley, fresh, chopped 0.56 10.00 8 tsp.
Total 100.00 1800.00

 Method of Production:

  1. Pluck individual parsley leaves off the stems and reserve.
  2. Using a pasta sheeter, roll out the dough per the manufacturer’s directions to the thinnest setting into 3.5-inch x 36-inch sheet.
  3. With a pastry brush, brush the egg wash lightly over the pasta and place 6 parsley leaves equally spaced in a 3x3-inch square section.
  4. Fold the dough in half over the parsley leaves and roll it out to the thinnest setting, silhouetting the parsley leaves between the sheets. Lightly dust the sheet with flour and set aside.
  5. Roll out another sheet for the bottom of the ravioli the same length as the parsley sheet layer. Lightly dust the sheet with flour and layer plastic wrap between each sheet.
  6. To begin filling the ravioli, first brush the plain pasta sheets lightly with the egg wash and deposit a one-ounce scoop of Ricotta Cheese filling every 3.5-inches to match up with the parsley sheet.
  7. Place the parsley layered pasta dough sheet over the deposited filling and press around the sides to seal and release the air pocket.
  8. Cut evenly with a pasta cutter and lightly dust the finished ravioli with flour; ravioli can be refrigerated or frozen at this point.
  9. To cook the ravioli, place in a boiling pot of water with salt and olive oil. Cook for approximately 3 to 5 minutes or until the raviolis begin to float and pasta is al dente.
  10. Plate two cooked ravioli on a dish and top with the cheese sauce; garnish with chopped tomato and fresh parsley.


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Egg fettucini

Egg Fettuccine (dried eggs)

View liquid egg formulation

Yield: 12, 3-ounce servings

 

Egg Fettuccine

Ingredients Percent(%) Grams Volume
Flour, all-purpose 58.18 593.45 4 3/4 cups
Egg yolk, dried 7.27 74.18 1 cup
Water 32.73 333.82 11.5 fl. oz.
Olive Oil 1.82 18.55 0.5 fl. oz.
Total 100.00 1020.00

Method of Production

  1. Using a standing mixer fitted with a paddle attachment, combine all the ingredients; mix for 1 minute.
  2. Remove the paddle attachment and switch to a dough hook; knead the dough for 2 minutes.
  3. Remove mixture from bowl; divide into 250 g portions. Cover with plastic wrap and allow to rest for 30 minutes.
  4. Extrude the dough through a pasta machine as directed by the manufacturer’s instructions.
  5. Allow pasta to dry on baking sheets for 5 minutes.
  6. Cook in salted boiling water until al dente, 2-4 minutes.

 

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Vegetable Omelet Pita Bread Sandwich (dried eggs)

Vegetable Omelet Pita Bread Sandwich (dried eggs)

View liquid egg formulation

Yield: 6 sandwiches


Part 1 - Vegetable Mix

Ingredients Percent (%) Grams Volume
Green bell pepper, diced 45.68 465.97 3 cups
Tomato, diced seeded 45.68 465.97 3 cups
Red onion, minced 8.64 88.06 1/2 cup
Total 100.00 1020.00

 Method of Production:

  1. In a small bowl, combine the vegetables together.
  2. Set aside until use in assembly.


Assembly

Ingredients Percent (%) Grams Volume
Pita bread 11.51 390.00 6 whole
Egg, whole, dried 7.52 255.00 3 cups
Water 22.57 765.00 26 fl. oz.
Olive oil 2.65 90.00 3 fl. oz.
Part 1 - Vegetable Mix 30.09 1020.00 6 1/2 cups
Spinach, fresh, chopped 15.04 510.00 17 cups
Mozzarella cheese, shredded 5.31 180.00 1 2/3 cups
Cheddar cheese, sharp, shredded 5.31 180.00 1 2/3 cups
Total 100.00 3390.00

 Assembly:

  1. Prepare pita breads by cutting in half. Set aside.
  2. In a small bowl, combine the dried eggs and water together to hydrate; set aside.
  3. In a sauté pan over medium heat, heat olive oil. When oil is hot, add vegetable mix and sauté until translucent.
  4. Add the spinach to the heated mixture and cook it down until all the moisture is evaporated.
  5. Add the whole eggs and stir constantly with a heat resistant rubber spatula until soft curds form.
  6. Add the cheese mix to the center of the prepared omelet and heat until slightly melted.
  7. Portion 500 grams into each pita pocket.
  8. Cut each pita into 4 triangle servings.
  9. Serve sandwiches with fresh fruit cup and a small tossed salad.


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Better Batter

Better Batter (liquid eggs)

View dried egg formulation

Yield: 5 cups


Batter

Ingredients Percent (%) Grams Volume
Flour, all-purpose 20.75 228.37 1 3/4 cup
Egg white, liquid 66.90 735.88 26. fl. oz.
Milk, dried 9.23 101.50 3/4 cup
Salt, fine 2.31 25.37 4 tsp.
Garlic powder 0.58 6.34 2 tsp.
White pepper 0.23 2.54 1 tsp.
Total 100.00 1100.00

Method of Production:

  1. In a food processor or blender, combine all ingredients.
  2. Mix on low speed until homogenous and smooth.

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

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Italian Vegetable Rich Egg Custard Flan (dried eggs)

Italian Vegetable Egg Custard Flan (liquid eggs)

View dried egg formulation

Yield: 6 individual flans



 

Part 1 – Filling

Ingredients Percent (%) Grams Volume
Onion, minced 28.57 85.71 1/2 cup
Garlic, minced 7.14 21.43 2 tbsp.
Tomato, sun dried, diced 21.43 64.29 1/2 cup
Green bell pepper, diced 14.29 42.86 1/4 cup
Kalamata olive, diced 14.29 42.86 1/4 cup
Butter, unsalted 10.71 32.14 2 tbsp.
Olive oil 3.57 10.71 2 tsp.
Total 100.00 300.00

Method of Preparation:

  1. Pre-heat a large sauté pan with olive oil and butter.
  2. Add the vegetable filling ingredients and cook until translucent and starting to caramelize. Remove to a tray and allow to cool; cover and refrigerate until ready to use.

 

Part 2 – Egg Custard

Ingredients Percent (%) Grams Volume
Egg, whole, liquid 19.83 118.97 4 fl. oz.
Egg yolk, liquid 5.37 32.25 1 fl. oz.
Cream, heavy 61.46 368.66 12.5 fl. oz.
Flour, all-purpose 1.77 10.64 4 tsp.
Salt, kosher 0.54 3.26 1/2 tsp.
Black pepper 0.18 1.10 1/2 tsp.
Pesto 10.85 65.12 1/4 cup
Total 100.00 600.00

Method of Preparation:

  1. In a medium bowl, whisk together all ingredients until combined; covered and refrigerate until ready to use.

 

Assembly

Ingredients Percent (%) Grams Volume
Part 1 – Filling 31.03 270.00
Asiago cheese, shredded 6.90 60.00 1/2 cup
Part 2 – Egg Custard 62.07 540.00
Total 100.00 870.00

Method of Preparation:

  1. Spray ramekins with nonstick cooking spray.
  2. Fill each ramekin with 45 grams of the filling and 10 grams of Asiago cheese, then pour 90 grams of egg custard into each.
  3. Place the ramekins in a water bath in a hotel pan, and bake at 350° F for 40-50 minutes, or until the center is firm.
  4. Cool at room temperature and chill overnight.
  5. Un-mold as needed and reheat for 10 to 12 minutes in a 350° F oven.
  6. Serve with tomato sauce and a tossed salad, if desired.

 

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Better Batter

Better Batter (dried eggs)

View liquid egg formulation

Yield: 5 cups


Batter

Ingredients Percent (%) Grams Volume
Flour, all-purpose 20.76 228.37 1 3/4 cup
Egg white, dried 8.02 88.31 3/4 cup
Water 58.87 647.57 22 fl. oz.
Milk, dried 9.23 101.50 3/4 cup
Salt, fine 2.31 25.37 4 tsp.
Garlic powder 0.58 6.34 2 tsp.
White pepper 0.23 2.54 1 tsp.
Total 100.00 1100.00

Method of Preparation:

  1. In a food processor or blender, combine all ingredients.
  2. Mix on low speed until homogenous and smooth.

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

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Italian Vegetable Rich Egg Custard Flan (dried eggs)

ITALIAN VEGETABLE RICH EGG CUSTARD FLAN (dried eggs)

View liquid egg formulation

Yield: 6 individual flans



 

Part – Filling

Ingredients Percent (%) Grams Volume
Onion, minced 28.57 85.71 1/2 cup
Garlic, minced 7.14 21.43 2 tbsp.
Tomato, sun dried, diced 21.43 64.29 1/2 cup
Green bell pepper, diced 14.29 42.86 1/4 cup
Kalamata olive, diced 14.29 42.86 1/4 cup
Butter, unsalted 10.71 32.14 2 tbsp.
Olive oil 3.57 10.71 2 tsp.
Total 100.00 300.00

Method of Preparation:

  1. Pre-heat a large sauté pan with olive oil and butter.
  2. Add the vegetable filling ingredients and cook until translucent and starting to caramelize. Remove to a tray and allow to cool; cover and refrigerate until ready to use.

 

Part 2 – Egg Custard

Ingredients Percent (%) Grams Volume
Egg, whole, dried 4.96 29.75 1/3 cup
Egg yolk, dried 2.42 14.50 1/4 cup
Water 17.83 106.96 3.5 fl. oz.
Cream, heavy 61.45 368.67 12.5 fl. oz.
Flour, all-purpose 1.77 10.64 4 tsp.
Salt, kosher 0.54 3.26 1/2 tsp.
Black pepper 0.18 1.10 1/2 tsp.
Pesto 10.85 65.12 1/4 cup
Total 100.00 600.00

Method of Preparation:

  1. In a medium bowl, whisk together all ingredients until combined; covered and refrigerate until ready to use.

 

Assembly

Ingredients Percent (%) Grams Volume
Part 1 – Filling 31.03 270.00
Asiago cheese, shredded 6.90 60.00 1/2 cup
Part 2 – Egg Custard 62.07 540.00
Total 100.00 870.00

Method of Preparation:

  1. Spray ramekins with nonstick cooking spray.
  2. Fill each ramekin with 45 grams of the filling and 10 grams of Asiago cheese, then pour 90 grams of egg custard into each.
  3. Place the ramekins in a water bath in a hotel pan, and bake at 350° F for 40-50 minutes, or until the center is firm.
  4. Cool at room temperature and chill overnight.
  5. Un-mold as needed and reheat for 10 to 12 minutes in a 350° F oven.
  6. Serve with tomato sauce and a tossed salad, if desired.

 

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Brioche Monte Cristo with Sriracha Hollandaise Sauce (dried eggs)

Brioche Monte Cristo with Sriracha Hollandaise Sauce (dried eggs)

View liquid egg formulation

Yield: 12 Sandwiches


Part 1 - Brioche

Ingredients Percent (%) Grams Volume
Whole eggs, dried 5.90 91.48 1 cup
Water 17.70 274.41 9.25 fl. oz.
Milk, whole 9.84 152.46 5 fl. oz.
Yeast, dry active 0.98 15.25 1 tbsp. + 1 tsp.
Sugar, granulated 5.25 81.31 1/3 cup
Flour, bread 45.91 711.48 5 3/4 cups
Salt, fine 1.31 20.33 1 tbsp. + 1 tsp.
Butter, unsalted, room temperature 13.11 203.28 14 tbsp.
Nonstick cooking spray, as needed
Total 100.00 1550.00

 Method of Production:

  1. In a bowl, whisk the dried eggs with water until thoroughly combined.
  2. In a standing mixer fitted with a dough hook attachment, combine the egg mixture, milk, yeast and sugar and mix on low (speed 2) for 1 minute.
  3. Scrape the sides of the bowl with a rubber spatula and continue mixing on low (speed 2) for 30 seconds.
  4. With the mixer on low (speed 2), add the flour and salt and continue to mix for 5-6 minutes.
  5. Increase to medium (speed 4) and mix for 1 1/2 minutes.
  6. Add the butter and mix until fully incorporated.
  7. Continue mixing until the dough pulls away cleanly from sides of the bowl and is well developed, approximately 10 minutes.
  8. Form the dough into a ball and place the dough in a greased bowl and cover with plastic wrap.
  9. Refrigerate until dough is cold, approximately two hours (may take longer depending on batch size; dough can be refrigerated for up to 24 hours). The dough should be firm and tacky, but not sticky.
  10. Prepare loaf pans (8.5" x 4.5") by greasing generously with butter or spraying with oil.
  11. Shape 750 grams of dough into a loaf and place into the prepared loaf pan and spritz with nonstick cooking spray.
  12. Proof the loaves loosely covered with plastic wrap at ~77° F in a moist environment until doubled in size, approximately 2 hours.

 

Part 2 - Egg Wash

Ingredients Percent (%) Grams Volume
Egg yolk, dried 30.00 12.00 2 tbsp.
Water 70.00 28.00 1 fl. oz.
Total 100.00 40.00

  Method of Production:

  1. Whisk together the yolk and water until thoroughly combined.
  2. Store covered in the refrigerator until ready to use.


Part 3 - Brioche Assembly

Ingredients Percent (%) Grams Volume
Part 1 - Brioche 97.40 1500.00
Part 2 - Egg Wash 2.60 40.00
Total 100.00 1540.00

Method of Production

  1. Preheat the oven to 350° F and set a pan of boiling water on the bottom rack of the oven.
  2. Brush the top of the brioche loaf with the prepared egg wash.
  3. Bake brioche for 10 minutes, then remove the pan of water and rotate the loaves. Continue baking for 9-14 additional minutes, until the interior temperature reaches 200° F.
  4. Let the loaves cool for 10 minutes in the pans, then remove to a wire rack to cool completely.

 

Part 4 - Sriracha Hollandaise

Ingredients Percent (%) Grams Volume
Egg yolks, enzyme modified, dried 11.31 56.58 13 tbsp.
Salt, fine 0.89 4.44 3/4 tsp.
Butter, unsalted 44.38 221.89 1 cup
Water 31.58 157.91 5.5 fl. oz.
Lemon Juice 5.92 29.59 1 fl. oz.
Sriracha 5.92 29.59 2 tbsp.
Total 100.00 500.00

Method of Production

  1. Whisk all the ingredients, except the butter, until thoroughly combined.
  2. Place the sauce mixture and butter into a heat-safe plastic bag and seal.
  3. Heat in water bath with an immersion circulator set to 147° F for 1 hour.
  4. Pour sauce into a commercial blender and blend until smooth and thick, approximately 30 seconds on low, then 30 seconds on high. Alternatively, use an immersion blender and blend on high for approximately 1 minute.
  5. Store covered in refrigerator until ready to use; may be packaged into pouches and stored frozen for up to two months.

 

Part 5 - Egg Batter

Ingredients Percent (%) Grams Volume
Whole egg, dried 18.37 45.00 1/2 cup
Milk, whole 81.63 200.00 7 fl. oz.
Total 100.00 245.00

Method of Production

  1. Whisk together the egg and milk until thoroughly combined.
  2. Store covered in the refrigerator until ready to use.

 

Part 6 - Sandwich Assembly

Ingredients Percent (%) Grams Volume
Part 3 - Brioche, baked and cooled 31.64 840.00 24, 1/3-inch thick slices
Part 4 - Sriracha Hollandaise 18.83 500.00 2 cups
Ham, sliced 22.60 600.00 24 slices
Gruyere cheese, sliced 11.30 300.00 12 slices
Part 5 - Egg Batter 9.23 245.00 8 fl. oz.
Butter, unsalted 6.40 170.00 3/4 cup
Total 100.00 2655.00

Method of Production

  1. Slice brioche into 1/3-inch thick slices.
  2. Spread 1 tablespoon of Sriracha Hollandaise onto one side of each slice of bread.
  3. On six slices of bread, layer two slices of ham and one slice of gruyere cheese. Top each sandwich with the remaining six slices of brioche.
  4. On a griddle or nonstick skillet over medium heat melt 1 tablespoon of butter for each sandwich to be cooked.
  5. Meanwhile, dip the assembled sandwiches into the egg batter for 3 seconds on each side, allow an additional 3 seconds on each side for excess batter to drip off.
  6. Place the battered sandwiches onto the hot griddle or pan and cook over medium heat until golden brown, cheese is melted, and an internal temperature of at least 160° F is reached, approximately 2 minutes per side.
  7. Repeat steps 4-6 with remaining butter and sandwiches.
  8. Serve hot sandwiches with remaining Sriracha Hollandaise on the side. Alternatively, individually wrap each sandwich in heat-sealed plastic bags and freeze. Store sandwiches and sauce in freezer for up to two months.
  9. To reheat frozen sandwiches, microwave on 100% power until an internal temperature of at least 160° F is reached, approximately 1 to 2 minutes. To reheat sauce, place pouches in hot water until an internal temperature of 160° F is reached. Massage pouch gently before opening. Serve immediately.

 

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Vegetable Omelet Pita Bread Sandwich (liquid eggs)

Vegetable Omelet Pita Bread Sandwich (liquid eggs)

View dried egg formulation

Yield: 6 sandwiches


Part 1 - Vegetable Mix

Ingredients Percent (%) Grams Volume
Green bell pepper, diced 45.68 465.97 3 cups
Tomato, diced seeded 45.68 465.97 3 cups
Red onion, minced 8.64 88.06 1/2 cup
Total 100.00 1020.00

 Method of Production:

  1. In a small bowl, combine the vegetables together.
  2. Set aside until use in assembly.


Assembly

Ingredients Percent (%) Grams Volume
Pita bread 11.50 390.00 6 whole
Olive oil 2.65 90.00 3 fl. oz.
Part 1 - Vegetable Mix 30.09 1020.00 6 1/2 cups
Spinach, fresh, chopped 15.04 510.00 17 cups
Egg, whole, liquid 30.10 1020.00 36 fl. oz.
Mozzarella cheese, shredded 5.31 180.00 1 2/3 cups
Cheddar cheese, sharp, shredded 5.31 180.00 1 2/3 cups
Total 100.00 3390.00

 Assembly:

  1. Prepare pita breads by cutting in half. Set aside.
  2. In a sauté pan over medium heat, heat olive oil. When oil is hot, add Part 1 Vegetable Mix and sauté until translucent.
  3. Add the spinach to the heated mixture and cook it down until all the moisture is evaporated.
  4. Add the whole eggs and stir constantly with a heat resistant rubber spatula until soft curds form.
  5. Add the cheese mix to the center of the prepared omelet and heat until slightly melted.
  6. Portion 500 grams into each pita pocket.
  7. Cut each pita into 4 triangle servings.
  8. Serve sandwiches with fresh fruit cup and a small tossed salad.


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Brioche Monte Cristo with Sriracha Hollandaise Sauce (liquid eggs)

Brioche Monte Cristo with Sriracha Hollandaise Sauce (liquid eggs)

View dried egg formulation

Yield: 12 Sandwiches


Part 1 - Brioche

Ingredients Percent (%) Grams Volume
Whole eggs, liquid 23.61 365.89 12 fl. oz.
Milk, whole 9.84 152.46 5 fl. oz.
Yeast, dry active 0.98 15.25 1 tbsp. + 1 tsp.
Sugar, granulated 5.25 81.31 1/3 cup
Flour, bread 45.90 711.48 5 3/4 cups
Salt, fine 1.31 20.33 1 tbsp. + 1 tsp.
Butter, unsalted, room temperature 13.11 203.28 14 tbsp.
Nonstick cooking spray, as needed
Total 100.00 1550.00

 Method of Production:

  1. In a standing mixer fitted with a dough hook attachment, combine the eggs, milk, yeast and sugar and mix on low (speed 2) for 1 minute.
  2. Scrape the sides of the bowl with a rubber spatula and continue mixing on low (speed 2) for 30 seconds.
  3. With the mixer on low (speed 2), add the flour and salt and continue to mix for 5-6 minutes.
  4. Increase to medium (speed 4) and mix for 1 1/2 minutes.
  5. Add the butter and mix until fully incorporated.
  6. Continue mixing until the dough pulls away cleanly from sides of the bowl and is well developed, approximately 10 minutes.
  7. Form the dough into a ball and place the dough in a greased bowl and cover with plastic wrap.
  8. Refrigerate until dough is cold, approximately two hours (may take longer depending on batch size; dough can be refrigerated for up to 24 hours). The dough should be firm and tacky, but not sticky.
  9. Prepare loaf pans (8.5" x 4.5") by greasing generously with butter or spraying with oil.
  10. Shape 750 grams of dough into a loaf and place into the prepared loaf pan and spritz with nonstick cooking spray.
  11. Proof the loaves loosely covered with plastic wrap at ~77° F in a moist environment until doubled in size, approximately 2 hours.

 

Part 2 - Egg Wash

Ingredients Percent (%) Grams Volume
Egg yolk, liquid 66.67 26.67 1 fl. oz.
Water 33.33 13.33 1/2 fl. oz.
Total 100.00 40.00

  Method of Production:

  1. Whisk together the yolk and water until thoroughly combined.
  2. Store covered in the refrigerator until ready to use.


Part 3 - Brioche Assembly

Ingredients Percent (%) Grams Volume
Part 1 - Brioche 97.40 1500.00
Part 2 - Egg Wash 2.60 40.00
Total 100.00 1540.00

Method of Production

  1. Preheat the oven to 350° F and set a pan of boiling water on the bottom rack of the oven.
  2. Brush the top of the brioche loaf with the prepared egg wash.
  3. Bake brioche for 10 minutes, then remove the pan of water and rotate the loaves. Continue baking for 9-14 additional minutes, until the interior temperature reaches 200° F.
  4. Let the loaves cool for 10 minutes in the pans, then remove to a wire rack to cool completely.
  5. Move forward to Monte Cristo Assembly

 

Part 4 - Sriracha Hollandaise

Ingredients Percent (%) Grams Volume
Egg yolks, enzyme modified, liquid 25.15 125.74 4.5 fl. oz.
Salt, fine 0.89 4.44 3/4 tsp.
Butter, unsalted 44.38 221.89 1 cup
Water 17.74 88.75 3 fl. oz.
Lemon Juice 5.92 29.59 1 fl. oz.
Sriracha 5.92 29.59 2 tbsp.
Total 100.00 500.00

Method of Production

  1. Whisk all the ingredients, except the butter, until thoroughly combined.
  2. Place the sauce mixture and butter into a heat-safe plastic bag and seal.
  3. Heat in water bath with an immersion circulator set to 147° F for 1 hour.
  4. Pour sauce into a commercial blender and blend until smooth and thick, approximately 30 seconds on low, then 30 seconds on high. Alternatively, use an immersion blender and blend on high for approximately 1 minute.
  5. Store covered in refrigerator and use same day as preparation; may be packaged into pouches and stored frozen for up to two months.

 

Part 5 - Egg Batter

Ingredients Percent (%) Grams Volume
Whole egg, liquid 75.00 183.75 6.5 fl. oz.
Milk, whole 25.00 61.25 2.25 fl. oz.
Total 100.00 245.00

Method of Production

  1. Whisk together the egg and milk until thoroughly combined.
  2. Store covered in the refrigerator until ready to use.

 

Part 6 - Sandwich Assembly

Ingredients Percent (%) Grams Volume
Part 3 - Brioche, baked and cooled 31.64 840.00 24, 1/3-inch thick slices
Part 4 - Sriracha Hollandaise 18.83 500.00 2 cups
Ham, sliced 22.60 600.00 24 slices
Gruyere cheese, sliced 11.30 300.00 12 slices
Part 5 - Egg Batter 9.23 245.00 8 fl. oz.
Butter, unsalted 6.40 170.00 3/4 cup
Total 100.00 2655.00

Method of Production

  1. Slice brioche into 1/3-inch thick slices.
  2. Spread 1 tablespoon of Sriracha Hollandaise onto one side of each slice of bread.
  3. On six slices of bread, layer two slices of ham and one slice of gruyere cheese. Top each sandwich with the remaining six slices of brioche.
  4. On a griddle or nonstick skillet over medium heat melt 1 tablespoon of butter for each sandwich to be cooked.
  5. Meanwhile, dip the assembled sandwiches into the egg batter for 3 seconds on each side, allow an additional 3 seconds on each side for excess batter to drip off.
  6. Place the battered sandwiches onto the hot griddle or pan and cook over medium heat until golden brown, cheese is melted, and an internal temperature of at least 160° F is reached, approximately 2 minutes per side.
  7. Repeat steps 4-6 with remaining butter and sandwiches.
  8. Serve hot sandwiches with remaining Sriracha Hollandaise on the side. Alternatively, individually wrap each sandwich in heat-sealed plastic bags and freeze. Store sandwiches and sauce in freezer for up to two months.
  9. To reheat frozen sandwiches, microwave on 100% power until an internal temperature of at least 160° F is reached, approximately 1 to 2 minutes. To reheat sauce, place pouches in hot water until an internal temperature of 160° F is reached. Massage pouch gently before opening. Serve immediately.

 

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Ricotta Cheese Ravioli with Pecorino Romano Cheese Sauce (dried eggs)

Ricotta Cheese Ravioli with Pecorino Romano Cheese Sauce (dried eggs)

View liquid egg formulation

Yield: 10 servings (2 filled raviolis per serving)


Part 1 - Pasta Dough

Ingredients Percent (%) Grams Volume
Flour, bread 62.44 280.95 2 cups
Egg, whole, dried 8.67 39.02 1/2 cup
Water 26.02 117.07 4 fl. oz.
Olive oil 2.77 12.49 0.5 fl. oz.
Salt, fine 0.10 0.47 1/8 tsp.
Total 100.00 450.00

 Method of Production:

  1. Using a standing mixer fitted with a paddle attachment, combine all the ingredients; mix for 1 minute.
  2. Remove the paddle attachment and switch to a dough hook; knead the dough for 2 minutes.
  3. Remove mixture from bowl; divide into 250g portions. Cover with plastic wrap and allow to rest for 30 minutes.


Part 2 - Ricotta Cheese Filling

Ingredients Percent (%) Grams Volume
Egg, whole, dried 2.10 13.63 3 tbsp.
Water 6.29 40.90 1.5 fl. oz.
Cheese, ricotta 76.73 498.82 2 cups
Parmesan cheese, grated 4.80 31.18 1/3 cup
Parmesan cheese, shredded 2.40 15.59 1/4 cup
Pesto sauce 3.60 23.38 4 1/2 tsp.
Garlic, minced 1.20 7.79 3 tsp.
Bread crumbs, unseasoned 2.40 15.59 2 tbsp.
Salt, kosher 0.48 3.12 1/2 tsp.
Black pepper, ground As needed
Total 100.00 650.00

 Method of Production:

  1. Blend all the ingredients together in a stainless-steel bowl using a rubber spatula.
  2. Cover and refrigerate until ready to use in ravioli assembly.


Part 3 – Romano Cheese Sauce

Ingredients Percent (%) Grams Volume
Butter, unsalted 3.75 24.36 2 tbsp.
Onion, minced 3.75 24.36 1/4 cup
Garlic, minced 2.50 16.24 2 tbsp.
Cream, heavy 74.95 487.27 16 fl. oz.
Food starch, modified 2.00 13.00 5 tsp.
Parsley, fresh, minced 1.25 8.12 2 tbsp.
Tomato, seeded, diced 5.00 32.48 1/3 cup
Basil, fresh, chopped 1.25 8.12 3 tbsp.
Pecorino Romano cheese, grated 5.00 32.48 1/4 cup
Salt, fine 0.50 3.25 1/2 tsp.
Black pepper 0.05 0.32 1/8 tsp.
Total 100.00 650.00

 Method of Production:

  1. Place a medium saucepan over medium heat, melt the butter and sauté the onions and garlic until tender and translucent.
  2. In a separate bowl, whisk together heavy cream and starch.
  3. Add the heavy cream mixture to the saucepan and stir occasionally until it reaches 180° F, then remove from the heat (sauce will thicken to a medium viscosity).
  4. Stir in the parsley, tomato, basil, cheese, salt and pepper to finish the sauce.
  5. Keep warm until use in assembly.


Part 4 – Assembly

Ingredients Percent (%) Grams Volume
Parsley, flat Italian, whole 1.11 20.00 5 tbsp.
Part 1 - Pasta Dough 22.78 410.00
Egg, whole, dried 1.53 27.50 1/3 cup
Water 4.58 82.50 3 fl. oz.
Part 2 - Ricotta Cheese Filling 33.33 600.00
Part 3 - Ricotta Cheese Sauce 33.33 600.00
Tomato, chopped 2.78 50.00 1/3 cup
Parsley, fresh, chopped 0.56 10.00 8 tsp.
Total 100.00 1800.00

 Method of Production:

  1. Pluck individual parsley leaves off the stems and reserve.
  2. Using a pasta sheeter, roll out the dough per the manufacturer’s directions to the thinnest setting into 3.5-inch x 36-inch sheet.
  3. Whisk the dried whole egg and water together to use as an egg wash for the pasta.
  4. With a pastry brush, brush the egg wash lightly over the pasta and place 6 parsley leaves equally spaced in a 3x3-inch square section.
  5. Fold the dough in half over the parsley leaves and roll it out to the thinnest setting, silhouetting the parsley leaves between the sheets. Lightly dust the sheet with flour and set aside.
  6. Roll out another sheet for the bottom of the ravioli the same length as the parsley sheet layer. Lightly dust the sheet with flour and layer plastic wrap between each sheet.
  7. To begin filling the ravioli, first brush the plain pasta sheets lightly with the egg wash and deposit a one-ounce scoop of Ricotta Cheese filling every 3.5-inches to match up with the parsley sheet.
  8. Place the parsley layered pasta dough sheet over the deposited filling and press around the sides to seal and release the air pocket.
  9. Cut evenly with a pasta cutter and lightly dust the finished ravioli with flour; ravioli can be refrigerated or frozen at this point.
  10. To cook the ravioli, place in a boiling pot of water with salt and olive oil. Cook for approximately 3 to 5 minutes or until the raviolis begin to float and pasta is al dente.
  11. Plate two cooked ravioli on a dish and top with the cheese sauce; garnish with chopped tomato and fresh parsley.


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Breakfast Empanadas (liquid eggs)

Breakfast Empanadas (liquid eggs)

View dried egg formulation

Yield: 24 Empanadas



Part 1 - Empanada Dough

Ingredients Percent (%) Grams Volume
Flour, all-purpose 54.77 972.22 7 3/4 cups
Baking powder 1.69 30.00 2 tbsp. + 1 tsp.
Sugar, granulated 1.03 18.27 1 1/2 tsp.
Salt 0.05 0.87 1/8 tsp.
Margarine 14.28 253.39 1 cup
Whole egg, liquid 6.13 108.75 3 3/4 fl. oz.
Chicken stock (or water) 22.05 391.50 13 1/4 fl. oz.
Total 100.00 1775.00

 Method of Production:

  1. In a food processor, combine flour, baking powder, sugar and salt until blended.
  2. Add the margarine and pulse until mixture resembles coarse cornmeal. 
  3. In a separate container, mix liquid whole egg and chicken stock (or water).
  4. Add the egg mixture to flour mixture and pulse until the dough comes together.
  5. Divide the dough into balls and cover; refrigerate for 30 minutes.
  6. Lightly flour a work surface and roll out the dough ¼-inch thick.
  7. Cut the dough into 24, 6-inch rounds.
  8. Proceed to the assembly.

 

Part 2 - Empanada Filling

Ingredients Percent (%) Grams Volume
Whole egg, liquid 61.63 1093.78 37 fl. oz.
Heavy cream 3.29 58.33 2 fl. oz.
Salt 0.15 2.73 1/2 tsp.
Sausage crumble, cooked 23.29 413.44 5 cups
Yellow onion, frozen, reduced moisture, diced 5.82 103.36 1/2 cup
Red pepper, frozen, reduced, moisture, diced 5.82 103.36 1/2 cup
Total 100.00 1775.00

  Method of Production:

  1. With an immersion blender, combine the liquid whole eggs, heavy cream and salt until thoroughly combined.
  2. Heat a nonstick skillet over medium heat and coat lightly with nonstick spray.
  3. When the skillet is ready, pour the egg mixture into the skillet and cook stirring gently with a rubber spatula until softly scrambled and slightly wet looking; remove from heat.
  4. Transfer the cooked eggs to a large bowl and allow to cool completely.
  5. Add the sausage, onions and peppers to the cooled, cooked eggs and stir to combine.
  6. Cover and refrigerate until ready for assembly.


Part 3 - Egg Wash

Ingredients Percent (%) Grams Volume
Egg yolk, liquid 66.67 34.00 1 1/4 fl. oz.
Water 33.33 17.00 1/2 fl. oz.
Total 100.00 51.00

Method of Production:

  1. Whisk together the egg yolks and water until thoroughly combined.
  2. Cover and refrigerate until ready for assembly.

 

Part 4 - Assembly

Ingredients Percent (%) Grams Volume
Empanada Dough 49.30 1775  
Empanada Filling 49.30 1775  
Egg Wash 1.40 51  
Total 100.00 3601.00

Assembly

  1. Portion 70 grams (2.5 ounces) of filling onto each of the 6-inch dough rounds.
  2. Fold the dough in half and crimp the edges with a fork to seal.
  3. Brush each empanada with the egg wash.
  4. Place assembled empanadas on a parchment line sheet tray.
  5. Bake at 350° F for 19 minutes, rotating the sheet trays after 10 minutes.
  6. Remove from the oven and allow to cool completely on wire racks.
  7. Package individually in heat sealed poly bags and store in freezer until ready to serve.

 

Reheating Instructions

  1. To reheat frozen empanadas, place one pastry on a microwave-safe plate. Microwave on high for 1-2 minutes. Let stand 30 seconds before consuming.

 

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Mexican Egg Pies

MEXICAN EGG PIES

Yield: 48 slices

Ingredients

  • 1 lb., 8 oz., shredded Cheddar cheese
  • 1 lb., 8 oz., canned diced green chilis
  • 12 oz., chopped black olives
  • 6 oz., chopped green onions
  • 5 lb., 4 oz., frozen (thawed) or refrigerated liquid whole eggs or reconstituted dried whole egg*
  • 1 lb., 8 oz., milk
  • 2 oz., taco or mexican seasoning blend
  • 1 lb., 8 oz., day-old French bread (cut into 1 in. cubes)

Total approximate weight: 12 lb., 8 oz.

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

Instructions

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

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Sponge Cake Napoleons (dried eggs)

Breakfast Empanadas (dried eggs)

View liquid egg formulation

Yield: 24 Empanadas



Part 1 - Empanada Dough

Ingredients Percent (%) Grams Volume
Flour, all-purpose 54.77 972.22 7 3/4 cups
Baking powder 1.69 30.00 2 tbsp. + 1 tsp.
Sugar, granulated 1.03 18.27 1 1/2 tsp.
Salt 0.05 0.87 1/8 tsp.
Margarine 14.28 253.39 1 cup
Whole egg, dried 1.53 27.19 5 tbsp. + 2 tsp.
Water 4.60 81.56 2 3/4 fl. oz.
Chicken stock (or water) 22.05 391.50 13 1/4 fl. oz.
Total 100.00 1775.00

 Method of Production:

  1. In a food processor, combine flour, baking powder, sugar and salt until blended.
  2. Add the margarine and pulse until mixture resembles coarse cornmeal.
  3. In a separate container, mix dry whole egg, water and chicken stock (or water).
  4. Add the egg mixture to flour mixture and pulse until the dough comes together.
  5. Divide the dough into balls and cover; refrigerate for 30 minutes.
  6. Lightly flour a work surface and roll out the dough ¼-inch thick.
  7. Cut the dough into 24, 6-inch rounds.
  8. Proceed to the assembly.

 

Part 2 - Empanada Filling

Ingredients Percent (%) Grams Volume
Whole egg, dried 15.40 273.44 3 1/4 cups
Water 46.19 820.30 27 3/4 fl. oz.
Heavy cream 3.29 58.33 2 fl. oz.
Salt 0.15 2.73 1/2 tsp.
Sausage crumble, cooked 23.29 413.44 5 cups
Yellow onion, frozen, reduced moisture, diced 5.82 103.36 1/2 cup
Red pepper, frozen, reduced, moisture, diced 5.82 103.36 1/2 cup
Total 100.00 1775.00

  Method of Production:

  1. With an immersion blender, combine the dry whole eggs, water, heavy cream and salt until thoroughly combined.
  2. Heat a nonstick skillet over medium heat and coat lightly with nonstick spray.
  3. When the skillet is ready, pour the egg mixture into the skillet and cook stirring gently with a rubber spatula until softly scrambled and slightly wet looking; remove from heat.
  4. Transfer the cooked eggs to a large bowl and allow to cool completely.
  5. Add the sausage, onions and peppers to the cooled, cooked eggs and stir to combine.
  6. Cover and refrigerate until ready for assembly.


Part 3 - Egg Wash

Ingredients Percent (%) Grams Volume
Egg yolk, dried 30.00 15.00 4 tbsp.
Water 70.00 35.00 1 1/4 fl. oz.
Total 100.00 50.00

Method of Production:

  1. Whisk together the dried egg yolks and water until thoroughly combined.
  2. Cover and refrigerate until ready for assembly.

 

Part 4 - Assembly

Ingredients Percent (%) Grams Volume
Empanada Dough 49.30 1775  
Empanada Filling 49.30 1775  
Egg Wash 1.40 50  
Total 100.00 3600.00

Assembly

  1. Portion 70 grams (2.5 ounces) of filling onto each of the 6-inch dough rounds.
  2. Fold the dough in half and crimp the edges with a fork to seal.
  3. Brush each empanada with the egg wash.
  4. Place assembled empanadas on a parchment line sheet tray.
  5. Bake at 350° F for 19 minutes, rotating the sheet trays after 10 minutes.
  6. Remove from the oven and allow to cool completely on wire racks.
  7. Package individually in heat sealed poly bags and store in freezer until ready to serve.

 

Reheating Instructions

  1. To reheat frozen empanadas, place one pastry on a microwave-safe plate. Microwave on high for 1-2 minutes. Let stand 30 seconds before consuming.

 

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Cheddar-Bacon Breakfast Biscuits

CHEDDAR BACON BREAKFAST BISCUITS

Yield: 48 biscuits or scones

Ingredients

  • 5 lbs. all-purpose flour
  • 2 oz. baking powder
  • 0.75 oz. salt
  • 0.2 oz. pepper blend seasoning
  • 2 oz., sugar
  • 1 lb., 8 oz., butter
  • 1 lb., 8 oz., frozen (thawed) or refrigerated liquid whole egg
  • 12 oz. milk
  • 2 lb. shredded Sharp Cheddar cheese
  • 12 oz. real cooked bacon bits

Total approximate weight: 11 lb., 13 oz.

Instructions

  1. Sift together in a mixer bowl: flour, baking powder, salt, pepper blend seasoning, and sugar.
  2. Using 3-speed mixer at second speed, cut butter into flour mixture, about 2 minutes.
  3. Blend eggs and milk into mixture.
  4. Add cheese and bacon and mix just until blended.
  5. Scale into 8 (1 lb., 8 oz. each) portions. Knead 4-5 times. Fold each into 6-inch round loaf.
  6. Use 3-inch cutter for biscuits or cut each into 6 pieces for scones. Place on prepared baking sheets (greased or lined).
  7. Bake at 375° F for 20 minutes.

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Gnocchi with Pesto Alfredo Sauce (dried eggs)

Gnocchi with Pesto Alfredo Sauce (dried eggs)

View liquid egg formulation

Yield: 48, 1 cup (200g) servings



Part 1 - Gnocchi

Ingredients Percent (%) Grams Volume
Potato, cooked, riced 79.30 5709.82 12.5 lbs.
Egg yolk, dried 1.25 90.00 1 1/3 cup
Water 3.75 270.01 9.1 fl. oz.
Flour, all-purpose (Part 1) 15.60 1123.42 9 cups
Salt 0.10 6.75 1 1/4 tsp
Total 100.00 7200.00

 Method of Production:

  1. Scrub, peel and cube potatoes and place in a pot with cold water.
  2. Bring potatoes to a boil and cook for approximately 15 minutes, until fork tender. Drain.
  3. Using a ricer, mill the potatoes while hot onto a sheet tray spreading out in a thin layer. Allow the potatoes to cool completely.
  4. Whisk the dried egg yolk, water and salt together; drizzle over cooled riced potatoes.
  5. Sift the flour evenly over the egg yolks and potatoes.
  6. Using a bench scraper, cut the flour and egg yolk into the potato until uniform and crumbly. Knead for 3 minutes, adding more flour if the dough is too wet and sticky.
  7. Pat the dough into a log and dust with flour to prevent sticking. Allow the dough to rest for 5 minutes.
  8. Using a clean bench scraper, slice off a 2-inch thick portion and roll into a small log, ½ -inch thick.
  9. Cut the log into 1-inch gnocchi and roll over the back of a fork to create small ridges.
  10. Continue shaping the gnocchi until all the dough is used. Place shaped gnocchi onto a well-floured baking sheet and cover until ready to cook.
  11. Bring large pot of water to boil. Drop in gnocchi and cook until they float to the top, about 2-3 minutes. Use a slotted spoon to remove the gnocchi gently draining excess water.
  12. Place gnocchi into a bowl or sheet pan and toss with a drizzle of olive oil if not using immediately. Keep refrigerated until ready to proceed with saucing. Alternatively, un-sauced cooked gnocchi can be frozen on sheet trays and then stored in sealed plastic bags for up to 1 month.

 

Part 2 - Pesto

Ingredients Percent (%) Grams Volume
Basil leaves, fresh 33.78 135.13 5 1/2 cups
Pine nuts, toasted 14.07 56.30 1/2 cup
Garlic, fresh peeled cloves 3.94 15.76 5 cloves
Salt 2.04 8.15 1 1/4 tps.
Olive oil, extra virgin 46.17 184.66 6 1/2 fl. oz.
Total 100.00 400.00

  Method of Production:

  1. Rinse the basil well and dry thoroughly.
  2. In a food processor, pulse the garlic and salt together, then add the basil and pine nuts.
  3. Gradually add the olive oil with the machine running to form a thick paste of sauce-like consistency.
  4. Set aside. Store covered in the refrigerator until ready to use.


Part 3 - Pesto Alfredo Sauce

Ingredients Percent (%) Grams Volume
Butter, unsalted 20.77 456.83 2 cups
Heavy cream (Part 1) 10.93 240.44 1 cup
Heavy cream (Part 2) 32.42 713.30 3 cups
Egg yolk, dried 0.77 17.03 1/4 cup
Water 2.32 51.09 1.7 fl. oz.
Parmesan cheese, grated 18.21 400.73 4 cups
Pesto (Part 2) 14.57 320.58 1 1/2 cups
Total 100.00 2200.00

Method of Production:

  1. In bowl whisk together heavy cream Part 1, dried egg yolk, and water.
  2. Heat remaining heavy cream Part 2 and butter in saucepan, when at a simmer, slowly whisk in egg yolk/cream mixture, then add the Parmesan cheese. Cook until thickened.
  3. Remove from heat and whisk prepared pesto into Alfredo sauce.
  4. If not using immediately, allow to cool, then cover and store refrigerated.

 

Assembly – To serve immediately

  1. Dress the cooked gnocchi with the pesto Alfredo sauce and top with toasted pine nuts and Parmesan cheese. Serve immediately.

 

Assembly – To store frozen

  1. Dress the cooked gnocchi with the pesto Alfredo sauce, portion into freezer safe containers and store frozen for up to 2 months.
  2. To reheat from frozen: heat for 2.5-3 minutes in microwave set to 50% power, stirring every 30 seconds. Top with toasted pine nuts and Parmesan cheese.

 

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Lasagna Roulade with a Vegetable and Cheese Filling (dried eggs)

LASAGNA ROULADE WITH A VEGETABLE AND CHEESE FILLING (dried eggs)

View liquid egg formulation

Yield: 50 filled Roulades - 2 Filled Roulades per Serving

Pasta Dough Ingredients

  • 2 oz. whole egg solids
  • 8.3 oz. water
  • 1 lb., 4.8 oz. bread flour
  • 0.9 oz. olive oil
  • 0.06 oz. salt

Total approximate weight: 2 lbs.

Instructions for Pasta Dough

  1. Whisk together whole egg solids and water until smooth.
  2. Place flour on workbench. Form a well in center of flour.
  3. Add egg, oil and salt into well.
  4. Gently fold in sides of flour well, allowing flour to absorb egg mixture.
  5. Mix until a soft dough is formed, dust with flour and refrigerate for 2 hours.
  6. Before using dough, allow it to set out 1 hour at ambient temperature.

Filling Ingredients

  • shredded Parmesan/Mozzarella cheese, as needed
  • 6.4 oz. water
  • 1.4 oz. whole egg solids
  • 5 lbs., 12.7 oz. Ricotta cheese
  • 5.8 oz. Parmesan cheese, grated
  • 2 lb., 2.8 oz. Mozzarella cheese, shredded
  • 4.3 oz. pesto sauce
  • 1.4 oz. garlic, minced
  • 0.6 oz. salt, kosher
  • 0.3 oz. black pepper
  • 1.4 oz. spinach, chiffonade
  • 1.4 oz. carrot, blanched and shredded

Total approximate weight: 9 lbs., 6.4 oz.

Instructions

  1. Whisk together whole egg solids and water until smooth.
  2. Stir together ricotta cheese, pesto, and garlic, along with salt and pepper to taste.
  3. Add eggs to bring it together, add Parmesan and mozzarella cheeses until well combined.
  4. Fold spinach and carrots into mixture.
  5. Use additional shredded Parmesan or Mozzarella cheese as needed for finishing touch.

Sauce Ingredients

  • 0.5 oz. vegetable oil
  • 1.5 oz. dried onion
  • 1 oz. garlic, diced
  • 5 oz. tomato juice
  • 4.6 oz. tomato sauce
  • 6.6 oz. roasted tomatoes, chopped

Total approximate weight: 3 lb., 3.2 oz.

Sauce Instructions

  1. In a sauté pan heat oil, cook onion and garlic until onion is translucent.
  2. Add tomato juice to pan to deglaze.
  3. Add tomato sauce and roasted tomatoes to pan and bring to a boil. Reduce heat and simmer for 30 minutes.
  4. If simmer causes to much reduction, add additional tomato juice.

Assembly Instructions

  1. Using a pasta sheeter roll pasta dough out starting on largest setting and working down to setting 5 or 6. You should just start to see a shadow behind dough.
  2. Using a ribbon pastry wheel, cut pasta into 7-inch long pieces by 2- inches wide. Each piece should weigh approximately 0.6 oz.
  3. In a boiling pot of water, blanch all of pasta strips for 30-45 seconds until softened. Remove from water and cool.
  4. Coat bottom of pan with a thin layer of pasta sauce.
  5. Lay out all of blanched pasta strips. Using a number #30 scoop, place 3 oz. of filling, about 2 scoops, on pasta. Spread filling out about ¼ inch from each side and leave about ½ inch space on one end.
  6. Tightly roll pasta around filling to form a roulade. Filling should be snug inside the pasta with little bulging out the sides. Pasta roulade should be able to hold its shape.
  7. Place pasta rolls seam side down into sauce. Using a pastry brush, brush egg wash along tops of pasta roulades. Spoon remaining sauce in a strip along middle of roulade, as seen in photo. Should approximately equal 0.75 oz of sauce per pasta roulade.
  8. Cover with foil and bake in preheated 400º F oven for 30 minutes. Remove foil, and sprinkle cheese on top. Place back in oven for 5 to 10 minutes or until bubbly. Remove from oven, plate roulade and finish with shredded cheeses, if desired.

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Gnocchi with Pesto Alfredo Sauce (liquid eggs)

Gnocchi with Pesto Alfredo Sauce (liquid eggs)

View dried egg formulation

Yield: 48, 1 cup (200g) servings



Part 1 - Gnocchi

Ingredients Percent (%) Grams Volume
Potato, cooked, riced 79.30 5709.82 12.5 lbs.
Egg yolk, liquid 5.00 360.01 12 3/4 oz.
Flour, all-purpose 15.60 1123.42 9 cups
Salt 0.10 6.75 1 1/4 tsp.
Total 100.00 7200.00

 Method of Production:

  1. Scrub, peel, and cube potatoes and place in a pot with cold water.
  2. Bring potatoes to a boil and cook for approximately 15 minutes, until fork tender. Drain.
  3. Using a ricer, mill the potatoes while hot onto a sheet tray spreading out in a thin layer. Allow the potatoes to cool completely.
  4. Whisk egg yolk and salt together and drizzle over cooled riced potatoes.
  5. Sift the flour evenly over the egg yolks and potatoes.
  6. Using a bench scraper, cut the flour and egg yolk into the potato until uniform and crumbly. Knead for 3 minutes, adding more flour if the dough is too wet and sticky.
  7. Pat the dough into a log and dust with flour to prevent sticking. Allow the dough to rest for 5 minutes.
  8. Using a clean bench scraper, slice off a 2-inch thick portion and roll into a small log, 1/2-inch thick.
  9. Cut the log into 1-inch gnocchi and roll over the back of a fork to create small ridges.
  10. Continue shaping the gnocchi until all the dough is used. Place shaped gnocchi onto a well-floured baking sheet and cover until ready to cook.
  11. Bring large pot of water to boil. Drop in gnocchi and cook until they float to the top, about 2-3 minutes. Use a slotted spoon to remove the gnocchi gently draining excess water.
  12. Place gnocchi into a bowl or sheet pan and toss with a drizzle of olive oil if not using immediately. Keep refrigerated until ready to proceed with saucing. Alternatively, un-sauced cooked gnocchi can be frozen on sheet trays and then stored in sealed plastic bags for up to 1 month.

 

Part 2 - Pesto

Ingredients Percent (%) Grams Volume
Basil leaves, fresh 33.78 135.13 5 1/2 cups
Pine nuts, toasted 14.07 56.30 1/2 cup
Garlic, fresh peeled cloves 3.94 15.76 5 cloves
Salt 2.04 8.15 1 1/4 tsp.
Olive oil, extra virgin 46.17 184.66 6 1/2 fl. oz.
Total 100.00 400.00

  Method of Production:

  1. Rinse the basil well and dry thoroughly.
  2. In a food processor, pulse the garlic and salt together, then add the basil and pine nuts.
  3. Gradually add the olive oil with the machine running to form a thick paste of sauce-like consistency.
  4. Set aside. Store covered in the refrigerator until ready to use.


Part 3 - Pesto Alfredo Sauce

Ingredients Percent (%) Grams Volume
Butter, unsalted 20.77 456.83 2 cups
Heavy cream (Part 1) 10.93 240.44 1 cup
Heavy cream (Part 2) 32.42 713.30 3 cups
Egg yolk, liquid 3.10 68.12 2 1/2 oz.
Parmesan cheese, grated 18.21 400.73 4 cups
Pesto (Part 2) 14.57 320.58 1 1/2 cups
Total 100.00 2200.00

Method of Production:

  1. In bowl whisk together heavy cream Part 1 and egg yolk.
  2. Heat remaining heavy cream Part 2 and butter in saucepan, when at a simmer, slowly whisk in egg yolk/cream mixture, then Parmesan cheese. Cook until thickened.
  3. Remove from heat and whisk prepared pesto into Alfredo sauce.
  4. If not using immediately, allow to cool, then cover and store refrigerated.

 

Assembly – To serve immediately

  1. Dress the cooked gnocchi with the pesto Alfredo sauce and top with toasted pine nuts and Parmesan cheese. Serve immediately.

 

Assembly – To store frozen

  1. Dress the cooked gnocchi with the pesto Alfredo sauce, portion into freezer safe containers and store frozen for up to 2 months.
  2. To reheat from frozen: heat for 2.5-3 minutes in microwave set to 50% power, stirring every 30 seconds. Top with toasted pine nuts and Parmesan cheese.

 

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Lasagna Roulade with a Vegetable and Cheese Filling (liquid eggs)

LASAGNA ROULADE WITH A VEGETABLE AND CHEESE FILLING (liquid eggs)

View dried egg formulation

Yield: 50 filled Roulades - 2 Filled Roulades per Serving

Pasta Dough Ingredients

  • 1 lb., 4 oz. bread flour
  • 11.1 oz. liquid whole egg
  • 0.9 oz. olive oil
  • 0.06 oz. salt

Total approximate weight: 2 lbs.

Pasta Dough Instructions

  1. Place flour on workbench.
  2. Form a well in center of flour. Add egg, oil and salt into well. Gently fold in sides of flour well, allowing flour to absorb egg mixture.
  3. Mix until a soft dough is form, dust with flour and refrigerate for 2 hours.
  4. Before using dough, allow it to set out 1 hour at ambient temperature.

Filling Ingredients

  • shredded Parmesan/Mozzarella cheese, as needed
  • 1 lb., 3.4 oz. ricotta cheese
  • 0.9 oz. pesto sauce
  • 0.3 oz. garlic, minced
  • 0.1 oz. salt, kosher
  • 0.002 oz. black pepper
  • 2.1 oz. liquid whole egg
  • 1.2 oz. Parmesan cheese, grated
  • 7.3 oz. Parmesan cheese, shredded
  • 0.3 oz. spinach, chiffonade
  • 0.3 oz. carrot, blanched and shredded

Total approximate weight: 2 lbs.

Filling Instructions

  1. Stir together ricotta cheese, pesto, and garlic, along with salt and pepper to taste.
  2. Add eggs to bring it together, add Parmesan and mozzarella cheeses until well combined.
  3. Use additional shredded Parmesan or Mozzarella cheese as needed for finishing touch.

Sauce Ingredients

  • 0.5 oz. vegetable oil
  • 1.5 oz. dried onion
  • 1 oz. garlic, diced
  • 5 oz. tomato juice
  • 4.6 oz. tomato sauce
  • 6.6 oz. roasted tomatoes, chopped

Total approximate weight: 3 lb., 3.2 oz.

Sauce Instructions

  1. In a sauté pan heat oil, cook onion and garlic until onion is translucent.
  2. Add tomato juice to pan to deglaze.
  3. Add tomato sauce and roasted tomatoes to pan and bring to a boil.
  4. Reduce heat and simmer for 30 minutes. If simmer causes to much reduction, add additional tomato juice.

Assembly Instructions

  1. Using a pasta sheeter roll pasta dough out starting on largest setting and working down to setting 5 or 6.
  2. You should just start to see a shadow behind dough. Using a ribbon pastry wheel, cut pasta into 7-inch long pieces by 2 inches wide.
  3. Each piece should weigh approximately 0.6 oz. In a boiling pot of water, blanch all of pasta strips for 30-45 seconds until softened. Remove from water and cool.
  4. Coat bottom of pan with a thin layer of pasta sauce. Lay out all of blanched pasta strips.
  5. Using a number #30 scoop, place 3 oz. of filling, about 2 scoops, on pasta. Spread filling out about ¼ inch from each side and leave about ½ inch space on one end.
  6. Tightly roll pasta around filling to form a roulade. Filling should be snug inside the pasta with little bulging out the sides.
  7. Pasta roulade should be able to hold its shape. Place pasta rolls seam side down into sauce. Using a pastry brush, brush egg wash along tops of pasta roulades. Spoon remaining sauce in a strip along middle of roulade, as seen in photo.
  8. Should approximately equal 0.75 oz of sauce per pasta roulade.
  9. Cover with foil and bake in preheated 400º F oven for 30 minutes. Remove foil, and sprinkle cheese on top.
  10. Place back in oven for 5 to 10 minutes or until bubbly. Remove from oven, plate roulade and finish with shredded cheeses, if desired.

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Wonton Quiche (liquid eggs)

Wonton Quiche (liquid eggs)

View dried egg formulation

Yield: 12 servings


Part 1 - Chorizo Filling

Ingredients Percent (%) Grams Volume
Vegetable oil 2.07 4.13 1 tsp.
Onion, diced 20.66 41.32 1/4 cup
Red bell pepper, diced 10.33 20.66 2 tbsp.
Green bell pepper, diced 10.33 20.66 2 tbsp.
Garlic, minced 1.65 3.31 1 tsp.
Chorizo, casing removed 41.33 82.64 1/3 cup
Taco seasoning 1.65 3.31 2 tsp.
Salt, fine 1.65 3.31 1/2 tsp.
Crushed tomatoes, canned 10.33 20.66 4 tsp.
Total 100.00 200.00

 Method of Production:

  1. In a medium sauté pan, heat oil.
  2. Sauté onions, peppers and garlic with chorizo until onions become translucent; add seasonings and continue cooking until color begins to form.
  3. Add the tomatoes to pan.
  4. Remove from heat and transfer to sheet pan to cool.

Chef’s Tip: For increased spice add 1 tablespoon per lb. of crushed red pepper flakes when sautéing the onion and peppers. 


Part 2 - Vegetable Filling

Ingredients Percent (%) Grams Volume
Vegetable oil 2.03 4.05 1 tsp.
Onion, diced 20.33 40.65 1/4 cup
Red bell pepper, diced 10.16 20.33 2 tbsp.
Green bell pepper, diced 10.16 20.33 2 tbsp.
Garlic, minced 1.63 3.25 1 tsp.
Mushrooms, diced 9.35 18.70 1/4 cup
Artichoke hearts, diced 9.35 18.70 1 tbsp.
Italian seasoning 1.63 3.25 2 tsp.
Salt, fine 0.81 1.63 1/4 tsp.
Tomato, canned, crushed 9.35 18.70 4 tsp.
Feta cheese, crumbled 25.20 50.41 1/3 cup
Total 100.00 200.00

 Method of Production:

  1. In a medium sauté pan, heat oil.
  2. Sauté onions, peppers and garlic until onions become translucent.
  3. Add the mushrooms, artichoke hearts and seasonings, continue cooking until color beings to form.
  4. Add tomatoes to pan.
  5. Remove from heat and transfer to sheet to cool; add feta cheese once cooled.

Chef’s Tip: Substitute the bell peppers for zucchini and summer squash for a different flavor profile.


Part 3 - Custard

Ingredients Percent (%) Grams Volume
Egg, whole, liquid 19.78 59.33 2 fl. oz.
Egg yolk, liquid 5.29 15.88 0.5 fl. oz.
Cream, heavy 61.56 184.68 6 fl. oz.
Flour, all-purpose 1.67 5.01 2 tsp.
Salt, fine 0.56 1.67 1/2 tsp.
Black pepper 0.28 0.84 1/2 tsp.
Pesto 10.86 32.59 2 tbsp.
Total 100.00 300.00

 Method of Production:

  1. Combine all the ingredients, mix well.
  2. Continue to assembly.


Assembly

Ingredients Percent (%) Grams Volume
Wonton wrappers, 3.5 to 4-inch square 25.53 204.26 7 oz.
Part 1 - Chorizo Filling 21.28 170.21
Part 2 - Vegetable Filling 21.28 170.21
Part 3 - Custard 31.91 255.32
Total 100.00 800.00

 Assembly

  1. Preheat oven to 350° F.
  2. Spray a 12-compartment muffin pan (2-inch diameter) with non-stick spray.
  3. Line with wonton wrappers, allowing wrappers to extend past edges.
  4. Portion 1 tablespoon of filling into each muffin cup.
  5. Portion 4.5 teaspoons of custard mix into each muffin cup.
  6. Bake for 15 minutes or until custard sets.


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