Hollandaise & Bernaise Sauces

HOLLANDAISE & BÉARNAISE SAUCES

Yield: 48 (1/4-cup) servings

Ingredients

  • 9 oz. water
  • 3 oz. fresh lemon juice
  • 0.5 oz. salt
  • 0.1 oz. white pepper
  • 3 lb., 4 oz. frozen (thawed) or refrigerated liquid egg yolk
  • 4 lb., 8 oz. melted butter

Total approximate weight: 8 lb., 8.6 oz.

Instructions

  1. Add egg mixture to top of double-boiler or steam-jacketed kettle.
  2. Cook over medium heat, stirring constantly, just until mixture becomes smooth and glossy. Remove from heat.
  3. Whisk in butter in a very slow, steady stream until incorporated.
  4. Return to heat and cook, whisking constantly, until temperature reaches 140° F.
  5. Shut off heat; cover and keep warm.

Béarnaise Sauce: Stir 0.2 oz. dried tarragon leaves and 2 oz. minced shallots into fully cooked Hollandaise.

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White Truffle Lobster and Cheddar Cheese Quiche with Gluten-Free Sweet Potato Crust (liquid eggs)

WHITE TRUFFLE LOBSTER AND CHEDDAR CHEESE QUICHE WITH GLUTEN-FREE SWEET POTATO CRUST (liquid eggs)

View dried egg formulation

Yield: Six 10-inch Quiches, 8 slices each (48 servings)

Sweet Potato Crust Ingredients

  • Pan spray release as needed
  • 1 lb., 3.2 oz. shredded sweet potatoes
  • 1 lb., 3.2 oz. shredded russet potatoes
  • 3.8 oz. vegetable oil
  • 6.9 oz. liquid whole egg
  • 0.1 oz. Kosher salt
  • 0.05 oz. black pepper
  • 11.5 oz. potato starch

Total approximate weight: 3 lb., 12.64 oz.

Instructions

  1. Evenly coat bottom and sides of 10 inch deep dish pie pan.
  2. Peel and clean potatoes. Grate on a medium shred. Rinse and drain well.
  3. Toss shredded russet and sweet potato with oil, potato starch, eggs, salt and pepper.
  4. Remove potato pieces from excess liquid and squeeze out any extra liquid.
  5. Take finished mixture and press 10 ounce potato mixture into bottom of spray coated pie pan.
  6. Bake at 350°F for 35 minutes. Set aside and cool to room temperature.

Lobster Mix Ingredients

  • 1 lb., 9.3 oz. chopped small lobster
  • 3.2 oz. butter
  • 6.3 oz. diced onions
  • 2.1 oz. minced garlic
  • 4.7 oz. diced sweet red peppers
  • 4.7 oz. diced sweet green peppers
  • 0.1 oz. dry Dill weed
  • 0.1 oz. dry chives
  • 0.1 oz. Chef's salt

Total approximate weight: 2 lb., 14.56 oz.

Instructions

  1. Boil lobster for 8 minutes then separate meat from shell and set aside. Cut into ½-inch pieces.
  2. In a sauté pan, heat butter and sauté onions garlic, and peppers until tender.
  3. Add dill, chives and salt. Add lobster to finish.
  4. Place 7.5 oz. lobster.

Custard Mix Ingredients

  • Shredded Cheddar Cheese
  • 2 lb. 0.8 oz. liquid whole eggs
  • 8.8 oz. liquid egg yolk
  • 6 lb., 5.2 oz. half and half
  • 0.9 oz. Kosher salt
  • 0.5 oz. ground black pepper
  • 3.7 oz. lobster base
  • 2.3 oz. tomato paste
  • 1.8 oz. white truffle oil

Total approximate weight: 9 lb., 8 oz.

Instructions

  1. Spread 2 ounces cheese on top of lobster mix inside blind baked potato crust.
  2. Whisk toger all ingredients until smooth. Reserve in refrigerator until ready to pour into crusts.
  3. Pour 25 ounces of custard mixture into blind baked potato crust filled with lobster mix and cheese.
  4. Bake at 350° F for 30 to 40 minutes or until set.
  5. Quiche Build: 7.5 ounces of lobster filling 2 ounces of cheese 25 ounces custard mix

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Hash Brown Quiche

HASH BROWN QUICHE

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

Ingredients

  • 14 oz. frozen (thawed) or refrigerated liquid whole egg or reconstituted dried whole egg*
  • 1 oz. salt
  • 0.12 oz. pepper
  • 6 lb. frozen (thawed) shredded hash brown potatoes
  • 5 lb. frozen cut vegetable blend
  • 3 lb. cooked diced chicken
  • 4 lb., 8 oz. frozen (thawed) or refrigerated liquid whole egg or reconstituted dried whole egg**
  • 56 oz. milk
  • 0.25 oz. marjoram
  • 0.12 oz. celery seed
  • 2 oz. salt
  • 8 oz. sliced almonds

*3.5 oz. dried whole egg mixed with 10.5 oz. water

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

Total approximate weight: 23 lbs., 9 oz.

Instructions

    1. Using a 3-speed mixer at second speed, mix 14 oz. egg, 1 oz. salt, and pepper for 30 seconds.
    2. Blend hash brown potatoes into egg mixture.
    3. Combine cut vegetable blend and cooked diced chicken in a separate bowl.
    4. Mix 4 lb., 8 oz of egg with milk, marjoram, celery seed, and salt (2 oz.) at second speed for 1 minute.
    5. 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.
    6. Portion 1 lb. chicken-vegetable mixture into each pan. Pour approximately 16 oz. egg mixture over each pan. Sprinkle each pan with 1 oz. almonds.
    7. Bake until knife inserted near center comes out clean, about 50-55 minutes.
    8. Let stand 5 minutes before serving.

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White Truffle Lobster and Cheddar Cheese Quiche with Gluten-Free Sweet Potato Crust (dried eggs)

WHITE TRUFFLE LOBSTER AND CHEDDAR CHEESE QUICHE WITH GLUTEN-FREE SWEET POTATO CRUST (dried eggs)

View liquid egg formulation

Yield: Six 10-inch Quiches, 8 slices each (48 servings)

Sweet Potato Crust Ingredients

  • Pan spray release as needed
  • 5.4 oz. water
  • 1.2 oz. whole egg solids
  • 1 lb., 3.9 oz. shredded sweet potatoes
  • 1 lb., 3.9 oz. shredded russet potatoes
  • 4 oz. vegetable oil
  • 0.1 oz. Kosher salt
  • 0.05 oz. ground black pepper
  • 11.9 oz. potato starch

Total approximate weight: 3 lb., 14.4 oz.

Instructions

  1. Evenly coat bottom and sides of 10 inch deep dish pie pan.
  2. Whisk together water and egg solids.
  3. Peel and clean potatoes. Grate on a medium shred. Rinse and drain well.
  4. Toss shredded russet and sweet potato with oil, potato starch, egg mix, salt and pepper.
  5. Remove potato pieces from excess liquid and squeeze out any extra liquid.
  6. Take finished mixture and press 10 ounce potato mixture into bottom of spray coated pie pan.
  7. Bake at 350°F for 35 minutes. Set aside and cool to room temperature.

Lobster Mix Ingredients

  • 1 lb., 9.3 oz. chopped small lobster
  • 3.2 oz. butter
  • 6.3 oz. diced onions
  • 2.1 oz. minced garlic
  • 4.7 oz. diced sweet red peppers
  • 4.7 oz. diced sweet green peppers
  • 0.1 oz. dry Dill weed
  • 0.1 oz. dry chives
  • 0.1 oz. Chef's salt

Total approximate weight: 2 lb., 14.56 oz.

Instructions

  1. Boil lobster for 8 minutes then separate meat from shell and set aside. Cut into ½-inch pieces.
  2. In a sauté pan, heat butter and sauté onions garlic, and peppers until tender.
  3. Add dill, chives and salt. Add lobster to finish.
  4. Place 7.5 oz. lobster.

Custard Mix Ingredients

  • Shredded Cheddar Cheese
  • 5.2 oz. whole egg solids
  • 1.9 oz. enzyme modified egg yolk solids
  • 1 lb., 8 oz. water
  • 6 lb., 8.9 oz. half and half
  • 1 oz. Kosher salt
  • 0.5 oz. ground black pepper
  • 3.8 oz. lobster base
  • 2.4 oz. tomato paste
  • 1.9 oz. white truffle oil

Total approximate weight: 9 lb., 8 oz.

Instructions

  1. Spread 2 ounces cheese on top of lobster mix inside blind baked potato crust.
  2. Whisk toger all ingredients until smooth. Reserve in refrigerator until ready to pour into crusts.
  3. Pour 25 ounces of custard mixture into blind baked potato crust filled with lobster mix and cheese.
  4. Bake at 350° F for 30 to 40 minutes or until set.
  5. Quiche Build: 7.5 ounces of lobster filling 2 ounces of cheese 25 ounces custard mix

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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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Flourless Chocolate Torte with White Granache and Gluten_free Graham Cracker Crust (dried eggs)

FLOURLESS CHOCOLATE TORTE WITH WHITE GANACHE AND GLUTEN-FREE GRAHAM CRACKER CRUST (dried eggs) 

View liquid egg formulation

Yield: Four 10-inch springform pans (48 servings or 96 half servings)

Crust - 40 oz. yield – 10 oz. of Graham crust per torte

Ingredients

  • 1 lb., 0.3 oz. gluten-free Graham crackers
  • 2 oz. sifted cocoa powder
  • 10.8 oz. granulated sugar
  • 10.8 oz. melted butter

Total approximate weight: 3 lb., 8 oz.

Crust Preparation Instructions

  1. Finely grind crackers until sand consistency; mix with cocoa powder and sugar.
  2. Add melted butter and mix until crust comes together (like wet sand).

Filling Ingredients

  • 2 lb., 4.7 oz. semi-sweet chocolate
  • 15.9 oz. bitter-sweet chocolate
  • 3 lb., 1 oz. butter
  • 3 lb., 1 oz. granualted sugar
  • 6 oz. Cognac
  • 3 lb., 4.3 oz. water
  • 14.9 oz. whole egg solids

Total approximate weight: 14 lb.

Filling Preparation Instructions

  1. Add both chocolates to a double boiler with butter. Heat over low heat, stirring constantly until smooth.
  2. Stir in sugar (temperature of mixture should be about 110° F).
  3. Whisk in cognac.
  4. Whisk together water and whole egg solids until well combined.
  5. Pour liquid egg mixture slowly into chocolate-sugar mixture until batter is fully blended and smooth.
  6. Prepare springform pans by lightly buttering bottom layer of pans. Press in 10 ounces of graham crust evenly on bottom and a ¼ inch up sides of each pan. Wrap foil around bottom of springform pans and place on a sheet tray in a water bath.
  7. Portion 56 ounces batter into each 10” springform cake pan. Bake in a water bath in a 350° F pre-heated oven for approximately 1 hour to 1 hour 15 minutes until center is firm.

White Ganache Ingredients

  • 11.4 oz. heavy cream
  • 11.4 oz. unsalted butter
  • 1 lb., 1.1. oz. white chocolate

Total approximate weight: 2 lb., 7.84 oz.

White Ganache Preparation Instructions

  1. Place heavy cream in a saucepan and scald; pour over finely chopped white chocolate and butter, whisking until smooth. Cool to room temperature.
  2. Top each cake with 6 ounces of ganache by tempering and coating top.

*Chef's Suggestion: spread mixed berry jam on crust before adding filling for a different flavor then garnish with fresh berries*

Assembly Instructions

  1. Remove fully baked torte from water bath and allow to cool on a rack until it reaches room temperature.
  2. Refrigerate over night.
  3. Remove springform pan.
  4. Using a warmed knife cut torte into 12 pieces (or 24 for smaller pieces). Garnish top with a white ganache design.

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Frozen French Vanilla Custard

Frozen French Vanilla Custard

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

Ingredients

  • 2 lb., 10 oz. frozen (thawed) or refrigerated liquid whole egg
  • 64 oz. milk
  • 1 lb., 5 oz. sugar
  • 4 oz. honey
  • 0.25 oz. salt
  • 64 oz. heavy whipping cream
  • 2 oz. vanilla

Total approximate weight: 12 lb., 5.25 oz

Directions

  1. Mix egg, milk, sugar, honey, and salt. Cook on low heat, stirring frequently, until mixture reaches 160° F. Cool in ice bath.
  2. Add whipping cream and vanilla. Mix until blended. Cover and refrigerate to cool.
  3. Pour chilled mixture into ice cream freezer can(s).
  4. Freeze according to directions using 6 parts ice to 1 part rock salt.
  5. Transfer to freezing containers. Freeze until firm.

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FLOURLESS CHOCOLATE TORTE WITH WHITE GANACHE AND GLUTEN-FREE GRAHAM CRACKER CRUST (liquid eggs) 

View dried egg formulation

Yield: Four 10-inch springform pans (48 servings or 96 half servings)

Crust - 40 oz. yield – 10 oz. of Graham crust per torte

Ingredients

  • 1 lb., 0.3 oz. gluten-free Graham crackers
  • 2 oz. sifted cocoa powder
  • 10.8 oz. granulated sugar
  • 10.8 oz. melted butter

Total approximate weight: 3 lb., 8 oz.

Crust Preparation Instructions

  1. Finely grind crackers until sand consistency; mix with cocoa powder and sugar.
  2. Add melted butter and mix until crust comes together (like wet sand).

Filling Ingredients

  • 2 lb., 4.7 oz. semi-sweet chocolate
  • 15.9 oz. bitter-sweet chocolate
  • 3 lb., 1 oz. butter
  • 3 lb., 1 oz. granualted sugar
  • 6 oz. Cognac
  • 4 lb., 3.3 oz. liquid whole eggs

Total approximate weight: 14 lb.

Filling Preparation Instructions

  1. Add both chocolates to a double boiler with butter. Heat over low heat, stirring constantly until smooth.
  2. Stir in sugar (temperature of mixture should be about 110° F).
  3. Whisk in cognac.
  4. Pour liquid eggs slowly into chocolate-sugar mixture until batter is fully blended and smooth.
  5. Prepare springform pans by lightly buttering bottom layer of pans. Press in 10 ounces of graham crust evenly on bottom and a ¼ inch up sides of each pan. Wrap foil around bottom of springform pans and place on a sheet tray in a water bath.
  6. Portion 56 ounces batter into each 10” springform cake pan. Bake in a water bath in a 350° F pre-heated oven for approximately 1 hour to 1 hour 15 minutes until center is firm.

White Ganache Ingredients

  • 11.4 oz. heavy cream
  • 11.4 oz. unsalted butter
  • 1 lb., 1.1. oz. white chocolate

Total approximate weight: 2 lb., 7.84 oz.

White Ganache Preparation Instructions

  1. Place heavy cream in a saucepan and scald; pour over finely chopped white chocolate and butter, whisking until smooth. Cool to room temperature.
  2. Top each cake with 6 ounces of ganache by tempering and coating top.

*Chef's Suggestion: spread mixed berry jam on crust before adding filling for a different flavor then garnish with fresh berries*

Assembly Instructions

  1. Remove fully baked torte from water bath and allow to cool on a rack until it reaches room temperature.
  2. Refrigerate over night.
  3. Remove springform pan.
  4. Using a warmed knife cut torte into 12 pieces (or 24 for smaller pieces). Garnish top with a white ganache design.

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Raspberry Mousse

Raspberry Mousse 

Yield: 48 (8 oz.) or 64 (6 oz.) servings

Ingredients

  • 2 oz. unflavored gelatin
  • 4.2 oz. granular sugar substitute*
  • 3 lb. water
  • 3 lb., 2 oz. fresh raspberries
  • 1 lb., 7 oz. frozen (thawed) or refrigerated liquid egg yolks
  • 2 lb., 5 oz. frozen (thawed) or refrigerated liquid egg whites
  • 0.25 Cream of Tartar
  • 1.4 oz. granular sugar substitute*
  • 4 lb. heavy whipping cream

*Maltodextrin and sucralose blend (Splenda®).

Total approximate weight:14 lb., 5.85 oz.

 

Directions

  1. Combine gelatin and 4.2 oz. granulated sugar substitute in large saucepan.
  2. Stir in water. Let stand 1 minute.
  3. Mash or puree fresh raspberries.
  4. Beat yolks on high speed 3 minutes.
  5. Beat egg whites on high speed until foamy.
  6. Add Cream of Tartar and 1.4 oz. granulated sugar substitute to whites; beat until soft peaks form.
  7. Whip whipping cream, chill
  8. Lightly spray-coat 48 (8 oz.) or 64 (6 oz.) molds/ramekins.
  9. Cook gelatin mixture over low heat just until gelatin dissolves completely. Remove from heat, blend in berries.
  10. Blend 1 cup berry-gelatin mixture into yolks, then blend yolk mixture into remaining gelatin. Chill 30-45 minutes until slightly thickened, stirring occasionally.
  11. Fold whipped cream into chilled gelatin mixture. Fold egg whites into gelatin.
  12. Portion into individual molds/ramekins. Chill several hours or overnight before serving.

Nutrient information per serving of 1/48 formula: 201 calories, 6g protein, 5g carbohydrate, 18g total fat, 198mg cholesterol, 60mg sodium, 144mg potassium.

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Chocolate Truffles

Chocolate Truffles

Yield: 144 pieces/12 dozen

Ingredients

  • 3 lb. semi-sweet chocolate morsels
  • 12 oz. butter
  • 8 oz. confectioner's sugar
  • 12 oz. frozen (thawed) or refrigerated liquid egg yolk or reconstituted dried egg yolk*
  • 1 oz. almond, brandy, or rum extract
  • 0.5 oz. vanilla
  • 4 oz. cocoa**

Total approximate weight: 5 lb., 5.5 oz.

*6.8 oz. dried egg yolk mixed with 5.1 oz. water

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

Directions

  1. Melt chocolate and butter in steam-jacketed kettle or double-boiler.
  2. Stir in sugar, then eggs, 3 oz. at a time.
  3. Cook and stir to 150° F.
  4. Remove from heat; stir in extracts. Refrigerate until firm.
  5. Use #70 scoop (scant 1 tablespoon) to portion. Roll into balls, then in cocoa.

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Mock

MOCK CRÈME BRÛLÉE 

Yield: 48 (1/2-cup) servings

Ingredients

  • 2 lb. sugar
  • 8 oz. corn starch
  • 1 lb. frozen (thawed) or refrigerated liquid egg yolk
  • 144 oz. half & half cream
  • 4 oz. vanilla
  • 1 lb. lightly packed brown sugar

Total approximate weight: 13 lb., 12 oz.

Instructions

  1. Blend sugar and corn starch.
  2. Blend yolk and half & half until smooth.
  3. Add sugar mixture to steam-jacketed kettle or double-boiler.
  4. Stir in egg mixture. Cook and stir over medium heat, until mixture thickens and boils.
  5. Remove from heat; stir in vanilla.
  6. Portion into heat-proof dishes; refrigerate.
  7. To serve, sprinkle and smooth 1 tablespoon brown sugar over each custard.
  8. Blow torch or broil custard at least 5 inches from heat source for 2-5 minutes, just until caramelized.

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Meringue Kisses

Meringue Kisses

Yield: 48 Meringues

Ingredients

  • 4.7 oz. frozen (thawed), refrigerated liquid, or reconstituted dried egg whites*
  • 8 oz. confectioner's sugar

Total approximate weight: 12.7 oz.

*0.6 oz. dried egg white mixed with 4.1 oz. water 

Instructions

  1. Using 3-speed mixer at third speed, mix egg whites until stiff.
  2. On first speed, fold confectioner's sugar into the egg whites 2 oz. at a time.
  3. Place in pastry bag. Pipe 1 tablespoon portions onto parchment-lined cookie sheets. Bake at 225° F for 45 minutes.
  4. Mocha: Blend 1.5 oz. cocoa powder and .1 oz. espresso powder. Fold into meringue batter. Fold in 2 teaspoons vanilla extract. Proceed as directed.
  5. Peppermint: Fold in 1/2 teaspoon mint extract and 2 to 4 drops green or red food coloring into meringue batter. Proceed as directed.
  6. Lemon: Fold in 1/2 teaspoon lemon extract and 0.3 oz. finely grated lemon zest into meringue batter. Proceed as directed.
  7. Coconut: Fold in 10 oz. shredded sweetened coconut, 3/4 teaspoon lemon extract, and 0.3 oz. finely grated lemon zest into meringue batter. Drop by tablespoons, proceed as directed.

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