Mini Quiches

Mini Quiches (liquid eggs)

View dried egg formulation

Yield: 24 servings



Part 1 - Pastry Crust

Ingredients Percent (%) Grams Volume
Flour, all-purpose 43.56 326.73 2 1/2 cups
Shortening 35.64 267.33 1 1/3 cups
Water, cold 19.80 148.51 5 fl. oz.
Salt, fine 1.00 7.43 1 tsp.
Total 100.00 750.00

 Method of Production:

  1. In standing mixer fitted with a paddle attachment, mix the flour and shortening on low speed approximately for 1 minute.
  2. Add the cold water and salt and mix on low speed until dough is formed; do not overmix.
  3. Cover and refrigerate for at least 30-45 minutes.

 

Part 2 – Meat Filling

Ingredients Percent (%) Grams Volume
Cheese, finely shredded (Swiss, Mozzarella, Cheddar or Provolone) 50.00 180.00 1 1/2 cups
Bacon or ham, cooked, minced 50.00 180.00 2 cups
Total 100.00 360.00

  Method of Production:

  1. In a medium bowl, combine the cheese and meat.


Part 3 – Custard

Ingredients Percent (%) Grams Volume
Egg, whole, liquid 33.18 298.61 10.5 fl. oz.
Milk, whole 66.36 597.24 19.5 fl. oz.
Onion salt 0.46 4.15 1/2 tsp.
Total 100.00 900.00

  Method of Production:

  1. In a standing mixer fitted with a whisk attachment, mix the whole eggs, milk and onion salt on low speed for 30 seconds, or until thoroughly combined.


Assembly

Ingredients Percent (%) Grams Volume
Part 1 - Crust 37.50 720.00
Part 2 - Meat Filling 18.75 360.00
Part 3 - Custard 43.75 840.00
Total 100.00 1920.00

  Method of Production:

  1. Portion the crust into 0.5 oz balls.
  2. Roll the pastry dough into 3-inch circles.
  3. Press each crust into ¼ cup sized muffin tins.
  4. Portion 1 tablespoon (15g) of the bacon-cheese mixture and 2 ½ tablespoons (35g) custard into each of pastry-lined muffin cups.
  5. Bake at 350° F for 18-22 minutes, until puffed and firm to touch.

Vegetable Quiche: Substitute chopped steamed broccoli or cooked, chopped spinach for the meat.


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Asian Triangles

ASIAN TRIANGLES (dried eggs)

View liquid egg formulation

Yield: 16 pieces



Part 1 - Filling

Ingredients Percent (%) Grams Volume
Egg, whole, dried 18.95 104.15 1 1/4 cups
Water 56.81 312.45 10.5 fl. oz.
Salt, fine 1.18 6.51 1 tsp.
Chili oil, hot 0.39 2.17 1/2 tsp.
Pepper sauce, hot, Thai 0.19 1.04 1 tsp.
Lemongrass, seasoning, dried 0.39 2.17 1/2 tsp.
Mushroom, Shitake, chopped 12.62 69.43 1 cup
Onion, green, chopped 6.31 34.72 1/3 cup
Basil, fresh, Thai, chopped 3.16 17.36 1/2 cup
Total 100.00 550.00

Method of Production:

  1. In a large bowl, combine the dried whole eggs, water, salt, hot chili oil, Thai hot pepper sauce and lemon grass seasoning.
  2. Pour the egg mixture into spray-coated skillet and cook and stir until soft curds form.
  3. Add the mushrooms, green onions and basil leaves into the egg mixture.
  4. Continue to cook for 1-2 minutes until eggs are firm and no visible liquid egg remains.

 

Assembly

Ingredients Percent (%) Grams Volume
Part 1 - Filling 70.00 455.00
Wonton wrappers, 6-inch 30.00 195.00
Oil, vegetable, as needed
Total 100.00 650.00

Method of Production:

  1. Portion a heaping tablespoon (28g) of the filling mixture onto center of each wrapper.
  2. Moisten edges with water, fold in half and press to seal edges.
  3. Fry in hot oil 2-3 minutes, until golden.
  4. Drain; serve immediately.

 

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Mini Quiches

Mini Quiches (dried eggs)

View liquid egg formulation

Yield: 24 servings



Part 1 - Pastry Crust

Ingredients Percent (%) Grams Volume
Flour, all-purpose 43.56 326.73 2 1/2 cups
Shortening 35.64 267.33 1 1/3 cups
Water, cold 19.80 148.51 5 fl. oz.
Salt, fine 1.00 7.43 1 tsp.
Total 100.00 750.00

 Method of Production:

  1. In standing mixer fitted with a paddle attachment, mix the flour and shortening on low speed approximately for 1 minute.
  2. Add the cold water and salt and mix on low speed until dough is formed; do not overmix.
  3. Cover and refrigerate for at least 30-45 minutes.

 

Part 2 – Meat Filling

Ingredients Percent (%) Grams Volume
Cheese, finely shredded (Swiss, Mozzarella, Cheddar or Provolone) 50.00 180.00 1 1/2 cups
Bacon or ham, cooked, minced 50.00 180.00 2 cups
Total 100.00 360.00

  Method of Production:

  1. In a medium bowl, combine the cheese and meat.


Part 3 – Custard

Ingredients Percent (%) Grams Volume
Egg, whole, dried 8.30 74.65 3/4 cup
Water 24.88 223.96 7.5 fl. oz.
Milk, whole 66.36 597.24 19.5 fl. oz.
Onion salt 0.46 4.15 1/2 tsp.
Total 100.00 900.00

  Method of Production:

  1. In a standing mixer fitted with a whisk attachment, mix the whole eggs, water, milk and onion salt on low speed for 30 seconds, or until thoroughly combined.


Assembly

Ingredients Percent (%) Grams Volume
Part 1 - Crust 37.50 720.00
Part 2 - Meat Filling 18.75 360.00
Part 3 - Custard 43.75 840.00
Total 100.00 1920.00

  Method of Production:

  1. Portion the crust into 0.5 oz balls.
  2. Roll the pastry dough into 3-inch circles.
  3. Press each crust into ¼ cup sized muffin tins.
  4. Portion 1 tablespoon (15g) of the bacon-cheese mixture and 2 ½ tablespoons (35g) custard into each of pastry-lined muffin cups.
  5. Bake at 350° F for 18-22 minutes, until puffed and firm to touch.

Vegetable Quiche: Substitute chopped steamed broccoli or cooked, chopped spinach for the meat.


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Rosemary Cookie

Rosemary & Asiago Cookies

View Heirloom Tomato Curd  a pairing we suggest for this formulation.


Yields: 35 cookies

Part 1

Ingredients Percent (%) Volume
Liquid egg yolk 100.00 4 oz.
Total 100.00

Method of Production:

Part 1

  1. Place egg yolks in high barrier plastic bags and seal. Cook in a sous vide water bath or low simmer until firm, 155° F. Puree in a food processor or bowl chopper until smooth. Allow to cool before using.

Note: Alternatively, if making a small batch, use the cooked yolks from hard boiled eggs. One egg yolk is 17g, or slightly less than 2/3 of an ounce.

Part 2

Ingredients Percent (%) Volume
Butter, unsalted, room temperature 28.78 5 oz.
Sugar, granulated 8.75 1/4 cup
Salt 0.46 1/2 tsp.
Liquid egg yolk (Part 1) 5.00 1 oz.
Flour, all-purpose 43.98 1 3/4 cups
Asiago cheese 11.19 2 oz.
Rosemary, IQF, chopped 0.80 2 tbsp.
Egg wash 1.00 1 tsp.
Flaky sea salt 0.05 Pinch
Total 100.00 35 Cookies

Part 2

  1. In bowl of stand mixer fitted with paddle attachment, beat the butter, sugar, salt and cooked egg yolk on medium speed until light and fluffy, about 4 minutes. Stop mixer and scrape down the bowl and paddle.
  2. Add flour, cheese, and rosemary and mix on low speed until just combined, about 30 seconds. Press dough into cohesive mass.
  3. Divide dough into 200g portions. Roll each piece into log about 6 inches long and 1-inch in diameter. Wrap each log in 12-inch square of parchment paper and twist ends to seal and firmly compact dough into tight, round cylinder. Chill until very firm, about 1 hour or up to 2 days.
  4. Heat oven to 350° F. Line rimmed baking sheets with parchment paper.
  5. Using a knife, slice dough into ¼-inch thick rounds, rotating dough so that it won’t become misshapen from weight of knife. Place cookies 1-inch apart on baking sheets.
  6. Using pastry brush, gently brush cookies with egg wash and sprinkle evenly with salt.
  7. Bake until centers of cookies are pale golden brown with edges slightly darker than centers, about 20-22 minutes, rotating baking sheets front to back and top to bottom halfway through baking. Cool cookies on baking sheet 5 minutes; transfer cookies to wire rack and cool to room temperature.
  8. Store cooled cookies between sheets of cardboard in sealed plastic bags for up to 1 week.

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Meduterranean Empanadas (liquid eggs)

Mediterranean Empanadas (liquid eggs)

View dried egg formulation

Yield: 10 Empanadas



Part 1 - Filling

Ingredients Percent (%) Grams Volume
Egg, whole, liquid 40.68 305.08 11 fl. oz.
Salt, fine 0.64 4.77 1 tsp.
Red pepper flakes, crushed 0.21 1.59 1 tsp.
Tomatoes, seeded, diced 20.33 152.55 2/3 cup
Kalamata olives, pitted, chopped 13.56 101.69 3/4 cup
Basil, fresh, chopped 4.24 31.78 3/4 cup
Parmesan cheese, shredded 10.17 76.27 1 cup
Gruyere or Fontina cheese shredded 10.17 76.27 1 cup
Total 100.00 750.00

 Method of Production:

  1. In a large spray-coated skillet, cook and stir the whole eggs, salt and crushed red pepper flakes until soft curds form.
  2. Stir the tomatoes, olives and basil into the egg mixture; continue cooking for 1-2 minutes until eggs are firm and no visible liquid egg remains, then stir in the cheeses. 

 

Assembly

Ingredients Percent (%) Grams Volume
Part 1 - Filling 66.00 660.00
Puff pastry, cut in 4.5-inch rounds 84.00 840.00
Oil, vegetable, as needed
Total 150.00 1500.00

  Method of Production:

  1. Portion approximately ¼ cup filling onto the center of each puff pastry round.
  2. Moisten edges with water and fold over into crescent shape.
  3. Press or crimp to seal.
  4. Fry in hot oil for 3-4 minutes, until puffed and golden.
  5. Drain and serve immediately.


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Bacon Cookie

Bacon & Caramelized Onion Cookies

View Raspberry Balsamic Curd  a pairing we suggest for this formulation.


Yield: 35 cookies

Part 1

Ingredients Percent (%) Volume
Liquid egg yolk 100 4 oz.
Total 100.00

 Method of Production:

  1. Place egg yolks in high barrier plastic bags and seal. Cook in a sous vide water bath or low simmer until firm, 155° F. Puree in a food processor or bowl chopper until smooth. Allow to cool before using.
Note: Alternatively, if making a small batch, use the cooked yolks from hard boiled eggs. One egg yolk is 17g, or slightly less than 2/3 of an ounce.

 

Part 2

Ingredients Percent (%) Volume
Canola oil 97.51 1.5 cups
Yellow onions, chopped 1.64 1 tsp.
Salt 0.85 1 tsp.
Total 100.00

  Method of Production:

  1. Heat a pot or kettle over medium heat and add the oil. Add the onions and salt. Cook until dark brown, tender, sweet and reduced by 60%.
  2. Pulse in a food processor or bowl chopper until finely minced.
  3. Allow to cool; cover and refrigerate until ready to use.

Part 3

Ingredients Percent (%) Volume
Butter, unsalted, room temperature 28.79 5 oz.
Sugar, granulated 8.75 1/4 cup
Salt 0.46 1 tsp.
Liquid egg yolk (Part 1) 5.00 1 oz.
Flour, all-purpose 44.00 1 3/4 cups
Bacon, cooked and finely minced 6.00 1/4 cup
Caramelized onion (Part 2) 5.95 2 tbsp.
Egg wash 1.00 1 tsp.
Flaky sea salt 0.05 Pinch
Total 100.00 35 cookies

Method of Production:

  1. In bowl of stand mixer fitted with paddle attachment, beat the butter, sugar, salt and cooked egg yolk on medium speed until light and fluffy, about 4 minutes. Stop mixer and scrape down the bowl and paddle.  
  2. Add flour, bacon and onions and mix on low speed until just combined, about 30 seconds. Press dough into cohesive mass.
  3. Divide dough into 200g portions. Roll each piece into log about 6-inches long and 1-inch in diameter. Wrap each log in 12-inch square of parchment paper and twist ends to seal and firmly compact dough into tight, round cylinder. Chill until very firm, about 1 hour or up to 2 days.
  4. Heat oven to 350° F. Line rimmed baking sheets with parchment paper.
  5. Using a knife, slice dough into ¼-inch thick rounds, rotating dough so that it won’t become misshapen from weight of knife. Place cookies 1-inch apart on baking sheets.
  6. Using pastry brush, gently brush cookies with egg wash and sprinkle evenly with salt.
  7. Bake until centers of cookies are pale golden brown with edges slightly darker than centers, about 20-22 minutes, rotating baking sheets front to back and top to bottom halfway through baking. Cool cookies on baking sheet 5 minutes; transfer cookies to wire rack and cool to room temperature.
  8. Store cooled cookies between sheets of cardboard in sealed plastic bags for up to 1 week.

 

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Meduterranean Empanadas (dried eggs)

Mediterranean Empanadas (dried eggs)

View liquid egg formulation

Yield: 10 Empanadas



Part 1 - Filling

Ingredients Percent (%) Grams Volume
Egg, whole, dried 10.17 76.27 1 cup
Water 30.51 228.82 8 fl. oz.
Salt, fine 0.64 4.77 1 tsp.
Red pepper flakes, crushed 0.21 1.59 1 tsp.
Tomatoes, seeded, diced 20.33 152.54 2/3 cup
Kalamata olives, pitted, chopped 13.56 101.69 3/4 cup
Basil, fresh, chopped 4.24 31.78 3/4 cup
Parmesan cheese, shredded 10.17 76.27 1 cup
Gruyere or Fontina cheese shredded 10.17 76.27 1 cup
Total 100.00 750.00

 Method of Production:

  1. In a medium bowl, whisk together the dried whole eggs and water.
  2. In a large spray-coated skillet, cook and stir the whole eggs, salt and crushed red pepper flakes until soft curds form.
  3. Stir the tomatoes, olives and basil into the egg mixture; continue cooking for 1-2 minutes until eggs are firm and no visible liquid egg remains, then stir in the cheeses. 

 

Assembly

Ingredients Percent (%) Grams Volume
Part 1 - Filling 66.00 660.00
Puff pastry, cut in 4.5-inch rounds 84.00 840.00
Oil, vegetable, as needed
Total 150.00 1500.00

  Method of Production:

  1. Portion approximately ¼ cup filling onto the center of each puff pastry round.
  2. Moisten edges with water and fold over into crescent shape.
  3. Press or crimp to seal.
  4. Fry in hot oil for 3-4 minutes, until puffed and golden.
  5. Drain and serve immediately.


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Mexican Taquitos

MEXICAN TAQUITOS

Yield: 50 Rolls

Ingredients

  • 2 lb. Chorizo, uncooked
  • 1 lb. diced onion
  • 8 oz. minced, fresh, seeded jalapeño peppers
  • 1 lb., 8 oz. frozen (thawed) or refrigerated liquid whole egg
  • 0.75 oz. garic salt
  • 3 oz. chopped fresh cilantro
  • 1 lb. shredded Monterey Jack cheese
  • 1 lb. shredded Cheddar or Colby cheese
  • 2 lb., 7 oz. egg roll wrappers (50, 6.5-inch)
  • vegetable oil or shortening (as needed)

Total approximate weight: 9 lb., 10.75 oz.

Instructions

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

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Asian Triangles

ASIAN TRIANGLES (liquid eggs)

View dried egg formulation

Yield: 16 pieces



Part 1 - Filling

Ingredients Percent (%) Grams Volume
Egg, whole, liquid 75.75 416.60 14.5 fl. oz.
Salt, fine 1.18 6.51 1 tsp.
Chili oil, hot 0.40 2.17 1/2 tsp.
Pepper sauce, hot, Thai 0.19 1.04 1 tsp.
Lemongrass, seasoning, dried 0.39 2.17 1/2 tsp.
Mushroom, Shitake, chopped 12.62 69.43 1 cup
Onion, green, chopped 6.31 34.72 1/3 cup
Basil, fresh, Thai, chopped 3.16 17.36 1/2 cup
Total 100.00 550.00

Method of Production:

  1. In a large bowl, combine the whole eggs, salt, hot chili oil, Thai hot pepper sauce and lemon grass seasoning.
  2. Pour the egg mixture into spray-coated skillet and cook and stir until soft curds form.
  3. Add the mushrooms, green onions and basil leaves into the egg mixture.
  4. Continue to cook for 1-2 minutes until eggs are firm and no visible liquid egg remains.

 

Assembly

Ingredients Percent (%) Grams Volume
Part 1 - Filling 70.00 455.00
Wonton wrappers, 6-inch 30.00 195.00
Oil, vegetable, as needed
Total 100.00 650.00

Method of Production:

  1. Portion a heaping tablespoon (28g) of the filling mixture onto center of each wrapper.
  2. Moisten edges with water, fold in half and press to seal edges.
  3. Fry in hot oil 2-3 minutes, until golden.
  4. Drain; serve immediately.

 

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