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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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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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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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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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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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: 40 filled Raviolis - 2 Filled Raviolis per serving - 20 servings

Pasta Dough

  • 1 lb. 2 oz. bread flour
  • 10 oz. liquid whole eggs
  • 0.8 oz. olive oil
  • 0.03 oz. salt

Total approximate weight:

1 lb., 12.83 oz.

Instructions

  1. Weigh out the flour and form a well on a work bench.
  2. Add the egg, oil and salt into the well.
  3. Gently fold the sides of the flour well into the eggs allowing the flour to absorb the egg mixture. Mix until you form a soft dough, dust with flour and refrigerate for 2 hours.
  4. Dough is ready for processing. Before using the dough allow it to set out 1 hour at ambient temperature.

Ingredients

  • 24 flat Italian parsley
  • Beaten whole eggs for egg wash (as needed)

Instructions

  1. Pluck the leaves individually off of the bunch and reserve.
  2. After resting the dough, using a pasta machine roller, roll out the dough to the thinnest setting into 3.5 x 36” sheet.
  3. Brush this lightly with a pastry brush and place 6 leaves equally spaced in a 3X3 inch square section.
  4. Fold the dough in half over the leaves and roll it out to the thinnest setting silhouetting the leaves between the sheets.
  5. Roll out another sheet for the bottom of the ravioli the same length as the parsley sheet layer, lightly dusting of flour and clear wrap in between each sheet, prepare the filling.

Filling Ingredients

  • 2 lb. Ricotta cheese
  • 3.5 oz. liquid whole eggs
  • 2 oz. Parmesan cheese, grated
  • 1 oz. Parmesan cheese, shredded
  • 1.5 oz. pesto sauce
  • 0.5 oz. garlic, minced
  • 0.2 oz. kosher salt
  • 0.001 oz. black pepper
  • 1 oz. bread crumbs, unseasoned

Total approximate weight: 2 lb., 8 oz.

Instructions

  1. Blend all the ingredients together in a stainless steel bowl using a rubber spatula.
  2. Refrigerate and reserve to use for ravioli filling.

Assembly Instructions

  1. Once the filling is prepared and the pasta dough is rolled out to the thinnest setting on the pasta rolling machine, begin filling the ravioli.
  2. First brush the plain pasta sheets lightly with egg wash and deposit a one ounce scoop of filling every 3.5 inches to match up with the parsley sheet.
  3. Place the parsley layered pasta dough sheet over the deposited filling and press around the sides to seal and release the air pocket, cut evenly with a pasta cutter. Lightly dust the finished ravioli with flour.
  4. Refrigerate or freeze at this point.
  5. 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.
  6. Plate two on a dish with a Romano cheese sauce and garnish with chopped tomato and fresh parsley.

Romano Cheese Sauce Ingredients

  • 1 lb., 14 oz. heavy cream
  • 1.5 oz. butter
  • 1.5 oz. onion, minced
  • 1 oz. garlic, minced
  • 2 oz. diced plum tomatoes, seeded
  • 0.5 oz. basil
  • 2 oz. Pecorino Romano cheese, grated
  • 0.5 fresh parsley, minced
  • 0.8 oz. Ultra Sperse M-modified starch
  • 0.2 oz. salt
  • 0.02 oz. black pepper

Total approximate weight: 2 lb., 8 oz.

Instructions

  1. Place a medium size sauce pan on a medium heat.
  2. Melt butter and sauté the onions and garlic until tender and translucent, don’t brown.
  3. In a separate bowl, whisk together heavy cream and starch.
  4. Add to sauce pan with the vegetables. Heat, stirring occasionally, to 180°F and remove from the heat (sauce will thicken to a medium viscosity). Add the parsley, tomato, basil and Romano cheese to finish the sauce.

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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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Vegetable Omelet Pita Bread Sandwich (dried eggs)

VEGETABLE OMELET PITA BREAD SANDWICH (dried eggs)

View liquid egg formulation

Yield: 12 pita sandwiches cut into 4 servings each

Ingredients

  • 3 lb., 15 oz. water
  • 1 lb., 5 oz., whole egg solids
  • 2 lb., 4 oz. chopped fresh spinach
  • 6 whole Pita bread, cut in half

Instructions

  1. Whisk together the egg solids and the water.
  2. Chop and reserve the spinach separately. Portion into 3 oz. servings.
  3. Cut pita in half and open to pockets.

Vegetable Mix ingredients

  • 1 lb., 12 oz. diced green pepper
  • 1 lb., 12 oz. seeded and diced plum tomatoes
  • 1 lb. minced red onion

Instructions

  1. Prepare all the vegetables accordingly; mix together in a bowl and reserve.

Cheese Mix Ingredients

  • 12 oz. shredded Mozzarella cheese
  • 12 oz. shredded Sharp Cheddar cheese
  • 6 oz. olive oil

Instructions

  1. Blend the cheeses together.

Instructions

  1. Prepare the omelet by first heating 0.5 ounce of olive oil in an omelet pan on a medium to high heating surface.
  2. Add 6 ounces of the 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 approximately 5.5 to 6 ounces of the egg mixture and stir constantly with a heat resistant rubber spatula to get soft, light and airy consistency.
  5. Add the 2 ounces of the cheese mix to the center of the prepared omelet and fold in half to fit into the pita pocket. Cut this into 4 triangle servings.
  6. Serve this sandwich with fresh fruit cup and a small tossed salad. Repeat with remaining ingredients.

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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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Italian Vegetable Rich Egg Custard Flan (liquid eggs)

ITALIAN VEGETABLE RICH CUSTARD FLAN (liquid eggs)

View dried egg formulation

Yield: 58 Individual Flans – 5 oz. servings

Filling Ingredients

  • 1 lb., 8 oz minced onions
  • 6 oz. minced garlic
  • 1 lb., 2 oz. diced sun dried tomatoes
  • 12 oz. diced medium green pepper
  • 12 oz. diced Kalamata olives
  • 9 oz. butter
  • 3 oz. olive oil
  • 12 oz. shredded Asiago cheese

Total approximate weight: 6 lb., 3 oz.

Instructions

  1. Prepare the flan molds by spraying them with a non-stick release spray – add the vegetable cheese then the custard over the top. Follow baking procedure below.
  2. Combine all the vegetables together in a bowl and reserve for sautéing.
  3. Pre-heat a large sauté pan with olive oil and butter. Add the above vegetable mix and cook until fully caramelized and translucent. Place on a parchment-lined sheet tray and cool.
  4. Fill each flan with 1.5 ounces of cooked and cooled filling evenly and top with .2 ounces of Asiago cheese.

Custard Ingredients

  • 2 lb., 6 oz. whole eggs
  • 10.3 oz. egg yolks
  • 7 lbs., 5.76 oz. heavy cream
  • 3.4 oz. all-purpose flour
  • 1.04 oz. Kosher salt
  • 0.35 oz. black pepper
  • 1 lb., 4.8 oz. pesto

Total approximate weight: 12 lb. (12 pounds = 192 ounces – or 60 - 3.2 ounce servings of custard)

Custard Instructions

  1. Combine all ingredients to make the custard mix. Reserve.
  2. Fill each flan mold with 3.2 ounces of custard after the vegetable and cheese is added into the mold.

Baking Instructions

  1. Pre-heat the oven to 350°F. Prepare the flan molds by coating them with a non-stick release spray.
  2. Add 1.65 oz of the vegetables, 0.2 ounces of Asiago cheese then 3.2 oz. of custard over the top.
  3. Place the ramekins in a water bath in a hotel pan, and bake 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. Serve with Pomodoro (tomato) sauce and a tossed mesculin salad.

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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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Italian Vegetable Rich Egg Custard Flan (dried eggs)

ITALIAN VEGETABLE RICH EGG CUSTARD FLAN (dried eggs)

View liquid egg formulation

Yield: 60 Individual – 5 oz. servings

Filling Ingredients

  • 1 lb., 8 oz. minced onions
  • 6 oz. minced garlic
  • 1 lb. 2 oz. diced sun dried tomatoes
  • 12 oz. diced medium green pepper
  • 12 oz. chopped Kalamata olives
  • 9 oz. butter
  • 3 oz. olive oil
  • 12 oz. shredded Asiago cheese

Filling Instructions

  1. Prepare the flan molds by spraying them with a non-stick release spray – add the vegetable cheese then the custard over the top. Follow baking procedure below.
  2. Combine all the vegetables together in a bowl and reserve for sautéing.
  3. Pre-heat a large sauté pan with olive oil and butter.
  4. Add the vegetable mix and cook until fully caramelized and translucent. Place on a parchment-lined sheet tray and cool.
  5. Fill each flan with 1.5 ounces of cooked and cooled filling evenly and top with 0.2 ounces of Asiago cheese.

Custard Ingredients

  • 2 lb., 2.4 oz. water
  • 1 lb., 11.2 oz. dried whole egg solids
  • 2.25 oz. dried egg yolks
  • 7 lbs., 7.2 oz. heavy cream
  • 3.35 oz. all-purpose flour
  • 1 oz. Kosher salt
  • 0.33 oz. black pepper
  • 1 lb., 4.1 oz. pesto

Total approximate weight: 12 lb. (12 pounds = 192 ounces – or 60 - 3.2 ounce servings of custard)

Preparation

  1. Whisk together all ingredients until well blended.
  2. Fill each flan mold with 3.2 ounces of custard after the vegetable and cheese is added into the mold.

Baking Instructions

  1. Pre-heat the oven to 350° F.
  2. Prepare the flan molds by coating them with a non-stick release spray.
  3. Add 1.65 oz of the vegetables, 0.2 ounces of Asiago cheese then 3.2 oz. of custard over the top.
  4. Place the ramekins in a water bath in a hotel pan, and bake for 40-50 minutes, or until the center is firm.
  5. Cool at room temperature and chill overnight.
  6. Un-mold as needed and reheat for 10 to 12 minutes in a 350°F oven.
  7. Serve with Pomodoro (tomato) sauce and a tossed mesculin salad.

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Egg fettucini

Gluten-Free Pasta with Alfredo Sauce (liquid eggs)

View dried egg formulation

Makes 1 portion

Scaled to 1.45 lbs.

 

Gluten-Free Pasta with Alfredo Sauce build

Ingredients Pounds Ounces % of Weight
Pasta water 0 0.0 0.00%
Gluten-free pasta 0 8.0 34.48%
Pancetta 0 2.0 8.62%
Gluten-free Alfredo sauce 0 12.0 51.72%
Petite peas 0 1.0 4.31%
Chopped parsley 0 0.1 0.43%
Parmesan cheese grated 0 0.1 0.43%
Total 1 7.2 100%

Method of Preparation:

  1. Bring the pasta water to a boil.
  2. Drop the pasta (8 oz. per order) in the water and cook for approximately 6 minutes then drain.
  3. Meanwhile in a large sauté pan over medium high heat, render the diced pancetta pieces (2 oz. per order).
  4. Add the Alfredo sauce and bring to a bubble.
  5. Toss with pasta.
  6. Add peas (1 oz. per order) and toss to distribute.
  7. Remove from heat and plate by twisting in bowl, scrape remaining sauce over pasta and garnish with chopped parsley & Parmesan cheese.

Equipment Needed:

  • Pasta Water w/ Basket
  • Sauté Pan
  • Rubber Spatula
  • Pasta Bowl

 

Gluten-Free Pasta Dough 

Ingredients Pounds Ounces % of Weight
Gluten-free flour blend 14 15.8 62.43%
Liquid whole egg 8 5.2 34.69%
Olive oil 0 10.7 2.78%
Gluten-free flour to dust 0 0.0 0.00%
Total 24 0.0 100%

Method of Preparation:

  1. Weigh out flour and form into a well on work bench.
  2. Add egg, oil and salt into middle of well.
  3. Gently fold sides of flour into well causing flour to absorb egg mixture.
  4. Mix until a soft dough is formed.
  5. Dust dough with flour and allow to rest under refrigeration for 2 hours.
  6. Remove the dough from refrigerator 1 hour prior to use for easier handling.

Equipment Needed:

  • Bowl & Bench Scraper
  • Pasta Sheeter
  • Ribbon Cutter

 

Gluten-Free Alfredo Sauce

Ingredients Pounds Ounces % of Weight
Butter 4 10.7 12.96%
Heavy whipping cream 24 15.6 69.37%
Salt 0 1.6 0.28%
Nutmeg 0 1.7 0.30%
Parmesan cheese, grated 2 2.5 5.99%
Romano cheese, grated 3 3.7 8.98%
Liquid egg yolk 0 12.2 2.12%
Parmesan cheese to garnish (optional) 0 0.0 0.00%
Total 35 16.0 100%

Method of Preparation:

  1. In a saucepan over medium heat, melt butter.
  2. Add heavy cream, stirring constantly to combine.
  3. Add spices and grated cheese, continue to heat until melted.
  4. Add the egg yolk while whisking, continue heating over medium low heat for 3 to 5 minutes. Continously stir to avoid overcooking the egg. Mixture should slightly thicken.
  5. Remove from heat and hold until use.

Equipment Needed:

  • Medium Saucepan
  • Small Bowl
  • Wire Whisk
  • Rubber Spatula

Chef’s Tip:

For a more pointed cheese flavor, use fresh grated cheese.

 

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Vegetable Omelet Pita Bread Sandwich (liquid eggs)

VEGETABLE OMELET PITA BREAD SANDWICH (liquid eggs)

View dried egg formulation

Yield: 12 pita sandwiches cut into 4 servings each

Ingredients

  • 5 lbs., 4 oz. liquid whole eggs
  • 2 lbs., 4 oz. spinach, freshly chopped
  • 6 whole pita breads, cut in half

Instructions

  1. Chop spinach and separate into 3 oz. portions, set aside.
  2. Cut pita breads in half and open.

Vegetable Mix Ingredients

  • 1 lb., 12 oz. diced green pepper
  • 1 lb., 12 oz. seeded and diced plum tomatoes
  • 1 red onion, minced

Instructions

  1. Prepare all vegetables and mix together in a bowl and set aside.

Cheese Mix Ingredients

  • 12 oz. Mozzarella cheese, shredded
  • 12 oz. sharp Cheddar cheese, shredded
  • 6 oz. olive oil

Total approximate weight: 13 lbs., 8 oz.

Instructions

  1. Blend the cheeses together.
  2. Prepare the omelet by first heating 0.5 ounce of olive oil in an omelet pan on a medium to high heating surface.
  3. Add 6 ounces of the 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 approximately 5.5 to 6 ounces of the egg mixture and stir constantly with a heat resistant rubber spatula until soft light and airy consistency.
  6. Add the 2 ounces of the cheese mix to the center of the prepared omelet and fold in half to fit into the pita pocket. Cut this into 4 triangle servings.
  7. Serve this sandwich with fresh fruit cup and a small tossed salad. Repeat with remaining ingredients.

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Egg fettucini

Gluten-Free Pasta with Alfredo Sauce (dried eggs)

View liquid egg formulation

Makes 48 portions

Scaled to 70 lbs.

 

Gluten-Free Pasta with Alfredo Sauce build

Ingredients Pounds Ounces % of Weight
Pasta water* 0 0.0 0.00%
Gluten-free pasta 24 2.2 34.48%
Pancetta 6 0.6 8.62%
Gluten-free Alfredo sauce 36 3.3 51.72%
Petite peas 3 0.3 4.31%
Fresh parsley, chopped 0 4.8 0.43%
Parmesan cheese, grated 0 4.8 0.43%
Total 69 16.0 100%

Method of Preparation:

  1. Bring the pasta water to a boil.
  2. Drop the pasta (8 oz. per order) in the water and cook for approximately 6 minutes then drain.
  3. Meanwhile in a large sauté pan over medium high heat, render the diced pancetta pieces (2 oz. per order).
  4. Add the Alfredo sauce (12 oz. per order) and bring to simmer.
  5. Toss with pasta.
  6. Add peas (1 oz. per order) and toss to distribute.
  7. Remove from heat and plate by twisting in bowl, scrape remaining sauce over pasta and garnish with chopped parsley & Parmesan cheese.

Equipment Needed:

  • Pasta Water w/ Basket
  • Sauté Pan
  • Rubber Spatula
  • Pasta Bowl

Chef’s Tip:

*Pasta Water should be 1 gallon of water to 3 tbsp. of Kosher salt. Pasta can be par cooked, tossed with oil and cooled for a quicker reheat in the pasta water.

 

Gluten-Free Pasta Dough

Ingredients Pounds Ounces % of Weight
Gluten-free flour blend 14 15.8 62.44%
Whole egg solids 1 13.6 7.70%
Water 6 7.6 26.98%
Salt 0 0.4 0.10%
Olive oil 0 10.7 2.78%
Gluten-free flour to dust 0 0.0 0.00%
Total 24 0.0 100%

Method of Preparation:

  1. Weigh out flour and form into a well on the work bench.
  2. Combine egg solids, water, oil and salt in a small bowl whisking until smooth; then add into the middle of well.
  3. Gently fold the sides of flour into the well causing flour to absorb egg mixture.
  4. Mix until a soft dough is formed.
  5. Dust dough with flour and allow to rest under refrigeration for 2 hours.
  6. Remove the dough from refrigerator 1 hour prior to use for easier handling.

Equipment Needed:

  • Bowl & Bench Scrapper
  • Pasta Sheeter
  • Ribbon Cutter
  • Small Bowl
  • Wire Whisk

Chef’s Tip:

Shape into an even rectangle before refrigerating to allow for even cooling and easier sheeting; preventing less waste.

Flavor & color pasta dough by adding pureed vegetables & juice (carrot, beet, mushroom, leek, basil, etc.) in replacement of water.

 

Gluten-Free Alfredo Sauce

Ingredients Pounds Ounces % of Weight
Butter 4 10.7 12.96%
Heavy whipping cream 24 15.6 69.37%
Salt 0 1.6 0.28%
Nutmeg 0 1.7 0.30%
Parmesan cheese, grated 2 2.5 5.99%
Romano cheese, grated 3 3.7 8.98%
Egg yolk solids - enzyme modified 0 3.4 0.59%
Water 0 8.8 1.52%
Parmesan cheese to garnish (optional) 0 0.0 0.00%
Total 35 16.0 100%

Method of Preparation:

  1. In a saucepan over medium heat, melt butter.
  2. Add heavy cream, stirring constantly to combine.
  3. Add spices and grated cheese, continue to heat until melted.
  4. Add egg yolk solids to water. Whisk until smooth. Add rehydrated yolks to heavy cream mixture. Stir until well combined. Continue heating over medium low heat stirring constantly for 3 to 5 minutes. Mixture should reach at least 160 F and slightly thicken.
  5. Remove from heat and hold until use.

Equipment Needed:

  • Medium Saucepan
  • Small Bowl
  • Wire Whisk
  • Rubber Spatula

Chef’s Tip:

For a more pointed cheese flavor, use fresh grated cheese.

 

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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: 40 filled Raviolis - 2 Filled Raviolis per serving - 20 servings

Pasta Dough Ingredients

  • 1 lb. 2 oz. bread flour
  • 3 oz. whole egg solids
  • 10.5 oz. water
  • 0.8 oz. olive oil
  • 0.03 oz. salt

Total approximate weight: 1 lb., 12.83 oz.

Pasta Dough Instructions

  1. Weigh out the flour and form a well on a work bench.
  2. Add the egg, oil and salt into the well.
  3. Gently fold the sides of the flour well into the eggs, allowing the flour to absorb the egg mixture.
  4. Mix until you form a soft dough, dust with flour and refrigerate for 2 hours. Dough is ready for processing.
  5. Before using the dough allow it to set out 1 hour at ambient temperature.

 

Ingredients

  • 24 flat Italian parsley
  • Beaten whole eggs for egg wash (as needed)

Instructions

  1. Pluck the leaves individually off of the bunch and reserve.
  2. After resting the dough, using a pasta machine roller, roll out the dough to the thinnest setting into 3.5 x 36” sheet.
  3. Brush this lightly with a pastry brush and place 6 leaves equally spaced in a 3X3 inch square section.
  4. Fold the dough in half over the leaves and roll it out to the thinnest setting silhouetting the leaves between the sheets.
  5. Roll out another sheet for the bottom of the ravioli the same length as the parsley sheet layer, lightly dusting of flour and clear wrap in between each sheet, prepare the filling.

Filling Ingredients

  • 2 lbs. Ricotta cheese
  • 0.5 oz. whole egg solids
  • 1.5 oz. water
  • 2 oz. Parmesan cheese, grated
  • 1 oz. Parmesan cheese, shredded
  • 1.5 oz. pesto sauce
  • 0.5 oz. garlic, minced
  • 0.2 oz. kosher salt
  • 0.001 oz. black pepper
  • 1 oz. bread crumbs, unseasoned

Total approximate weight: 2 lb., 8 oz.

Filling Instructions

  1. Blend all the ingredients together in a stainless steel bowl using a rubber spatula.
  2. Refrigerate and reserve to use for ravioli filling.

Assembly Instructions

  1. Once the filling is prepared and the pasta dough is rolled out to the thinnest setting on the pasta rolling machine, begin filling the ravioli.
  2. First brush the plain pasta sheets lightly with egg wash and deposit a one ounce scoop of filling every 3.5 inches to match up with the parsley sheet.
  3. Place the parsley layered pasta dough sheet over the deposited filling and press around the sides to seal and release the air pocket, cut evenly with a pasta cutter. Lightly dust the finished ravioli with flour.
  4. Refrigerate or freeze at this point.
  5. 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.
  6. Plate two on a dish with a Romano cheese sauce and garnish with chopped tomato and fresh parsley.

Romano Cheese Sauce

Ingredients

  • 1 lb., 14 oz. heavy cream
  • 1.5 oz. butter
  • 1.5 oz. onion, minced
  • 1 oz. garlic, minced
  • 2 oz. diced plum tomatoes, seeded
  • 0.5 oz. basil
  • 2 oz. Pecorino Romano cheese, grated
  • 0.5 fresh parsley, minced
  • 0.8 oz Ultra Sperse M-modified starch
  • 0.2 oz. salt
  • 0.02 oz. black pepper

Total approximate weight: 2 lb., 8 oz.

Instructions

  1. Place a medium size sauce pan on a medium heat.
  2. Melt butter and sauté the onions and garlic until tender and translucent, don’t brown.
  3. In a separate bowl, whisk together heavy cream and starch.
  4. Add to sauce pan with the vegetables. Heat, stirring occasionally, to 180°F and remove from the heat (sauce will thicken to a medium viscosity). Add the parsley, tomato, basil and Romano cheese to finish the sauce.

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Wonton Quiche

Wonton quiche (Liquid EGGS)

View dried egg formulation

Makes 48 portions

Scaled to 3.9 lbs.

 

Wonton Build

Ingredients Pounds Ounces % of Weight
Wonton wrappers, 3.5 to 4-inch square 0 2.4 3.85%
Filling (vegetable or chorizo) 1 8.0 38.46%
Custard mix 2 4.0 57.69%
Total 3 14.4 100%

Method of Preparation:

  1. Preheat oven to 350° F.
  2. Spray two 24-compartment muffin pans (2-inch diameter) with non-stick spray. Line with wonton wrappers, allowing wrappers to extend past edges.
  3. Portion 0.5 oz. of filling into each muffin cup.
  4. Portion 0.75 oz. of custard mix into each muffin cup.
  5. Bake for 15 minutes or until custard sets.

Equipment Needed:

  • Muffin Tin
  • Ladle

Chef’s Tip:

Bake ahead and refrigerate or freeze then thaw and reheat in the oven.

Serve over dressed arugula with crumbled feta for veggie wonton or peppers for chorizo filling.

 

Chorizo Filling

Ingredients Pounds Ounces % of Weight
Vegetable oil 0 0.5 2.08%
Onion, medium dice 0 5.0 20.76%
Sweet red pepper, medium dice 0 2.5 10.38%
Sweet green pepper, medium dice 0 2.5 10.38%
Garlic, minced 0 0.4 1.73%
Chorizo, casing removed 0 10.0 41.52%
Taco seasoning 0 0.4 1.73%
Salt 0 0.2 1.04%
Crushed tomatoes 0 2.5 10.38%
Total 1 8.0 100%

Method of Preparation:

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

Equipment Needed:

  • Sauté Pan
  • Rubber Spatula
  • Sheet Pan

Chef’s Tip:

For increased spice add 0.1 oz. per lb. of crushed red pepper flakes when sautéing the onion and peppers.

Vegetable Filling

Ingredients Pounds Ounces % of Weight
Vegetable oil 0 0.5 1.94%
Onion, medium dice 0 4.7 19.42%
Garlic, minced 0 0.4 1.62%
Sweet red pepper, medium dice 0 2.3 9.71%
Sweet green pepper, medium dice 0 2.3 9.71%
Mushroom, medium dice 0 2.3 9.71%
Artichoke heart, medium dice 0 2.3 9.71%
Italian seasoning 0 0.4 1.62%
Salt 0 0.2 0.97%
Crushed tomatoes 0 2.3 9.71%
Feta cheese, crumbled 0 6.2 25.98%
Total 1 8.0 100%

Method of Preparation:

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

Equipment Needed:

  • Sauté Pan
  • Rubber Spatula
  • Sheet Tray

Chef’s Tip:

Substitute the bell peppers for zucchini and summer squash for a different flavor profile.

  

Wonton Custard

Ingredients Pounds Ounces % of Weight
Liquid whole egg 0 7.1 19.83%
Liquid egg yolk 0 1.9 5.37%
Heavy cream 1 6.1 61.45%
Flour, all-purpose 0 0.6 1.77%
Salt 0 0.2 0.54%
Black pepper 0 0.1 0.18%
Prepared pesto 0 3.9 10.85%
Total 2 4.0 100%

Equipment Needed:

  • Stainless Steel Bowl
  • Whisk

Method of Preparation:

  1. Combine all ingredients, mix well.
  2. Use with Vegetable or Chorizo Filling for Wonton Quiche.

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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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Wonton Quiche

Wonton quiche (DRIED EGGS)

View liquid egg formulation

Makes 28 portions

Scaled to 3.9 lbs.

 

Wonton Build

Ingredients Pounds Ounces % of Weight
Wonton wrappers, 3.5 to 4-inch square 0 1.4 3.85%
Filling (vegetable or chorizo) 0 13.8 38.46%
Custard mix 1 4.8 57.69%
Total 2 4.0 100%

Method of Preparation:

  1. Preheat oven to 350° F.
  2. Spray two 24-compartment muffin pans (2-inch diameter) with non-stick spray. Line with wonton wrappers, allowing wrappers to extend past edges.
  3. Portion 0.5 oz. of filling into each muffin cup.
  4. Portion 0.75 oz. of custard mix into each muffin cup.
  5. Bake for 15 minutes or until custard sets.

Equipment Needed:

  • Muffin Tin
  • Ladle

Chef’s Tip:

Bake ahead and refrigerate or freeze then thaw and reheat in the oven.

Serve over dressed arugula with crumbled feta for veggie wonton or peppers for chorizo filling.

 

Chorizo Filling

Ingredients Pounds Ounces % of Weight
Vegetable oil 0 0.5 2.08%
Onion, medium dice 0 5.0 20.76%
Sweet red pepper, medium dice 0 2.5 10.38%
Sweet green pepper, medium dice 0 2.5 10.38%
Garlic, minced 0 0.4 1.73%
Chorizo, casing removed 0 10.0 41.52%
Taco seasoning 0 0.4 1.73%
Salt 0 0.2 1.04%
Crushed tomatoes 0 2.5 10.38%
Total 1 8.0 100%

Method of Preparation:

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

Equipment Needed:

  • Sauté Pan
  • Rubber Spatula
  • Sheet Pan

Chef’s Tip:

For increased spice add 0.1 oz. per lb. of crushed red pepper flakes when sautéing the onion and peppers.

 

Vegetable Filling

Ingredients Pounds Ounces % of Weight
Vegetable oil 0 0.5 1.94%
Onion, medium dice 0 4.7 19.42%
Garlic, minced 0 0.4 1.62%
Sweet red pepper, medium dice 0 2.3 9.71%
Sweet green pepper, medium dice 0 2.3 9.71%
Mushroom, medium dice 0 2.3 9.71%
Artichoke heart, medium dice 0 2.3 9.71%
Italian seasoning 0 0.4 1.62%
Salt 0 0.2 0.97%
Crushed tomatoes 0 2.3 9.71%
Feta cheese, crumbled 0 6.2 25.89%
Total 1 8.0 100%

Method of Preparation:

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

Equipment Needed:

  • Sauté Pan
  • Rubber Spatula
  • Sheet Tray

Chef’s Tip:

Substitute the bell peppers for zucchini and summer squash for a different flavor profile.

  

Wonton Custard

Ingredients Pounds Ounces % of Weight
Whole egg solids 0 1.6 4.40%
Egg yolks solids 0 0.5 1.50%
Water 0 6.9 19.25%
Heavy cream 1 6.1 61.49%
Flour, all-purpose 0 0.6 1.78%
Salt 0 0.2 0.54%
Black pepper 0 0.1 0.18%
Prepared pesto 0 3.9 10.86%
Total 2 4.0 100%

Method of Preparation:

  1. Combine all ingredients, mix well.
  2. Use with Vegetable or Chorizo Filling for Wonton Quiche.

Equipment Needed:

  • Stainless Steel Bowl
  • Whisk

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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 lb., 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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Frittata

Frittata (liquid eggs)

View dried egg formulation

Makes 48 portions

Scaled to  9 lbs.

 

Frittata Build

Ingredients Pounds Ounces % of Weight
Frittata filling 2 4.0 25.00%
Cheddar cheese, shredded 0 12.0 8.33%
Frittata custard 6 0.0 66.67%
Total 9 0.0 100%

Method of Preparation:

  1. Preheat the oven to 350° F. Lightly coat two 24-compartment muffin pans (2-inch diameter) with non-stick spray.
  2. Portion filling and cheese in each muffin slot (0.75 oz. filling 0.25 oz. cheese).
  3. Portion 2 oz. of custard over filling and bake for 20 minutes or until custard is set.

 Equipment Needed:

  • Muffin Tin
  • Non-stick Spray
  • Ladle

 Chef’s Tips:

Serve warm and garnish with sharp cheddar cheese, fresh diced Pico de Gallo and serve on a bed of citrus dressed baby arugula.

 

Frittata Filling

Ingredients Pounds Ounces % of Weight
Bacon, chopped 0 10.7 29.85%
Vegetable oil 0 0.8 2.24%
Onion, small dice 0 6.7 18.66%
Garlic, minced 0 1.3 3.73%
Roasted poblano peppers, medium dice 0 2.7 7.46%
Salt 0 0.3 0.75%
Black pepper 0 0.0 0.01%
Diced tomatoes 0 8.1 22.39%
BBQ sauce 0 5.4 14.92%
Total 2 4.0 100%

 Method of Preparation:

  1. Cook bacon until crispy. Discard fat and hold bacon until later use.
  2. In a medium sauté pan heat oil.
  3. Sauté onion and garlic until translucent.
  4. Add roasted poblano peppers and continue cooking until color just begins to form.
  5. Season with salt and pepper.
  6. Add tomatoes and BBQ sauce.
  7. Once fully combined removed from heat and add bacon pieces.

Equipment Needed:

  • Sauté Pan
  • Rubber Spatula
  • Sheet Pan

Chef’s Tips:

To roast the poblano peppers fresh: place peppers over an open flame rotating until all of 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 ash off the pepper. Retain seeds for spicier product remove for a more mild product.

 

Frittata Custard

Ingredients Pounds Ounces % of Weight
Liquid whole egg 1 12.6 19.83%
Liquid egg yolk 0 7.7 5.37%
Heavy cream 5 8.5 61.45%
Flour, all-purpose 0 2.6 1.77%
Salt 0 0.8 0.54%
Black pepper 0 0.3 0.18%
Prepared pesto 0 15.6 10.85%
Total 9 0.0 100%

Method of Preparation:

  1. Combine all ingredients - mix well.
  2. Use as frittata filling for individual or whole frittata.

Equipment Needed:

  • Stainless Steel Bowl
  • Whisk

Chef’s Tips:

For a change in flavor profile utilize Minor's Base instead of Pesto & Kosher Salt.

 

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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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Frittata

Frittata (dried eggs)

View liquid egg formulation

Makes 48 portions

Scaled to 9 lbs.

 

Frittata Build

Ingredients Pounds Ounces % of Weight
Frittata filling 2 4.0 25.00%
Cheddar cheese, shredded 0 12.0 8.33%
Frittata custard 6 0.0 66.67%
Total 9 0.0 100%

 Method of Preparation:

  1. Preheat the oven to 350° F. Lightly coat two 24-compartment muffin pans (2-inch diameter) with non-stick spray.
  2. Portion filling and cheese in each muffin slot (0.75 oz. filling 0.25 oz. cheese).
  3. Portion 2 oz. of custard over filling and bake for 20 minutes or until custard is set.

 Equipment Needed:

  • Muffin Tin
  • Non-stick Spray
  • Ladle

 Chef’s Tips:

Serve warm and garnish with sharp cheddar cheese, fresh diced Pico de Gallo and serve on a bed of citrus dressed baby arugula.

 

Frittata Filling

Ingredients Pounds Ounces % of Weight
Bacon, chopped 0 10.7 29.85%
Vegetable oil 0 0.8 2.24%
Onion, small dice 0 6.7 18.66%
Garlic, finely chopped 0 1.3 3.73%
Roasted poblano peppers, medium dice 0 2.7 7.46%
Kosher salt 0 0.3 0.75%
Black pepper 0 0.0 0.01%
Diced tomatoes 0 8.1 22.39%
BBQ sauce 0 5.4 14.92%
Total 2 4.0 100%

  Method of Preparation:

  1. Cook bacon until crispy. Discard fat and hold bacon until later use.
  2. In a medium sauté pan heat oil.
  3. Sauté onion and garlic until translucent.
  4. Add roasted poblano peppers and continue cooking until color just begins to form.
  5. Season with salt and pepper.
  6. Add tomatoes and bbq sauce.
  7. Once fully combined removed from heat and add bacon pieces.

Equipment Needed:

  • Sauté Pan
  • Rubber Spatula
  • Sheet Pan

 Chef’s Tips:

To roast the poblano peppers fresh: place peppers over an open flame rotating until all of 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 ash off the pepper. Retain seeds for spicier product remove for a more mild product.

 

Frittata Custard

Ingredients Pounds Ounces % of Weight
Whole egg solids 0 6.3 4.40%
Egg yolk solids 0 2.2 1.50%
Water 1 11.7 19.25%
Heavy cream 5 8.6 61.49%
Flour, all-purpose 0 2.6 1.78%
Salt 0 0.8 0.54%
Black pepper 0 0.3 0.18%
Prepared pesto 0 15.6 10.86%
Total 9 0.0 100%

Method of Preparation:

  1. Combine all ingredients - mix well. 
  2. Use as frittata filling for individual or whole frittata.

 Equipment Needed:

  • Stainless Steel Bowl
  • Whisk

Chef’s Tips:

For a change in flavor profile utilize Minor’s Base instead of Pesto & Kosher Salt.

 

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Better Batter

BETTER BATTER

Yield: 1 quart batter

Ingredients:

  • 9 oz., all-purpose flour
  • 5 oz., dried egg white
  • 4 oz., dry milk
  • 1 oz., salt
  • 0.25 oz., garlic powder
  • 0.10 oz., white pepper
  • 24 oz., water

Total approximate weight: 2 lb., 11 oz.

Instructions

  1. In food processor or blender, combine water and dry ingredients.
  2. Mix on first speed until blended 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. Better Batter is used here for breaded deep-fried shrimp with Japanese bread crumbs.

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Egg fettucini

Egg Fettuccine

Yield: 48 (2.25-oz.) servings

Ingredients

  • 4 lb. all-purpose flour
  • 8 oz. dried egg yolk
  • 36 oz. water
  • 2 oz. vegetable oil or light olive oil

Total approximate weight: 6 lb., 14 oz.

Directions

  1. Using a 3-speed mixer at first speed, mix flour with flat beater for 30 seconds.
  2. Adjust mixer speed to second speed and add dried egg yolk.
  3. Gradually add water. Mix 1 minute. Exchange dough hook for flat beater; knead 2 minutes.
  4. Remove mixture from bowl; divide.
  5. Hand knead 1 minute each; cover with plastic wrap. Let dough rest 15 minutes.
  6. Extrude dough in 8-12 oz. batches through pasta machine as directed.
  7. Allow pasta to dry on racks or wax/baking paper for 5 minutes.
  8. Cook in salted boiling water until tender, 2-4 minutes.

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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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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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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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