Rosemary Cookie

Heirloom Tomato Curd

View Rosemary & Asiago Cookies  a pairing we suggest for this formulation.


Part 1

Ingredients Percent (%) Volume
Heirloom tomatoes, chopped 100 40 oz.
Total 100.00

Method of Production:

Part 1

  1. Puree the tomatoes in a commercial blender until completely smooth. Strain through a fine mesh strainer pushing down on the solids to extract as much liquid as possible; discard the solids.
  2. Pour the mixture into a saucepan or kettle and cook over medium heat until very thick and reduced by 60%, about 20 minutes (will depend on the batch size). If too thin, the curd won't thicken properly.
Note: Commercial tomato paste may be used in place of the heirloom tomato paste.

Part 2

Ingredients Percent (%) Volume
Heirloom tomate paste (Part 1) 41.62 3/4 cup
Orange juice, fresh 4.95 1 oz.
Lemon juice, fresh 1.16 2 tsp.
Whole eggs, liquid 22.58 4 oz.
Sugar, granulated 16.56 1/2 cup
Salt 0.54 1/2 tsp.
Citric acid 0.08 Pinch
Butter, unsalted 12.40 2 oz.
Natural red color 0.12 11 drops
Total 100.00 12 oz., cooked

Method of Production:

  1. Whisk together the tomato paste, orange juice, lemon juice, eggs, sugar and salt.
  2. Pour into a saucepan and cook over medium heat until the mixture reaches 170° F and has thickened.
  3. Remove from the heat and stir in the cold butter and color; mix until thoroughly incorporated. Press through a fine mesh sieve, discarding the solids.
  4. Pour into a container, press a layer of plastic wrap on the surface (to prevent a skin from forming) and refrigerate until needed.

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Hollandaise Sauce & Mousseline Sauce (dried eggs)

HOLLANDAISE SAUCE & MOUSSELINE SAUCE (dried eggs)

View liquid egg formulation

Yield: 50 - 2 ounce servings

Hollandaise 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.

Instructions

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

Hollandaise Sauce: 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. Remove from the heat and slowly whisk in the butter. Do the same with the lemon juice and seasonings. Return to the heat and bring this mixture up to 135° F.

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

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

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Bacon Cookie

Raspberry Balsamic Curd

View Bacon & Caramelized Onion Cookies   a pairing we suggest for this formulation.



Ingredients Percent (%) Volume
Raspberry variegate 56.73 1 cup
Whole eggs, liquid 21.92 4 oz.
Balsamic vinegar 7.95 2 1/2 tbsp.
Salt 0.52 1/2 tsp.
Butter, unsalted 12.03 2 oz.
Natural raspberry flavor 0.43 1 tsp.
Natural red color 0.12 1 tsp.
Total 100.00 12 oz., cooked

 Method of Production:

  1. Whisk together the raspberry variegate, eggs, balsamic vinegar and salt.
  2. Pour the mixture into a saucepan or kettle and cook over medium heat until the mixture reaches 170° F and has thickened.
  3. Remove from the heat and stir in the cold butter, flavor and color; mix until thoroughly incorporated. Press through a fine mesh sieve, discarding the solids.
  4. Pour into a container, press a layer of plastic wrap on the surface (to prevent a skin from forming) and refrigerate until needed.

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Caesar Salad Dressing 

Caesar Salad Dressing

Ingredients

  • 1 lb., 2 oz. frozen (thawed) or refrigerated liquid egg yolk or reconstituted dried egg yolk*
  • 18 oz. lemon juice
  • 2.5 oz. chopped garlic
  • 2 oz. Dijon-style mustard
  • 1.2 oz. chopped anchovy fillets - if desired
  • 0.5 oz. salt
  • 0.1 oz. pepper
  • 60 oz. olive oil

*10.4 oz. dried egg yolk mixed with 7.8 oz. water

Instructions

  1. With food processor or blender on high speed, slowly pour in oil in a very thin, steady stream.
  2. Cover and refrigerate until serving.

Note: If using food processor, dressing will be thicker.

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Hollandaise & Bernaise Sauces

HOLLANDAISE & BÉARNAISE SAUCES

Yield: 48 (1/4-cup) servings

Ingredients

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

Total approximate weight: 8 lb., 8.6 oz.

Instructions

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

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

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Grilled Vegetables with Bagna Cauda Chili Aioli Sauce (liquid eggs)

GRILLED VEGETABLES WITH BAGNA CAUDA CHILI AIOLI SAUCE (liquid eggs)

View dried egg formulation

Yield: 1 portion

Grilled Vegetables Ingredients

  • 2 oz. asparagus
  • 1 oz. broccoli florets
  • 2 oz. sweet peppers (red, yellow and green)
  • 1 oz. mushrooms
  • 1 oz. zucchini/summer squash
  • 1 oz. red onion
  • 2 oz. red-skinned potatoes
  • Balsamic dressing

Total approximate weight: 10 oz.

Instructions

  1. Trim ends and clean asparagus. If desired, lightly blanch and cool for later grilling.
  2. Cut peppers into long strands, julienne.
  3. Cut mushrooms into thick slices.
  4. Cut zucchini/summer squash into thin slices.
  5. Cut onion into large strips.
  6. If desired, blanch potatoes and cut into thick slices or half spears.
  7. Toss vegetables with balsamic dressing, season with salt and black pepper and grill.

(Chef's Suggestion: blanch or par-cook vegetables – asparagus, broccoli, and potato – before tossing with dressing.)

Bagna Cauda Chili Aioli Sauce

Yield: 2.5 ounce 50 servings

Ingredients

  • 12.8 oz. enzyme modified liquid yolk
  • 5.8 oz. Dijon mustard
  • 5.1 oz. lemon juice
  • 1 lb., 15.1 oz. melted butter
  • 1 lb., 6.9 oz extra virgin olive oil
  • 2 lb., 15.1 oz. cream cheese
  • 0.1 oz. chef's salt
  • 0.1 oz. ground cumin
  • 0.1 oz. ground coriander
  • 0.1 oz. chipoltle powder
  • 0.8 oz. chipoltle puree

Total approximate weight: 7 lb., 14.4 oz.

Instructions

  1. In a bowl whisk egg yolk solids and water until hydrated. Add mustard and lemon juice until creamy and well combined.
  2. Continue to whisk yolk mixture while slowly adding butter and olive oil. Whisk until mixture is fully emulsified. Then use high sheer mix until mixture increases further in viscosity and emulsification.
  3. Over a double boiler heat cream cheese to about 130° F until soft and creamy. Slowly whisk in egg mixture. Continue whisking until mixture reaches 140° F.
  4. Whisk in remaining ingredients to taste.

Chef’s Suggestion: use fresh for best texture, but if refrigerated overnight then warm over a double boiler with low heat while continuously whisking up to 150° F to keep emulsion. Additional water may need to be slowly added in one drop at a time to reach desired consistency. Lemon or chili flavor may increase overnight.

Assembly Instructions

  1. Plate an arrangement of grilled vegetables as desired. Drizzle 2.5 ounces of Bagna Cauda Chili Aioli over top to finish or serve on side in a dipping dish.

**For a large platter, arrange vegetables on a tray with a sauce boat of aioli on side**

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Mayonnaise and Tartar Sauce

Yield: 48 (1/4-cup) servings

Mayonnaise and Tartar Sauce

Ingredients

  • 13 oz. frozen (thawed) or refrigerated liquid egg yolk or reconstituted dried egg yolk*
  • 9 oz. vinegar or lemon juice
  • 0.5 oz. salt
  • 0.1 oz. dry mustard
  • 0.05 oz. white pepper
  • 0.05 oz. paprika
  • 76 oz. vegetable or light olive oil

Total aproximate weight: 6 lb., 2.7 oz

*7.4 oz. dried egg yolk mixed with 5.5 oz. water

Instructions

With food processor or blender on high speed, slowly pour in oil in a very thin, steady stream. Cover and refrigerate until serving.

Tartar Sauce: Blend into mayonnaise: 1 lb. drained pickle relish, 4 oz. capers, 2 oz. finely chopped roasted red peppers, and 0.25 oz. hot pepper sauce.

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Grilled Vegetables with Bagna Cauda Chili Aioli Sauce (dried eggs)

GRILLED VEGETABLES WITH BAGNA CAUDA CHILI AIOLI SAUCE (dried eggs)

View liquid egg formulation

Yield: 1 portion

Grilled Vegetables Ingredients

  • 2 oz. asparagus
  • 1 oz. broccoli florets
  • 2 oz. sweet peppers (red, yellow and green)
  • 1 oz. mushrooms
  • 1 oz. zucchini/summer squash
  • 1 oz. red onion
  • 2 oz. red-skinned potatoes
  • Balsamic dressing

Total approximate weight: 10 oz.

Instructions

  1. Trim ends and clean asparagus. If desired, lightly blanch and cool for later grilling.
  2. Cut peppers into long strands, julienne.
  3. Cut mushrooms into thick slices.
  4. Cut zucchini/summer squash into thin slices.
  5. Cut onion into large strips.
  6. If desired, blanch potatoes and cut into thick slices or half spears.
  7. Toss vegetables with balsamic dressing, season with salt and black pepper and grill.

(Chef's Suggestion: blanch or par-cook vegetables – asparagus, broccoli, and potato – before tossing with dressing.)

Bagna Cauda Chili Aioli Sauce

Yield: 2.5 ounce 50 servings

Ingredients

  • 7.5 oz. enzyme modified egg yolk solids
  • 3 oz. water
  • 6.6 oz. Dijon mustard
  • 5.6 oz. lemon juice
  • 1 lb., 4.7 oz. melted butter
  • 1 lb., 2.8 oz extra virgin olive oil
  • 2 lb., 5.7 oz. cream cheese
  • 0.1 oz. chef's salt
  • 0.1 oz. ground cumin
  • 0.1 oz. ground coriander
  • 0.1 oz. chipoltle powder
  • 0.8 oz. chipoltle puree

Total approximate weight: 7 lb., 14.4 oz.

Instructions

  1. In a bowl whisk egg yolk solids and water until hydrated. Add mustard and lemon juice until creamy and well combined.
  2. Continue to whisk yolk mixture while slowly adding butter and olive oil. Whisk until mixture is fully emulsified. Then use high sheer mix until mixture increases further in viscosity and emulsification.
  3. Over a double boiler heat cream cheese to about 130° F until soft and creamy. Slowly whisk in egg mixture. Continue whisking until mixture reaches 140° F.
  4. Whisk in remaining ingredients to taste.

Chef’s Suggestion: use fresh for best texture, but if refrigerated overnight then warm over a double boiler with low heat while continuously whisking up to 150° F to keep emulsion. Additional water may need to be slowly added in one drop at a time to reach desired consistency. Lemon or chili flavor may increase overnight.

Assembly Instructions

  1. Plate an arrangement of grilled vegetables as desired. Drizzle 2.5 ounces of Bagna Cauda Chili Aioli over top to finish or serve on side in a dipping dish.

**For a large platter, arrange vegetables on a tray with a sauce boat of aioli on side**

Locate a U.S. supplier of REAL egg products

Hollandaise Sauce & Mousseline Sauce (liquid eggs)

HOLLANDAISE SAUCE & MOUSSELINE SAUCE (liquid eggs)

View dried egg formulation

Yield: 50 - 2 ounce servings

Ingredients

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

Total approximate weight: 6 lb., 5 oz.

Instructions

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

Hollandaise Sauce: 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. Remove from the heat and slowly whisk in the butter. Do the same with the lemon juice and seasonings. Return to the heat and bring this mixture up to 135° F.

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

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

Locate a U.S. supplier of REAL egg products


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