Egg fettucini

Gluten-Free Pasta with Alfredo Sauce (liquid eggs)

View dried egg formulation

Yield 6 servings

 

Part 1 – Gluten-Free Pasta

Ingredients Percent (%) Grams Volume
Flour, gluten-free blend, plus additional as needed 62.50 624.96 5 cups
Egg, whole, liquid 34.71 347.15 12 fl. oz.
Olive Oil 2.79 27.89 2 tbsp.
Total 100.00 1000.00

Method of Production:

  1. In a bowl, whisk the egg and oil together.
  2. On a work bench, form the flour into a well.
  3. Add the egg mixture into middle of well.
  4. Gently fold the sides of the flour into the well causing the flour to absorb the egg mixture.
  5. Mix until a dough is formed; form the dough into a ball and refrigerate for at least 2 hours.
  6. Using a pasta sheeter, run the dough through per the machine’s instructions to create a 1.5 millimeter thick sheet.
  7. Cut the pasta into desired widths.
  8. Toss the cut pasta with flour and place on a floured sheet pan. Cover with plastic wrap and refrigerate until ready to cook.

 

Part 2 – Alfredo Sauce

Ingredients Percent (%) Grams Volume
Butter, unsalted 12.97 181.56 13 tbsp.
Cream, heavy 69.36 971.26 32.5 fl. oz.
Salt, fine 0.28 3.89 1/2 tsp.
Nutmeg, ground 0.30 4.13 1 3/4 tsp.
Parmesan cheese, grated 5.99 83.85 3/4 cup
Pecorino Romano cheese, grated 8.98 125.66 1 cup
Egg yolk, liquid 2.12 29.65 1 fl. oz.
Parmesan cheese, grated As Needed
Total 100.00 1400.00

Method of Production:

  1. In a saucepan over medium heat, melt the butter; add the heavy cream, stirring constantly to combine.
  2. Add the nutmeg, salt and grated cheese; continue to heat until the cheese is melted.
  3. While whisking, add the egg yolk to the saucepan and continue heating over medium low heat for 3 to 5 minutes.
  4. Continuously stir to avoid overcooking the egg. Mixture should slightly thicken.
  5. Remove from heat and keep warm until ready to serve.

 

Assembly

Ingredients Percent (%) Grams Volume
Part 1 - Gluten-free pasta 32.00 912.00
Pancetta, diced 8.00 228.00 2 3/4 cup
Part 2 – Gluten-free Alfredo Sauce 48.00 1368.00
Green peas 4.00 114.00 2 cups
Parsley, fresh, chopped 4.00 114.00 2 cups
Parmesan cheese, grated 4.00 114.00 1 cup
Total 100.00 2850.00

Method of Production:

  1. In a large stockpot over medium heat, bring 4 quarts of water to a boil.
  2. Drop the pasta in the water and cook until al dente, approximately 2-3 minutes. Drain the pasta.
  3. Meanwhile in a large sauté pan over medium high heat, cook the diced pancetta until the fat has rendered and it is golden brown.
  4. Add the reserved Alfredo sauce and bring to a simmer.
  5. Gently toss the warm sauce with the pasta; add the peas and toss to combine.
  6. Remove from heat and plate by twisting in bowl, spooning remaining sauce over pasta. Garnish with chopped parsley and additional parmesan cheese, if desired.

 

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Mock

MOCK CRÈME BRÛLÉE 

Yield: 48 (1/2-cup) servings

Ingredients

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

Total approximate weight: 13 lb., 12 oz.

Instructions

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

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Egg fettucini

Gluten-Free Pasta with Alfredo Sauce (dried eggs)

View liquid egg formulation

Yield 6 servings

 

Part 1 – Gluten-Free Pasta

Ingredients Percent (%) Grams Volume
Egg, whole, dried 8.68 86.78 1 cup
Water 26.03 260.33 9 fl. oz.
Flour, gluten-free blend, plus additional as needed 62.50 625.00 5 cups
Olive oil 2.79 27.89 2 tbsp.
Total 100.00 1000.00

Method of Production:

  1. In a bowl, whisk the dried whole egg, water and oil together.
  2. On a work bench, form the flour into a well.
  3. Add the egg mixture into middle of well.
  4. Gently fold the sides of the flour into the well causing the flour to absorb the egg mixture.
  5. Mix until a dough is formed; form the dough into a ball and refrigerate for at least 2 hours.
  6. Using a pasta sheeter, run the dough through per the machine’s instructions to create a 1.5 millimeter thick sheet.
  7. Cut the pasta into desired widths.
  8. Toss the cut pasta with flour and place on a floured sheet pan. Cover with plastic wrap and refrigerate until ready to cook.

 

Part 2 – Alfredo Sauce

Ingredients Percent (%) Grams Volume
Butter, unsalted 12.97 181.56 13 tbsp.
Cream, heavy 69.36 971.23 32.5 fl. oz.
Salt, fine 0.28 3.89 1/2 tsp.
Nutmeg, ground 0.30 4.13 1 3/4 tsp.
Parmesan cheese, grated 5.99 83.85 3/4 cup
Pecorino Romano cheese, grated 8.98 125.66 1 cup
Egg yolk, dried 0.95 13.36 10 tsp.
Water 1.17 16.32 0.5 fl. oz.
Total 100.00 1400.00

Method of Production:

  1. In a saucepan over medium heat, melt the butter; add the heavy cream, stirring constantly to combine.
  2. Add the nutmeg, salt and grated cheese; continue to heat until the cheese is melted.
  3. In a small bowl, whisk the dried egg yolk and water together.
  4. While whisking, add the egg yolk mixture to the saucepan and continue heating over medium low heat for 3 to 5 minutes
  5. Continuously stir to avoid overcooking the egg. Mixture should slightly thicken.
  6. Remove from heat and keep warm until ready to serve.

 

Assembly

Ingredients Percent (%) Grams Volume
Part 1 - Gluten-free pasta 32.00 912.00
Pancetta, diced 8.00 228.00 2 3/4 cup
Part 2 – Gluten-free Alfredo Sauce 48.00 1368.00
Green peas 4.00 114.00 2 cups
Parsley, fresh, chopped 4.00 114.00 2 cups
Parmesan cheese, grated 4.00 114.00 1 cup
Total 100.00 2850.00

Method of Production:

  1. In a large stockpot over medium heat, bring 4 quarts of water to a boil.
  2. Drop the pasta in the water and cook until al dente, approximately 2-3 minutes. Drain the pasta.
  3. Meanwhile in a large sauté pan over medium high heat, cook the diced pancetta until the fat has rendered and it is golden brown.
  4. Add the reserved Alfredo sauce and bring to a simmer.
  5. Gently toss the warm sauce with the pasta; add the peas and toss to combine.
  6. Remove from heat and plate by twisting in bowl, spooning remaining sauce over pasta. Garnish with chopped parsley and additional parmesan cheese, if desired.

 

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

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

View dried egg formulation

Yield: 1 10-inch pan


Part 1 - Sweet Potato Crust

Ingredients Percent (%) Grams Volume
Sweet potato 31.60 94.81 3/4 cup
Potato, Russet 31.60 94.81 3/4 cup
Vegetable oil 6.26 18.77 0.5 fl. oz.
Potato starch 18.94 56.80 1/2 cup
Egg, whole, liquid 11.36 34.07 1 fl. oz.
Salt, kosher 0.16 0.49 1/4 tsp.
Black pepper 0.08 0.25 1/8 tsp.
Total 100.00 300.00

 Method of Production:

  1. Evenly coat bottom and sides of 10-inch deep dish pie pan with non-stick spray.
  2. Wash and peel potatoes; grate the potatoes to a medium shred. Rinse and drain well, squeezing out excess moisture.
  3. Toss shredded potatoes with oil, potato starch, eggs, salt and pepper.
  4. Remove potato pieces from excess liquid and squeeze out any extra liquid.
  5. Take the finished mixture and press potato mixture into bottom of spray coated pie pan.
  6. Bake at 350° F for 35 minutes. Set aside and cool to room temperature.


Part 2 - Lobster Filling

Ingredients Percent (%) Grams Volume
Lobster meat, cooked, 1/2-inch dice 54.29 135.72 1 cup
Butter, unsalted 6.87 17.17 1 tbsp.
Onion, diced 13.52 33.80 1/4 cup
Garlic, minced 4.51 11.27 4 tsp.
Red bell pepper, diced 10.09 25.21 3 tbsp.
Green bell pepper, diced 10.09 25.21 3 tbsp.
Dill weed, dried 0.21 0.54 1/2 tsp.
Chives, dried 0.21 0.54 1/4 cup
Salt, fine 0.21 0.54 1/2 tsp.
Total 100.00 250.00

 Method of Production:

  1. Boil lobster for 8 minutes then separate meat from shell and set aside.
  2. Cut the lobster meat into 1/2-inch pieces.
  3. In a sauté pan, heat butter and sauté onions, garlic and peppers until tender.
  4. Add dill, chives and salt.
  5. Add lobster to finish.
  6. Move forward to assembly.


Part 3 - Custard

Ingredients Percent (%) Grams Volume
Egg, whole, liquid 21.58 161.84 6 fl. oz.
Egg yolk, liquid 5.79 43.42 1.5 fl. oz.
Cream, half and half 66.59 499.34 16.5 fl. oz.
Salt, kosher 0.59 4.44 3/4 tsp.
Black pepper 0.33 2.47 1 tsp.
Lobster base 2.43 18.26 3 tbsp.
Tomato paste 1.51 11.35 2 tsp.
White truffle oil 1.18 8.88 2 tsp.
Total 100.00 750.00

 Method of Production:

  1. In a large bowl, whisk all ingredients until smooth.
  2. Cover and refrigerate until ready to assemble.


Assembly

Ingredients Percent (%) Grams Volume
Part 1 - Sweet Potato Crust 22.90 300.00
Part 2 - Lobster Filling 17.18 225.00
Cheddar cheese 4.58 50.00 1/2 cup
Part 3 - Custard 55.34 725.00
Total 100.00 1300.00

 Assembly

  1. Evenly spread lobster filling onto baked potato crust.
  2. Spread 2 ounces of cheddar cheese on top of lobster.
  3. Pour 25 ounces of custard mixture on top of the cheddar cheese.
  4. Bake at 350° F for 30 to 40 minutes or until set.


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

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

View liquid egg formulation

Yield: 1 10-inch pan


Part 1 - Sweet Potato Crust

Ingredients Percent (%) Grams Volume
Sweet potato 31.60 94.81 3/4 cup
Potato, Russet 31.60 94.81 3/4 cup
Egg, whole, dried 2.84 8.52 2 tbsp.
Water 8.52 25.56 1 fl. oz.
Vegetable oil 6.26 18.77 0.5 fl. oz.
Potato starch 18.94 56.79 1/2 cup
Salt, kosher 0.16 0.49 1/4 tsp.
Black pepper 0.08 0.25 1/8 tsp.
Total 100.00 300.00

 Method of Production:

  1. Evenly coat bottom and sides of 10-inch deep dish pie pan with non-stick spray.
  2. Wash and peel potatoes; grate the potatoes to a medium shred. Rinse and drain well, squeezing out excess moisture.
  3. In a small bowl, combine the dried whole eggs and water to combine.
  4. Toss shredded potatoes with oil, potato starch, eggs, salt and pepper.
  5. Remove potato pieces from excess liquid and squeeze out any extra liquid.
  6. Take the finished mixture and press potato mixture into bottom of spray coated pie pan.
  7. Bake at 350° F for 35 minutes. Set aside and cool to room temperature.


Part 2 - Lobster Filling

Ingredients Percent (%) Grams Volume
Lobster meat, cooked, 1/2-inch dice 54.29 135.72 1 cup
Butter, unsalted 6.87 17.17 1 tbsp.
Onion, diced 13.52 33.80 1/4 cup
Garlic, minced 4.51 11.27 4 tsp.
Red bell pepper, diced 10.09 25.21 3 tbsp.
Green bell pepper, diced 10.09 25.21 3 tbsp.
Dill weed, dried 0.21 0.54 1/2 tsp.
Chives, dried 0.21 0.54 1/4 cup
Salt, fine 0.21 0.54 1/2 tsp.
Total 100.00 250.00

 Method of Production:

  1. Boil lobster for 8 minutes then separate meat from shell and set aside.
  2. Cut the lobster meat into 1/2-inch pieces.
  3. Add dill, chives and salt.
  4. In a sauté pan, heat butter and sauté onions garlic and peppers until tender.
  5. Add lobster to finish.
  6. Move forward to assembly.


Part 3 - Custard

Ingredients Percent (%) Grams Volume
Egg, whole, dried 5.40 40.46 1/2 cup
Egg yolk, dried 2.61 19.54 1/4 cup
Water 19.37 145.27 5 fl. oz.
Cream, half and half 66.58 499.33 16.5 fl. oz.
Salt, kosher 0.59 4.44 3/4 tsp.
Black pepper 0.33 2.47 1 tsp.
Lobster base 2.43 18.26 3 tbsp.
Tomato paste 1.51 11.35 2 tsp.
White truffle oil 1.18 8.88 2 tsp.
Total 100.00 750.00

 Method of Production:

  1. In a small bowl, combine the dried whole egg, dried egg yolk and water to combine.
  2. In a large bowl, whisk all ingredients until smooth.
  3. Cover and refrigerate until ready to assemble.


Assembly

Ingredients Percent (%) Grams Volume
Part 1 - Sweet Potato Crust 22.90 300.00
Part 2 - Lobster Filling 17.18 225.00
Cheddar cheese 4.58 50.00 1/2 cup
Part 3 - Custard 55.34 725.00
Total 100.00 1300.00

 Assembly

  1. Evenly spread lobster filling onto baked potato crust.
  2. Spread 2 ounces of cheddar cheese on top of lobster.
  3. Pour 25 ounces of custard mixture on top of the cheddar cheese.
  4. Bake at 350° F for 30 to 40 minutes or until set.


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Hash Brown Quiche

HASH BROWN QUICHE

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

Ingredients

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

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

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

Total approximate weight: 23 lbs., 9 oz.

Instructions

    1. Using a 3-speed mixer at second speed, mix 14 oz. egg, 1 oz. salt, and pepper for 30 seconds.
    2. Blend hash brown potatoes into egg mixture.
    3. Combine cut vegetable blend and cooked diced chicken in a separate bowl.
    4. Mix 4 lb., 8 oz of egg with milk, marjoram, celery seed, and salt (2 oz.) at second speed for 1 minute.
    5. Press approximately 13 oz. hash brown mixture into each bottom and up sides of 8 (10-inch) spray-coated pie pans. Bake at 375° F for 10 minutes.
    6. Portion 1 lb. chicken-vegetable mixture into each pan. Pour approximately 16 oz. egg mixture over each pan. Sprinkle each pan with 1 oz. almonds.
    7. Bake until knife inserted near center comes out clean, about 50-55 minutes.
    8. Let stand 5 minutes before serving.

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

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

View liquid egg formulation

Yield: 1, 10-inch cake



Part 1 – Graham Cracker Crust

Ingredients Percent (%) Grams Volume
Graham crackers, gluten-free 40.85 122.56 1 1/2 cups
Cocoa powder, sifted 5.01 15.04 3 tbsp.
Sugar, granulated 27.07 81.20 1/2 cup
Butter, unsalted, melted 27.07 81.20 1/3 cup
Total 100.00 300.00

Method of Production:

  1. In a food processor pulse the graham crackers until they are sandy in consistency. Add the cocoa powder and sugar and pulse until combined.
  2. Add melted butter and pulse until thoroughly combined (it will look like wet sand).
  3. Prepare a spring form pan by lightly buttering the bottom of the pan.
  4. Press in 300 grams of the graham cracker crust evenly on the bottom and a 1/4-inch up the sides of the pan.
  5. Wrap foil around bottom of the pan and set aside while preparing the filling.

 

Part 2 – Flourless Chocolate Torte

Ingredients Percent (%) Grams Volume
Chocolate, semi-sweet 16.39 270.45 2 cups
Chocolate, bittersweet 7.10 117.17 3/4 cup
Butter, unsalted 21.88 361.09 1 1/2 cups
Sugar, granulated 21.88 361.09 1 3/4 cups
Cognac 2.68 44.22 1.5 fl. oz.
Egg, whole, dried 7.52 124.00 1 1/2 cups
Water 22.55 371.98 12.5 fl. oz.
Total 100.00 1650.00

Method of Production:

  1. In a small bowl, blend the dried eggs and water together.
  2. In a double boiler over low heat, melt the chocolates and butter together, stirring constantly until smooth.
  3. Stir in the sugar and take the temperature of the mixture; should be about 110° F, then whisk in the cognac. Slowly pour the egg mixture into the chocolate-sugar mixture and mix until the batter is fully blended and smooth.
  4. Portion 1575 grams of the batter into the prepared pan with the crust.
  5. Place the prepared torte pan in a baking dish with sides, then fill with water to come up halfway up the sides of the pan.
  6. Bake the torte in a 350° F oven for approximately 1 hour to 1 hour 15 minutes until center is firm.
  7. Remove the torte from the water bath and allow to cool on a wire rack until it reaches room temperature, then refrigerate overnight.

Part 3 – White Ganache

Ingredients Percent (%) Grams Volume
Cream, heavy 28.57 71.43 2.5 fl. oz.
Butter, unsalted 28.57 71.43 1/3 cup
Chocolate, white 42.86 107.14 3/4 cup
Total 100.00 250.00

Method of Production:

  1. Over medium heat, place heavy cream in a saucepan and scald.
  2. Pour over finely chopped white chocolate and butter and whisk until smooth.
  3. Cool to room temperature; store in the refrigerator until use in the assembly.

Assembly

Ingredients Percent (%) Grams Volume
Part 1 - Graham Cracker Crust 14.63 300.00
Part 2 - Flourless Chocolate Torte 76.83 1575.00
Part 3 - White Ganache 8.54 175.00
Total 100.00 2050.00

Method of Preparation:

  1. To serve, remove the torte from the spring form pan.
  2. Using a warmed knife cut torte into 12 pieces (or 24 for smaller pieces).
  3. Drizzle with the white ganache.

*Chef's Suggestion: spread mixed berry jam on crust before adding filling, then garnish with fresh berries for serving.

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Italian Quiche Cup

ITALIAN QUICHE CUP

Yield: 48 (1/2 cup) servings

Ingredients

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

Instructions

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

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

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

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

View dried egg formulation

Yield: 1, 10-inch cake



Part 1 – Graham Cracker Crust

Ingredients Percent (%) Grams Volume
Graham crackers, gluten-free 40.85 122.56 1 1/2 cups
Cocoa powder, sifted 5.01 15.04 3 tbsp.
Sugar, granulated 27.07 81.20 1/2 cup
Butter, unsalted, melted 27.07 81.20 1/3 cup
Total 100.00 300.00

Method of Production:

  1. In a food processor pulse the graham crackers until they are sandy in consistency. Add the cocoa powder and sugar and pulse until combined.
  2. Add melted butter and pulse until thoroughly combined (it will look like wet sand).
  3. Prepare a spring form pan by lightly buttering the bottom of the pan.
  4. Press in 300 grams of the graham cracker crust evenly on the bottom and a 1/4-inch up the sides of the pan.
  5. Wrap foil around bottom of the pan and set aside while preparing the filling.

Part 2 – Flourless Chocolate Torte

Ingredients Percent (%) Grams Volume
Chocolate, semi-sweet 16.39 270.46 2 cups
Chocolate, bittersweet 7.10 117.17 3/4 cup
Butter, unsalted 21.88 361.10 1 1/2 cups
Sugar, granulated 21.88 361.10 1 3/4 cups
Cognac 2.68 44.22 1.5 fl. oz.
Egg, whole, liquid 30.07 495.95 17.5 fl. oz.
Total 100.00 1650.00

Method of Production:

  1. In a double boiler over low heat, melt the chocolates and butter together, stirring constantly until smooth.
  2. Stir in the sugar and take the temperature of the mixture; should be about 110° F, then whisk in the cognac. Slowly pour the eggs into the chocolate-sugar mixture and mix until the batter is fully blended and smooth.
  3. Portion 1575 grams of the batter into the prepared pan with the crust.
  4. Place the prepared torte pan in a baking dish with sides, then fill with water to come up halfway up the sides of the pan.
  5. Bake the torte in a 350° F oven for approximately 1 hour to 1 hour 15 minutes until center is firm.
  6. Remove the torte from the water bath and allow to cool on a wire rack until it reaches room temperature, then refrigerate overnight.

Part 3 – White Ganache

Ingredients Percent (%) Grams Volume
Cream, heavy 28.57 71.43 2.5 fl. oz.
Butter, unsalted 28.57 71.43 1/3 cup
Chocolate, white 42.86 107.14 3/4 cup
Total 100.00 250.00

Method of Production:

  1. Over medium heat, place heavy cream in a saucepan and scald.
  2. Pour over finely chopped white chocolate and butter and whisk until smooth.
  3. Cool to room temperature; store in the refrigerator until use in the assembly.


Assembly

Ingredients Percent (%) Grams Volume
Part 1 - Graham Cracker Crust 14.63 300.00
Part 2 - Flourless Chocolate Torte 76.83 1575.00
Part 3 - White Ganache 8.54 175.00
Total 100.00 2050.00

Method of Preparation:

  1. To serve, remove the torte from the spring form pan.
  2. Using a warmed knife cut torte into 12 pieces (or 24 for smaller pieces).
  3. Drizzle with the white ganache.

*Chef's Suggestion: spread mixed berry jam on crust before adding filling, then garnish with fresh berries for serving.

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Frozen French Vanilla Custard

Frozen French Vanilla Custard

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

Ingredients

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

Total approximate weight: 12 lb., 5.25 oz

Directions

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

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Chocolate Truffles

Chocolate Truffles

Yield: 144 pieces/12 dozen

Ingredients

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

Total approximate weight: 5 lb., 5.5 oz.

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

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

Directions

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

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Raspberry Mousse

Raspberry Mousse 

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

Ingredients

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

*Maltodextrin and sucralose blend (Splenda®).

Total approximate weight:14 lb., 5.85 oz.

 

Directions

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

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

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Meringue Kisses

Meringue Kisses

Yield: 48 Meringues

Ingredients

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

Total approximate weight: 12.7 oz.

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

Instructions

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

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Baking with Egg Whites