Whole egg

Whole egg (read: whole egg) is the egg mass obtained from the contents of the cracked eggs . It is mainly used as an ingredient in industrially manufactured pasta . The term whole egg expresses that the entire egg content (and not just egg white or egg yolk ) has been used for a food .

Pasteurized whole eggs with a dry matter content of at least 23 percent are commercially available . Approx. 18 fresh eggs (size M) are cracked for one kilogram of whole egg. Whole egg is also used in dried form. For liquid whole eggs , containers from one liter to several 100 liters are available.

See also

• Egg powder

Web links

• Technology of animal food, p. 59 ( Memento from September 29, 2007 in the Internet Archive ) (PDF; 3.2 MB); University of Natural Resources and Life Sciences, Vienna