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Comparison of pasteurised liquid eggs to shell eggs


An average egg weighs about 55-60 g. The shell compromises 10% of the total weight and when the egg is broken there will be a waste of liquid eggs at approx. 5-10%. Taken this into consideration one average shell egg is equivalent to 50 g of pasteurised liquid eggs.


Whole Egg

100 g of liquid whole egg corresponds to 2 shell eggs.
It is recommended to thaw frozen products slowly at about 10°C due to microbiological reasons. The product must at all times be kept at <5°C.

Egg Yolk

100 g of liquid egg yolk corresponds to the yolk from 5 shell eggs.
It is recommended to thaw frozen products slowly at about 10°C due to microbiological reasons. The product must at all times be kept at <5°C.

Egg Albumen

100 g of liquid egg albumen corresponds to the egg albumen from 3 shell eggs.
It is recommended to thaw frozen products slowly at about 10°C due to microbiological reasons. The product must at all times be kept at <5°C.
 
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