Grocery · 32 oz
Pasteurized Whole Eggs with Citric Acid
What it is
This is a carton of liquid whole eggs that have been pasteurized for safety. Pasteurization involves heating the eggs to a specific temperature to eliminate harmful bacteria without cooking the eggs. Citric acid is added as a stabilizer and preservative, helping to maintain the eggs' quality and texture during storage. The eggs are ready to use directly from the container, offering a convenient alternative to cracking fresh eggs.
How people cook with it
Liquid whole eggs are a versatile ingredient in many kitchen applications, saving time and reducing waste.
- Baking cakes and cookies
- Scrambling for breakfast
- Making custards and puddings
- Binding meatballs and meatloaf
To use, simply measure out the desired amount of liquid egg. For every 3 tablespoons of liquid egg, you can substitute approximately one whole fresh egg in most recipes. When scrambling, whisk the liquid eggs in a bowl before cooking them in a lightly oiled or buttered pan over medium heat, stirring gently until set. For baking, incorporate the liquid eggs directly into your batter as the recipe directs. The citric acid does not significantly alter the flavor or cooking properties of the eggs.
How it differs from similar foods
Unlike fresh eggs, these are already out of their shells and pasteurized, which extends their shelf life and reduces the risk of foodborne illness. The addition of citric acid can slightly affect the pH, which may have minor implications in very sensitive applications, but for most home cooking, the difference is negligible.
Who it is for
Home cooks and professional chefs seeking convenience and consistent results in their culinary preparations.
How to keep the rest
After opening, store the remaining liquid eggs in their original container in the refrigerator. Ensure the container is tightly sealed to prevent contamination and maintain freshness. It is best to use the opened product within a few days for optimal quality and safety.