Egg is a key ingredient used in many cooking applications, including baking, dressings, mayonnaises, sauces such as hollandaise and béarnaise.

COMMON INGREDIENT LIST TERMS USED TO DESCRIBE EGG PRODUCTS:
Egg Image

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  • egg
  • egg yolk
  • egg white
  • egg albumin

 

 
EGG HAS MANY FUNCTIONS INCLUDING:
  • thickening of sauces and custards
  • binding of meat patties
  • adding moisture to cakes
  • leavening of cakes, sponges, pavlova and soufflés
  • emulsifying of dressings, mayonnaises and sauces
  • providing colour to cakes, sauces and glazes on baked goods and breads

 Note: In Australia, New Zealand, Eupore and USA if any ingredient in the product is derived from egg then this must be declared on the label.


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