What is liquid egg?

1. Whole Egg: This is the most common type, made from whole eggs that have been blended, pasteurized, and sometimes filtered to remove larger pieces of shell.

2. Egg Whites: These are pasteurized egg whites, often used in baking and cooking to add volume and lightness to recipes.

3. Egg Yolks: These are pasteurized egg yolks, which are rich in fat and flavor, often used in custards and sauces.

Uses:

* Convenience: Liquid egg is easy to use and measure, eliminating the need to crack and separate eggs.

* Safety: Pasteurization kills harmful bacteria, making it safer than raw eggs.

* Consistency: The homogenization process ensures a consistent texture and volume.

Benefits:

* Longer shelf life: Liquid egg can be stored in the refrigerator for several weeks.

* Versatility: It can be used in various recipes, including cakes, omelets, sauces, and custards.

Drawbacks:

* Flavor: While pasteurization and homogenization enhance safety and convenience, they can also slightly alter the flavor of eggs.

* Nutrition: Some nutrients, like vitamin B12, can be reduced during the processing.

Overall, liquid egg is a convenient and safe alternative to fresh eggs, particularly for baking and cooking applications where consistency is important.