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ReddiEgg

Frequently Asked Questions and Answers

1. Can the product be frozen?
2. When baking, how much egg product should be used in recipes?
3. How long will the product remain good after the carton is opened?
4. Can the Egg Product be whipped, like meringue?
5. Is this product safe to consume if uncooked?
6. Can this product be used in recipes calling for egg yolk only?
7. Why do I get less than 16 fl. ounces in the containers?
8. How can I tell if the product is not good?


1. Can the product be frozen?

Yes, it may be frozen and stored frozen up to one year. Freezing and thawing may change the appearance of the liquid product. It does not change the appearance, texture or taste of the cooked product. It generally takes 2 days to thaw, as the product needs to be thawed in the refrigerator to maintain the correct temperature. You may place the carton in a pan of warm water to thaw faster. After thawing, use the product within 5 to 7 days.

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2. When baking, how much egg product should be used in recipes?

For a large whole egg, the standard measurement is 4 tablespoons (1/4 cup) of ReddiEgg Real Egg Product. For the whites of one large egg, use 2 tablespoons plus 2 teaspoons, and for the yolk of one large egg, use 1 tablespoon plus 1 teaspoon of ReddiEgg Real Egg Product.

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3. How long will the product remain good after the carton is opened?

We recommend that you use the product between 7 to 10 days after opening.

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4. Can the Egg Product be whipped, like meringue?

Although it is possible to whip the egg product slightly, it will not whip enough to be used as meringue. Because of the pasteurization process used to destroy pathogenic and most spoilage bacteria that may be in the egg, the whipping properties are reduced.

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5. Is this product safe to consume if uncooked?

Yes, the product is safe. We pasteurize our product, and then the carton is aseptically sealed (in a sterile environment). This process ensures that disease causing organisms, as well as most spoilage causing organisms are destroyed.

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6. Can this product be used in recipes calling for egg yolk only?

For some recipes, yes. However, without the yolks, ReddiEgg does not perform well in recipes requiring emulsification, such as mayonnaise. If your recipe needs a thickener, try a little cornstarch or flour; however, this probably will not work with mayonnaise.

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7. Why do I get less than 16 fl. ounces in the containers?

The 16oz or 32oz figures you see on our cartons refer to weight (avoirdupois) not volume. One 16-ounce carton of ReddiEgg measures approximately 14 3/4 fluid ounces.

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8. How can I tell if the product is not good?

If the carton is not shaken well before use, it is normal to see some white, separated solids in the yellow liquid. Do not use the product if you notice any of the following conditions:

1) If you detect a slight metallic taste when touched to the tongue;

2) If you have started cooking the product and notice an odd odor; or

3) If the product has been exposed to higher temperatures than recommended, and you notice lumps (about the size of an olive) in the product.

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