Naturegg Simply Egg Whites are PasteurizedProducts & Recipes
Pasteurization is a century-old process that destroys pathogens through simple heat, and is very well-known for its role in making milk and juices safe for consumption. To pasteurize a food means to destroy harmful microorganisms (e.g., bacteria and viruses) by applying a precise amount of heat for a specified period of time. This straightforward food safety technique was invented by French chemist and microbiologist Louis Pasteur in 1864.
Pasteurization is an all-natural process, in that it involves only heat (not chemicals or irradiation). To understand this idea, think of old-fashioned home canning, which also uses heat—combined with prescribed temperatures—to destroy harmful germs.
Candling the Eggs
We pasteurize all our liquid egg products including our Naturegg Simply Egg Whites. The process is simple. First the eggs are delivered to our breaking plant. Here the eggs are washed and candled. Candling is a process that shines a light into the eggs to look for irregularities. Eggs with blood spots, cracks or dirt are removed.
Separating Egg Whites from the Yolk
The eggs then move through to the breaker, where they are broken and the yolks and whites are separated. The liquid eggs are then run through a filter to ensure that all shell remnants are removed. We store the egg whites in large sanitized containers where they are temporarily held waiting to go through the pasteurization process.
Pasteurization involves running the liquid through a series of pipes which are heated to the appropriate temperature to kill the any harmful microorganisms. The egg whites are heated to a very specific temperature and holding time to allow for pasteurization but not so long that the product cooks. We then rapidly cool the liquid egg whites and transfer them to large sanitized containers where they wait to be packaged and shipped off to our grocery retailers.
100% Pure Egg Whites
Naturegg Simply Egg Whites are made from 100% pure egg whites. Just egg whites! Egg whites have absolutely no fat or cholesterol in them, however, they are packed with high quality protein and a source of 3 vitamins and minerals. Use in baking, as a substituted for whole beaten egg in most breakfast dishes (e.g. omelettes) as a fat free protein source. Because they are pasteurized, they are safe to add directly to smoothies and healthy fruit drinks. Naturegg Simply Egg Whites are an excellent alternative to whole eggs as it offers consumers a convenient means of obtaining egg whites without the fuss, mess and expense of breaking and separating whole shell eggs.
How we make our hard boiled eggs
We love hard boiled eggs – they can be turned into delicious deviled eggs, eaten plain for a quick, protein-filled ...
Mama Casson: Queen of the Crustless Quiche
My mom’s crustless asparagus and ham gruyere quiche is so darn good we have it Christmas morning! It goes along perfectly with our salmon lox and mimosas! How she makes it so that the quiche can be cut in perfect pie slices (and hold its shape) is a mystery to me! Held together through the strength of love, I guess! Adding ketchup or any other condiment would be an insult. Perfect on its own, and unlikely to yield leftovers, this 6-egg dish is my all-time favourite.