Market Forms

Fresh eggs or shell eggs.

Frozen eggs. Frozen eggs are usually made from high-quality fresh eggs and are excellent for use in baking. They are pasteurized and are usually purchased in 30-pound tins.

To thaw, place them unopened in the refrigerator and hold for two days, or place in a defrosting tank containing running water at 50° to 60°F(10° to 15°C) for about 6 hours. Do not defrost at room temperature or in warm water. Stir well before using.

Whole eggs

Whole eggs with extra yolks

Whites

Yolks

Frozen yolks usually contain a small amount of sugar (usually about 10%; check the label) to keep the components from separating while frozen. When sugared yolks are used in products such as cakes, you should allow for their sugar content by reducing the sugar in the formula by the same amount. For example, if you are using 20 ounces of yolks with 10% sugar, subtract 2 oz (.20 oz × .10) from the sugar in the formula.

Dried eggs.

Whole

Yolks

Whites

Dried eggs are sometimes used in the bakeshop, though less often than frozen eggs. The whites are frequently used for making meringue powders. Dried egg products are also used by commercial manufacturers of cake mixes.

Dried eggs are incorporated in baked goods in two ways: by reconstituting them with water to make liquid eggs, or by mixing them with the dry ingredients and adding the extra water to the liquid portion of the formula.

It is important to follow manufacturers’ instructions for the ratio of egg to water because egg products vary. After mixing, let the eggs stand to allow time for the water to be absorbed. This takes 1 hour for whole eggs and yolks, and sometimes 3 hours or more for whites. Mix again before using. The following are typical ratios for reconstituting eggs:

Unlike most dried products, dried eggs do not keep well. Keep refrigerated or frozen, tightly sealed.