Long frozen eggs

Long eggs are produced from egg whites and yolks from hen’s eggs. Heat-coagulated and deep-frozen. Individually packed in foil. Length: 19 cm. Diameter: 4 cm. Weight: 300 g. Serving suggestions: Can be used as lling for sandwiches, in salads, for pizzas, as stu ng in meat etc.

 

Food Safety

  • Pasteurized and cooked = heat-treated
  • All pathogenic bacteria are removed
  • No risk of infection when using long egg (contrary to raw eggs)
  • Reduces the Risk of Cross Contamination
  • Consumer Confidence At All Levels Within the Food Chain and Supply Chain
  • Safety for end user, food industry, restaurateur and wholesaler

Quality

  • Produced from Grade A Fresh Eggs
  • Guarantees an uniform and optimum product every time
  • Good binding between yolk and whites
  • No separation / falling out yolk and whites as with cooked eggs
  • 18 months shelf life stored at -18ºC to –24ºC and 8 days chilled
  • Easier to handle for wholesaler, industry and customer
  • Fewer storage problems with expired product codes and “sour” products/old eggs
  • Cost effective

Kitchen Hygiene

  • No raw eggs in the kitchen
  • No re-infection from raw eggs to other food stuff
  • Guarantee a good kitchen/production hygiene
  • Safety for end user

Time saving

  • DANAEG has broken, filtered and cooked the eggs into long egg
  • The long eggs are ready to use
  • Resources at disposal for more productive work
  • Save money on a tight budget

Practical and easy to handle

  • Practical 10X300g packaging
  • Ensures optimum portion control
  • No waste (you only use what you need)
  • Packaging is easy to handle
  • Space-saving compared to raw eggs/cooked eggs
  • Good hygiene and cost saving