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Cooked and peeled whole eggs

In general, cooked and peeled whole eggs are used in the catering and in professional kitchens. They are often used in salads. The eggs are supplied in buckets of water so that the quality of the eggs remains high.

Raw material

The eggs of class B are used for the cooked whole eggs. These eggs are size M, which means that their weight is between 53 and 53 gram.

Turning

Because the cooked whole eggs are especially used as decoration in salads it is important that the yolk is in the middle of the egg. By turning the egg, the yolk can be moved to the middle of the egg. To obtain this the eggs are turned for two days. This process can happen completely automatically. With a strong ray of light it can be checked if the yolk is in the middle of the egg.

Boiling

After the eggs are turned they can be boiled. Boiling the eggs on industrial level works the same as boiling them on smaller scale. The eggs are put in a tank of boiling water and are boiled for 8 minutes. This may take place in a batch or in a continuous process. In a continuous process the eggs are transported through a tank of water by means of a conveyor belt. It is impossible to boil the eggs under vacuum or by means of a microwave.

Cold water

After the eggs are boiled they are plunged into cold water. This makes sure that it is easier to remove the shell.

Peeling

After the cold water bath the shell can be removed. Peeling eggs happens manually. It is important that no unwanted shell piece is left behind. This can be controlled by washing the eggs with water.

Packing

In the last phase of the eggs they are packed. They are packed in bulk or in buckets. In both ways of packing water is added to the eggs. Water gives solidity to the eggs and prevents them from being damaged. Sometimes salt is added to the water to add flavor to the eggs. Besides that, salt also improves the storage life.

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