The EXPRESS egg is vacuum-sealed; therefore it is gas flushed. The egg, which is naturally porous, absorbs this gas (not a preservative). The 2 main functions of this procedure are:
Some customers, with a keen sense of taste, will perceive the effervescence. However, like a glass of sparkling water, the gas volatilises once it is exposed to air. The sensation in no way affects neither the taste nor the consistency of the egg.
As soon as the egg has been processed, it is instantly refrigerated: the cold neutralises some of the flavour. Once incorporated into your recipe, the natural taste will come through. You could compare the variation in taste to that of the tomato: when it is freshly picked from your garden, the fresh taste is stronger than the one you have removed from your cooler.
Due to the osmoses factor, the egg, which is porous even through its shell, absorbs the water while cooking. Consequently, the liquid is only the water absorbed by the egg during the cooking process and then released. You may compare this phenomenon to a person’s skin: when affected by the cold, goose bumps appear; when it is warm, he perspires.
Eggs are kept in a brine solution composed of water, citric acid and sodium benzoate. Consequently, the following factors emerge:
Served either in cold or hot dishes, the end results obtained (consistency, longevity, appearance) are higher with meals prepared with the “EXPRESS” eggs than those made with hard-boiled eggs prepared in most commercial kitchens. For example, devilled eggs made with “EXPRESS” eggs will stay fresher ( in taste and appearance) from 2-3 times longer, depending on the ingredients added to the yolk filling. The principal factors contributing to this high quality are: