The OVOFLO thickens just as shell eggs will thicken when unrefrigerated. The coagulation of egg protein is activated when it is exposed to warm temperatures and this process is IRREVERSIBLE: it passes from an organic liquid substance to a solid mass (its texture will resemble that of mayonnaise). These thicker eggs are used in “crème caramel”, custards, Chinese soups and other such recipes. If you require the product to remain in its liquid state, it has to be kept refrigerated at all time. Take out only the required quantity and return the unused portion to the cooler promptly. Double your attention during the summer season!
GREENING: Cooked eggs may turn green if heat is to high (over 90°C or 194°F) or if held over heat for an extended period of time This is a natural chemical reaction from an iron-sulphur compound. To prevent greening:
WEEPING: Water separating from cooked eggs (from syneresis) is caused by overcooking or by cooking and holding at high heat OR from the addition of watery ingredients.
RUBBERY / DRY: This problem generally follows weeping and is the result of letting eggs stand to long in a steam table OR from overcooking and high heat.
OVOFLO is excellent to prepare eggnog because it contains fresh eggs ONLY (no additives); it is filtered, homogenised and ultra-pasteurised.
When OVOFLO is used in any preparation where beating is required, end-users often by-pass this operation because they mistakenly think that “homogenisation” equals “beating”. When whole eggs are beaten, air bubbles form in the white and foaming occurs. You have to proceed the same way with the OVOFLO as you would if you were using fresh shell eggs. The foaming properties will be activated as soon as you beat the OVOFLO.