Eggs
kippeneieren · eggs · oeufs
Eggs: what every chef needs to know
The chicken egg is one of the most versatile and a go-to products in commercial kitchens. A medium egg weighs 55–65 g (size M) and consists of the white (albumin, 33 g, 87% water and protein), the yolk (17 g, 50% fat plus lecithin and colour) and the shell. Egg colour — white or brown — is purely breed-dependent and has no bearing on flavour or nutritional value. Freshness can be tested with the float test: fresh = sinks and lies flat; ageing = stands upright; bad = floats. Yolk colour is determined by feed (maize = yellow, herbs and grass = orange). The emulsifying properties of lecithin in the yolk are the foundation of mayonnaise, hollandaise sauce and countless other emulsions. The egg is unique in that it simultaneously coagulates, emulsifies, foams (meringue) and colours.
Eggs: nutritional values per 100g (heel ei, rauw)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Eggs: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Burgundian dish: poached eggs in a rich red wijnsaus with bacon, zilveruitjes and mushrooms. traditional served on fried croutons. the red wine in the sauce demands to a white wine in the glas That contrasts with the flavours.
poached eggs on roasted Engels muffin with smoked salmon (of ham), afgemaakt with classic hollandaise sauce. a emulsiesaus of eigeel, butter and lemon That technisch precisie requires: to warm and the sauce scheidt, to cold and hij stolt.
Italian open omelet: eggs geklutst with filling (vegetables, cheese, vleeswaren), aangebakken in frying pan and afgemaakt in the oven. otherwise then the French omelet hoeft the frittata not gevouwen to are. cold of warm to serve as antipasto of main course.
airy souffleomelet: eigeel and egg white apart geklopt, egg white to stijve pieken, carefully gevouwen. cooked in frying pan, gevouwen and directly served. the technique requires snelheid: a souffleomelet wait not.
Noord-Afrikaans (Tunesisch-Israëlisch) dish: eggs poached in a seasoned tomato sauce with bell pepper, cumin and harissa. Rechtstreeks in the pan served. in Israël a veelgebruikt ontbijtgerecht, in the horecakeuken popular as vegetarische brasserie-choice.
French bistroklassiek: egg fried in a beboterd ramequin with a splash whipping cream, herbs and optional cheese of truffle. steamed au bain-marie until the egg white net set is and the dooier still vloeibaar. Simpel of ingredients, veeleisend in timing.
Eggs: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
perfect looplopende dooier, set white
maximum 65°C, otherwise stolling and breuk
Verhitte meringue is veilig for raw egg
as fresh as possible egg for goede compactheid
Eggs: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Eggs: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round. Free-range eggs have a richer yolk colour in spring due to higher carotenoid intake from outdoor foraging.
Eggs: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Eggs: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Unoaked Chardonnay is the most betrouwbare choice at eggs: no boterhout That botst with zwavelhoudende verbindingen in eigeel, but schone acidity, krijtige minerality and subtle saute. Chablis-style pairs with poached and braised eierbereiding.
- Chablis AOC (Bourgogne)
- Chablis Premier Cru (Les Montees de Tonnerre)
- Mâcon-Villages AOC
- Bourgogne Blanc (sans élevage)
bubbles cut through the vetrijke structure of eigeel and reinigen the palate. blanc the Blancs (100% Chardonnay) has the schone acidity That eierbereiding nodig has without offensief houtkarakter. the classic choice at eggs Benedict and oeufs and meurette.
- Champagne Blanc de Blancs AOC (bijv. Billecart-Salmon)
- Crémant d'Alsace Blanc de Blancs AOC
- Crémant de Bourgogne AOC
Grüner Veltliner brings a karakteristieke white pepper-noot and lively acidity That briljant works at eiwitrijke preparations. the light Federspiel-gewicht (max 11,5% alc.) overheerst a frittata of omelette not. white peperkruid plus egg is a gastronomische classic.
- Wachau DAC Federspiel (Oostenrijk)
- Kremstal DAC (Oostenrijk)
- Kamptal DAC (Loimer, Hirsch)
Pinot blanc is soft, neutral and subtle: the ideal complement for eierbereiding That not wil overwhelm. the mild appelachtige saute and soft acidity work goed at oeuf cocotte (egg in ramequin with cream) and soft omeletten.
- Alsace Pinot Blanc AOC (Hugel, Trimbach)
- Alsace Pinot Blanc Auxerrois blend
- Klevener de Heiligenstein AOC (zeldzaam)
the delicate almond-citrus profile of Soave pairs with light prepared eggs: soft poached eggs, frittata with vegetables, of shakshuka without to strong herbs. the low acidity ten opzichte of Chablis makes the milder at eiwitrijke texturen.
- Soave DOC (Veneto)
- Soave Classico DOC (Veneto)
- Soave Superiore DOCG
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Eggs
How do I test whether an egg is still fresh?
Float test: place the egg in a glass of water. Fresh (1–3 days): sinks, lies flat. Acceptable (7–10 days): sinks but tilts upright. Old but still usable (2–3 weeks): stands upright on the bottom. Floats: discard immediately. Alternatively: crack it open — a fresh yolk sits high and compact, the white is thick.
How do I make hollandaise without it breaking?
Monitor temperature constantly: maximum 65°C (149°F). Use a thermometer. Start with a gastrique reduction and egg yolks. Add clarified butter drop by drop. If the sauce breaks: whisk 1 tbsp cold water in a clean bowl, add the broken sauce drop by drop while whisking continuously.
Do pasteurised eggs taste different?
There can be a slight difference due to the pasteurisation process (57–60°C / 135–140°F for 3.5 min). The white whips slightly less stiffly (20–25% less foam volume). For hollandaise, mayonnaise and tiramisu: an excellent option for vulnerable groups. For omelettes and baking: no perceptible difference.
At what temperature should you store Eggs?
Store Eggs at 5°C to +8°C (refrigerated store after inkoop in NL/EU), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Eggs professionally?
The primary professional technique for Eggs is Sous vide poached at 63°C for 1 uur. Always verify core temperature with a calibrated probe thermometer.
Does Eggs contain allergens?
Eggs contains: Eggs. Declaration required under EU Regulation 1169/2011 Annex II.
Alternatives for Eggs
Professional substitutes for eggs in hospitality: culinary alternatives, allergen-free options and seasonal replacements. Including HACCP storage conditions per alternative.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
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KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
