O' Egg®

December 2013
Checkout;Dec2013, Vol. 39 Issue 12, p79
Product Review
The article offers brief information on the O'Egg Free Range Pasteurised Liquid Whole Egg and Egg white from Clonarn Clover Ltd.


Related Articles

  • The Incredible Edible Egg Protein Powder. Stoppani, Jim // Muscle & Performance;Jun2012, Vol. 4 Issue 6, p69 

    The article describes egg protein powder and its benefits as an ingredient for protein shakes. This powder is produced from dehydrated egg whites through pasteurization to avoid salmonella and activation of avidin protein, which exists in various powder flavors including vanilla, chocolate and...

  • There are many ways to devil eggs. MCKEOWN, CARLA // Graham Leader;3/25/2015, Vol. 139 Issue 64, p12 

    No abstract available.

  • Studying Some Physicochemical Characteristics of Crust Coated with White Egg and Chitosan Using a Deep-Fried Model System. Ansarifar, Elham; Mohebbi, Mohebbat; Shahidi, Fakhri // Food & Nutrition Sciences;May2012, Vol. 3 Issue 5, p685 

    In this paper, the effects of frying time, white egg (0%, 5% and 10% w/w) and chitosan (0%, 0.5% and 1.5% w/w) addition to the batter formulation on the quality of simulated crispy deep-fried Kurdish cheese nugget crusts was studied by using a deep-fried crust model. Moisture content, oil...

  • Hard Boiled Crisis. Boyd, Winston // Prepared Foods;Sep2015, Vol. 184 Issue 9, p116 

    The article indicates that food processors are scrambling to find effective replacements for eggs. Topics discussed include the current egg crisis due to avian flu and the spiraling prices of eggs as well as liquid egg whites and powdered eggs filling some of the egg shortfall. Also mentioned...

  • GOOD EGGS. DAVIS, JENNIFER // Arthritis Today;Mar/Apr2013, Vol. 27 Issue 2, p21 

    The article offers information on the benefits of making egg a daily habit and the kind of nutrients people get from it.

  • Seasonal Eggs. Travers, Libby // Selector: Life Food Wine;Spring2013, Issue 27, p74 

    The article offers the author's insights on various aspects of eggs, such as its qualities and ways by which it can be cooked. The author states that eggs can be used as an emulsifier, and tackles the use of its albumen or egg white. She says that one should consider where to store eggs in the...

  • An 'eggsellent' way to lose weight.  // Food Engineering & Ingredients;Sep2008, Vol. 33 Issue 3, p45 

    The article discusses the findings of a study which reveals that the intake of eggs during breakfast does help overweight adults reduce more weight.

  • Flash: Fun With Celebs.  // Self;Sep2013, Vol. 35 Issue 9, p36 

    The article offers information on the breakfast menu of actress Hayden Panettiere. It states that the power-packed breakfast of Panettiere includes an egg-white scramble with steamed spinach, broccoli and cauliflower. Nutritionist Stephanie Clarke mentions that the egg-vegetables combo as the...

  • Eggs in a new light.  // Country Living;Mar1995, Vol. 18 Issue 3, p133 

    Presents recipes using eggs. `Baked Eggs with Asparagus'; `Angeled Eggs'; `Goat Cheese and Red Pepper Roulade'; `Mocha Mousse in Chocolate Candy Cups'; `Rhubarb Custard Pie.'


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics