Where are eggs in our food |
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The average Australian eats 165 eggs every year but there’s a lot more to the humble egg than being scrambled, boiled or Benedict. Eggs can pop up in a variety of foods and in some places and forms you wouldn’t expect.
Whole EggWhole eggs describe the egg before it’s separated and processed. This is the egg people would be most familiar with and the egg you buy by the carton. If you’re eating out and you order fried eggs then this would be a whole egg. If it looks like an egg, it usually is! Liquid EggLiquid eggs are most often used by restaurateurs and caterers. You can get liquid eggs whole or separated by yolk or white – water and flavouring is often added. Liquid egg can be found in a variety of foods including quiches, pastries and scrambled eggs. Powdered EggPowdered eggs are also most commonly used in the food service industries. Powdered eggs are an alternative to fresh eggs and can be purchased whole or separated as powdered egg yolk or white. They’re considered to be more convenient because they can be stored for longer. Powdered egg can be used in most recipes requiring eggs. Check the LabelIf a food product contains egg or egg product it will state it on the label through common terms such as egg yolk, albumin, egg powder, egg solids, mayonnaise, egg white, egg lethicin and ovalbumin. While it’s easy to buy cage-free whole eggs, it’s not so easy to know what type of eggs were used in the food products we purchase. But, unless the label says otherwise, you can assume that cage eggs were used. The RSPCA is asking consumers to help change this. For example, ask your supermarket or local shop to stock mayonnaise made with free-range or barn-laid eggs. It’s as easy as that! Foods containing egg or egg productsIf you’re striving to make welfare-friendly choices, it’s important to know that many common foods can contain eggs or egg products:
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