There are several different forms of egg we use in our industry.The most common one used by the small bake shop are fresh shell eggs but we also get egg products such as frozen or refridgerated liquid egg and dry egg products.
What are the advantages of egg products over shell eggs?
The main advantage egg products have over shell egg is food safety, by law eggs have to pasturised to be sure they are free from the salmonella bacteria. Have a look at this website to see what other requirements have to be met in regard to Eggs in NSW.
http://www.foodauthority.nsw.gov.au/industry/fb-issues-safe-eggs.asp#eggregulationinnsw
In the bakery here we have used shell eggs, powdered egg whites and frozen whites and yolks.
How fresh is a shell egg?
We often refer to shell eggs as "fresh eggs" but how fresh are they really? In reality a fresh shell egg may be several weeks old by the time it arrives at your bakery.
http://www.pacefarm.com/EggFacts/freshness/tabid/279/Default.aspx
Is there any difference between a brown egg and a white egg?
The difference in colour comes from the pigment in the outer layer of the shell and is determined by the breed of hen, white hens lay white eggs, brown hens lay brown eggs. Think of it a little like your skin colour.
Underneath the shell the eggs are the same , the colour of the shell or the yolk do not affect the quality of the egg
