Thursday, March 18, 2010

Care for liquid or dry eggs?



Eggs in liquid form being packed at a factory. Liquid eggs are often the main source of scrambled eggs at fast-food restaurants and found in products like egg noodles, cakes and ice-cream. -- ST PHOTO: DESMOND LIM

SINGAPOREANS love their eggs, consuming four million daily. But not so when the eggs come in powder or liquid form - even though they may have a longer shelf life and are safer.

It is a notion that the Agri-Food and Veterinary Authority (AVA) is hoping to change as it embarks on its second drive in six years to get Singaporeans to warm up to alternative sources of eggs.

Moving away from the shell variety is vital to Singapore's goal of ensuring diversity in food sources, said the AVA.

But a survey of 601 consumers conducted by the AVA last year found that only a third of the respondents knew of these egg alternatives.

This, despite the fact that liquid eggs are often the main source of scrambled eggs at fast-food restaurants and are in everyday products such as egg noodles, cakes and ice-cream.

Liquid and powdered eggs are also made from fresh eggs and are 'safer' because they undergo a pasteurisation process, which kills bacteria and possible virus particles. They also have a longer shelf life.

Read the full story in Thursday's edition of The Straits Times.

limjess@sph.com.sg

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