chicken eggs [chicken egg]
(dry 25.9% according to the handbook)

Recommendation: рекомендовано использовать

Characteristics/description of raw materials: Chicken eggs must be fresh, free from foreign smell, damage to the shell. Not allowed for the production of eggs with mixed yolk and white.

Preparation of raw: A 2% solution of baking soda is poured into the first compartment of a three-section bath, a 2% solution of bleach or a 0.5% solution of chloramine is poured into the second, and running water is in the third.
Eggs, placed in a mesh box, are immersed sequentially in the first and second compartments for 5-10 minutes, after which they are washed with running water for 3-5 minutes and then served for breaking.
Processed eggs are broken and poured into a separate bowl, 3-5 pcs. in order to avoid getting spoiled eggs into the entire egg mass. After checking the smell and appearance of the egg mass, it is poured into another production container of a larger volume. Before use, the egg mass is filtered through a sieve with cells no more than 3 mm in size. Duration of storage of egg mass at a temperature of 2 to 6 ℃ for making cream - no more than 8 hours, for making baked products - no more than 24 hours.

Shelf life, storage and transportation conditions: Store eggs at temperatures from 0 to 4 ℃. Do not store eggs with strongly smelling objects.