I have a recipe that calls for "egg, white in shell" taken from a prep sheet in a restaurant. What does that mean? An egg, yolk and white, just white?

Jodie Lawmaster
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4 Comments

Nancy December 20, 2015
Just speculation, but often restaurants and commercial bakeries use packaged eggs (whole, whites, yolks) for convenience and cost. Maybe this recipe wanted fresh eggs in shell for some quality they have that the liquid egg products don't have.
 
cookbookchick December 19, 2015
What is the dish that has this in the recipe?
 
702551 December 19, 2015
Hard to say without knowing what the dish is.

My best guess is that this is a preparation to be presented in the egg. The egg would be hard-boiled, the top third clipped off, and the yolk removed. The cavity would serve as a receptable for a filling.

The French guys do this all the time, piping or scooping in some sort of mousse or purée, sort of like a deviled egg, often topping with a blob of caviar.
 
Susan W. December 19, 2015
Hmm..that is a puzzle. It could mean "don't use the brown eggs", but they taste the same, so that doesn't make much sense. Unless they have the more expensive multi colored eggs from pastured hens that they save for specific egg dishes. Can you attach the recipe or give us an idea of what you are making?
 
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