The American Egg Board and USAPEEC organized a series of live cooking demonstrations featuring U.S. powdered eggs. Held over the months of August, October and November, the series promoted the versatility of powdered eggs in baked pastry and savory dishes.

In her cooking demonstrations, Chef Sophia Loy showcased the locally-inspired Pandan Chiffon Cake, Chocolate Chip and Gingerbread Men Cookies, and the traditional Log Cake. Chef Rickson Chng demonstrated the use of powdered eggs in Char Kway Teow (noodles) and U.S. Baked Chicken Cutlet recipes.  A selection of lucky viewers each walked away with a set of U.S. powdered eggs (whole egg powder, egg yolk powder and egg white powder).

Chillax Asia, a platform for bridging food and beverages suppliers and regional buyers, hosted the series on Facebook Live, where the chefs engaged with the audience of baking professionals and consumers, answering questions live and through the comments section. Watch: