USAPEEC launched a U.S. Powdered Egg Campaign on January 26-27 for culinary students and home bakers. Held at SHATEC and the Baker’s Brew, the two-day event comprising three culinary demonstrations featured Chinese New Year delicacies like Pineapple Tarts (Nian Gao) and Spicy Dried Shrimp cakes (Hae Bee Hiam). At the first live baking session, Chef Rachel Choo of Baker’s Brew imparted knowledge on the benefits of using powdered eggs as an alternative to shell eggs for baking and other food preparations. USAPEEC’s Margaret Say explained the benefits of using U.S. powdered eggs because of their long shelf life and convenience. The culinary students were in awe as Chef Rachel took them through a step-by-step process for making Pineapple Tarts using powdered egg yolk. The next two sessions by Chefs Meng Hui and Daniel Ding provided a hands-on training experience for sixteen home bakers. Here, they learnt more about the utilization of powdered eggs in different applications. This interactive sessions were lively as the home bakers actively engaged with chefs, with questions on the different types of eggs available and baking tips. All participants received two complimentary tubs of Pineapple Tarts and Spicy Dried Shrimp for sampling. This activity was funded by the Iowa Soybean Association.
USAPEEC’s Margaret Say explaining the benefits of U.S. powdered eggs.