Fifty-six participants, representing home chefs, bakers, bakery students and food and beverage (F&B) owners benefitted from two culinary workshops facilitated by Chef Leon Lim, runner up at MasterChef Singapore (Season 2). Organized by USAPEEC and American Egg Board (AEB) in collaboration with events company, The Planner Affairs, the workshops held on December 14 aimed to create awareness on U.S. powdered eggs and their versatility in recipes. At Sweet Cheeks Café, Chef Leon demonstrated four pastry recipes, namely namely Egg Tart, Cheese Souffle, the locally inspired Laksa Quiche, and Pavlova with Lemon Curd. Both sessions proved to be very interactive with participants and Chef Leon engaged in a spirited Q&A during and after the event. A 15-minute video from AEB showcased the advantages of using U.S. powdered eggs in various applications, such as having the same nutritional content as shell eggs, longer shelf life and elimination of product waste.
USAPEEC’S Margaret Say spoke about the different forms of processed eggs.