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26 students enrolled in Nanyang Polytechnic’s (NYP) Diploma in Food and Beverage Business program took part in our U.S. dried egg masterclasses on November 12 and 13.
Hosted by Chef Aaron Tan of Man Fu Yuan, the sessions showcased two Cantonese dim sum recipes that make use of U.S. dried whole eggs, egg whites and yolks, U.S. Dried Egg Yolk Marble Custard Buns and U.S. Dried Eggs Jian Bao with U.S. Chicken Leg Filling.
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Split into groups of three or four, the students were provided with the necessary ingredients at their respective stations so they could try their hands at replicating the recipes and gain more familiarity with U.S. dried eggs as an ingredient.
As the first of our U.S. dried egg masterclasses, valuable insights were gained regarding the product’s perception among culinary students in Singapore.
Notably, most students had not previously known about the possible uses of U.S. dried eggs, its nutritional content or how to incorporate them into conventional recipes. These same students reported that they were much more likely to give U.S. dried eggs a chance now that they were more familiar with the ingredient.