On September 3, USAPEEC ASEAN, the American Egg Board and USDA, in collaboration with the Singapore Pastry Alliance, held a U.S. Dried Egg Masterclass at Temasek Polytechnic for 18 pastry and culinary professionals.
Award-winning pastry chefs Chef Loh Cheng Kit and Chef Chew Wei Lung led the practical session, demonstrating the performance and versatility of U.S. dried egg products in three pastry applications: a Parmesan choux puff, a “Bak Hu” Swiss roll and a vanilla madeleine.
 Culinary professionals observing U.S. dried egg product masterclass at Temasek Polytechnic |
Fourteen delegates representing eight U.S. egg companies on the U.S. Egg Trade Mission also attended. The session let them see how Singapore conducts professional masterclasses and taste Asian-inspired products made with U.S. dried eggs. It also gave them a practical view of how their ingredients can be adapted for regional tastes and manufacturing needs, and a chance to speak directly with users about the expectations of Singapore’s bakery and food-manufacturing sectors.
 The U.S. egg delegation attended U.S. Dried Egg Masterclass at Temasek Polytechnic |
USDA Regional Agricultural Counselor Alicia Hernandez presented appreciation tokens to all 18 attendees and the two mentors. Chef Gary, President of the Singapore Pastry Alliance, received special recognition for supporting industry education on U.S. egg products.
Participants highlighted the relevance of dried eggs to commercial production, particularly their convenience, consistent quality, ease of storage and suitability for standardized recipes. In the post-class survey, 8 of 16 respondents said they had not been aware of U.S. dried egg products before the class, and all 16 said they were at least somewhat likely to use them in menu planning or product development.
 Students and mentors setting out Parmesan choux puffs, Bak Hu Swiss roll and vanilla madeleines made with U.S. dried egg products |