- Categories
- Main courses (12806)
- Bakery and desserts (12068)
- Appetizers (5704)
- Salads (4899)
- Soups (3502)
- Drinks (2372)
- Breakfast (2278)
- Pasta and pizza (1930)
- Sauces and marinades (1410)
- Sandwiches (562)
- Risotto (313)
- Broths (106)
Pasteurised whole egg
A whole liquid egg or an egg in the shell pasteurised against salmonella without setting, safe raw, for mayonnaise, hollandaise and Caesar sauces, tiramisu and mousses.
Pasteurised whole egg is a whole liquid egg (white with yolk) or an egg in the shell given a mild heat treatment to destroy salmonella without setting it, yellow-orange, homogeneous, safe to use raw. It is used in homemade mayonnaise, hollandaise and Caesar sauces, eggnog, tiramisu, mousses, creams, confectionery egg mixes and cocktails with raw egg.
Recipes with this ingredient
A homemade classic that requires a minimum of ingredients and a fair amount of butter: there's as much as 300 grams of it here. You'll have to beat the butter with a mixer, so first bring it to room temperature naturally .
5
20
90
Recipe from Alexandra Lamm, owner of Lamm's confectionery.
11
30
840
Recipe from Alexandra Lamm, owner of Lamm's pastry shop.
8
30
840
Recipe from Alexandra Lamm, owner of Lamm's confectionery.
13
30
120
Yeast-free kulich with kefir is an incredibly tender and aromatic pastry rooted in Russian traditional cuisine. It is made without yeast, making the process faster and simpler. Kefir gives the dough airiness and softness, while raisins add pleasant sweetness and texture. The special charm comes from the protein cream with lemon juice, which creates a light tanginess and refreshing taste. This kulich is perfect for Easter and other festive occasions but can be made any day to delight yourself and loved ones with homemade baking. It's important that all ingredients are at room temperature for better dough consistency. Easy to prepare yet incredibly delicious, this kulich will be a decoration for any table.
12
6
40