Those innovative bakers at Merangz have come up with a cracking new product – guaranteed to save time and waste in a busy kitchen. With The Egg Project comes hand separated free range liquid egg yolks, ready to use. Merangz use light and fluffy egg whites to create their award winning meringues. Now the yolk has a purpose too!
Merangz use Freedom Foods accredited quality local free range eggs sourced from the heart of rural Shropshire where hens roam in vast grassy fields day in, day out. The egg whites used to create their stunning giant and bite sized Merangz in a variety of natural flavours – including raspberry and white chocolate, pistachio black cherry, mocha and pecan – are painstakingly hand separated, just like you make them at home. You will find this unique logo on their products to identify the extra effort Merangz go to in sourcing and hand separating free range eggs.
What happens to the yolk?
Like provenance, green credentials are important to Merangz who take their corporate and social responsibilities very seriously. After the egg whites are separated and used to create the mouth watering Merangz, the yolks are then pasteurised to produce free range liquid egg. It is for professional chefs, cooks and caterers who require only free range egg yolks for their recipes. They can be assured the yolks are all hand separated – a time saver in itself – and of the highest quality. And of course – there is no waste. The liquid egg yolks are perfect as an ingredient in so many different and eggs-citing ways! From curds, brulées, custards and ice creams to mayonnaise, sauces, Yorkshire puddings, fresh pasta, quiche and much, much more….
Liquid Egg – the benefits
1. Free range egg yolks with provenance
2. Hand separated
3. Shelf life of seven days once opened
4. Great shell-egg taste without the mess
5. Vibrant colour
6. HACCP Quality Assured
7. Requires 60 per cent less storage than shell-egg
8. 50 yolks in 1 litre
9. Easy portion control
10. No added preservatives or artificial colouring
Why yellow is so green
Brian Crowther, owner of Merangz, commented: “Like Merangz there will be many busy kitchens where chefs, cooks and caterers only require the egg yolks or the egg whites for their recipes. That is why we are launching our free range liquid egg yolks – a kitchen staple with local provenance which also just happens to be environmentally-friendly too. We work with local farmers to source the finest quality eggs we can for our Merangz – we won’t settle for anything less – and every egg white we use is hand separated. Now the egg yolks that we don’t need can be used by those that do. The end result is great shell-egg taste without the waste – it’s win, win!”
Chris Burt, Executive Head Chef and Director at The Peach Tree in Shrewsbury, Shropshire, commented: “Sourcing quality local produce is a fundamental part of my outlook as the executive head chef and director at The Peach Tree. For my chefs, eggs take time to prepare. The Egg Project’s liquid egg yolks tick efficiency, environmental, great taste boxes – and more. We know and trust that it has provenance and that it is of the highest quality – it is the real thing, without the work.”