EU legislation requires that the maximum ‘best-before’ date on eggs must be 28 days from lay. For Lion eggs this must be shown on the shell (although this is not a legal requirement). Eggs have to be collected from farms at least twice a week and in practice most Lion eggs are delivered to the supermarket within 48 hours of being laid.

Yes—it's really easy to customize and bake a pan of eggs for meals throughout the week. Preheat the oven to 375 °F (191 °C) and grease a rimmed baking sheet with butter or cooking spray. Scatter cooked meat or diced veggies across the sheet if you want to add nutrients and flavor to your eggs. Then, whisk 2 teaspoons (10 g) of kosher salt and 1/4 teaspoon (0.5 g) of pepper into 4 cups (0.95 L) of liquid eggs before you pour it into the pan. Bake your eggs for 15 minutes or until they're set in the center. [6] X Research sourceThese products are available in a version free of additives with short shelf life (28 days) or with additives (56 days shelf life)

The colour of egg yolk is dictated by what the hen eats. The Lion Code of Practice bans the use of the artificial colourant canthaxanthin, so natural carotenoid ingredients such as grassmeal, maize, capiscum or marigold products are often used in hens’ feed, which give a deeper coloured yolk. Citranaxanthin - a nature-identical product which occurs naturally in the peel of citrus fruits – may also be used.The pH of egg white and egg yolk are different and change differently during storage. The initial pH of yolk is slightly acidic (reported values range from 5.9 to 6.2) and rises slightly during storage to about 6.8. Egg white is initially in the region 7.6 and rises to 8.9 -9.4 after storage due to CO2 loss through the shell. The natural ratio of egg white to egg yolk in an egg is 2:1 and therefore when mixed together liquid whole egg has a pH range of 7.2 to 7.9. You can simply place the water inside a large bottle, slowly add the egg powder, and shake it vigorously after every addition to properly combine the components. When boiled, eggshells release calcium in a soluble form into the water. Calcium is used by plants to strengthen stems and leaves while providing structural support for cell walls. Supplying a sufficient amount of calcium can support healthy plant growth. Adding ground eggshells to compost is another way to improve soil health by increasing its calcium content. Now, manufactured liquid eggs aren’t usually made from powdered eggs, but if they are, their nutrition will differ a lot from fresh egg products. Powdered eggs have been dehydrated which causes a loss in nutrient value. Liquid Eggs Vs Real Eggs – Comparison

Whole eggs. These liquid eggs contain both the egg white and the yolk. They are fully mixed, resembling the look and consistency of a beaten, naturally proportioned egg. I know what you’re probably thinking—what about the nutritional factor? Liquid eggs nutrition values are virtually the same as with regular eggs. Regular eggs have 6 grams of protein in their albumen (white), as well as 5 grams of fat and 185 milligrams of cholesterol in the yolk. If they don’t, the manufacturer should state the ratios on the juice box. Many of them do sell only “liquid egg whites” or “liquid egg yolks”. Liquid Egg Nutrition Stir liquid eggs in a skillet on the stove to make scrambled eggs. Heat a little butter or oil in a skillet and pour in liquid eggs once the pan is hot. Then, gently stir the eggs so they break into clumps while they cook. Sprinkle a little salt and pepper on top just before you serve them.Like scrambling an egg, occasionally scrape and pull the mixture across the pan with a spatula while allowing the JUST Egg to heat uniformly and firm. Gradually reposition the cooked parts away from the center and the sides of the pan while spreading the remaining liquid around the pan. Add vegetables or other ingredients halfway through cooking time, when the liquid is nearly done. Stir until the eggs are nearly set and the liquid is absorbed. Cut the scramble into light, manageable chunks with the spatula. Take it away from the stove.