For bakers looking to hone their knowledge of egg products, the American Egg Board this month launched FunctionalEgg.org, a website offering free educational videos about eggs.
The site contains six videos covering topics such as controlling crystallization, aeration in baked goods, foaming properties of egg whites and using egg products as coagulates. The primary narrator is Shelly McKee, Ph.D., associate professor in the Department of Poultry Science at Auburn University, Auburn, Ala. Six more videos are on their way, according to a press release announcing the launch.
In addition to the videos, a series of quizzes enables food technologists to earn a Continuting Education certificate, and a personal record log helps viewers keep track of their progress through the series. The site also includes FAQ section and a conversion table for the various egg products available: liquid, solid (dried powders) or shell.
For more information about egg ingredients or sources for egg products, visit www.aeb.org
