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Converting from shell eggs to liquid or dried eggs in your formulas is really quite easy and won’t affect your bowl cost. It’s simply a weight for weight substitution.

Other conversion benefits:

• Saves time, labor and waste

• Reduces cold storage space needed

• Increases shelf life – simplifies inventory tracking

• Streamlines ingredient preparation

• Provides batch-to-batch consistency

• Improves long-term product quality

Watch as the baking experts at AIB International show you just how easy it is to adjust your formula to use liquid or dried eggs. Refer one of the worksheets to get started. ## Converting from shell eggs to liquid eggs

1️⃣  Whole Shell Eggs to Liquid Whole Eggs

Liquid whole eggs can be easily used in place of whole shell eggs in your formulations. For each formulation, simply calculate the average weight of the whole shell eggs used to determine how much liquid whole eggs are needed.

Steps to determine the average weight of the whole shell eggs in your formulation:

1. Put empty container on scale and tare to zero.

2. Crack required number of whole shell eggs into container.

3. Enter weight of the whole shell eggs on line below.

4. Repeat steps (1 to 3) four more times.

5. Compute the average of the five weights.

Conversion Tips:

• Calculations are the same whether ounces or grams are used as the unit of measure.

• Shell eggs used in measurement calculations may be used within a day or two if kept refrigerated.

Find the Replacement Liquid Whole Eggs Weight:

Record the number of whole shell eggs in your formulation _______

Weight from 1 to 5

Total Weight _______ ÷ 5 = _______ Replacement liquid whole eggs weight (average weight)

# 2️⃣ Shell Egg Whites to Liquid Egg Whites

Liquid egg whites can be easily used in place of shell egg whites in your formulations. For each formulation, simply calculate the average weight of the shell egg whites used to determine how much liquid egg whites are needed.

Steps to determine the average weight of the shell egg whites in your formulation:

1. Put empty container on scale and tare to zero.

2. Crack required number of whole shell eggs into container.

3. Enter weight of the whole shell eggs on line below.

4. Repeat steps (1 to 3) four more times.

5. Compute the average of the five weights.

Conversion Tips:

• Calculations are the same whether ounces or grams are used as the unit of measure.

• Shell eggs used in measurement calculations may be used within a day or two if kept refrigerated.

Find the Replacement Liquid Egg Whites Weight:

Record the number of shell egg whites in your formulation _______

Weight from 1 to 5

Total Weight _______ ÷ 5 = _______ Replacement liquid egg whites weight (average weight)

3️⃣  Shell Egg Yolks to Liquid Egg Yolks

Liquid egg yolks can be easily used in place of shell egg yolks in your formulations. For each formulation, simply calculate the average weight of the shell egg yolks used to determine how much liquid egg yolks are needed.

Steps to determine the average weight of the shell egg yolks in your formulation:

1. Put empty container on scale and tare to zero.

2. Crack required number of whole shell eggs into container.

3. Enter weight of the whole shell eggs on line below.

4. Repeat steps (1 to 3) four more times.

5. Compute the average of the five weights.

Conversion Tips:

• Calculations are the same whether ounces or grams are used as the unit of measure.

• Shell eggs used in measurement calculations may be used within a day or two if kept refrigerated.

Find the Replacement Liquid Egg Yolks Weight:

Record the number of shell egg yolks in your formulation _______

Weight from 1 to 5

Total Weight _______ ÷ 5 = _______ Replacement liquid egg yolks weight (average weight)

## Converting from liquid eggs to shell eggs

1️⃣  Liquid Whole Eggs to Dried Whole Eggs

Since liquid whole eggs are composed of about 75% water, you’ll need to determine two amounts for each formulation conversion—the equivalent weight in dried whole eggs AND the water needed.

Dried Whole Eggs Calculation:

Divide the weight of liquid whole eggs currently in your formulation by 4 to determine the weight of dried whole eggs needed.

_________ (Weight of liquid whole eggs) ÷ 4 = _________ (Weight of dried whole eggs)

Water Calculation:

Multiply the weight of dried whole eggs by 3 to determine the weight of water needed.

_________ (Weight of dried whole eggs) x 3 = _________ (Weight of water needed)

Note: Calculations are the same whether ounces or grams are used as the unit of measure.

Check to see if your calculations are correct by adding together the weight of the dried whole eggs and the weight of the water. If this equals the original weight of your liquid whole eggs, your calculations are correct.

_________ (Weight of dried whole eggs) + _________ (Weight of water) =

_________ (Weight of liquid whole eggs)

Conversion Tips:

• If you use shell whole eggs and would like to know the average weight of whole eggs in your formulation, please download one of our shell whole eggs to liquid whole eggs worksheets before using this sheet.

• Dried whole eggs can be blended with other dry ingredients and refrigerated at 32° to 50°F (0° to 10°C) in tightly sealed container until ready for use.

• If dried whole eggs need to be rehydrated separately for your formulation, it is recommended that a small amount of the sugar or other carbohydrate from your formula be blended into the dried whole eggs prior to adding water. This will help prevent lumping when mixing with water.

# 2️⃣  Liquid Egg Whites to Dried Egg Whites

Since liquid egg whites are composed of about 88% water, you’ll need to determine two amounts for each formulation conversion—the equivalent weight in dried egg whites AND the water needed.

Dried Egg Whites Calculation:

Multiply the weight of liquid egg whites currently in your formulation by .12 to determine the weight of dried egg whites needed.

_________ (Weight of liquid egg whites) x .12 = _________ (Weight of dried egg whites)

Water Calculation:

Multiply the weight of dried egg whites by .88 to determine the weight of water needed.

_________ (Weight of dried egg whites) x .88 = _________ (Weight of water needed)

Note: Calculations are the same whether ounces or grams are used as the unit of measure.

Check to see if your calculations are correct by adding together the weight of the dried egg whites and the weight of the water. If this equals the original weight of your liquid egg whites, your calculations are correct.

_________ (Weight of dried egg whites) + _________ (Weight of water) =

_________ (Weight of liquid egg whites)

Conversion Tips:

• If you use shell whole eggs and would like to know the average weight of whole eggs in your formulation, please download one of our shell whole eggs to liquid whole eggs worksheets before using this sheet.

• Dried whole eggs can be blended with other dry ingredients and refrigerated at 32° to 50°F (0° to 10°C) in tightly sealed container until ready for use.

• If dried whole eggs need to be rehydrated separately for your formulation, it is recommended that a small amount of the sugar or other carbohydrate from your formula be blended into the dried whole eggs prior to adding water. This will help prevent lumping when mixing with water.

3️⃣  Liquid Egg Yolks to Dried Egg Yolks

Since liquid egg yolks are composed of about 55% water, you’ll need to determine two amounts for each formulation conversion—the equivalent weight in dried egg yolks AND the water needed.

Dried Egg Yolks Calculation:

Multiply the weight of liquid egg yolks currently in your formulation by .45 to determine the weight of dried egg yolks needed.

_________ (Weight of liquid egg yolks) ÷.45 = _________ (Weight of dried egg yolks)

Water Calculation:

Multiply the weight of dried egg yolks by .55 to determine the weight of water needed.

_________ (Weight of dried egg yolks) x .55 = _________ (Weight of water needed)

Note: Calculations are the same whether ounces or grams are used as the unit of measure.

Check to see if your calculations are correct by adding together the weight of the dried egg yolks and the weight of the water. If this equals the original weight of your liquid egg yolks, your calculations are correct.

_________ (Weight of dried egg yolks) + _________ (Weight of water) =

_________ (Weight of liquid egg yolks)

Conversion Tips:

• If you use shell whole eggs and would like to know the average weight of whole eggs in your formulation, please download one of our shell whole eggs to liquid whole eggs worksheets before using this sheet.

• Dried whole eggs can be blended with other dry ingredients and refrigerated at 32° to 50°F (0° to 10°C) in tightly sealed container until ready for use.

• If dried whole eggs need to be rehydrated separately for your formulation, it is recommended that a small amount of the sugar or other carbohydrate from your formula be blended into the dried whole eggs prior to adding water. This will help prevent lumping when mixing with water.