On snack labels, “egg” means hen’s egg, used whole or as yolk or white, and in liquid, frozen or powdered form. Factories often buy pasteurised liquid egg rather than cracking shells. The white is mostly water and protein; the yolk adds fat, lecithin and the yellow colour.
Eggs do several jobs at once in baking. Their proteins set when heated, binding the crumb of cakes and the structure of cookies; beaten eggs trap air and help sponge cakes rise; yolk lecithin helps fat and water mix; and egg gives a golden colour and rich flavour. Soft cakes such as choco pies and snowball cakes depend on them.
Egg is one of the major food allergens and must be declared on labels. It is an ingredient of Euro Cake - Hokkaido Milk and Alice’s Pineapple Pastry, among many others.
This page also groups egg white powder, salted egg yolk powder and egg threads, so every snack that contains egg in any form is listed here. Salted egg yolk is usually made from duck eggs rather than hen’s eggs.
