This Draft Uganda Standard specifies the requirements, sampling and test methods for pickled eggs for direct human consumption, including for catering purposes or for repackaging if required.
Pickling is a process of preserving perishable food in vinegar and/or oil with added spices, salt and condiments in the form of a ready to eat product. Egg pickle is a comparatively new product. Egg pickle can be prepared from chicken, duck or quail eggs, depending on their availability and acceptability. Egg pickle is novel food product having a relatively long shelf life at ambient temperature.
Egg pickling is the process of preserving hard cooked egg in vinegar and/oil with added spices, salt and condiments in the form of ready to eat product. The egg pickle has advantage over other methods of eggs preservation as it does not require refrigeration or freezing conditions during storage and its spicy sensory characteristics make it desirable to the consumers.
Pickles occupy an important place among the traditional food processed in a number of countries in the world. With the increasing popularity of eggs and egg products, there is a good scope for the utilisation of eggs in the form of pickle.
Technological details pertaining to the process of pickled eggs have been worked out with a view to offer such nutritious, ready-to-eat product to the consumers.
Note: This Draft Uganda Standard was also notified to the TBT Committee
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