Egg productCountable · Whole unit Medium data confidence

Whole hen egg

Whole hen egg is used in boilie formulation mainly as a protein source, fat source, liquid binder, binder, hardener and emulsifier. Typical dosage is expressed as units per kg of dry mix.

+ Add to recipe

Recommended inclusion

Minimum: 7 units/kg
Typical: 9 units/kg
Maximum: 11 units/kg
Absolute maximum: 13 units/kg

0 units/kg 7 units/kg–11 units/kg ideal 13 units/kg+ too dominant too much

Above the recommended maximum the mix becomes harder to balance. Treat the absolute maximum as a hard ceiling.

Nutritional estimates

per 100 g dry · estimated

Protein 12.6%

Fat 10.6%

Carbs 1.1%

Ash 1.1%

Moisture 75.6%

Energy 620 kJ/100g

Functional properties

Binding strength 10/10

Digestibility 9/10

Solubility / leakage 4/10

Natural attraction 5/10

Hardening 8/10

Softening 5/10

Texture opening 3/10

Cold water suitability 7/10

Warm water suitability 8/10

Buoyancy 0/10

Clouding 3/10

Oiliness 6/10

Processing tolerance 10/10

Roles

Protein sourceFat sourceLiquid binderBinderHardenerEmulsifier

Allergens

Eggs

Preparation

Crack, weigh where possible, and blend with other liquids before adding dry mix.

Handling

Raw egg can carry pathogens; keep chilled and clean equipment thoroughly.

Data confidence: Medium

Estimates from ingredient data — practical guidance, not laboratory analysis.

Whole hen egg + Add to recipe