Types of Egg Products

• 2.1 Egg Product Categories
• 2.2 Egg Processing Overview
• 2.3 Refrigerated Liquid Egg Products
• 2.4 Dried Egg Products
• 2.5 Frozen Liquid Egg Product

Shell Eggs	Further Processed	Other
	Refrigerated Liquid Frozen Dried Specialty	Preparation Extractions Separations
Small Bakeries/Candies	Larger Food Processors	Nutraceuticals

FACT 2.1— Egg products are available in a multitude of convenient, value-added forms to fulfill many functional needs from leavening, thickening, binding, coating, emulsifying, crystallization and moisture control.

 

2.2 Egg Processing Overview - back to top

1	2	3
Shell eggs are washed, rinsed, sanitized and candled.	Broken and separated into yolks, whites, and shells - Filtered - Mixed - Chilled	Pasteurization Dried egg products Frozen egg products Refrigerated liquid egg products

FACT 2.2— Careful processing assures manufacturers of high-quality, safe egg products. All egg products are pasteurized. High-speed automation carefully breaks and separates shells, yolks and whites.

 

2.3 Refrigerated Liquid Egg Products - back to top

Whole eggs, white or yolks  Sugared egg yolks  Salted whole eggs or yolks

Scrambled egg mix Extended shelf life whole eggs, whites, yolks or scrambled egg mix

FACT 2.3 — Carbohydrates, gum, starches, sugar and salt may be added to improve functional performance and physical characteristics of refrigerated, frozen and dried egg products.

2.4 Dried Egg Products - back to top

Whole eggs or yolk solids Dried egg or scrambled egg mix Egg whites Free flowing whole eggs or yolk solid

Stabilized (glucose-free) whole eggs or yolk solids Blends of whole eggs and/or yolk with carbohydrate

FACT 2.4— Dried eggs add functionality to dehydrated and intermediate moisture products such as mixes and grain-based products.

2.5 Frozen Egg Products - back to top

Whole eggs, whites or yolks Scrambled egg mix Salted whole eggs or yolks Sugared egg yolks Whole eggs and yolks with corn syrup

Whole eggs with citric acid Whole eggs with corn syrup Note: Yolk products often have salt, sugar or corn syrup added to prevent increased viscosity during freezing.

USAGE:	Ingredient especially for the commercial food processing industry.
AVAILABILITY:	30-lb. container and 4-, 5-, 8-, 10-lb. pouches or waxed plastic cartons
ADVANTAGES:	Long shelf life, functionality, variety of blends
STORAGE/HANDLING:	Keep frozen at below 10ºF (-12ºC). Thaw in refrigerator or set in cold running water. Use as soon as possible.

Other Processed Egg Products

Chopped hard-cooked, peeled eggs — cryogenically frozen and used within salad bars in restaurants. Whole hard-cooked, peeled eggs — plain, usually packed in a citric acid solution with sodium benzoate, or pickled in pickling solution. Frozen hard-cooked egg rolls or long eggs — albumen cooked around a center core of egg yolk. Cryogenically frozen and use sliced for salads. Frozen quiche mixes Frozen scrambled egg mix — can be in boilable pouch.

Freeze-dried, precooked scrambled eggs Freeze-dried scrambled egg mix Refrigerated liquid or frozen egg substitutes — formulated from egg white to simulate whole eggs. The yolk is replaced with other ingredients such as non-fat dried milk, vegetable oils, emulsifiers, stabilizers, antioxidants, gums, artificial color, minerals and vitamins. Frozen, precooked products — egg patties, fried eggs, crêpes, scrambled eggs, egg pizza, omelet, French toast, quiches, egg breakfast sandwiches.

FACT 2.5— Refrigerated and frozen egg products can be used in any formula where shell eggs are required. Refrigerated egg products are easily integrated into manufacturing systems, including pumping and extrusion. Frozen egg products can be stored for long periods of time and used as needed.

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