Whole Egg Types

Whole Egg Types

Dired Egg Products

Dried

By having most of the moisture removed, dried egg products are viewed as more convenient than fresh or liquid egg products, as the dried version has a longer shelf life and is shelf stable. Dried egg products readily reconstitute and easily blend with other dry ingredients.

Refrigerated/Frozen Egg Products

Refrigerated/Frozen Egg Products

Refrigerated and frozen egg products can be used in any formula where shell eggs are required. These types of egg products are easily integrated into manufacturing systems, including pumping and extrusion.

Why Eggs?

It’s a fact – nothing is more natural than the egg. And for consumers who look more and more for clean labeled natural products with recognizable ingredients, eggs can make an important difference in their buying decisions.

Egg products are a valuable tool in meeting diverse formulations requirements while providing the clean labels consumers crave.

Food Manufacturers

Here's a quick look at the many facets of egg products and the unique functionalities they contribute to many packaged food products.

The term egg products refer to processed and convenience forms of eggs for foodservice and food manufacturers. These products can be classified as refrigerated liquid, frozen, dried, and pre-cooked products. For many years, eggs were marketed primarily as shell eggs, but in recent years egg consumption in the form of egg products has increased. Because they provide certain desirable {insert link to 2.2}functional attributes{end link}, eggs and egg products are widely used as ingredients in many food products.

Consumption of egg products in 1984 was 15% of the total eggs produced, or 25.6 million cases of shell eggs further processed. By 2012, the numbers increased to 70.4 million cases of shell eggs broken into egg products. {Insert link to: http://www.aeb.org/food-manufacturers/egg-product-information/egg-product-statistics}See the most up-to-date information on shell eggs broken for egg products.{end link} Fueled by increasing consumer demand for more convenience food products, growth of the egg products industry is expected to continue.

Many new convenience forms of egg products are reaching the marketplace, both in the home and through foodservice and commercially processed foods. In fact, tremendous growth of the use of egg products has occurred in the foodservice industry, particularly in breakfast menu items, and in the utilization of hard-cooked eggs on salad bars.

American Egg Board develops and distributes resource materials to assist product developers, shares timely tips, {insert link to 2.7}trend information{end link} and also makes available egg product experts to answer technical questions.

Click {Insert link to Egg Buyer's Guide}here{end link here} to locate a U.S. supplier of egg products.

Overview Image

Overview of Egg Products

Here's a quick look at the many facets of egg products and the unique functionalities they contribute to many packaged food products.

The term egg products refer to processed and convenience forms of eggs for foodservice and food manufacturers. These products can be classified as refrigerated liquid, frozen, dried, and pre-cooked products. For many years, eggs were marketed primarily as shell eggs, but in recent years egg consumption in the form of egg products has increased. Because they provide certain desirable {insert link to 2.2}functional attributes{end link}, eggs and egg products are widely used as ingredients in many food products.

Consumption of egg products in 1984 was 15% of the total eggs produced, or 25.6 million cases of shell eggs further processed. By 2012, the numbers increased to 70.4 million cases of shell eggs broken into egg products. {Insert link to: http://www.aeb.org/food-manufacturers/egg-product-information/egg-product-statistics}See the most up-to-date information on shell eggs broken for egg products.{end link} Fueled by increasing consumer demand for more convenience food products, growth of the egg products industry is expected to continue.

Many new convenience forms of egg products are reaching the marketplace, both in the home and through foodservice and commercially processed foods. In fact, tremendous growth of the use of egg products has occurred in the foodservice industry, particularly in breakfast menu items, and in the utilization of hard-cooked eggs on salad bars.

American Egg Board develops and distributes resource materials to assist product developers, shares timely tips, {insert link to 2.7}trend information{end link} and also makes available egg product experts to answer technical questions.

Click {Insert link to Egg Buyer's Guide}here{end link here} to locate a U.S. supplier of egg products.

Foodservice Overview

There has never been a more critical time for foodservice operators to keep on top of trend information. Evolving food trends, emerging consumer needs and changing competitive landscapes – no one wants to be caught off-guard when it impacts the bottom line. And eggs figure into more of today’s foodservice changes than you might think.

From late night dining, to better-for-you, to satisfying consumer desires, eggs’ ease as center of the plate, ingredient or garnish is being put to use all over the menu. With this section of our site, we aim to provide you, the Foodservice Professional, with information you can use in an easily accessible format.

On this site, we offer you news you need on the following:

  • Incredible Breakfast Trends
  • Market Intelligence
  • All About Eggs
  • Egg Safety & Handling
  • Incredible Recipes
  • Eggs in School Foodservice

Value-Added Convenience Products

Value-Added Convenience Products

Egg products are available in a multitude of convenient, value-added and precooked forms to offer manufacturers flexibility in creating ready-to-heat packaged items that require consistency and portion control. Many types of egg products can be customized to include the addition of other ingredients including herbs, spices, cheeses and diced vegetables. Sometimes they will contain other ingredients to maintain product quality and assist with freeze-thaw stability.

Eggs are one of the original high‐quality, high‐protein breakfast foods and can be readily included in many packaged, prepared breakfast foods. Egg product suppliers eliminate the egg preparation step by supplying precooked eggs in the form of egg patties, omelets and scrambled eggs.

These precooked eggs products offer manufacturers flexibility in creating breakfast Items and can be customized to include the addition of herbs and spices, vegetables, meats, and cheeses. Sometimes they will contain other ingredients to maintain product quality and assist with freeze‐thaw stability.

To locate a supplier of Precooked Egg Products, visit http://www.aeb.org/food‐manufacturers/buyers‐guide

Egg Yolk Types

Egg yolks, which are often referred to as the yellow of eggs, comprise 30% to 33% of the total fluid weight of a whole egg.

Yolks contain the entire fat content of the egg, along with a little less than half of the protein and a high proportion of vitamins and minerals. Egg yolks are also one of the few foods to naturally contain vitamin D, an important vitamin for bone structure.