Refrigerated/Frozen Egg Products

OVERVIEW

Both 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.

AVAILABILITY

The following egg products are available in refrigerated/frozen formats:

  • Cage-Free Products
  • Chopped Hard-Cooked Egg Whites
  • Chopped Hard-Cooked Eggs
  • Colored Hard-Cooked Eggs
  • Cooked Scrambled Eggs
  • Cooked Scrambled Eggs with Added Whites
  • Cook-in-Bag Scrambled Eggs
  • Crêpes
  • Deviled Eggs
  • Egg Patties
  • Egg Whites
  • Egg Yolks
  • Enzyme Modified Egg Yolks
  • Enzyme Modified Whole Egg
  • Extended Shelf Life Egg Whites
  • Extended Shelf Life Egg Yolks
  • Extended Shelf Life Scrambled Egg Mix
  • Extended Shelf Life Whole Eggs
  • Filled Omelets
  • French Toast
  • Fried Eggs
  • Hard-Cooked Egg Rolls
  • Heat & Serve French Toast
  • Heat & Serve Pancakes
  • Heat & Serve Quiche
  • Heat & Serve Waffles
  • High-Gel Egg Whites
  • High-Whip Egg Whites
  • Kosher Products
  • Organic Products
  • Pickled Whole Hard-Cooked Eggs
  • Plain Omelets
  • Quiche Mix
  • Salad Grade Hard-Cooked Eggs
  • Salted Egg Whites
  • Salted Egg Yolks
  • Salted Whole Eggs
  • Scrambled Egg Mix
  • Sugared Egg Yolks
  • Sugared Whole Eggs
  • Unpeeled Hard-Cooked Eggs
  • Whole Eggs
  • Whole Eggs and Yolks with Corn Syrup
  • Whole Eggs with Citric Acid
  • Whole Eggs with Corn Syrup
  • Whole Eggs with Yolk Added
  • Whole Hard-Cooked Peeled Eggs

PRODUCT CONVERSION

Use this chart to determine egg yolk conversions for shell eggs, refrigerated/frozen, or dried egg products.

Equivalency Chart

Learn more about converting to liquid or dried eggs

STORAGE

Refrigerated products should be kept at 40°F (4°C) or below. Frozen products should be stored at 0°F (-17°C) or below and show no signs of having been thawed. Thaw egg products in the refrigerator or under cold running water. Use well within expiration dates.


SPECIFICATIONS FOR REFRIGERATED/FROZEN EGGS

SPECIFICATION
LIQUID OR FROZEN
WHOLE YOLKS WHITES
MOISTURE-%
TOTAL SOLIDS-% 24 +/-0.5 43.0-45.0 12 +/-1.0
CRUDE PROTEIN-% 11.9-13.0 15.3-16.0 9.6-10.5
TOTAL LIPIDS-% 9.8-10.2 23.8-26.6 0.075-0.25
pH 6.8-7.9 5.8-7.0 8.0-9.5
CARBOHYDRATES2-% 1.05 1.15 1.05
ASH-% 0.63-1.0 1.55-1.75 0.6-0.65
TOTAL MICROBIAL
COUNT cfu/g
<5,000 <5,000 <5,000
YEAST cfu/g 10 max. 10 max. 10 max.
MOLD cfu/g 10 max. 10 max. 10 max.
COLIFORM cfu/g 10 max. 10 max. 10 max.
SALMONELLA-100g3 Neg. Neg. Neg.
GRANULATION N/A N/A N/A
OTHERS5 SOP
1 Free-flowing products contain less than 2% sodium silicoaluminate.
2 Most dried egg whites are desugared. Whole egg and yolk products are desugared if specified on purchase (SOP).
3 Negative by USDA approved testing procedures.
4 U.S. Bureau of Standards.
5 Additives and performance specifications may be specified on purchase.
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