Usage

Foodservice and the commercial food processing industry.

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Availability 

Bulk tank trucks, totes, metal or plastic containers, polyethylene coated fiber or laminated foil and paper cartons and hermetically sealed polyethylene bags. Container size from small bags to cartons (8 oz to 5 lbs), intermediate size bag in boxes and pails (200 to 3,500 lbs) and larger drums and totes (20 to 40 lbs).

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Advantages 

Pasteurized, quick and easy to use.

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Processing Overview 

Shell eggs are washed, rinsed, sanitized, and candled, then broken, separated by automation, and monitored for quality and imperfections.

 

Egg products are then filtered, pasteurized, and packaged.

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Custom blends (specified egg solids content or added ingredients) are available.

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Standards of Indentity

Whole eggs are a combination of pasteurized egg whites and egg yolks from the same production batch blended together in their entirety, in natural proportions.

 

Egg products produced by combining egg whites and egg yolks from different production batches cannot be labeled as whole eggs. These products must be identified with an ingredient statement showing the contents of the product as egg whites and egg yolks.

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Examples of Added Ingredients

Sugar or salt may be added to certain products. Refrigerated egg whites may have triethyl citrate added as a whipping aid.

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Storage/Handling 

After opening, liquid eggs should be kept refrigerated at 40º to 45ºF (4.4º to 7.2ºC) maximum at all times and consumed within two to six days from date of purchase. Once opened, use immediately.

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Products

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