Diced Hard-cooked, Peeled Eggs

Refrigerated in a dry-pack or cryogenically frozen through exposure to extremely low temperatures for a short time, e.g., nitrogen flushing. Used by salad bars in restaurants.

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Refrigerated Whole Hard-cooked, Peeled and Unpeeled Eggs, Plain or Pickled, Wedged, Sliced, or Chopped

Mechanically or hand-peeled and either packed in a liquid solution of 0.1% sodium benzoate or potassium sorbate (mold inhibitors) and an organic acid (usually citric acid) or packaged in an altered environment with inert nitrogen to extend shelf life.

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Frozen Hard-cooked Egg Rolls or Long Eggs

Long cylinders of albumen cooked around a core of yolk, then cryogenically frozen and used sliced, in salads and as garnishes.

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Frozen Omelets and Quiche Mixes

Ready to heat and serve.

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Frozen Scrambled Egg Mix in Boliable Pouches

These were originally developed by the military but are now convenient for the foodservice operator.

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Freeze-dried Precooked Scrambled Egg Mix

Used by campers because they are easy to transport and store.

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Other Frozen Precooked

Egg patties, fried eggs, crêpes, scrambled eggs, egg pizza, plain or filled omelets, French toast, quiches, and egg breakfast sandwiches.

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Ultra-pasteurized

Pasteurized liquid egg aseptically packaged for extended refrigerated shelf life.