Safe. Nutritious. Functional.

Per government regulation, all U.S. egg products are pasteurized to eliminate food-borne illnesses such as Salmonella.

Benefits of U.S. Egg Products – Dried, Frozen, Liquid/Refrigerated:

  • Ease of use: Ready to use – whether liquid or dried egg compatible with mechanized portioning systems in food plants, or ready-to-heat and -serve, precooked egg entrees.
  • Convenient: Minimal equipment required, simple cleanup, and except for packaging materials, no waste disposal.
  • Economy: Reduced handling, minimal shipping cost and elimination of breakage, result in reduced-cost formulations. Eggs are one of the most economical complete protein sources available.
  • Safety: Pasteurized to destroy Salmonella and other bacteria.
  • Minimal storage space:
    • 100 lb. dried egg white solids equal about 28 cases (360 large shell eggs per case) of shell egg whites.
    • 100 lb. dried whole egg solids equal approximately 10 cases of large shell eggs.
    • 30 lb. frozen eggs equal about 22 dozen large shell eggs.
  • Uniformity: Customizable to specifications for consistent performance in formulations.
  • Quality/Stability: Virtually indistinguishable from U.S. shell eggs in nutritional value, flavor and functional properties. With proper storage, these qualities remain throughout shelf life.


Cover of U.S. Egg Equivalents Shell Eggs to Frozen/Liquid or Dried Eggs PDF

U.S. Egg Equivalents Shell Eggs to Frozen/Liquid or Dried Eggs (PDF)

Cover of U.S. Egg Products PDF

U.S. Egg Products (PDF)

Cover of Value-Added U.S. Egg Products PDF

Value-Added U.S. Egg Products (PDF)