A variety of liquid, frozen and dried egg products are available to provide functionality depending on production capabilities.

For more information about the pasteurization methods used by the U.S. egg products industry, click here.



Direct from Mother Nature, with a touch of modern technology that cracks, separates and packages convenient forms of whole eggs whites and yolks, egg products provide food formulators with important benefits:

  • Functional: Egg products supply foods with more than 20 functional properties including aeration, binding, coagulation, emulsification, foaming and whipping, to name a few.
  • Ease of use: Egg products are ready to use immediately, e.g., liquid or dried egg that is compatible with mechanized proportioning systems in food plants, or pre-cooked egg entrees ready to heat and serve.
  • Convenience: Ready-to-use egg products just need to be measured for use – many egg products even come pre-measured. Bulk quantities may be customized with ingredients already incorporated into the egg product to reduce labor. Equipment needs are minimal, clean-up is simplified, and, except for packaging materials, there is no waste for disposal.
  • Economy: Reduced handling, minimal shipping cost and elimination of breakage result in reduced-cost formulations. They are one of the most economical complete protein sources available.
  • Safety: Egg products are pasteurized to destroy Salmonella and other bacteria.
  • Minimal Storage Space: A 100-pound drum of dried egg white solids is equivalent to the whites from about 28 cases (360 large shell eggs per case) of shell eggs. 100-pounds of dried whole egg solids are the equivalent to about 10 cases of large shell eggs. A 30-pound container of frozen eggs is equivalent to about 22 dozen large shell eggs.
  • Uniformity: Egg products can be produced to definite specifications to assure consistent performance in formulations. 
  • Quality: Most egg products are virtually indistinguishable from fresh eggs in nutritional value, flavor and most functional properties. These qualities are well retained during proper storage.



The white is a popular ingredient for facial masks. The yolk is used in shampoos and conditioners.


Both yolk and white are excellent culture media for laboratory growth of microorganisms.

Animal Feed & Pet Food

Ground dried shells are fed to laying hens as a source of calcium and protein. Egg is used to feed laboratory animals when a protein reference is required. Yolks and whites are used in pet foods.

Egg Proteins

Lysozyme is an excellent antibacterial agent in all foods. Avidin-biotin technology is used in medical diagnostic applications like immunology, gene probes, and histopathology.