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Giving you the competitive edge

Egg products are simply eggs which have been processed and packaged into a more convenient form. On the market is refrigerated liquid egg, frozen egg, dried egg and cooked egg products. Although for a long time eggs were marketed primarily as boxes of shelled eggs, in recent years egg products have been rapidly gaining ground as their consumption in domestic and commercial settings has increased dramatically.

The largest growth in the use of egg products has been in the food service industry, where the convenience of pre-prepared egg products has streamlined food preparation, particularly in the making of breakfast items and as an ingredient in other dishes.

Benefits and advantages

Egg products are revolutionising many industries. The most immediate benefit is their convenience and ease of use – they’re ready to use, with no risk of shells breaking and so no waste. It’s easy to order them in bulk, and many egg products even come ready-measured, saving time and effort when incorporating them into recipes or formulas.


Economy is also a major factor in the use of egg products. Easy to handle, package and transport, as well as being entirely free of breakage, egg products incur smaller costs. Once the product is at its destination, it requires minimal storage space as compared to shelled eggs and will keep its quality for several months.


Most egg products are pasteurized to destroy Salmonella and other bacteria, making them a safer choice than fresh eggs.


There’s virtually no distinction between fresh eggs and egg products in nutritional value, flavour and function. Egg products may be used interchangeably with shelled eggs without affecting weight or quantity – only ingredient ratios may need to be adjusted, for example salt may be reduced in a formula if an egg product containing salt is used to replace whole eggs.

Posted on: 25 August 2009


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