Eggs aren’t just for breakfast anymore—in fact, they’re in everything from mayo to ice cream. But did you know that nearly 30% of eggs consumed in the U.S. are processed into egg products? These include liquid, frozen, or dried eggs that are removed from their shells and pasteurized for safety.
Egg products are eggs that have been:
- Broken, filtered, blended, pasteurized, and then
- Cooled, frozen, or dried for use in commercial kitchens and food manufacturing.
They come as whole eggs, yolks, whites, or blends—with or without added ingredients.
To prevent foodborne illnesses like Salmonella, egg products are pasteurized (heat treated to kill bacteria). Some may also undergo high-pressure processing. These treatments make egg products safe to eat without further cooking—ideal for hospitals, restaurants, and ready to eat foods.
In the U.S., the USDA’s Food Safety and Inspection Service (FSIS) inspects all egg products under the Egg Products Inspection Act. In Canada, the Canadian Food Inspection Agency (CFIA) oversees similar standards for processed egg products.
Look for the USDA inspection mark or CFIA approval to ensure safety.
Egg products are used in:
- Scrambled eggs and omelettes in foodservice
- Packaged foods like salad dressings, baked goods, and desserts
- Some retail grocery items (especially liquid egg whites)
Quick Tips for Consumers
- Storage: Keep refrigerated at or below 40°F (4°C).
- Use-by dates: Follow them closely—egg products spoil faster than shell eggs once opened.
- Cooking: Even though they’re pasteurized, cook thoroughly if the recipe calls for it.
Egg products are safe, convenient, and widely used—but only when properly processed and stored. Whether you’re a home cook or a foodservice pro, knowing how they’re made and handled helps keep your meals safe.
Resources:
Egg Products and Food Safety | Food Safety and Inspection Service
Regulatory requirements: Eggs – inspection.canada.ca
Food-specific requirements and guidance – Egg and processed egg products – inspection.canada.ca
