Eggs are a common ingredient in homes and food industries around the world. While most people are familiar with eggs in their shell, a significant portion—nearly 30% of all eggs consumed in 2022—were used in the form of egg products. These include liquid, frozen, and dried forms that are widely used in foodservice operations, processed foods, and even emergency food programs. But what exactly are egg products, how are they made, and how can we ensure they’re safe to use? Here’s a complete guide to understanding egg products and food safety.
Egg products are eggs that have been removed from their shells and processed at USDA-inspected facilities, known as breaker plants. They go through a range of steps including:
These products may be sold as whole eggs, yolks, whites, or custom blends, with or without additional ingredients. Their biggest advantage is convenience, extended shelf life, and improved food safety.
Egg products are widely used in commercial food production and foodservice, especially in items like mayonnaise, salad dressings, ice cream, baked goods, and omelets. They are preferred in large-scale kitchens (e.g., restaurants, hospitals, schools) because they are pasteurized and reduce the risk of foodborne illness. Some are also available for retail consumers in grocery stores.
Shell eggs are washed, sanitized, and processed using automated equipment. The liquid is then filtered and mixed with other ingredients if required. Before packaging, egg products undergo lethality treatment, the most common being pasteurization, which destroys harmful bacteria such as Salmonella. Other approved treatments include heat treatment and high-pressure processing.
The processing steps ensure that egg products are safe to consume and can be used in recipes that do not involve further cooking.
The Egg Products Inspection Act (EPIA), enacted in 1970, ensures that all egg products undergo continuous inspection for wholesomeness, proper labeling, and safety.
Because egg products are pasteurized, they can safely be used in uncooked recipes such as Caesar salad dressing, homemade mayonnaise, and ice cream. However, it is still recommended to use them in cooked recipes, especially for people who are more vulnerable to foodborne illness—such as children, pregnant women, older adults, and those with weakened immune systems.
All dishes using egg products should be cooked to an internal temperature of 160°F (71°C) for safety.
When purchasing egg products:
After opening, egg products should be used promptly and stored according to manufacturer instructions. Leftovers must be refrigerated within 2 hours and consumed within 3–4 days.
USDA Commodity Dried Egg Mix is a powdered egg product developed during the 1930s for the military and is now used in food assistance programs. It is made from whole eggs, nonfat dry milk, soybean oil, and a little salt. Each pouch contains enough to make about six eggs and is often used in emergency food relief.
A newer version, All-Purpose Egg Mix, contains more egg content and is used in schools through the National School Lunch Program.
Liquid Egg Products:
Dried Egg Products:
Commodity Dried Egg Mix:
All retail egg products must have a Nutrition Facts label and the following:
Egg products offer a safe, versatile, and efficient alternative to shell eggs, especially for the food industry and institutions serving large populations. Thanks to strict regulation, processing standards, and pasteurization, they reduce the risk of foodborne illness while maintaining the taste and nutrition of traditional eggs.
Understanding how to select, store, and use egg products properly is essential for safe and enjoyable cooking whether at home or in large-scale foodservice environments.