--egg product

An egg product is a processed food derived from hen eggs (Gallus gallus domesticus) that has been separated, pasteurized, treated, or otherwise transformed from its whole form. The primary categories include liquid whole eggs, separated egg whites and yolks, and specialized formulations such as egg powder and albumen concentrates. These products are created through mechanical separation and thermal or chemical processing to extend shelf life, improve safety, standardize composition, and facilitate industrial food production. Egg products may be fresh-pasteurized, frozen, or spray-dried, and are regulated as food additives in many jurisdictions.

The taste and functional properties remain largely consistent with natural eggs, though texture and binding capacity may vary depending on the processing method and additives used. Egg products are valued for their reliable composition, reduced contamination risk, and convenience in large-scale food manufacturing.

Egg products serve as crucial ingredients in industrial food manufacturing, bakery production, and commercial foodservice operations. Liquid egg products are used in large-quantity cooking applications such as scrambled eggs for institutional kitchens, while powdered forms are incorporated into baked goods, pasta, mayonnaise, and prepared foods requiring consistent composition and extended shelf stability.

Separated egg whites are employed in meringues, foam applications, and protein-enriched formulations, while egg yolk products are utilized in custards, ice cream bases, and emulsified sauces. These products allow chefs and manufacturers to bypass the handling and storage demands of shell eggs while maintaining the functional properties—emulsification, binding, leavening—that eggs provide in cooking and baking.