Egg Products

Refrigerated & Frozen Egg Products

Both refrigerated and frozen egg products can be used in any formula where shell eggs are required. These types of egg products are easily integrated into manufacturing systems, including pumping and extrusion.

frozen products portfolio
Napoleon pastries made with frozen eggs


Mayonnaise & salad dressings, dough, pie bases & fillings, confections, bakery, baby food, noodles


Bulk tank trucks, totes, metal or plastic containers, polyethylene-coated fiber or laminated-foil and paper cartons, and hermetically-sealed, polyethylene bags. Container size from small bags to cartons (8 oz. to 5 lb.), intermediate-size bag in boxes and pails (20 to 40 lb.), and larger drums and totes (200 to 3,500 lb.).

Storage & Handling

Refrigerated products should be kept at 40ºF (4ºC) or below.
Frozen products should be stored at 0ºF (-17ºC) or below and show no signs of having been thawed.

Thaw egg products in the refrigerator or under cold running water. Use well within expiration dates. To convert shell eggs to liquid eggs or dried eggs, visit for how-to-videos and helpful worksheets.

For more information visit get-answers/food-safety-fact-sheets/egg-products-preparation/egg-products-and-food-safety/ct_index

Refrigerated/Frozen Egg Products

Chopped Hard-Cooked Egg Whites

Chopped Hard-Cooked Eggs

Colored Hard-Cooked Eggs

Cooked Scrambled Eggs

Cooked Scrambled Eggs with Added Whites

Cook-in-Bag Scrambled Eggs


Deviled Eggs

Diced Hard-Cooked Eggs

Egg Bites

Egg Patties

Egg Yolks

Enzyme Modified Egg Yolks

Enzyme Modified Whole Egg

Extended Shelf Life Egg Whites

Extended Shelf Life Egg Yolks

Extended Shelf Life Scrambled Egg Mix

Extended Shelf Life Whole Eggs

Filled Omelets

French Toast

Fried Eggs

Hard-Cooked Egg Rolls

Heat & Serve French Toast

Heat & Serve Pancakes

Heat & Serve Quiche

Heat & Serve Waffles

High-Gel Egg Whites

High-Whip Egg Whites

Pickled Whole Hard-Cooked Eggs

Plain Omelets

Quiche Mix

Salad Grade Hard-Cooked Eggs

Salted Egg Whites

Salted Egg Yolks

Salted Whole Eggs

Scrambled Egg Mix

Sugared Egg Yolks

Sugared Whole Eggs

Unpeeled Hard-Cooked Eggs

Whole Eggs

Whole Eggs & Yolks with Corn Syrup

Whole Eggs with Citric Acid

Whole Eggs with Corn Syrup

Whole Eggs with Yolk Added

Whole Hard-Cooked Peeled Eggs

Methods of Production



Free Range




Frozen product array

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