Liquid Egg

Liquid egg is a product made from raw eggs that have been removed from their shells. The whites and yolks may be separated or combined, pasteurized for safety, and then packaged. It is often used as a convenient alternative to whole eggs in food production.

Liquid egg is primarily used as a binder, emulsifier, and source of protein and richness in baked goods like cakes, cookies, and pastries. It also serves as a key ingredient in products such as quiches, frittatas, and some processed meats, providing moisture and structure.

Liquid egg is generally recognized as safe (GRAS) by the FDA when produced under sanitary conditions. It is a natural source of protein, vitamins, and minerals. International bodies like JECFA have evaluated eggs and egg products. Typical consumption as part of a balanced diet is not associated with adverse health effects.