Liquid Eggs

Liquid eggs are whole eggs that have been removed from their shells, pasteurized, and are ready to use. This process ensures safety and convenience for food manufacturers. They can be a mix of egg whites and yolks, or just whites or yolks.

Liquid eggs are used as a binder, emulsifier, and leavening agent in baked goods like cakes and crackers. They also add richness and protein to products such as crab cakes and fritter mixes. Their liquid form makes them easy to measure and incorporate into large-scale food production.

Liquid eggs are generally recognized as safe (GRAS) by the FDA for use in food. They are a source of protein and other nutrients. International bodies like JECFA have evaluated eggs and egg products. Consuming eggs as part of a balanced diet is not associated with adverse health effects for most people.