Pasteurized liquid eggs, available as whole egg, egg yolk, or egg white, are a convenient and safe option for various culinary needs. They are made from fresh eggs, broken and separated, then pasteurized to kill bacteria like Salmonella, ensuring food safety and extending shelf life.
Liquid eggs are ready-to-use, making them a convenient alternative to shell eggs, especially for baking and food processing.
Types:
Whole Egg: Contains both egg white and yolk in natural proportions.
Egg Yolk: Contains only the yolk.
Egg White: Contains only the egg white.