Focus On: Egg Products

The term "egg products" refers to eggs that are removed from their shells for processing. The processing of egg products includes breaking eggs, filtering, mixing, stabilizing, blending, pasteurizing, cooling, freezing or drying, and packaging. This is done at USDA-inspected plants.

 Egg products include whole eggs, whites, yolks and various blends with or without non-egg ingredients that are processed and pasteurized and may be available in liquid, frozen, and dried forms.

Egg products are not a new invention. Commercial egg drying began in St. Louis, Missouri, about 1880. The first commercial production of frozen whole eggs began in 1903; separated eggs, in 1912. 1951 saw the first commercial egg breaking machines. No-cholesterol refrigerated or frozen egg substitutes first became available to consumers in 1973. They consist of egg whites, artificial color, and other non-egg additives. Specific questions about egg substitutes should be directed to the manufacturer or to Food and Drug Administration (FDA).

Congress passed the Egg Products Inspection Act (EPIA) in 1970. The EPIA provides for the mandatory continuous inspection of the processing of liquid, frozen, and dried egg products. For the next 25 years, the Poultry Division of USDA's Agricultural Marketing Service inspected eggs products to ensure they were wholesome, otherwise not adulterated, and properly labeled and packaged to protect the health and welfare of consumers.

In 1995, the Food Safety and Inspection Service (FSIS) became responsible for the inspection of egg products. FSIS inspects all egg products, with the exception of those products exempted under the Act, that are used by food manufacturers, foodservice, institutions, and retail markets. Officially inspected egg products will bear the USDA inspection mark.

The Department of Health and Human Services' Food and Drug Administration (FDA) is responsible for the inspection of egg substitutes, imitation eggs, and similar products which are exempted from continuous inspection under the EPIA.

Currently, only Canada is exporting egg products to the United States. The EPIA specifies that egg products may not be imported into the United States except from countries which have an egg products inspection system equivalent to that in this country.

Egg products are used widely by the foodservice industry and the commercial food industry. They are scrambled or made into omelets, or used as ingredients in egg dishes or other foods such as mayonnaise or ice cream. Food manufacturers use pasteurized egg products because of their convenience and ease in handling and storing. Because egg products are pasteurized, institutional foodservice operators, such as fast food chains, restaurants, hospitals, and nursing homes, use egg products to ensure a high level of food safety. Some egg products are sold in retail food stores.

Egg products are processed in sanitary facilities under continuous inspection by the USDA. The initial step in making egg products is breaking the eggs and separating the yolks and whites from the shells. Eggs are processed by automated equipment that moves the eggs from flats, washes and sanitizes the shells, breaks eggs and separates the whites and yolks, and/or makes mixtures of them. The liquid egg product is filtered, mixed, and then chilled prior to additional processing.

The law requires that all egg products distributed for consumption be pasteurized. This means that they must be rapidly heated and held at a minimum required temperature for a specified time. This destroys Salmonella, but it does not cook the eggs or affect their color, flavor, nutritional value, or use. Dried whites are pasteurized by heating in the dried form, again for a specified time and at a minimum required temperature.

Since many new and different types of egg products are now being formulated, government and industry are currently evaluating the effectiveness of the pasteurization processes used for these and other products. Additional research will determine if supplemental or different safety measures are warranted to continue to provide safe egg products for foodservice, industry, and consumers.

Certain commodities are not presently considered egg products and are exempt from this law. These commodities, which are under the jurisdiction of the FDA, include freeze-dried products, imitation egg products, and egg substitutes. Inspected, pasteurized egg products are used to make these commodities, and companies may elect to re-pasteurize these products following formulation and before packaging.

Egg products can be used in baking or cooking (scrambled eggs, for example). They are pasteurized but are best used in a cooked product, especially if serving high-risk persons, that is, the elderly, young children, and individuals with compromised immune systems. Consumers should be sure that the internal temperature of the cooked product reaches 160 °F.

Egg products can be substituted in recipes typically made with raw eggs that won't be cooked (for example, Caesar salad, Hollandaise sauce, eggnog, homemade mayonnaise, ice cream, and key lime pie). The USDA does not recommend eating raw shell eggs that are not cooked or undercooked due to the possibility that Salmonella bacteria may be present.

Buy only pasteurized egg products that bear the USDA inspection mark. Make sure containers are tightly sealed. Frozen products should show no signs of thawing. Refrigerated products should be kept at 40 °F or below. Dried egg products should not be caked or hardened.

Dried egg mix was initially developed for the military during the 1930's. USDA Dried Egg Mix is a blend of dried whole eggs, nonfat dry milk, soybean oil, and a small amount of salt. There is very little moisture in it. To reconstitute, blend ¼ cup of Dried Egg Mix with 1/4 cup water to make the equivalent of one large whole egg.

Dried Egg Mix is packaged in 6-ounce pouches, equivalent to about 6 eggs each. It is distributed by USDA to food banks, Indian reservations, and other needy family outlets, and is also used in disaster feeding (for hurricane and flood victims, for example).

A similar product called All Purpose Egg Mix, containing a greater proportion of eggs, is now being manufactured for USDA. It is reconstituted by mixing one part egg mix with two parts of water (by weight). All Purpose Egg Mix is available to schools as part of the School Lunch Program. It is packaged in 10-pound bags.

Safe storage and handling is necessary for all egg products to prevent bacterial contamination. Here are recommendations from USDA:

• Store frozen egg products up to 1 year at 0 °F or lower. After thawing, do not refreeze.
• Thaw frozen egg products in the refrigerator or under cold running water. DO NOT THAW ON THE COUNTER.
• If the container for liquid products bears a "Use-By" date, observe it. Follow the storage and handling instructions provided by the manufacturer.
• For liquid products without an expiration date, store unopened containers at 40 °F or below for up to 7 days (not to exceed 3 days after opening). Do not freeze opened cartons of liquid egg products.
•  Unopened dried egg products and egg white solids can be stored at room temperature as long as they are kept cool and dry. After opening, store in the refrigerator.
• Reconstituted egg products should be used immediately or refrigerated and used that day.
• USDA Commodity Dried Egg Mix should be stored at less than 50 °F, preferably in the refrigerator. After opening, use within 7 to 10 days. Reconstitute only the amount needed at one time. Use reconstituted egg mix immediately or refrigerate and use within 1 hour.

Eggs are still considered one of nature's most complete foods. With the implementation of the Nutrition Labeling and Education Act in 1994, egg products sold at retail are also required to bear nutrition labeling. The "Nutrition Facts" panel will tell you the nutrient composition of that specific product per serving and its contribution to your overall diet.

In addition to nutrition information on consumer packages, other labeling information is required for egg products. All egg products must be labeled with:

• the common or usual name and (if the product is comprised of two or more ingredients) the ingredients listed in the order of descending proportions;
• the name and address of the packer or distributor;
• the date of pack which may be shown as a lot number or production code number;
• the net contents;
• the official USDA inspection mark and plant number.