Egg products encompass a range of processed forms of eggs — liquid, dried, frozen, or otherwise transformed — used as ingredients in manufactured foods rather than sold as whole shell eggs. These products are derived primarily from chicken eggs and are fundamental to the food manufacturing industry.
Processed egg products appear in an enormous range of foods including baked goods, confectionery, pasta, sauces, mayonnaise, and ice cream. They provide structure, emulsification, leavening, colour, and binding properties that are difficult to replicate with other ingredients. The egg product industry processes eggs that may not meet the grading standards for retail shell eggs, reducing food waste in the supply chain.
How it's produced
Egg products are manufactured in specialised breaking plants where shell eggs are mechanically cracked, separated (if needed into white and yolk), pasteurised, and then sold as liquid, concentrated, dried (powdered), or frozen products. Pasteurisation is essential for food safety, as it eliminates salmonella and other pathogens without cooking the egg.
The source eggs come from commercial layer hen operations, which in Australia range from caged and barn-raised to free-range systems. Eggs that are cracked, misshapen, or otherwise unsuitable for retail sale are diverted to the egg product industry.
What it costs the planet (per kilo)
≈ Estimated from its category — typical for eggs, not measured for this item yet. Sources & methods →
Keeping it
Keep it: in the fridge on a shelf, not the door.
In the fridge: 21–35 days (from date of purchase).
Advice from Cubud’s own keeping notes — how to keep it, not a measured number.
What comes from this
Your household's take
One thumb per person, shared with your household — it steers what the wider-web shelf and the swap chips offer you. Tap again to take it back.
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