Components of Egg

The process of removing harmful bacteria using heat to extend shelf life

• Pasteurization

• Dehydration

• Blast Freezing

Removing water content through drying and processing.

• Pasteurization

• Dehydration

• Blast Freezing

Blowing cold air to remove heat from food item and cooling it quickly to freezing point.

• Blast Freezing

• Dehydration

• Pasteurization

do not undergo any further process and are sold in the market

• Fresh

• Dried

• Frozen

comes from farms that delivers fresh eggs two to three days after it has been laid.

• Dried

• Frozen

• Fresh

usually sit in the shelves of wet markets for a week or more.

• Fresh

• Frozen

• Dried

Market eggs can be brown or white color depends on the hen's pigment as the shell develops

• Frozen

• Fresh

• Dried

Eggs vary depending on the type of environment it is laid, the food given to and the vitamins taken by the hen.

• Dried

• Fresh

• Frozen

Eggs undergo pasteurization to decrease health risk to consumers

• Dried

• Frozen

• Fresh

are unshelled. beaten, and stored in plastic containers.

• Frozen

• Fresh

• Dried