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We can meet the ongoing needs of food processing companies and trading clients.

Basic Product Knowledge

Safety & Quality

Storage & Transport

Usage Scenarios & Methods

Purchasing & After-Sales

Other Common Questions

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What are the applications of pasteurized liquid egg?

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It is suitable for a wide range of scenarios:

- Foodservice – hotels and restaurants making scrambled eggs, egg drop soup, steamed egg custard, sandwiches, etc.

- Food processing – bakeries (cakes, cookies, bread), prepared-food manufacturers (egg-containing dishes), and producers of mayonnaise, ice cream, etc.

- Home use – everyday stir-fries, soups, steamed eggs—no egg cracking or washing needed, convenient and efficient.

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How do I thaw frozen pasteurized liquid egg? Can it be refrozen after thawing?

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Thaw in a refrigerator at 0–4°C for approximately 8–12 hours. After thawing, the liquid should return to a uniform, fluid state without affecting usability. Do “not” thaw at room temperature or refreeze. Repeated freezing destroys the emulsion structure, causes protein denaturation and clumping, negatively affects texture and nutrition, and increases the risk of microbial contamination.

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Does it need to be heated again before use?

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No additional heating is required for safety—pasteurized liquid egg is ready to use as is. If you are making hot dishes (e.g., scrambled eggs, egg drop soup), heat only until the egg white and yolk are fully set. Avoid overheating to preserve nutrients and texture.

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How do I measure the right amount of pasteurized liquid egg? What is the conversion ratio compared to fresh eggs?

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The conversion is simple: 100 ml of pasteurized whole liquid egg ≈ 2 medium-sized fresh eggs (about 100 g). Adjust the amount flexibly according to your needs. For baking or prepared-food production, you can directly replace fresh eggs with liquid egg at the same ratio without modifying other ingredients.

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