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Our Service

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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What are the storage conditions and shelf life of pasteurized liquid egg?

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Storage depends on the product type:

- Refrigerated (0–4°C) : Unopened fresh liquid egg typically has a shelf life of 21 days; some products with advanced preservation technologies may last 15–25 days.

- Frozen storage : Frozen liquid egg can be kept for up to 24 months. Note: Refrigerated products must be placed in a cold room immediately after purchase and should not be left at room temperature for more than 2 hours. Frozen products must never be refrozen after thawing.

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How should I store opened pasteurized liquid egg, and how soon must it be used?

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After opening, pour the remaining liquid into a clean, sealable container (do not repeatedly open the original package to avoid contamination). Store immediately in a refrigerator at 0–4°C. Use within 24 hours, and never exceed 48 hours. Discard any leftovers after that time to prevent microbial growth.

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How is product quality maintained during transport?

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Transportation uses a full cold-chain system with strict temperature control (0–4°C) to prevent temperature fluctuations that could cause spoilage. The packaging is aseptically sealed to prevent damage or leakage during transit, and the products are kept separate from other foods to avoid cross-contamination, ensuring that delivered quality matches factory-fresh quality.

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Can I still use pasteurized liquid egg if I forgot to refrigerate it?

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If left at room temperature for no more than 2 hours and the packaging is intact with no signs of spoilage, you may immediately place it in the refrigerator and use it as soon as possible. If left at room temperature for more than 2 hours, or if any spoilage signs (cloudiness, off odor, etc.) appear, do not use it—discard it for safety (following the 2-hour/4-hour rule; discard after more than 4 hours).

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