The term "egg products" refers to eggs that are removed from their shells for processing (i.e., dried, frozen, refrigerated liquid egg products, etc.). All of these products are pasteurized. Examples of egg products include:
Egg substitutes have no yolks to remove the fat and cholesterol. To replace the yolk, other ingredients such as nonfat dried milk, vegetable oils, emulsifiers, stabilizers, antioxidants, gums, artificial color, vitamins, and minerals are added. These products can be used in most places where whole eggs are required. Frozen, precooked products include egg patties, crepes, scrambled eggs, egg pizza, French toast, and egg breakfast sandwiches.
For more information on egg products, see the American Egg Board egg products buyers' guide. Eggs are an excellent source of complete protein. They do not contain vitamin C but provide various other nutrients such as vitamin A, calcium, and potassium. Eggs are also very versatile. They provide not only beneficial nutrients but also a variety of functions when combined with other foods. Eggs have some nutraceutical and functional food benefits as well.