ABSTRACT
The US National Agricultural Statistics Service report on liquid egg production shows a fairly level production rate for liquid frozen egg, while liquid egg for immediate use has shown an increase since 1982. The use of nonfrozen liquid egg in quick-service restaurants has probably contributed to the increase in liquid egg consumption. The effects of freezing on the quality of egg products differ from the effects of freezing on the quality of meats and vegetables, since eggs lack the physical cell structure and tissue associated with meats and vegetables. The chapter discusses the freezing process and freezing methods for eggs, frozen egg products and their uses, and the effects of freezing on egg functionality. The freezing process generally involves both a lowering of the temperature and change of phase from liquid to solid. A variety of liquid carbon dioxide and liquid nitrogen (N2) freezers are used to freeze cooked egg products.
