Comparison of pasteurised liquid eggs to shell eggs

An average egg weighs about 55-60 g. The shell comprimises 10% of the total weight and when the egg is broken there will be a waste of liquid eggs at approx. 5-10%. Taken this into consideration one average shell egg is equivalent to 50 g of pasteurised liquid eggs.


Whole Egg
100 g of liquid whole egg corresponds to 2 shell eggs.
It is recommended to thaw frozen products slowly at about 10°C due to microbiological reasons. The product must at all times be kept at <5°C.

Egg Yolk
100 g of liquid whole egg corresponds to the yolk from 5 shell eggs.
It is recommended to thaw frozen products slowly at about 10°C due to microbiological reasons. The product must at all times be kept at <5°C.

Egg Albumen
100 g of liquid whole egg corresponds to the egg albumen from 3 shell eggs.
It is recommended to thaw frozen products slowly at about 10°C due to microbiological reasons. The product must at all times be kept at <5°C.