At Evereggs, egg ingredients are produced through a carefully controlled processing chain designed to deliver consistent quality and reliable functionality for industrial food manufacturing.
The process begins with the selection of fresh shell eggs sourced from our network of farms. These eggs are transported to our processing facilities where they enter a fully controlled breaking and processing line.
Egg Breaking
The first step in production is the automated breaking of shell eggs. Each egg is opened mechanically and the liquid contents are collected while shells are removed.
During this stage, strict quality control ensures that only suitable eggs enter the production process. The liquid egg is then filtered to remove any shell residues before moving to the next processing step.
Separation of Egg White and Egg Yolk
Depending on the final product, the egg can remain as whole egg or be separated into its two natural components: egg white and egg yolk.
Specialized separation equipment allows us to divide both fractions with high precision. This step is essential because egg white and egg yolk have very different functional properties and are used in different food applications.
Homogenisation and Standardisation
Once separated, the liquid egg products are homogenised and standardised to achieve consistent composition and functionality.
At this stage we can adjust parameters such as dry matter content or prepare specific formulations according to customer requirements.
Pasteurisation
Before leaving the processing line, all liquid egg products are pasteurised to ensure microbiological safety and product stability.
Carefully controlled pasteurisation allows us to eliminate unwanted microorganisms while preserving the natural functional properties of egg proteins.
After pasteurisation, many products are delivered directly to customers in liquid form.
Liquid Egg Supply
A large part of our production is supplied as liquid egg products. Liquid whole egg, egg yolk and egg white are delivered under controlled temperature conditions to food manufacturers across Europe.
Liquid eggs are widely used in industries such as bakery, pasta production, sauces, ready meals and many other food applications.
Drying and Powder Production
Part of the liquid egg production continues to the drying stage where it is transformed into egg powders.
Before drying, egg white can undergo a controlled fermentation process that improves its whipping and foaming properties. The liquid egg is then spray-dried to produce stable powders with long shelf life and reliable functionality.
These powders are widely used in bakery, confectionery, instant foods and nutritional products.