Shell eggs are washed, rinsed, sanitized, broken, separated by automation, and monitored for quality and imperfections. Liquid whole eggs or the separated yolks and whites (albumen) are clarified, filtered, and pasteurized. After pasteurization, they are spray-dried. To produce the egg white powder, carbohydrates in egg whites are removed before pasteurization in order to improve stability of the product.
While maintaining the nutritional value, flavor, and most functional properties as in fresh eggs, egg powders are easy to use, stable and have a long shelf life.