Eggs are processed through specialised breaking machine which cracks the shells and extracts the yolk and albumen. At this stage the yolk and albumen can be separated if required. The egg then passes through a series of filters before being treated in a pasteurisation plant. Here the egg is raised to a temperature of a minimum of 61.5°C and held for a time which destroys any harmful bacteria (should they be present).

Each batch is then microtested by an independant lab as part of our positive release procedure. This positive release system provides security to customers regarding food safety. 

Pasteurised egg has a number of applications for use by manufacturers (such as in the baking industry) through to retail products which are sold direct to the end consumer. Zeagold Foods can supply a range of whole and separated egg products, blended egg products and cooked egg products.

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