Market Forms

Fresh eggs or shell eggs.

These are most often used for breakfast cookery and are the main subject of this section.

Frozen eggs.

• Whole eggs
• Whites
• Yolks
• Whole eggs with extra yolks

Frozen eggs are usually made from high-quality fresh eggs and are excellent for use in scrambled eggs, omelets, French toast, and in baking. They are pasteurized and are usually purchased in 30-pound (13.6-kg) cans. These take at least two days to thaw at refrigerator temperatures.

Dried eggs.

• Whole eggs
• Yolks
• Whites

Dried eggs are used primarily for baking. They are not suggested for use in breakfast cookery.

Unlike most dehydrated products, dried eggs are not shelf-stable and must be kept refrigerated or frozen, tightly sealed.