Tag: Shell eggs

Liquid eggs undergo a pasteurization process to eliminate bacteria like Salmonella, a step that most fresh shell eggs do not go through. This critical processing step is the primary difference between real eggs and liquid eggs, influencing factors from food safety to flavor and convenience.

According to the USDA, a three-tablespoon serving of typical store-bought liquid whole eggs provides a nutritional profile nearly identical to one large shell egg, with 6 grams of protein and 70 calories. Liquid eggs offer a convenient, pasteurized alternative to shell eggs, raising questions for many about their overall health and nutritional standing in comparison to their whole counterparts.

According to the USDA, all commercial liquid egg products are pasteurized to eliminate harmful bacteria like Salmonella. While liquid eggs are made from real eggs, their processing gives them distinct differences from shell eggs in terms of shelf life, culinary performance, and overall composition.

Did you know that all USDA-regulated liquid egg products must be pasteurized to eliminate harmful bacteria like Salmonella? The question of what is the difference between eggs and liquid eggs in terms of processing, nutrition, and convenience is a common one for home cooks and bakers alike.

In a unique split of federal oversight, the regulation of eggs in the United States is divided between two major agencies: the Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA). The FDA’s jurisdiction primarily covers shell eggs, ensuring their safety from the farm to the consumer's refrigerator. This dual system exists because the nature of the product dictates which agency has regulatory authority, making it crucial for consumers and producers to understand the different responsibilities.

According to the USDA, a three-tablespoon serving of typical store-bought liquid whole eggs has virtually the same nutrition as one large shell egg. The primary difference between fresh, shell eggs and liquid eggs is the processing method and the addition of certain ingredients for preservation. In short, liquid eggs are fundamentally still eggs, just in a different form.

According to the NOVA food classification system, fresh eggs straight from the hen are considered unprocessed, but the version you buy at the store has gone through several steps that qualify as minimally processed. This nuance is often lost on consumers who wonder, 'Are eggs processed?' and what that means for their food.