Frozen Pasteurised Whole Egg

Pace Farm’s Frozen Pasteurised Whole Egg is a convenient, long-life egg solution for commercial kitchens, food manufacturers and processors.

It has flexible and consistent properties and is made from high-quality eggs. The product is blended, homogenised, pasteurised and blast frozen to preserve functionality while extending its shelf life.

It’s an ideal replacement for shell eggs and provides the natural balance of yolk and white in a ready-to-use format that can be stored frozen and thawed as needed.

Key benefits

Extended shelf life and flexibility

This product has a frozen shelf life of up to two years and allows you to store bulk quantities and thaw only what is needed. This reduces supply pressure and improves inventory control.

Labour and time savings

This frozen egg product eliminates the need for cracking and handling shell eggs, which streamlines production processes and reduces preparation time in high-volume operations.

Consistent performance

This Frozen Pasteurised Whole Egg ensures reliable results across batches, delivering consistent binding, whipping and coagulation in commercial recipes.

Reduce waste

The bulk frozen format helps to minimise spoilage and product loss, allowing precise usage and better yield control compared with fresh shell eggs.

The product also reduces waste associated with eggshell disposal, as the eggs have already been removed from their shells.

Uses of Frozen Pasteurised Whole Egg

Uses for Frozen Pasteurised Whole Egg include:

Bakery and pastry production:
- Ideal for cakes, sponges, biscuits and custards where consistent structure, moisture and binding are essential.

Breakfast and egg-based dishes:
- Perfect for scrambled eggs, omelettes and frittatas in foodservice and large-scale catering.

Savoury products:
- Used in quiches and prepared savoury items where egg coagulation and structure are required.

Desserts and custards:
- Provides a stable base for custards, sauces and dessert applications requiring whole egg functionality.

Food manufacturing:
- Made for industrial production environments, offering easy integration into automated batching and mixing systems.

Product details

Packaging: Frozen whole egg is available in 10kg cartons utilising the ‘bag-in-box system. This consists of a durable outer carton with a strong, resealable inner bag.

Storage: The product should be maintained at -18°C. Once thawed, the product should be refrigerated between 0°C and 5°C.

Shelf life: Two-year shelf life from the date of manufacture if stored as recommended. Once thawed, store as recommended and use within 72 hours.

Shell egg equivalent: 1kg of frozen pasteurised whole egg, when thawed, it is approximately equivalent to 20 medium-sized eggs.

Pallet quantity: 84 x 10kg cartons per pallet. Also available in 84 x 4 x 2kg (8kg) cartons per pallet.

Available as Cage, Cage Free or Free Range.

FAQs

What is Frozen Pasteurised Whole Egg?

It is a liquid whole egg product (egg yolk and white) that has been pasteurised and frozen to extend its shelf life while maintaining functional performance.

What are the advantages of frozen egg over fresh eggs?

Frozen egg products offer a longer shelf life, reduced waste, improved consistency and the ability to store and use the product as needed without frequent deliveries of fresh eggs.

How do you thaw frozen whole egg?

The product should be thawed under refrigeration (below 5 °C) approximately 48 hours before use. Heat should never be applied to accelerate thawing.

Does it perform the same as fresh whole eggs?

Yes. It retains the natural proportions of egg white and yolk and provides comparable binding, whipping and coagulation properties in recipes.

Related products

Frozen Scrambled Egg Mix

Frozen Yolk - Pasteurised

Frozen Pasteurised Egg White - Albumen

For enquiries about this product please contact us on 1300 653 447 or via the link below.

Pace Farm

Level 3, 22 Brookhollow Ave
Norwest NSW 2153

Locked Bag 5003, Norwest NSW 2153

+61 2 9830 9800

1300 653 447