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Have a question about egg safety, handling or preparation? We've got answers.
The Egg Safety Center represents commercial egg producers, which follow the FDA Egg Safety Rule and state/federal regulatory programs.
All egg products are required by law to be pasteurized. Approximately one-third of all eggs produced in the U.S. are broken and further processed to make egg products sold as retail or food service items or as ingredients for commercial food manufacturers. These may be whole eggs, egg whites or egg yolks, and they may be liquid, frozen or dried. The safety of egg products is regulated by the USDA Food Safety Inspection Service.