Egg Mix, USDA Commodity

Fun Facts

1. Egg products are not new. Commercial egg drying began in St. Louis, Missouri, about 1880. The first commercial production of frozen whole eggs began in 1903; separated eggs, in 1912. 1951 saw the first commercial egg breaking machines. No-cholesterol refrigerated or frozen egg substitutes first became available to consumers in 1973.
2. FSIS inspects all egg products, with and without added ingredients, with the exception of those products exempted under the Act. Officially inspected egg products will bear the USDA inspection mark.
3. The Department of Health and Human Services’ FDA is responsible for the inspection of egg substitutes, imitation eggs, and similar products which are exempted from continuous inspection under the EPIA.
4. Egg products are used widely by the food service industry and the commercial food industry. They are scrambled or made into omelets or used as ingredients in egg dishes or other foods such as mayonnaise or ice cream. Food manufacturers use pasteurized egg products because of their convenience and ease in handling and storing.
5. Egg products are processed in sanitary facilities under continuous inspection by the USDA.