Frozen
Eggs.

Pasteurized frozen egg in whole, yolks, whites, plus salted and sugared blends that stay fresh-performing after thaw — built for long production runs and frozen-dessert systems.

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What it is

Liquid egg,
blast-frozen.

"When you need egg performance without the clock."

Frozen eggs are pasteurized liquid egg blast-frozen to extend shelf life past a year. Plain frozen yolks gel when thawed — which is why salted yolks (10% salt) and sugared yolks (10% sugar) exist. Those stabilized blends thaw back to near-liquid performance, making them the category standard for mayonnaise, dressings, ice cream, and frozen dessert. Whole and whites freeze well on their own and serve industrial bakery and confectionary systems with long production batches.

01 · Varieties

Six frozen
formats.

"Stabilized yolks are the real unlock — fresh-like performance after thaw."

Versatile

Frozen Whole Egg

Full profile for batch bakery and confectionary lines.

Protein

Frozen Egg Whites

Freeze cleanly, thaw to near-liquid performance, ideal for long holds.

Baseline

Frozen Egg Yolks

Plain yolks gel on thaw — use only where texture doesn't matter.

Mayo / Dressings

Salted Yolks

10% salt prevents freeze gelation. Category standard for mayo and dressing lines.

Ice cream

Sugared Yolks

10% sugar — the standard yolk format for ice cream, gelato, and custard bases.

Foodservice

Frozen Scramble Mix

Whole egg blended and frozen — thaw overnight, scramble to spec.

02 · Why salt or sugar

Gelation,
solved.

"Egg yolk lipoproteins cross-link when frozen. Salt and sugar break that link."

When egg yolks freeze, the lipoproteins cross-link and give you a gel-like texture after thaw — useless for emulsification or custard. Adding roughly 10% salt or sugar before freezing disrupts that cross-linking, so the thawed yolk behaves like fresh. Salted yolks land in mayonnaise, dressings, and savory sauces; sugared yolks land in ice cream, gelato, custard, and frozen desserts. Choose based on the finished product's flavor profile.

03 · Applications