Opening and breaking eggs

Eggs should be opened individually to allow inspection of the contents. At this time eggs, which are spoiled, sour, or of poor quality are rejected as inedible. Yolks, whites and whole egg are separated to different systems for processing. Extreme care must be taken to prevent including yolk in the whites, as it will cause failure to whip foam.

The initial step in making egg products is breaking the eggs and separating the yolks, whites, and shells. Eggs are processed by completely automated equipment which removes eggs from filler flats, washes and sanitises the outside shells, and breaks and separates the eggs into whites, yolks, and mixtures of white and yolk.