Eggs are washed and candled to verify they meet Canadian standards for liquid and dried egg products at the breaking station. An automated machine, called a “breaker,” breaks the eggshell, and in some cases separates the yolks from the whites.
These eggs are then pasteurized and processed into liquid, frozen or powdered form to be used in restaurants and bakeries, or to make other products such as mayonnaise or shampoo.
The Journey of the Egg Chapter 7
The Journey of the Egg continues:
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