Breaker eggs

Breaker eggs are a category of eggs that are cracked in a controlled environment for commercial use. They are typically used in the production of egg products such as liquid, frozen, and dried egg products.

History

The use of breaker eggs in commercial production began in the early 20th century with the advent of industrialized food production. Prior to this, eggs were primarily consumed in their shell form. The development of breaker egg production allowed for the mass production of egg products, significantly expanding the use of eggs in the food industry.

Production

Breaker eggs are produced in a similar manner to other commercial eggs. They are laid by chickens in a controlled environment, collected, and then transported to a breaker plant. At the breaker plant, the eggs are washed and sanitized before being broken in a controlled environment. The egg yolks and whites are then separated and pasteurized to kill any potential bacteria. The resulting egg products are then packaged and shipped to food manufacturers and restaurants.

Uses

Breaker eggs are used in a variety of food products. They are commonly used in the production of baked goods, such as cakes and pastries, as well as in the production of mayonnaise and salad dressings. They are also used in the production of egg-based dishes, such as scrambled eggs and omelettes, in restaurants and food service establishments.

Health and Safety

The production of breaker eggs is regulated by the Food and Drug Administration (FDA) in the United States, and similar regulatory bodies in other countries. These regulations ensure that the eggs are produced, processed, and handled in a manner that minimizes the risk of foodborne illness. Despite these regulations, there have been instances of salmonella outbreaks linked to breaker eggs, highlighting the importance of proper handling and cooking of egg products.

See Also

• Egg (food)
• Egg products
• Food safety

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