About 69% of the table eggs produced in the United States are sold as shell eggs. The remainder are further processed into liquid, frozen, or dehydrated egg products that are used in food service or as an ingredient in food products. Small amounts of further processed eggs are converted to retail egg products, mainly mayonnaise, salad dressings, and egg substitutes. Shell egg processing includes cleaning, washing, drying, candling for interior and exterior defects, sizing, and packaging. Further processed eggs require shell removal, filtering, blending, pasteurization, and possibly freezing or dehydration. SHELL EGGS Egg Structure and Composition Egg Quality and Safety Shell Egg Processing Effect of Refrigeration on Egg Quality and Safety Packaging Transportation EGG PRODUCTS Egg Breaking Refrigerated Liquid Egg Products Frozen Egg Products Dehydrated Egg Products Egg Product Quality Sanitary Standards and Plant Sanitation