Processed eggs are shell eggs that are broken by special machines at a breaking station, then pasteurized before being further processed or packaged in liquid, frozen, or dried form. 

Pasteurization is a process in which the liquid egg is heated to a very high temperature to eliminate harmful micro-organisms. About 30% of eggs produced in Canada are sold for processing.

Processed egg products may contain preservatives, or flavour or colour additives, and are used in the manufacturing of many foods such as mayonnaise, noodles and baked goods. They are also used to make non-food items, including pharmaceuticals, shampoo, pet foods and adhesives.