Egg Slices
Egg slices are cooked egg cut into thin uniform discs or strips, produced industrially from pasteurised liquid egg rather than by slicing boiled eggs. Liquid whole egg, or separately cooked white and yolk assembled to look like a cut boiled egg, is coagulated in a continuous cooker into a long cylindrical roll, and the cooled roll is sliced to a set thickness, typically between one and five millimetres.
Producing the slice from liquid egg solves two problems that make boiled eggs awkward at industrial scale. Every slice has the same diameter, thickness and yolk position, so a portion count is exact and the product covers a sandwich or a bowl of noodles evenly, and the yield loss and labour of peeling are avoided entirely. Formed rolls in which a yolk core is surrounded by white are made specifically so that the slices resemble those from a hard boiled egg.
Three formats are traded: chilled with a short life, frozen, and in a mildly acidified brine that extends refrigerated shelf life. A separate dried form exists for instant products, in which thin cooked egg sheets or shreds are air or freeze dried into flakes that rehydrate in hot water, and this is the version used in instant noodle and soup sachets.
We source bulk Egg Slices from top China manufacturers for our partners. The manufacturer is in Anhui. A smaller requirement can ship in a combined container with other ingredients.
Please send the grade you need, the volume and your destination port, and we will come back with a solution and a price.
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- Function
- Protein
Specifications
| Item | Specification |
|---|---|
| Appearance | Uniform pale yellow cooked egg slices, free from shell and foreign matter |
| Odour and Taste | Characteristic of cooked egg, free from sulphurous or off notes |
| Slice Thickness | 1 to 5 mm as declared, tolerance plus or minus 0.5 mm |
| Slice Diameter | As declared, tolerance plus or minus 2 mm |
| Moisture | Not more than 78.0 percent |
| Protein | Not less than 10.0 percent |
| Fat | Not less than 7.0 percent |
| pH | 6.0 to 8.5 depending on format |
| Shell Residue | Not more than 100 mg/kg |
| Core Temperature at Despatch | 4 degrees Celsius chilled or minus 18 degrees Celsius frozen |
| Lead | Not more than 0.1 mg/kg |
| Total Plate Count | Not more than 50000 cfu/g |
| Enterobacteriaceae | Not more than 10 cfu/g |
| Yeast and Mould | Not more than 100 cfu/g |
| Listeria monocytogenes | Negative in 25 g |
| Salmonella | Negative in 25 g |
Common Markets Grades
Grades are set by construction and by format. Plain whole egg slices are cut from a uniform cooked roll and have no distinct yolk. Formed or reconstructed slices carry a central yolk core inside a white outer layer and are cut from a coextruded roll, and they carry a premium because they read visually as boiled egg. Diameter is specified alongside thickness, since the slice must match the product it garnishes.
Preservation format is the other axis. Chilled slices in modified atmosphere have the best texture and the shortest life. Frozen slices distribute furthest but the white can become slightly rubbery and weep on thawing, so they are used where the slice is heated in the finished dish. Brined slices in a mildly acidified pack hold for weeks under refrigeration and are the food service standard in some markets. Dried and freeze dried egg flake is a different product altogether, specified on rehydration behaviour and piece size rather than on slice dimensions.
Applications
- Sandwich and wrap production, where uniform slices cover the bread evenly
- Ramen and noodle bowls, as the visible egg garnish
- Salad bars, delicatessen counters and buffet service
- Ready meals and chilled convenience products requiring cooked egg pieces
- Instant noodle and cup soup sachets, using the dried flake version
- Sushi and bento production, where thin egg sheets and strips are a standard component
- Canteen, airline and institutional catering, where portion consistency and labour saving matter
- Pizza and savoury bakery toppings in markets where egg is a conventional topping
China Manufacturers of Egg Slices
Top Egg Slices manufacturers in China.
Company names and logos are the property of the manufacturers themselves. They are listed here because our own directory records them as producing this ingredient. A listing is not an endorsement by them, and we do not represent them or speak on their behalf.
Regulatory Status
In the United States cooked egg products are regulated by the Food Safety and Inspection Service of the Department of Agriculture under the Egg Products Inspection Act, which requires continuous inspection of the processing establishment and pasteurisation of the liquid egg before further processing. A cooked, sliced, ready to eat egg product falls under that framework, and the controls on contamination after the cook step and on Listeria monocytogenes in the packing environment are the practical focus. Egg is a major food allergen and must be declared, and any acidifying or preservative system used in brined product must consist of permitted ingredients declared on the label.
In the European Union egg products are covered by the hygiene rules for food of animal origin, which govern egg breaking centres, prohibit the use of cracked or incubated eggs, and require heat treatment. Because the sliced product is ready to eat and able to support growth, the microbiological criteria regulation applies a Listeria monocytogenes criterion to it. Egg is a listed allergen under the food information regulation, and additives in brined or preserved formats must be authorised for the food category and declared with their E numbers. Codex maintains a code of hygienic practice for eggs and egg products, which is the international reference alongside the general standard for contaminants.
Manufacturing Process
Shell eggs are washed, candled and broken mechanically, and the liquid is filtered, held chilled and pasteurised. For plain slices the pasteurised whole egg is pumped through a continuous tubular cooker heated by steam or hot water, where it coagulates into a solid cylinder that emerges continuously. For formed slices, separated yolk and white are coextruded, the yolk forming a core inside a ring of white, and the composite is set in the same way.
The cooked roll is cooled rapidly in chilled water or a cooling tunnel, which firms the texture and takes the product through the temperature range where surviving organisms would grow. It is then fed to a slicing machine with a blade set to the required thickness, and the slices are separated and inspected. From that point the routes diverge: chilled product is packed under modified atmosphere or filled into an acidified brine and sealed, frozen product passes through an individual quick freezing tunnel so that slices do not fuse into a block, and dried product goes to an air or freeze dryer. All routes end with metal detection, weight checking and cold or ambient storage as appropriate. Post cooking hygiene is the critical control, since the product is cooked before packing and is not heated again.
