Abstract: Process for preparing a concentrated egg white or salted whole egg product capable of containing other food ingredients and flavorings and of being preserved protected from the air, according to which the initial egg white is concentrated to a dry solids content of at least 55% compared with the final egg product, in such a manner that at all times and at all points the temperature of the product being processed never exceeds 47.degree. C.; or else the initial whole egg is concentrated to a dry solids content of at least 51% compared with the final egg product, in such a manner that at all times and at all points the temperature of the product being processed never exceeds 60.degree. C., with an amount of between 2 and 4% by weight of added salt compared with the final egg product being added before, during or after concentration. The product obtained can be preserved at least three months at ambient temperature and a further week at 37.degree. C.

Abstract: A salted- or sugared-raw egg mixture capable of prolonged shelf life comprises whole or separated egg substantially devoid of sufficient oxygen whereby there is avoided recognizable spoilage or deterioration that would result in any noticeable change in appearance that could otherwise occur during a prolonged period under conditions of room temperature. The mixture comprises an uncooked mixture of egg and either salt or sugar, which mixture has an osmotic pressure of at least 20 atm and has not more than 3 ppm oxygen.