Abstract: Process for treating fresh egg products which includes, after breaking fresh eggs and separating the constituents, a heat treatment of the non-concentrated liquid egg white and packaging in air tight containers, characterized in that the eggs are broken at a temperature of between 0° and 18° C., the temperature of the liquid egg white for the heat treatment then being raised slowly, in a tank 6 equipped with a heat exchanger 9, over a period of time of between at least 30 and 240 minutes up to a temperature of between 40° and 48° C. and preferably between 42° and 45° C., and then the temperature is maintained at this level for a period of between 1 and 5 days (oven 24).