Abstract: A process for producing pasteurized liquid egg product utilizing a vat or tank for holding raw egg product. The raw egg product is preheated as rapidly as possible to a temperature of about 140.degree. F. and then, without holding the temperature at a constant level, the preheated raw egg is transferred to a suitable package. The package containing the preheated raw egg product is then sealed and heated and maintained at a suitable temperature in order to pasteurize the liquid raw egg products in the packages. The heated containers and pasteurized liquid egg product are then cooled rapidly to a refrigeration temperature to further inhibit germination of any remaining bacterial spores. The containers are then stored in refrigeration conditions for distribution and use. In another embodiment, an egg product package is preheated to a temperature between 71.1.degree. C. and 55.degree. C. and then hot filled with a egg product treated to about the same temperatures as the package.