Business: Frozen Eggs

To the layman as well as to the layer, a fresh egg in its shell has an air of completion. To a large and growing section of the egg business it is merely raw material.

Of 30 billion eggs laid in the U. S. last year, no fewer than two billion were broken, canned and frozen. In this state they have been or will be purchased and thawed out for use by big manufacturers of mayonnaise, macaroni, pastry, candy and ice cream. Frozen eggs differ from cold-storage eggs in that they are packed in bulk,...

Want the full story?

Subscribe Now

Subscribe
Subscribe

Get TIME the way you want it

  • One Week Digital Pass — $4.99
  • Monthly Pay-As-You-Go DIGITAL ACCESS$2.99
  • One Year ALL ACCESSJust $30!   Best Deal!
    Print Magazine + Digital Edition + Subscriber-only Content on TIME.com

Learn more about the benefits of being a TIME subscriber

If you are already a subscriber sign up — registration is free!