Eggs in Commercial Food Production

China is the largest producer of eggs in the world, accounting for over 30% of global production.

Eggs are primarily used in baking as a binder, leavening agent, and emulsifier.

Eggs are primarily used in pasta production as a binder, helping to hold the dough together.

Egg yolk is commonly used in ice cream production to add richness, texture, and flavor.

Eggs are used in mayonnaise production as an emulsifier, helping to stabilize the mixture of oil and vinegar.

Eggs are primarily used in cake production as a leavening agent, providing air and volume to the batter.

Eggs are used in hollandaise sauce production as an emulsifier, helping to stabilize the mixture of butter and egg yolks.

Egg custard, a mixture of eggs, milk, and cream, is commonly used in the production of quiche as the filling.