Egg products include whole eggs, whites, yolks and various blends with or without non-egg ingredients that are processed and pasteurized and may be available in liquid, frozen, and dried forms.

Meat, fish, sauces, soups, stock, baked cakes, bread, herbs, egg whites and yolks can all be frozen.

Each hatchling was thawed and separated into carcass, residual yolks, and fat bodies after measured and weighed. The components were preserved frozen for later determination of composition.