There is a wide product range that we can classify following several criteria:

A) Components

1. Primary components (fluid): shell Egg, yolk, white and mix of both white and yolk.
2. Dried components: Concentrated (20-25% humidity), or dried (3-5% humidity)
3. Compound components: including other ingredients, but egg ingredients have to be at least 50% of the final product. Spanish omelettes are a good example.

B) Shape and treatment

1. Fresh / refrigerated fluids, pasteurised or not pasteurised fluids.
2. Pasteurised or not pasteurised concentrated fluids.
3. Frozen products (commonly deep frozen products).
4. Dried or dehydrated products, either by heating or freeze-drying.

C) Use

1. Ingredients. Used as raw material to elaborate other food or industrial products.
2. Added value products. Pre-cooked food in which eggs are the main or the only ingredient.
3. Isolated compounds split by fractioning of the white or the yolk.

D) Length of its commercial life

1. Short: fluid Egg products pasteurised traditionally (5-12 days, depending on the refrigeration temperature).
2. Medium: ultra pasteurised fluids (4-6 weeks) and ultra pasteurised concentrated fluids (several months at room temperature)
3. Long: frozen dried egg products (1 year).

Composition and physic-chemical characteristics of egg products are very different depending on the shape. Inside each type, they also depend on the elaboration techniques and on incorporated additives (such as salt and / or sugar that are commonly added to other derivative products to maintain their functional features). European laws do not set minimum or maximum values to reach. However, it is normal that clients demand to the egg product industry to accomplish specific rules.