When fresh eggs have to be converted into processed products, the essential requirements to hygiene and food safety must be followed very closely, and as a minimum, Danæg will always meet these requirements. In the first part of the process, the eggs are broken and the yolks and whites are separated. This process takes place in a special egg breaking machine – and the liquid raw eggs are transferred immediately from the machine to the raw food container which has a maximum temperature of 4oC.

The liquid raw eggs are pasteurized in a carefully monitored heat treatment which ensures that all qualities in the egg are preserved - and all pathogenic bacteria eliminated. After the pasteurization, a large part of the liquid egg yolks and egg whites are filled into the finished product packing, and the remaining part continue the process and is used in other products such as long eggs.

The whole process takes place in a production environment with strict demands to hygiene and cleaning. Each single employee is trained in food hygiene – and is aware of all requirements and his or hers responsibility within the production area. Thorough analysis before sale When the products have been packed, they are stored in refrigeration conditions pending the results from the laboratory of the microbiological, chemical and physical analysis. The products will not be released for sale, until they have been fully tested and approved.


Danæg guarentees that all our eggs and egg products are stored according to our strict cooling requirements all the way from the farmer’s storage to the packing station and the processing plant.

Cold chain




Sometimes there will be small brown spots inside the egg. These are protein spots which are completely harmless.


The yellow colour of the egg yolk comes from the two red-yellow colours of vegetable matters – carotenoids and xanthophylls – which are found in vegetables and fruits. This explains why the hen’s feed can influence the colour of the yolk.


The egg white is formed in the embryo around the egg yolk. The egg white consists of four layers which are sealed by an inner and outer membrane.


In average, the hen lays around 300 eggs each year.

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