Eggeasy Profile

Nature-Egg LLP India
©Nature-Egg LLP. All Rights Reserved.
ISO 22000 / HACCP / GMP
FSSAI Lic No : 12715052000772
EggEasy™ - The eggolution

EggEasy™ was launched in India with aim of changing the way eggs
are consumed in India. EggEasy has 3 products in Indian market -
fresh and pasteurized liquid whole egg, pure egg white and pure egg
yolk.
The European Community Legislation (n.853/2004/CE)
‘‘Chapter 2 - Article 5 . 5. After breaking, each particle of the egg product
must undergo processing as quickly as possible to eliminate microbiological
hazards or to reduce them to an acceptable level.’’
Why packaged liquid egg?
Gone are days where you would have to procure hundreds of eggs and
create a mess of breaking the egg and pour them. With EggEasy™ you
can get packages of 5 L and 10L. All you have to do is just pour and
use.
All natural – just egg, no added
ingredients or preservatives

Why Pasteurized?
The process of inactivation is linked to: - the heating temperature
• Pasteurization is Inactivation of pathogens bacteria by means of heat.
- The time we keep that temperature
• Minimum values for whole egg: • 210” at 60°C.
ELIMINATE ALL PROBLEMS LINKED TO
PURCHASE AND HANDLING OF SHELL EGGS
USE A PREMIUM QUALITY CERTIFIED PRODUCT
WHICH ASSURES THE BEST RESULTS AND
IMAGE FOR THEIR PRODUCTION
REDUCE LABOUR WORK USED FOR HAND
BREAKING
ENJOY MORE PRACTICAL HANDLING AND
DOSING OF A READY-TO- USE EGG PRODUCT

Bacteria that are controlled during are processing according to the most popular
quality standards:
• Salmonellae (absence in 25 g.)
• Mesophilic aerobic (<100.000 in 1 g.)
• Enterobacteria such as Coliforms (<100 in 1 g.)
• Staphylococci (absence in 1 g.)
A bacterium, Salmonella Enteritidis, can be on both the outside
and inside of eggs that appear to be normal, and if the eggs are
eaten raw or undercooked, the bacterium can cause illness.
DISADVANTAGES OF USING EGG IN SHELL
1. Large labor force needed to break and separate eggs for getting the liquid. This is expensive.
2. Because of large labor force, human contact at many places is unavoidable. This is un hygienic.
3. Refrigerated storage space is essential to preserve the quality of shell eggs. This is expensive.
4. Losses by breakage because of handling during unloading and transporting to point of use.
5. Procurement has to be ‘use based’. We cannot take advantage of larger purchases at low prices.
6. Source of eggs is not known. Thus, the condition in which the egg was produced is suspect.
7. Egg contents may not be standard in terms of color /fat/protein.
This may need frequent recipe adjustment.
8. Egg contents may not be safe. Salmonella and other harmful bacteria are likely to be present.
9. Use of shell eggs is prohibited in flight kitchens and some institutional catering establishments due
to fear of Salmonella or other pathogenic organisms.
10. Disposal of egg shells and waste liquid is a problem and leads to unhygienic conditions in a
food processing factory. Pollution Control Authorities take a serious view of this matter.
11. Recipes using only egg white or only egg yolk lead to wastage of the other component.
12. There is a chance that egg shell particles are present in the final product leading to complaint
from consumers.

Out of the Shell Production Process
Our production unit is strategically located 30 Km outside Delhi. This allows EggEasy™ Liquid egg
products to reach our consumers within 24 hours beginning their journey from the poultry farms and
within 48 Hours in North India
The production unit is established as per the highest quality international standards along with our
Italian partner following the EU regulation. It fully complies with most stringent certification of HACCP
and ISO. We take pride to cater our customers with absolute hygiene maintained in our production line
right from starting with washing the raw eggs with hot water till high-pressured bacteria free
packaging room. Every minute detail has been looked into to make the product bacteria free.
Products
5L, 10L
EggEasy™ Whole Egg
• High in protein
• Free range Pasteurized
• No preservatives
• Convenient: We’ve cracked it,
so you don’t have to
• Available sizes 5L, 10L
General Uses
Omelets, scrambled eggs, Egg-noodles, bakery and pastry, ice-cream.
With salt - Mayonnaise, sauces

• 70 % less calories than whole
eggs
• Fat free
• Gluten free
• Cholesterol free
• Low in carbohydrate
• High in protein
• Low GI
• Free range
• Pasteurized
Convenient: no more separating
eggs means no mess or wastage
EggEasy™ Whites
EggEasy™ liquid egg white
can be used in place of
whole eggs in all your
favorite dishes to reduce
calories, fat and cholesterol
content.
Our liquid egg white is
pasteurized making it totally
safe to use in recipes that
require the egg white to be
uncooked; these include
desserts, icings, protein
shakes, smoothies and
Caesar salad dressing.
• To make omelets or scrambled eggs
• For French toast
• In quiches and pies
• For batters and coatings in baking or frying
• Cooked and sliced in salads and sandwiches
• In pancakes, cakes and biscuits
• Cured pork / meat(as additive)
• For whipping – e.g. in meringues & macrons
• In desserts – e.g. soufflés and for icing
• In sauces and salad dressings
• In protein shakes/smoothies
• In cocktails
• For frosting glasses

EggEasy™ Yolk
• Pasteurized
Shelf Life
Type Of Product Package Storage
Temperature
& Transport
Shelf Life without
Additives
EggEasy™ Whole Egg 5,10 L Bag In
Box
+4°C 10 Days
EggEasy™ Whites 5,10 L Bag In
Box
+4°C 7 Days
EggEasy™ Yolk
( Sugared / Salted)
5,10 L Bag In
Box
+4°C 14 Days
General Uses
• Bakery and pastry, ice-cream, egg-noodles
• +salt (10% max) Mayonnaise, food specialties 
• + sugar (up to 50%) Bakery and pastry, ice-
cream

Clientele
Food Catering Companies - Airlines
Commercial Bakeries
Hospitals
Hotel Chains
Restaurant Chains
Factory Canteens
Sport People Special Diets

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