Eggs are an excellent food containing many essential nutrients & are a part of diet worldwide. The higher nutrients density of eggs relative to their calorie content makes them excellent food.

SSP setup processing plants to produce egg powder. Eggs are taken from the cold storage weighed, washed and broken. Rotten eggs are removed by candling.

For processing egg whites, efficient separation of egg whites from yolks is of great importance. Even a small amount of yolk oil in albumen greatly reduces the quality of the product. SSP's modern machines can achieve the limits of yolk oil in egg white to the extent of 0.02%. In the production process of whole-egg or egg-yolk powder, whole eggs or egg yolks are homogenized, filtered to remove membranes and fragments of shell pieces. It is then pasteurized for inactivation of most of the microbes.

After pasteurization whole eggs (solids content 20 to 27%) or egg yolk (solids content 40 to 48%) are fed to a dryer. Final powder with a moisture content of 2 to 4% and bulk density of 0.3 to 0.35g/cm³ is packed suitably after cooling.