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The products obtained from the egg are called egg products. From the egg, once the shell is removed, its different components (clear and yolk) or mixtures of these components can be obtained in different proportions, which are destined for human consumption. They may be supplemented by other foodstuffs or additives and may be in a liquid, concentrated, dried, crystallized, frozen or coagulated state. Egg components extracted from the egg, such as proteins (lysozyme, ovalbumin) or lipids (lecithin), may also be considered as egg products. As an example, cooked, whole eggs, peeled and packaged eggs, frozen, boiled eggs in the shape of a stick that can be cut into slices, pasteurized scrambled eggs. On other occasions, they can be made with clear and substitute the yolk with other ingredients such as skim milk, vegetable oils, minerals, and vitamins, in such a way that low-fat content and especially cholesterol. Restaurants or central kitchens widely use These products to guarantee microbiological safety.