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Frozen Eggs. Fresh egg products, as egg whites (q.v.), whole eggs (q.v.), fortified whole eggs (q.v.), egg yolk (q.v.), etc., which have first been pasteurized by various means to render them free of Salmonella organisms (q.v.), are filled into metal cans, usually of 30-pound capacity, and placed into a cryogenic freezer (q.v.) at -10¦F to -15¦F (-23¦ to -26¦C) until frozen solid. Thawing is carried out by one of two methods: the cans may either be set out in a temperate part of the bakery and permitted to defrost slowly for 18 to 24 hours, or be inserted into special defroster tanks of running water at 50¦ to 60¦F (10¦ to 16¦C) for a thawing time of 5 to 6 hours. Egg products, while frozen, are biologically stable and may be held for years. Once thawed, however, they become highly perishable and must be stored at the lowest possible refrigerator temperatures and used up with a minimum of delay.