(a) “Egg products” means eggs that are not sold or used for consumption in shell egg form and that have been processed into a nonshell form.
(b) For purposes of this section, “processed” means cut, diced, sliced, peeled, seasoned, salted, sugared, preserved, frozen, dried, liquified, strained, pasteurized, separated into yolks and whites (whether or not in natural proportions), or blended or mixed with not more than 25 percent nonegg substances or ingredients.
(c) Food products that contain less than 75 percent egg substances, or that historically have not been considered egg products, shall not be considered an “egg product” for purposes of this section.
(Amended by Stats. 1994, Ch. 1093, Sec. 2. Effective January 1, 1995.)