ABOUT 69% of the table eggs produced in the United States are sold as shell eggs. The remainder are further processed into liquid, frozen, or dehydrated egg products that are used in food service or as an ingredient in food products. Small amounts of further processed eggs are converted to retail egg products, mainly mayonnaise, salad dressings, and egg substitutes. Shell egg processing includes cleaning, washing, drying, candling for interior and exterior defects, sizing, and packaging. Further processed eggs require shell removal, filtering, blending, pasteurization, and possibly freezing or dehydration.