The invention relates to an egg storage plate having a base surface, an egg contact surface and at least one outer peripheral surface. The egg contact surface has a track which extends from a high point to a low point, wherein in the direction of the surface normal of the base surface the high point is spaced furthest from the base surface and the low point is spaced least from the base surface. The track runs between the high point and the low point with a continuous gradient. The track has a curvature such that the centerline of the track, in projection onto the base surface, is not radially offset at the high point or is offset by no more than one-half of a track width relative to the low point. The track is substantially convex in cross-section and the track width corresponds to between 80% and 120% of the longitudinal extent of an average egg to be stored.

The invention relates to an egg storage plate having a base surface, an egg contact surface and at least one outer peripheral surface. The egg contact surface has a track which extends from a high point to a low point, wherein in the direction of the surface normal of the base surface the high point is spaced furthest from the base surface and the low point is spaced least from the base surface. The track runs between the high point and the low point with a continuous gradient. The track has a curvature such that the centerline of the track, in projection onto the base surface, is not radially offset at the high point or is offset by no more than one-half of a track width relative to the low point. The track is substantially convex in cross-section and the track width corresponds to between 80% and 120% of the longitudinal extent of an average egg to be stored.

A process for producing a composition from a biological source, which composition is preserved and, especially pathogen free and is storage stable, preferably at room temperature. Embodiments of the invention provide a process for producing a composition from eggs.

A process for producing a composition from a biological source, which composition is preserved and, especially pathogen free and is storage stable, preferably at room temperature. Embodiments of the invention provide a process for producing a composition from eggs.

The invention relates generally to a process for flavouring raw eggs and egg components using smoke and to smoked raw eggs and egg components prepared by the process. In particular, the invention relates to a cold smoking process for imparting flavour to raw eggs or raw egg components.

The invention relates generally to a process for flavouring raw eggs and egg components using smoke and to smoked raw eggs and egg components prepared by the process. In particular, the invention relates to a cold smoking process for imparting flavour to raw eggs or raw egg components.

The invention relates generally to a process for flavouring raw eggs and egg components using smoke and to smoked raw eggs and egg components prepared by the process. In particular, the invention relates to a cold smoking process for imparting flavour to raw eggs or raw egg components.

A process for producing a composition from a biological source, which composition is preserved and, especially pathogen free and is storage stable, preferably at room temperature. Embodiments of the invention provide a process for producing a composition from eggs.

A process for producing a composition from a biological source, which composition is preserved and, especially pathogen free and is storage stable, preferably at room temperature. Embodiments of the invention provide a process for producing a composition from eggs.

A process for producing a composition from a biological source, which composition is preserved and, especially pathogen free and is storage stable, preferably at room temperature. Embodiments of the invention provide a process for producing a composition from eggs.