Egg processing is an industrial and high tech operation which demands skills and knowledge. Achieving high quality liquid or powdered products is a matter of understanding the various steps in the process. A summing up of all the stages and the critical facts involved. Holding Eggs for processing must be of high quality to avoid excessive yolk breakage in egg-breaking machines. A fresh egg will have a thick white and an upstanding yolk. Over time, the egg white thins, and the yolk spreads and enlarges due to passage of water from the white through the yolk membrane into the yolk. This weakens the yolk. Eggs to be processed are usually held in refrigerated storage no longer than seven to ten days.