Why do commercial bakers often use dried or frozen egg products instead of fresh eggs?

Commercial bakers typically opt for dried or frozen egg products rather than fresh eggs due to several practical and economic factors. Using fresh eggs in a commercial setting involves significant labor costs associated with breaking and processing them, as well as challenges related to unstable market conditions and necessary sanitary considerations.1

In contrast, processed egg products offer greater efficiency and consistency. Dried egg products are particularly favored for their convenience and superior storage stability compared to frozen alternatives. When processed and stored correctly, these products serve as functional equivalents to fresh eggs, maintaining the necessary properties for baking, such as emulsification and foaming, which are essential for the texture, color, and flavor of bakery goods.12