Egg white takes longer to beat.
It takes more time, and sometimes it is more difficult to beat the separated egg white into a homogeneous stiff white texture.

Food safety comes at a price.
The price incorporates the pasteurisation process, the packing process and materials, as well as constant refrigeration. This is offset by better stock management, less breakage and more flexible usage. Egg dishes are very competitively priced in relation to cooking time and raw material costs. When prepared creatively, they have a broad appeal and exploit new forms of catering (e.g. the brunch/snack/fast food markets). Nutritionally, they fit perfectly into a balanced diet.

Pasteurisation is only guaranteed if the cold chain is unbroken.
Temperature fluctuations are critical for food safety. That is why pasteurised eggs must be kept refrigerated until usage.

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