In the 1980's, the food service and baking industry needed a more efficient way to break shell eggs. In an effort to reduce high labor costs, egg processors introduced a frozen whole egg product at a higher price than fresh eggs but with very little associated labor. The bad news? The eggs didn't taste that great. Pasteurized eggs tend to be less firm and less effective when compared to their unpasteurized counterparts. They also lack some of the taste and texture you expect to find in quality ingredients. Since the best solution was to use fresh eggs, the idea for The Egg King was hatched. With the ability to save time and money without forfeiting the savory side of your dishes, The Egg King offers a consist, convenient and economical option to classic hand-cracking.