1. High efficiency and convenience: Eliminates the need for manual shell-cracking and filtering; it can be poured directly for cooking or baking, making it ideal for large-scale food service and food processing operations.

2. Hygiene and safety: Certified products undergo low-temperature pasteurization before freezing, effectively eliminating harmful pathogens such as *Salmonella*.

3. Rich in nutrients: The yolk and white are blended in their natural proportions, fully retaining the egg's high-quality protein, lecithin, and various essential amino acids.

4. Full functionality: Retains the egg's natural emulsifying, foaming, and binding properties, making it suitable for producing sponge cakes, noodles, and various egg-based products.

5. Easy storage: Freezing technology significantly extends shelf life, facilitating long-distance transport and inventory management compared to fresh eggs.