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a) Whole Egg  For the preparation of desserts, ice cream, delicatessen, mayonnaise, pasta, baked goods and use in restaurants, canteens, catering, and hospitals, schools, industrial kitchens    b) Yolk  For the preparation of desserts, ice cream, delicatessen, mayonnaise, pasta, baked goods and use in restaurants, canteens, catering, and hospitals, schools, industrial kitchens    c) Egg  For the preparation of desserts, ice cream, delicatessen, mayonnaise, pasta, baked goods and use in restaurants, canteens, catering, and hospitals, schools, industrial kitchens

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