The Food Safety and Standards Authority of India (FSSAI) sets detailed guidelines to ensure the quality and safety of eggs and processed egg products.

1. Fresh Chicken Eggs (Shell Eggs):
Eggs must have clean, intact shells, free from cracks, odors, and visible contaminants. Internal defects like blood or meat spots render them unfit. While specific weight grades are not mandated, lots should be uniform in size. Freshness indicators include air cell depth, albumen thickness, and yolk appearance. Eggs must be free from Salmonella and other pathogens. Labels must display product name, net quantity, date of packing, best before date, and storage instructions.

2. Frozen Egg Products (Whole Egg, Yolk, Albumen):
Produced from wholesome eggs that are broken, filtered, pasteurized (e.g., 64.4°C for 2.5 minutes for whole egg), and frozen at -18°C or below. Standards specify fat, protein, and moisture limits. Microbial standards require absence of Salmonella, with strict limits on coliforms, E. coli, and Staphylococcus aureus. Permitted additives like sugar, salt, and stabilizers are regulated. Packaging must be hygienic and food-grade, with labeling including product name, ingredients, storage conditions, and FSSAI license number.

3. Whole Egg Powder:
Prepared from pasteurized, filtered eggs that are spray-dried. Moisture must be <5%, with defined fat (40–48%) and protein content. Microbial requirements mirror frozen products, demanding absence of Salmonella and limits on other bacteria. Anti-caking agents may be permitted within limits. Packaging must be hermetically sealed and moisture-proof, labeled with product name, net weight, manufacture/packing date, best before date, storage (cool, dry place), and FSSAI license number.