What type of product is classified as "Preserved eggs, in shell"?

It refers to birds' eggs that remain in their shells and have been preserved or cooked, as defined in the HS classification.

How should preserved eggs in shell be stored to maintain quality?

They should be kept refrigerated at a consistent cool temperature, protected from moisture loss and physical damage, and the cold chain should be maintained during transport.

Are preserved eggs in shell ready to use in cooking?

Yes, they are a ready‑to‑eat product that can be sliced or chopped and added directly to dishes such as salads, congees or savory preparations.

Preserved Eggs in Shell

Preserved eggs, in shell are bird eggs that have been treated to extend their shelf life. They are sold in their natural shells after preservation or cooking.

Prices, specifications and international trade for preserved eggs in shell under HS 040790.

Preserved Eggs in Shell Price

$2,760USD/t

Published reference · Jul 1, 2026

Preserved eggs in shell is quoted in USD/t at CHN. Historical customs values may differ from the headline reference.

Explore preserved eggs in shell prices

Preserved Eggs in Shell Historical Unit Values

Preserved Eggs in Shell Suppliers

Find preserved eggs in shell suppliers and exporters for your specification, buying volume and preferred origin. Explore supplier locations, compare sourcing requirements and request a shortlist.

Explore preserved eggs in shell suppliers

Preserved Eggs in Shell Exports and Imports

Loading trade map…

Netherlands led reported preserved eggs in shell exports in 2025, at $52.3M.

Compare preserved eggs in shell exporting countries

Preserved Eggs in Shell Specifications and Quality

Preserved eggs in shell grading factors include Shell integrity, Yolk consistency, and Albumen appearance.

Grading Factors

Quality assessment for preserved eggs in shell considers Shell integrity, Yolk consistency, and Albumen appearance.

Shell integrity
Evaluation of the shell for cracks, chips, or structural weaknesses that could lead to contamination or moisture loss during the curing and storage period.
Yolk consistency
Assessment of the yolk's firmness and creaminess, which develops during curing and indicates the quality of the curing process; a creamy, unctuous texture is preferred.
Albumen appearance
Inspection of the albumen's color and translucency; a uniform, amber-brown or greenish tint with a firm jelly-like consistency is typical and desirable.
Flavor and aroma
Sensory evaluation of the finished product for the characteristic savory, earthy, and umami notes with no off-putting ammonia or sour notes, indicating successful fermentation and curing.

Common Defects

Recorded defects for preserved eggs in shell include Off-odors, Shell breakage, and Discoloration of yolk.

Off-odors
Presence of strong ammonia or sulfur smells, which can result from improper curing or spoilage, making the eggs unpalatable and a food safety concern.
Shell breakage
Cracked shells during handling can expose the product to contamination and accelerate degradation, affecting both safety and quality.
Discoloration of yolk
The yolk should be a consistent dark green or black; irregular patches or a dull appearance may indicate inconsistent curing or poor ingredient quality.
Mushy albumen
The albumen should be jelly-like and firm; if it becomes overly soft or runny, it indicates over-maturation or spoilage, affecting texture and shelf life.

Preserved Eggs in Shell Facts and HS Code

Preserved eggs in shell belongs to eggs within protein and dairy. Its customs classification covers HS 040790.

Preserved Eggs in Shell HS Code

Also known as	century eggs, pidan
Product type	Finished
Position in the chain	Processed
Category	Eggs — Protein and dairy
HS codes	040790
HS6 description	Birds' eggs, in shell; preserved or cooked
Quoted in	USD/t
Reference location	CHN

Production & Handling

Preserved eggs in shell storage guidance: Store in a cool, dry place away from direct sunlight. The coating and shell provide a protective barrier, but high temperatures and humidity can accelerate deterioration and encourage mold growth.

Production and Storage

Perishability	Medium
Temperature regime	Ambient
Storage conditions	Store in a cool, dry place away from direct sunlight. The coating and shell provide a protective barrier, but high temperatures and humidity can accelerate deterioration and encourage mold growth.
Production methods	Farmed
Processing steps	Select fresh eggs, typically duck or chicken, and clean them Prepare a curing mixture of alkaline salts, tea, and ash Coat the eggs with the mixture and roll in rice husks or clay Place the coated eggs in containers and allow them to cure for several weeks to months Rinse the cured eggs to remove the coating Sort and inspect the eggs for defects Pack the eggs in shells for distribution

Packaging

Typical preserved eggs in shell packaging includes Molded carton with individual slots and Vacuum-sealed plastic pouch.

Molded carton with individual slots
A carton that holds each egg in a cushioned slot to prevent breakage during transport, commonly used for retail sale.
Vacuum-sealed plastic pouch
A packet that encloses the eggs tightly to reduce oxygen and moisture loss, preserving freshness and extending shelf life for retail packs.

Uses & Risks

Preserved eggs in shell is used in Direct consumption, Salads and appetizers, and Hot pot and soups.

End Uses

Direct consumption
Eaten as a snack or as part of a meal, often sliced and served with pickles, tofu, or congee, and appreciated for its rich flavor and creamy texture.
Salads and appetizers
Incorporated into cold dishes or appetizer platters, where the eggs are cut and presented as a flavorful component alongside other ingredients.
Hot pot and soups
Added to simmering broths or hot pots near the end of cooking, where the eggs warm through without becoming rubbery and contribute savory depth.

Uses and Related Commodities

Downstream industries	Food service, Retail grocery, Specialty foods

Sourcing risks

Risk	Category	Severity	Mitigation
Pathogen contamination Food safetyHigh If the shell is compromised or the curing process is not properly controlled, bacteria such as Salmonella or Clostridium botulinum could survive, leading to foodborne illness.	Food safety	High	Ensure a rigorous curing process with validated alkaline conditions, and inspect shells for cracks before packaging.
Physical damage during transport LogisticsMedium Rough handling can crack shells, increasing the risk of contamination and spoilage, and damaging the product's appearance.	Logistics	Medium	Use shock-absorbing packaging materials and clear handling instructions for carriers.
Misrepresentation of curing time FraudLow Inadequate curing time can result in a product that lacks the proper flavor and texture, misleading consumers and damaging brand reputation.	Fraud	Low	Adhere to strict production protocols and conduct sensory validation upon completion.

Preserved Eggs in Shell Questions

What type of product is classified as "Preserved eggs, in shell"?: It refers to birds' eggs that remain in their shells and have been preserved or cooked, as defined in the HS classification.
How should preserved eggs in shell be stored to maintain quality?: They should be kept refrigerated at a consistent cool temperature, protected from moisture loss and physical damage, and the cold chain should be maintained during transport.
Are preserved eggs in shell ready to use in cooking?: Yes, they are a ready‑to‑eat product that can be sliced or chopped and added directly to dishes such as salads, congees or savory preparations.