Fuente: WIPO "dairy products" A method for treating a liquid egg product substantially consisting of egg white and/or egg yolk in order to obtain an extended shelf life ('ESL'). The egg product is subjected to a pasteurization treatment, whereby said egg product is maintained at a temperature of more than approx. 60 °C for some time. The egg product is moreover briefly heated to a temperature of 78 °C. This heat treatment takes place by means of steam infusion in a downflow heater (10). Then cooling takes place with a quick temperature decrease.