Which of the following is NOT an egg type acceptable for use?

Raw eggs without shells are not considered an acceptable egg type for use due to the significant food safety risks they pose. When eggs are raw and lack their protective shell, they are highly susceptible to contamination from bacteria such as Salmonella. Shells serve as a barrier to prevent pathogens from entering the egg, and once that barrier is removed, the risk of foodborne illness increases dramatically.

In professional settings, especially in food service or residential care environments, the use of raw eggs is typically discouraged unless they have been pasteurized. In contrast, frozen eggs, dry egg mix, and commercially packaged hard-boiled eggs undergo processes that ensure safety and convenience for consumption, making them suitable alternatives in various culinary applications.