>Fancy some sliced egg in your restaurant salad?
>
>http://www.nextnature.net/2011/04/egg-sausage/
>
>So why not go for whole eggs- more difficult to fake those, correct?
>
>https://www.youtube.com/watch?v=XfGsLle6t9Q

Egg sausage link might be real, I couldn't find anything to debunk it. Seems like the sort of thing an Asian food processor might try out.

"Fake eggs" YouTube link - I think the comment that they're real eggs, but frozen seems the most likely. I don't know if freezing them would make the yolks turn orange, or whether they're both frozen and old.

Eggs are already very cheap, would there be any margin in trying to make fake ones? They're actually a complex product. From any individual use, where the end user breaks the shell, it would obvious within seconds it wasn't real, unless assembled from actual egg products. Can that be done more cheaply than battery hens?

In bulk use (liquid yolk or white) yes, bulk products could be adulterated (e.g. melamine scandal). You can only hope processors have QC in place to stop that. No shells in bulk products, so the case shown in the YouTube video wouldn't apply.

XfGsLle6t9Q