The present invention generally relates to the field of egg products. More particularly the invention relates to a process for the production of an egg product that is usable in particular as a spread. The present preparation method provides an egg spread that is easily spreadable when taken from refrigerated temperatures as compared to the traditionally made egg butter, but advantageously has a composition similar to that of traditional egg butter. Furthermore, the obtained egg spread advantageously has an extended refrigerated shelf life for over one month.
