Yep, i read the other thread with a smile!

I may be wrong but its actually pasteurised egg, fresh egg that has been gently treated in the same way as milk and then stored in a carton.

It's used by most larger companies for the benifits of easier storage, less risk of bacteria, and no shell!

Regarding it's "freshness" ...perhaps a good comparison would be an "innocent" smoothie.

I should add that in my restaurant we still prefer to keep the eggs in individual oval shaped brown containers :-)