Presented herein are methods of treating egg products to increase shelf life, which include treating the egg products with high pressure. In addition, the egg products may be pasteurized before, during, or after the pressure-treatment. Optionally, the egg products may include one or more antimicrobial agents and/or acidifying agents. The method may be useful for producing a packaged egg product that has an extended shelf life as determined by bacteria population density in the product and/or organoleptic properties.
