The present technology may include a stabilized mass of egg composition having both yolk and albumin components whipped together and stabilized against separation by highly refined cellulose fiber material. The yolk and albumin components may be whipped into a foam in which at least 1% by volume of the foamed material comprises a gas, such as air, carbon dioxide, or nitrogen. The mass may flow as a liquid at 20 C and 760 mm Hg atmospheric pressure and 40% relative humidity. The mass may be in a frozen state. The mass may be in a dried powder state or dried solid mass.