A method of treating liquid eggs, involving (a)(i) homogenizing liquid eggs to form homogenized liquid eggs and diluting the homogenized liquid eggs with water to form diluted homogenized liquid eggs or (ii) diluting liquid eggs with water to form diluted liquid eggs and homogenizing the diluted liquid eggs to form homogenized diluted liquid eggs and (b) filtering the diluted homogenized liquid eggs or the homogenized diluted liquid eggs through a microfilter to form a permeate wherein the permeate contains less than about 0.25 microbial cells/ml. The liquid eggs are liquid whole eggs, liquid egg yolks, liquid egg whites, or mixtures thereof.