Seventeen commercial whole egg products were analysed for total bacterial count, proximate chemical composition, legal chemical indices (3OH-butyric, succinic and lactic acids), uracil, whipping capacity, and baking performance in a high-ratio cake. All commercial whole egg products were in compliance with the law microbial requirements, however the presence of illegal level of organic acids highlighted the use of raw eggs of poor hygienic quality for the manufacture of some samples and, in one case, also the use of incubator reject eggs. Functional quality of samples was effectively discriminated by whipping capacity. Results were statistically elaborated by principal components and clustering analyses in order to highlight any correlation between hygienic and functional quality of egg products.