Sausages from poultry meat are present on the domestic market. In this regard, the problem of improving the competitiveness of these products is urgent. One way to solve this problem is to replace part of the raw meat in the minced meat for sausages with chicken egg products (pasteurized liquid egg, egg white, yolk). Using egg products as ingredients of minced meat will help stabilize minced meat for sausages before and after heat treatment, increase the nutritional value of the finished product, and reduce its cost. However, currently, the mass fraction of egg ingredients in meat and egg products formulations does not exceed 5–10 %. This is due to the appearance of a specific taste, if it is exceeded, and because it is impossible to obtain a pattern of egg fragments in the section of the finished products, if necessary. This fact restricts the use of egg products as ingredients of meat and egg products. A technological method to eliminate these problems is freezing egg ingredients before adding to minced meat. In order to control the application of this method, the mechanism of changes in frozen egg ingredients during the preparation and heat treatment of minced meat for sausages is revealed. It was found that at the stage of minced meat mixing, the liquid part of the egg ingredients resulting from the thawing of frozen particles surface mixes with meat ingredients. Moreover, when unmoved relative to the surrounding minced meat, the frozen particles of egg ingredients are caught by the minced meat, and then locally coagulate in the process of meat and egg product heat treatment. The weight of the liquid phase resulting from the thawing of frozen egg ingredient particle and the weight of its remaining local part depend on the duration of the minced meat mixing process, its temperature and particle weight. Based on the knowledge about this mechanism, analytical equations are obtained using the energy balance method. They describe the duration of egg ingredients thawing in meat and egg products depending on the particle weight and the temperature of minced meat. The experimental data of the authors are used as a basis for calculating the process of egg ingredients thawing. The proposed calculation method will allow purposeful controlling the process of change in frozen egg ingredients aggregative state in minced meat for sausages, under production conditions.