In Chapter 4 of Part Two of the Combined Nomenclature set out in Annex I to Regulation (EEC) No 2658/87 the following Additional note 2 is added:
The expression “otherwise preserved” also applies to egg yolks with limited amounts of salt (in general, an amount of up to around 12 % by weight) or minor amounts of chemicals added for preservation purposes provided that both of the following conditions are fulfilled:
the products retain the character of egg yolks of subheadings 0408 11 and 0408 19;
salt or chemicals may not be used at a level higher than is necessary for purposes of preservation.’