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Cooked Egg Products Usage Foodservice and the commercial food processing industry. Availability Portion controlled packaging in various weights, sizes and unit case counts. All products are made with fresh shell eggs that are fully cooked and individually quick frozen to ensure freshness. Advantages All products are food safe, consistent in taste and appearance, and reduce labor. Cooked egg products ensure value and customer satisfaction. Simply “heat and serve,” with little mess. Storage/Handling Store hard cooked eggs at recommended refrigerated temperatures. Frozen items to be kept at frozen temperatures below 10° F. (-12° C). Thaw in refrigerator. Use as soon as possible. Products: Hard cooked eggs Dry and brine pack Diced egg Scrambled egg patties Pre-cooked scrambled egg Omelettes French toast

Sodium Reduction Egg products are naturally low in sodium and possess multifunctional components for foaming, binding and emulsifying, and other functions. Clean labels are dependent upon the ingredients. Egg products offer a clean label option and can help maintain product integrity and stability in a reduced sodium formulation. Egg products are capable of binding other ingredients, providing structure and stability and assisting with moisture migration while not conflicting with flavors of other ingredients. In fact, eggs have functional properties that do the job of many additives, yet naturally. Today's consumers, better educated and more label savvy, are avoiding additives and seeking more natural food alternatives. Custom blended egg products that include carbohydrates, gum, starches, sugar, and low levels of salt are available to meet manufacturers' specifications and improve functional performance. Egg products make so many food formulations great or better. The functional profile egg products provide is worth investigating to mine the possibilities for all the value they can provide to sodium reduced and other formulations. For information about health and nutrition topics, visit the Egg Nutrition Center at www.enc-online.org

Dried Egg Products Usage Ingredient especially for the commercial food processing industry. Availability Foodservice - 6 oz pouches, 3 and 25 lb poly packs. Commercial - 25 and 50 lb boxes, 150, 175, and 200 lb drums. Advantages Long shelf life, stable and mixable. Processing Overview Shell eggs are washed, rinsed, sanitized, candled, broken, separated by automation, and monitored for quality and imperfections. Liquid whole eggs and yolks are clarified, filtered, and pasteurized using high-temperature, short-time (HTST) pasteurization equipment. After pasteurization, they are spray dried. The separated egg whites and egg yolks from the same production batch may be recombined in their entirety and identified as whole eggs. Egg whites are treated prior to drying to remove naturally occurring glucose and preserve color once dried, resulting in stabilized egg whites for longer storage. Glucose is sometimes removed from whole egg and yolk products for long storage stability. Egg whites are more sensitive to heat coagulation. They are clarified, filtered, glucose removed, and spray dried prior to pasteurization in a “hot room” maintained at a temperature of at least 130ºF (54ºC) for a minimum of seven to ten days. Industry practice often exceeds the required pasteurization regulations — pasteurized at a higher temperature — to improve gel strength. This assures kill of Salmonella if the moisture content of egg solids is kept at approximately 6%. The whipping ability of egg whites also improves when stored in the hot room at low moisture levels. Pan drying, which creates a flake or granular product, is another possible method for drying egg whites, but spray drying is generally used because quick exposure to very high temperatures prevents color and nutrient damage. Added Ingredients Sugar (sucrose), glucose-free corn syrup, or sodium silicoaluminate are sometimes added according to suppliers’ specifications, as anti-caking agents to assure a free-flowing product. Without these agents, the egg powder could harden and solidify — making it difficult to incorporate into food applications. Whipping additives like sodium lauryl sulfate may be added to dried egg whites at a level of less than 0.1% (by weight of the liquid prior to drying) to assure whipping ability and aeration properties. Carbohydrates can be added to increase the egg’s resistance to heat damage, e.g., less protein denaturation during drying and improve stability and flowability of dried egg products. Storage/Handling Store dried eggs as any other dried, powdered food in a cool, dark place. Once reconstituted, use immediately or store refrigerated for no more than four days. Products: Whole eggs or yolk solids Dried egg or scrambled egg mix Egg whites Free flowing whole eggs or yolk solids Stabilized (glucose-free) whole eggs or yolk solids Blends of whole eggs and/or yolk with carbohydrates

Refrigerated Liquid Egg Products Usage Foodservice and the commercial food processing industry. Availability Bulk tank trucks, totes, metal or plastic containers, polyethylene coated fiber or laminated foil and paper cartons and hermetically sealed polyethylene bags. Container size from small bags to cartons (8 oz to 5 lbs), intermediate size bag in boxes and pails (200 to 3,500 lbs) and larger drums and totes (20 to 40 lbs). Advantages Pasteurized, quick and easy to use. Processing Overview Shell eggs are washed, rinsed, sanitized, and candled, then broken, separated by automation, and monitored for quality and imperfections. Egg products are then filtered, pasteurized, and packaged. Custom blends (specified egg solids content or added ingredients) are available. Standards of Indentity Whole eggs are a combination of pasteurized egg whites and egg yolks from the same production batch blended together in their entirety, in natural proportions. Egg products produced by combining egg whites and egg yolks from different production batches cannot be labeled as whole eggs. These products must be identified with an ingredient statement showing the contents of the product as egg whites and egg yolks. Examples of Added Ingredients Sugar or salt may be added to certain products. Refrigerated egg whites may have triethyl citrate added as a whipping aid. Storage/Handling After opening, liquid eggs should be kept refrigerated at 40º to 45ºF (4.4º to 7.2ºC) maximum at all times and consumed within two to six days from date of purchase. Once opened, use immediately. Products Whole eggs, whites, or yolks Sugared egg yolks Salted whole eggs or yolks Scrambled egg mix Extended shelf life whole eggs, whites, yolks, or scrambled egg mix Products: Whole eggs, whites, or yolks Sugared egg yolks Salted whole eggs or yolks Scrambled egg mix Extended shelf life whole eggs, whites, yolks, or scrambled egg mix

Yes But, What about The Cholesterol? For over 25 years eggs have unjustly been the icon for the fat, cholesterol and caloric excesses in the American diet, and the message to limit eggs to lower heart disease risk has been widely circulated. The “dietary cholesterol equals blood cholesterol” view is a standard of dietary recommendations, yet few consider whether the evidence justifies such restrictions. Over 50 years of cholesterol feeding studies show that dietary cholesterol does have a small effect on plasma cholesterol concentrations. Cholesterol feeding studies demonstrate that dietary cholesterol increases both LDL and HDL cholesterol with little change in the important LDL:HDL ratio. In fact, the American Heart Association has revised its dietary guidelines to allow an egg a day in your diet, if the rest of your daily cholesterol intake is limited. Many misconceptions about the function of cholesterol in human nutrition may lead young mothers to be needlessly concerned about providing eggs to their children. Human milk contains more cholesterol than both cow’s milk or infant formula. For the infant who is weaning from breast milk or formula, no significant effect was found in plasma cholesterol levels when infants age 6-12 months when fed a diet including 4 egg yolks a week. As a matter of fact, current American Heart Association recommendations are not to restrict fat in the diets of children under two years old. The benefits derived from cholesterol consumption during early childhood relate to cholesterol’s role in the development of the central nervous system as well as stimulation of enzymes needed for cholesterol degradation. Additionally, when finances are tight, eggs are extremely inexpensive for the powerhouse of nutrition that they are. Eggs are portion sized so there is little wastage and can be refrigerated for up to a month saving many inconvenient trips to the grocery store. Since eggs are so versatile they can be prepared in an infinite number of ways and mixed with so many other healthy ingredients they are sure to keep boredom from interfering with a nutritious intake, and will make you seem like a gourmet chef time and again.

U.S. Egg Products A re you sure that you’re using the right egg product in your product formulations? Why not step back and compare your egg ingredient selection with the wide range of choices that exist today. Overall, the egg category has grown substantially, and per capita consumption of eggs has reached its highest point in nearly twenty years. Supply companies have responded, with a remarkable array of new and better ways to store and use eggs. All to make one of the most convenient protein sources even easier and safer to use in your operation. This brochure is meant to give you a working knowledge of all the many different types of egg products available — one or more may be even more appropriate for your needs today, saving you money, storage space, or preparation time. We trust you’ll find it useful!

Egg and Egg Product Safety E gg can be part of a healthy diet. However, they are perishable just like raw meat, poultry and fish. To be safe, they must be properly refrigerated and cooked. Egg Safety Egg Product Safety Handling Eggs at Home Frequently Asked Questions

Frequently Asked Questions Q: Are brown eggs more nutritious than white eggs? A: The color of the egg’s shell is determined by the breed of the hen. Since many consumers prefer white eggs producers most often raise White Leghorn hens, which produce eggs with white shells. Consumers who live in the New England area often prefer brown shelled eggs, so egg producers there raise breeds such as the Rhode Island Red which produces brown shell eggs. The color of the shell has nothing to do with egg quality, flavor, or nutritional value, only the breed of hen laying the eggs. However, brown shell eggs are usually slightly higher in price than white eggs because the brown shell producing hens are larger birds and require more feed for the eggs produced. Q: Are raw eggs safe to eat? A: Raw eggs or any products containing raw eggs should not be eaten. Even though the likelihood that an egg might contain bacteria is very small, the only way to ensure that any bacteria may be present is killed is to properly cook the egg. According to the FDA Food Code, eggs for immediate consumption can be cooked to 145°F for 15 seconds. If the eggs are to be used in a recipe with other food items, dilute the eggs with liquid or other ingredients, such as milk or sugar (at least ¼ cup liquid or sugar per egg as in custard) and cook the egg mixture to 160°F, which will destroy harmful bacteria in a few seconds. Adequate cooking brings eggs and other foods to a temperature high enough to destroy bacteria that might be present. If a recipe calls for raw eggs, use pasteurized shell eggs or pasteurized egg products. Q: Can I eat eggs if I’m pregnant or breastfeeding? A: Eggs are as safe to eat during pregnancy or nursing as any other time of life – provided they are handled properly and cooked adequately. In fact, according to the Egg Nutrition Center, essential nutrients within the egg can support a healthy pregnancy, growth and development of children, and muscle mass and function during aging. Eggs are an excellent source of choline, which plays an essential role in fetal and infant brain development, and adequate choline during pregnancy may help prevent neural tube birth defects. For other egg nutrition questions, visit the Egg Nutrition Center (www.eggnutritioncenter.org ). Q: What are organic and free-range eggs and do they differ nutritionally? A: Organic eggs are eggs produced by hens fed “organic” feeds grown without pesticides, chemical or commercial fertilizers. In addition, there are no pesticides, herbicides, or fungicides added to the feed. There are no known nutritional differences between organic eggs and regular eggs. Free-range eggs are produced by hens raised outdoors or with daily access to the outdoors. The hens are free to run around, but in the event of bad weather the hens are kept inside. True free-range eggs are only available on a seasonal basis in the United States. The term free-range can also refer to eggs produced by hens raised inside on an open floor rather than in cages. Free range eggs do not differ from regular eggs in terms of nutritional value or cholesterol level; however, they are more expensive due to production costs. Q: Where are the vitamins and minerals located in the egg? A: The yolk or yellow portion of the egg contains a higher proportion of the egg’s vitamins and minerals than the white. Please refer to the chart (right) for the list of nutrients contained in one egg. Q: Where can I learn more about egg nutrition? A: Eggs are a natural source of high-quality protein and a number of other nutrients – at only about 70 calories per egg. Nutrition research suggests eggs can play a role in weight management, muscle strength, healthy pregnancy, brain function, eye health and more. For more information on all egg nutrition questions, visit the Egg Nutrition Center ( www.eggnutritioncenter.org ). Q: What is the best temperature to cook an egg? A: Adequate cooking brings eggs to a temperature high enough to destroy bacteria that might be present in the egg yolk or egg white. Egg white coagulates at 144-149° F, yolk coagulates at 149-158° F, and whole eggs coagulate at 144-158° F. A food thermometer is an invaluable tool to quickly check for the right temperature. Q: What should I do with leftovers containing eggs? A: Promptly after serving, refrigerate any leftovers containing eggs. Thoroughly reheat leftovers and eat within two to three days. Without tasting them, discard any egg-containing leftovers that have been refrigerated more than three days. A good resource to help manage leftovers is the USDA FoodKeeper app. This application provides food storage information and enables alerts to be set up to contact you before food spoils. Q: How long are hard-cooked eggs safe to eat? Why do hard-cooked eggs spoil faster than fresh eggs? A: Hard-cooked eggs should be refrigerated within two hours of cooking and used within one week. Shell eggs have a protective coating that is washed away when they are hard-cooked. This leaves the pores in the shell open for bacteria to enter. Q: What exactly is cross-contamination and what should I do about it? A: Bacteria can spread from people to food, or from one food or piece of equipment to another. This is called cross-contamination. To help prevent cross-contamination, it’s important to separate foods—especially raw meat, seafood, eggs, and poultry—from other foods. Also wash hands, utensils and surfaces with warm, soapy water before and after handling raw eggs. Q: Is it safe to use eggs that have cracks? A: Never purchase cracked eggs, because bacteria can enter eggs through cracks in the shell. If eggs crack on the way home, break them into a clean container, cover it tightly, keep refrigerated, and use within two days. When preparing, be sure to cook eggs thoroughly, with both the white and yolk firm. Nutrient Content of One Large Egg Whole, Raw, Fresh Nutrient Calories Total Fat (g) Saturated Fat (g) Trans Fat (g) Cholesterol (mg) Sodium (mg) Carbohydrate (g) Protein (g) Vitamin A (IU) Vitamin D (mg) Calcium (mg) Thiamine Vitamin B6 (mg) Vitamin C (mg) Iron (mg) Riboflavin (mg) Folate (mcg) Vitamin B12 (mcg) Zinc (mg) Phosphorus (mg) Lutein & Zeaxanthin (mcg) Choline (mg) U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference Release #20. Nutrient Data Laboratory (www.nal.usda.gov/fnic/foodcomp) USDA Database for the Choline Content of Common Foods Differences in nutrient levels between egg white, egg yolk and whole egg are due to sampling procedure *Sadler, Strain and Caballero (1999) Encyclopedia of Human Nutrition. San Diego, Academic Press Whole Egg 72 5 1.5 0.05* 212 70 0.4 6.3 244 18 27 0.03 0.07 0 0.09 0.24 24 0.65 0.56 96 166 125 White 16 0.06 0 0 0 55 0.2 3.6 0 0 2 0 0 0 0.03 0.15 1 0.03 0.01 5 0 1.1 Yolk 54 4.5 1.6 0.05* 210 8 0.6 2.7 245 18 22 0.03 0.06 0 0.46 0.09 25 0.33 0.39 66 186 113.3

Advantages of Egg Products Direct from Mother Nature, with a touch of modern technology that cracks, separates and packages convenient forms of whole eggs whites and yolks, egg products provide food formulators with important benefits: Functional : Egg products supply foods with more than 20 functional properties including aeration, binding, coagulation, emulsification, foaming and whipping, to name a few. Ease of use : Egg products are ready to use immediately, e.g., liquid or dried egg that is compatible with mechanized proportioning systems in food plants, or pre-cooked egg entrees ready to heat and serve. Convenience : Ready-to-use egg products just need to be measured for use – many egg products even come pre-measured. Bulk quantities may be customized with ingredients already incorporated into the egg product to reduce labor. Equipment needs are minimal, clean-up is simplified, and, except for packaging materials, there is no waste for disposal. Economy : Reduced handling, minimal shipping cost and elimination of breakage result in reduced-cost formulations. They are one of the most economical complete protein sources available. Safety : Egg products are pasteurized to destroy Salmonella and other bacteria. Minimal Storage Space : A 100-pound drum of dried egg white solids is equivalent to the whites from about 28 cases (360 large shell eggs per case) of shell eggs. 100-pounds of dried whole egg solids are the equivalent to about 10 cases of large shell eggs. A 30-pound container of frozen eggs is equivalent to about 22 dozen large shell eggs. Uniformity : Egg products can be produced to definite specifications to assure consistent performance in formulations. Stability : When properly stored according to their type, egg products will keep their quality over several months. Quality : Most egg products are virtually indistinguishable from fresh eggs in nutritional value, flavor and most functional properties. These qualities are well retained during proper storage.

What's in An Egg? What's in an egg? For only 70 calories each, eggs are rich in nutrients. They contain, in varying amounts, almost every essential vitamin and mineral needed by humans as well as several other beneficial food components. Egg protein is the standard by which other protein sources are measured. A large egg contains over six grams of protein. A large egg has 4.5 grams of fat, only 7 percent of the daily value. Only one-third (1.5) grams is saturated fat and 2 grams are mono-unsaturated fat. Nutrition Facts - Large Egg We applaud retailers taking steps to ensure that consumers are educated about the foods available to them and have an easy-to-understand, transparent way of assessing the health attributes of the foods they eat. And, we believe that eggs are a nutritional powerhouse people should know about when making food choices.