About Us USA Poultry & Egg Export Council (USAPEEC) Out of its home office in Tucker, Georgia, USAPEEC's reach is far-ranging. Through its network of international offices and consultants in key global markets, USAPEEC keeps current on issues that directly impact U.S. poultry and egg exports. Although USAPEEC's mission is to promote exports of U.S. poultry and eggs worldwide, the Council has evolved into an association that advocates for the industry on trade policy issues. Because of its status as a not-for-profit entity, USAPEEC does not lobby, but the organization can and does act as an intermediary with USDA, in Washington and at embassies and Agricultural Trade Offices around the world. ************************************************************ "The American Egg Board (AEB) was created by an Act of Congress in 1976 at the request of America’s egg farmers, who desired to pool resources for national category-level egg marketing. Home to The Incredible Egg and Egg Nutrition Center, AEB is dedicated to increasing demand for all U.S. eggs and egg products. For more than 40 years, America’s egg farmers have supported this mission by funding the AEB. The AEB is 100 percent farmer-funded, and those funds directly support the research, education and promotion necessary to market eggs. We are honored to serve America’s egg farmers.” **************************************************************** USA Poultry & Egg Export Council Hong Kong Office (covers Hong Kong and Taiwan) Unit 810, Concordia Plaza No.1 Science Museum Road Tsim Sha Tsui East, Hong Kong Tel: 852-2890-2908 Fax: 852-2895-5546 E-mail: hkoffice@usapeec.com.hk Related Links USA Poultry & Egg Export Council www.usapeec.org American Egg Board / The Incredible Egg https://www.incredibleegg.org/

Why US eggs? From Atlanta to Hong Kong, buyers know about the "egg-ceptional" qualities of U.S. eggs and egg products... Read More... Shell Eggs USDA standards are used throughout the U.S. industry to classify shell eggs into three consumer grades… U.S. 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… Egg and Egg Product Safety The 1970 Egg Products Inspection Act requires that all egg products distributed for consumption be pasteurized… Egg Nutrition An Egg a Day is MORE Than Okay… More about Eggs What is double yolk eggs? How are they formed?... About Us Supported by American Egg Board (AEB), this website is targeted to serve as an information portal of U.S. eggs and egg products… Recipes Eggs can incredibly fit into meals of any daypart. Get inspired using our chef-created recipes…

Salted Caramel Banana Pudding INGREDIENTS: white sugar 1 cup water 1/2 cup Kosher salt 1 tsp. heavy cream 3 cup whole milk 1 1/2 cup large egg 1 large egg yolks 3 corn starch 3 tbsp. butter 5 tbsp. vanilla extract 1 tbsp. bananas, sliced 4-5 box gingersnap cookies 1 Pudding In a small mixing bowl, beat together egg yolks with 1 whole egg. Mix together the milk and heavy cream in a liquid measuring cup. In a heavy pot, combine sugar, water, and salt. Cook over medium-high heat stirring once to combine. Gently swirl the pot as the sugar cooks but do not stir. Cook about 10 minutes until the sugar begins to turn a light gold brown. Carefully pour milk and cream mixture into the melted sugar, whisking continuously with a wire whisk. The caramel will bubble up quite a bit but will settle down. Temper the eggs. Remove a small amount of the hot caramel mixture and slowly pour it into the beaten eggs mixing continuously. TIP: tempering egg is a process that heats eggs slowly so that they do not cook too quickly and become lumpy when added to a hot liquid. Mix cornstarch into the tempered egg mixture. Pour tempered eggs back into the pot of caramel again whisking continuously. Cook over medium heat until the caramel begins to thicken. This should only take about 2-3 minutes. Remove from heat and stir in butter and vanilla. Strain pudding mixture through a fine mesh sieve into a metal mixing bowl or heat proof bowl. Push the liquid through with a rubber spatula and discard any lumps that might remain. This will leave you with the creamiest pudding. Cover pudding with plastic wrap and refrigerate overnight. The plastic should be touching the surface of the pudding to prevent a skin from developing Pudding is best served cold and can be covered and kept for up to 3 days in the refrigerator before serving. Whipped Cream Beat heavy whipping cream, vanilla and confectioners sugar together in an electric mixer until soft peaks form. Make this just before serving your banana puddings. INGREDIENTS: heavy whipping cream 1 cup vanilla extract 1 tsp. confectioners sugar 2 tbsp. TIPS In small glass mason jars or glasses, alternate layers of pudding, sliced banana and crushed gingersnap cookies. Top with homemade whipped cream and a drizzle of caramel sauce.

Disease Prevention On Commercial Farms Q: Are hens given antibiotics? Are there antibiotics in my eggs? A: Egg farmers are committed to producing safe, high-quality eggs and keeping their hens healthy and free from disease. Egg farms may use a limited number of FDA-approved antibiotics, provided they comply with FDA guidelines for usage. These FDA regulations also are designed to assure antibiotic residues are not passed to eggs. Due to the effective use of vaccines and on-farm disease prevention, only a small percentage of egg-laying flocks ever receive antibiotics. If they do, it is usually under supervision of a veterinarian and only for a short time to treat a specific disease or to prevent a recurring disease. It’s important to know eggs can only be labeled as antibiotic-free if egg farmers choose not to use any antibiotics in feed or water as the pullets (young hens) are growing or when hens are laying eggs. Certified organic eggs must be antibiotic-free by regulation. Q: What measures do farms use to prevent spread of AI? A: America’s egg farmers are vigilant in keeping their flocks free from disease and assuring the safety of eggs and egg products provided for customers. Egg farmers employ a number of rigorous biosecurity guidelines, including, but not limited to: Restricting on-farm access to essential employees only; Following on-farm disinfecting procedures such as the use of foot baths; Housing hens indoors to prevent access to wild birds and waterfowl; Limiting movement between farm operations; Requiring protective gear be used at all times for anyone who enters egg farms; and Working closely with animal health experts and veterinarians to monitor flocks. Q: Can I catch AI from the eggs or meat I eat? A: No. Avian influenza can’t be transmitted through safely handled and properly cooked eggs, chicken or turkey. As a reminder, however, all eggs, chicken and turkey should be cooked thoroughly and at the recommended temperatures to reduce the risk of food-borne illnesses. To learn more about cooking and handling eggs, visit USDA’s food safety question and answer page. Q: Is AI a risk to public health? A: The identified strains found on commercial egg and turkey farms have not affected the health of any humans and are not considered a risk to public health. Q: Is there AI on egg farms? A: Yes, there have been positive findings of AI on commercial egg farms. Egg farmers work diligently to care for their flocks and prevent the disease from entering their farms. Q: As a consumer, what should I know about the recent identification of avian influenza (AI)? A: America’s egg farmers understand and share consumers’ concerns about AI. Together with turkey and chicken producers, egg farmers have put comprehensive measures in place to limit the spread of avian influenza. Q: What is avian influenza? A: Avian influenza (AI), a virus commonly known as the bird flu, is an infectious disease of birds caused by type A strains of the influenza virus.

Processing, Handling & Storage Due to developments in processing technology, today's egg products are highly superior to those of 35 to 40 years ago. Processing and Handling *The design and construction of EGG PROCESSING EQUIPMENT meets E-3-A and 3-A Sanitary Standards Holding Eggs for processing must be of high quality to avoid excessive yolk breakage in egg-breaking machines. A fresh egg will have a thick white and an upstanding yolk. Over time, the egg white thins, and the yolk spreads and enlarges due to passage of water from the white through the yolk membrane into the yolk. This weakens the yolk. Eggs to be processed are usually held in refrigerated storage no longer than seven to ten days. Equipment Standards Egg products are processed in sanitary facilities under a strict system of inspection supervised by the USDA. Regulations require the use of E-3-A and 3-A Sanitary Standards and Accepted Practices for processing equipment. They are also applied to determine acceptance of the design of equipment commonly used in both the dairy and egg products industries. These standards were established by USDA and International Association of Milk, Food and Environmental Sanitarians. Some standards are adaptations of those of the Dairy and Food Industries Supply Association, Inc., and others are unique to the egg industry, such as those for egg-breaking equipment. Breaking Some shell egg processing facilities often have their own breaking facilities. Eggs are received, washed, rinsed, sanitized, and then candled (the process of using quartz halogen light to identify and remove eggs with imperfections). USDA’s Food Safety and Inspection Service (FSIS)-approved automated equipment enables operators to break, separate, and monitor for quality and imperfections 13,500 dozen (162,000) eggs per hour. Whole or separated eggs are mixed for uniformity and filtered to remove shell fragments, membranes, and chalazae. For quality assurance purposes, sample eggs may be hand-candled during each session to validate the mechanical candling results, and a sample amount of eggs are broken out and compared. The liquid egg product is filtered, mixed, and chilled before entering further processing stages . Pasteurization Various times and temperatures are used for effective pasteurization, depending on the product. All egg products are continuously monitored for pathogenic organisms. Pasteurized liquid egg products routinely contain less than 1,000 microorganisms per gram. Salmonella tests are run regularly by the egg products industry and FSIS. Only Salmonella-negative products can be sold. Yolk and whole egg products are pasteurized in their liquid form. Liquid egg white is pasteurized when sold as a liquid or frozen product. Dehydrated egg white with glucose removed is normally pasteurized by heat treatment in a hot room at 130°F (54.4°C) for seven days. Refrigerated Liquid Egg Products Refrigerated liquid egg products may be transported directly from the breaking plant to the user in insulated thermal tank trucks or in portable refrigerated vats. For long hauls, mechanical refrigeration, liquid-carbon-dioxide, or liquid-nitrogen cooling systems may be used. Liquid whole egg and yolk must be maintained below 40°F (4.4°C) and egg white below 45°F (7.2°C). They should be used on a first in, first out, basis. Frozen Egg Products Frozen egg products are produced by filling a container with pasteurized chilled liquid egg and freezing in a blast freezer at a temperature of –10° to –40°F (–23.3° to –40°C). When thawed, frozen whole egg becomes quite fluid and easy to handle, but frozen raw yolk has a gelatinized consistency. However, when yolk is blended with sugar, corn syrup, or salt (usually at levels of 2% to 10%) before freezing, the product will become fluid when thawed. Dried Egg Products Dried egg products are usually produced by spray drying although some egg white is dried on trays to produce a flake or granular form. Before the egg white is dried, glucose is removed. This produces dried egg white products with excellent storage stability. Whipping aids may be added to produce dried egg white products for good whipping properties. Sodium lauryl sulfate, an angel food cake volume enhancer, is added at a level of less than 0.1% by weight of the liquid prior to drying. Whenever long storage stability is required, glucose is removed from whole egg and yolk products before drying. Non-reducing carbohydrates such as glucose-free corn syrup and sucrose are added to some products to preserve their whipping properties and to improve their storage stability. ⚠️ Proper storage and handling is critical for all eggs products to prevent bacterial contamination! ⚠️ Storage Frozen Egg Products Have a long shelf life when kept at less than 10°F (–12.2°C). Only as much as needed should be thawed in unopened containers under refrigeration or under cold running water and should be used as soon as possible after thawing. Refrigerated Liquid Egg Products Can be kept at 40°F (4.4°C) for whole eggs and yolks or 45°F (7.2°C) for whites, unopened, for two to six days, depending on the microbial quality of the product. Refrigerated liquid egg products with extended shelf life should be stored according to the processor's recommendations. Egg White Solids As long as they are kept dry, egg white solids are stable during storage even at room temperature. Spray-dried egg white with glucose removed has an almost infinite shelf life. Dried Whole Egg and Yolk Solids Should be kept cool, less than 50°F (10°C), to maintain quality. Once containers of egg solids have been opened, they should be resealed tightly to prevent contamination and absorption of moisture. If dried eggs are combined with dry ingredients and held for storage, they should be sealed tightly in a closed container and stored in the refrigerator at 32° to 50°F (0° to 10°C). Reconstituted eggs should be used immediately. Plain Unstabilized Whole Egg Solids Have a shelf life of about one month at room temperature and about a year at refrigerated temperatures. If stabilized, the shelf life increases to one year at room temperature. Unstabilized egg yolk solids have a shelf life of about three months at room temperature and more than a year at refrigerated temperatures. Stabilized egg yolk solids have a shelf life of about eight months at room temperature and over a year at refrigerated temperatures. Specialty Egg Products Should be kept refrigerated or frozen as recommended by the processor.

General Egg Production Questions Q: What determines whether an egg is white or brown? A: The breed of the chicken determines egg shell color. The color of a hen’s ear area is the color indicator, with a white or light spot meaning white eggs. Usually, white hens lay white eggs, and brown hens lay brown eggs. Brown chickens are usually larger and require more food to make an egg, which is why brown eggs may cost more than white eggs. Q: Are cage-free eggs safer than eggs from hens housed in cages? A: Research by leading animal welfare scientists, academic institutions, non-government organizations, egg suppliers, and restaurant/foodservice and food retail companies shows that housing system type does not influence egg quality. All eggs, regardless of how a hen is housed, are safe and regulated by a number of agencies. Q: How often does a hen lay an egg? A: It takes about 25 hours from ovulation until a hen lays an egg. The hen then begins forming another egg 30 minutes after it lays an egg. The average hen lays 286 eggs per year, according to USDA.

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

What the Numbers Reveal Studies have looked at the effect of egg consumption on blood cholesterol levels and have found a small impact. This is important because newer research has identified the LDL:HDL ratio ("good" cholesterol to "bad" cholesterol) and the Total:HDL ratio (the sum of all cholesterol components to "good" cholesterol) to be better indicators of heart disease risk than either indicator alone. A review of more than 30 studies published in the Journal of the American College of Nutrition in 2008 argues that the LDL:HDL ratio is a much better indicator of heart disease risk than either indicator alone because the ratio reflects the "two-way traffic" of cholesterol entering and leaving the blood system. (1) The Journal of Nutrition published a study in 2008 that found that overweight men who ate eggs while on a carbohydrate-restricted diet have a significant increase in their HDL levels (the "good" cholesterol) compared to men who did not eat eggs. (2) A 2008 study from the journal Ateriosclerosis, Thrombosis, Vascular Biology found low HDL is associated with poor memory and a decline in memory in middle-aged adults. (3) A 2008 study published in the American Journal of Clinical Nutrition concluded that a diet rich in choline and betaine is associated with lower concentrations of homocysteine, a marker of inflammation. High levels of homocysteine or inflammation have been associated with cardiovascular disease, Alzheimer's and dementia. (4) In 2005 researchers at the University of Connecticut found that healthy, elderly adults who ate three eggs a day for one month did not experience an increase to their LDL:HDL ratio or to their Total:HDL ratio, which are two major indicators for heart disease risk. (5) REFERENCES Fernandez ML and Webb D. The LDL to HDL Cholesterol Ratio as a Valuable Tool to Evaluate Coronary Heart Disease Risk. JACN (in press). Mutungi G, et al. Dietary cholesterol from eggs increases plasma HDL cholesterol in overweight men consuming a carbohydrate restricted diet. J Nutr. 2008;138:272-276. Sing-Manoux, et al. Low HDL Is a Risk Factor for Deficit and Decline in Memory in Midlife. The Whitehall II Study. Arterioscler, Thromb, Vasc, Biol. 2008; 28:1557-1563. Detopoulou, Paraskevi et al. Dietary choline and betaine intakes in relation to concentrations of inflammatory markers in healthy adults: the ATTICA study. AJCN 2008; 87:424-430. Greene CM, et al. Maintenance of the LDL cholesterol: HDL cholesterol ratio in an elderly population given a dietary cholesterol challenge. J Nutr. 2005; 135:2799-2804.

Egg Storage and Handling Q: Can I freeze raw eggs? A: Freezing is an option if you have more eggs on hand then you can use. Remove eggs from their shells, beat until just blended, and place in a sealed container. Eggs can be frozen for up to one year. To use frozen eggs, properly thaw them in the refrigerator or under running cold water. Never thaw eggs on the counter as this may promote the growth of harmful bacteria! Once thawed cook eggs thoroughly. Q: Why should eggs be refrigerated? A: In the United States, it’s more than a food safety recommendation that eggs be refrigerated – it’s the law. The U.S. Department of Agriculture (USDA) determined that the best way to fight salmonella contamination is by making sure eggs are clean before they reach consumers. So, on commercial egg farms (those that have 3,000 hens or more) it is required that eggs are thoroughly washed and immediately refrigerated before they leave the farm. The washing process removes any contaminants, such as manure, with which the eggs may have come in contact. Once eggs have been refrigerated, it is critical they remain that way. A cool egg at room temperature can sweat, facilitating the growth of bacteria that could enter the egg through its porous shell. Refrigerated eggs should not be left out more than two hours. Q: Is it safe to keep used egg shells in the carton? A: No, you should never put egg shells back in the carton after cracking them if there are still intact eggs left in the carton. Bacteria has the potential to be on the outside, as well as the inside of an egg, and mixing cracked eggs with intact eggs greatly increases the risk of bacteria transfer by hands, utensils, air, etc. We would also recommend never reusing egg cartons as they can be a reservoir for bacteria. Throw away egg cartons as soon as the eggs are all used. Q: Is it safe to reuse egg cartons? A: USDA’s Food Safety and Inspection Service (FSIS) is clear on the subject, saying items such as foam meat trays, convenience food dishes and egg cartons should be considered one-time-use packaging. Commercial egg farmers who follow the FDA’s Egg Safety Rule wash and sanitize eggs before packing them in clean, new cartons, eliminating bacteria that may have been present on the shell. But bacteria could creep back into the picture as eggs are handled at stores and in homes. It’s a good idea to discard used egg cartons and not reuse them. Recycle them, if you can. Egg shells should never be put back in the carton after cracking them if there are still intact eggs left in the carton. Bacteria has the potential to be on the outside, as well as the inside of an egg, and mixing cracked eggs with intact eggs greatly increases the risk of bacteria transfer by hands, utensils, air, etc. Q: What safe handling instructions are on egg cartons? A: FDA requires all cartons of raw, shell eggs not treated to destroy Salmonella carry the following statement: SAFE HANDLING INSTRUCTIONS: To prevent illness from bacteria: Keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly. Q: What is grading of eggs, and is it mandatory? A: Grading is an indication of quality and is voluntary, while inspection (for wholesomeness and safety) is mandatory. Companies that choose to have their eggs graded pay for this service from U.S. Department of Agriculture (USDA). The USDA grade shield on the carton means the eggs were graded for quality and checked for weight (size) under the supervision of a trained USDA grader. Compliance with quality standards, grades, and weights is monitored by USDA. State agencies monitor egg packers who do not use the USDA grading service, and those cartons will bear a term such as “Grade A” without the USDA shield. Q: How are eggs transported safely to stores? A: Vehicles transporting food must be dedicated to only transport food, per federal law, which requires: Shell eggs packed for consumers be stored and transported under refrigeration at an ambient (surrounding) air temperature not to exceed 45° F; All packed shell eggs be labeled with a statement that refrigeration is required; and Any shell eggs imported into the United States and packed for consumer use are to include a certification that they have been stored and transported at an ambient temperature of no greater than 45° F. Q: Should you wash eggs after purchasing in a grocery store? A: No, it’s not necessary or recommended to wash eggs that have a USDA grade shield or mark on the carton. In fact, washing these eggs may actually increase the risk of contamination because the wash water can be “sucked” into the egg through the pores in the shell. When the chicken lays the egg, a protective coating is put on the outside by the hen. At the egg processing plant, government regulations require that USDA-graded eggs be carefully washed and sanitized before being packed. Q: What points should you consider when buying eggs? A: When purchasing commercially-produced eggs (those coming from farms with 3,000 or more hens): Always purchase eggs from a refrigerated case. Choose eggs with clean, uncracked shells. Don’t buy out-of-date eggs. Look for the USDA grade shield or mark. Graded eggs must meet standards for quality and size. Choose the size most useful and economical for your lifestyle. When purchasing egg products or substitutes, look for containers that are tightly sealed and unopened. Click here to learn what different labels, like UEP Certified or cage-free, indicate. Q: What’s the best way to store eggs? A: The best way to store eggs is to keep them in their carton, so you can check the Julian date (the date the eggs were packed) or expiration date. The carton should be placed in the coldest part of the refrigerator at 45 °F or lower – not in the door, where temperatures may fluctuate when it is opened and closed. Refrigerated eggs should not be left out more than two hours. Q: I just realized I left the egg carton on the kitchen counter overnight. Are the eggs safe to use? A: No, after eggs are refrigerated, it is important they stay that way. Maintaining a consistent, cool temperature is critical to safety. A cold egg left out at room temperature can sweat, facilitating bacteria growth. Refrigerated eggs should not be left out more than two hours before re-refrigeration.

Registered Dietitian/Nutrition Today’s retail environment is full of nutrition labels, claims, profiling systems and much more. Helping consumers navigate their way through grocery aisles is an important job, and according to the 2010 Dietary Guidelines for Americans, many Americans are overweight and undernourished. They get too many calories but not enough nutrients each day. The Guidelines further state that the prevalence of obesity in the United States has doubled and in some cases tripled between the 1970s and 2008. What's in an egg? The Yolk: A Nutrient Goldmine