U.S. Eggs F rom the time the egg is laid to the time the egg reaches your consumer, a very high standard of quality is maintained. When eggs enter the processing facility, they are immediately placed on a conveyer belt for washing. Each egg is washed thoroughly with adequate amounts of detergent-sanitizer, and then rinsed. Dirt is removed without damaging the shells or altering the quality. After washing, eggs are also sanitized, graded, and packed. After the eggs are candled, which is the process of using light to help determine the quality of an egg, they are immediately moved to cooling facilities and ready for distribution. For retail sales, U.S. eggs are packaged for display and sale in cartons that each contain 12 eggs. Shell and yolk color may vary. However, these variations have no effect on the quality, nutrition or cooking characteristics. The yolk color is influenced by the hen’s diet. Basic U.S. hen egg layer diets are formulated by using the highest quality yellow corn, soybean meal, alfalfa meal and vitamins. Hens fed these diets lay eggs with medium-yellow yolks. Color of the shell is also not a measure of quality since color can vary with the breed of hens and the diet they are fed. Pigment in the outer layer of the shell will range from white to deep brown. Breeds with white feathers and white ear lobes lay white eggs. Breeds with red feathers and red ear lobes produce brown eggs. Eggs are marketed based on grade, size and quality standards that are set and monitored by the United States Department of Agriculture (USDA).

Egg Nutrition

Eggs 101 – Egg Nutrition Basics Eggs are an all-natural source of high-quality protein and a number of other nutrients, all for 70 calories per large egg. Cost-effective and versatile, the unique nutritional composition of eggs can help meet a variety of nutrient needs of children through older adults. Plus, eggs can play a role in weight management, muscle strength, healthy pregnancy, brain function, eye health and more. Take a look at some quick egg nutrition facts. Cardiometabolic Health Egg Allergies Eggs Across The Lifespan Nutrients In Eggs Nutritious Dietary Patterns Physical Performance Weight Management & Satiety Frequently Asked Questions

Control Appetite to Control Weight If there’s one concern that has been associated with women throughout history, it surely must be weight control. Unlike the hunter, women have been the gathers of society, concerned with preparing the food for the family. Whereas men historically performed hard labor in securing food, women have had lives that required less physical exertion. Accompanying this role, a women’s weight was controlled by hormones that were programmed to provide nourishment for suckling infants as well as stored energy to protect them from starvation when the hunter returned unsuccessful. How does the modern woman meet this goal when food is plentiful and time is short? By using the same strategies that have brought us into this technological age, today’s woman can be successful in controlling her weight. The goal is to follow a plan that includes a routine intake of nutrient dense foods consumed throughout the day which is balanced with activities to provide an outlet for her energy intake. Starting the day with a nutrient dense breakfast has been shown to help children focus and perform better in school. Similarly, studies have found breakfast is important for adult cognition and memory as well. Other studies have shown that eating a nutrient dense breakfast helps to reduce snacking on less nutritious and more calorie laden foods throughout the day. Eggs, when eaten at the start of the day, provide a satisfying meal that can keep the stomach from emptying too quickly thereby providing a long period of satiety. At 75 calories per large egg, eggs actually contribute few calories for all the nutrients that they provide. When teamed up with whole grains and vegetables they are a complete meal that is easily prepared, widely available and inexpensive making them a useful tool when planning a “women’s weight control” program.

Packaging U.S. eggs are primarily packaged on plastics or fiber trays that hold 30 eggs. Filled trays are then packed into cases that hold 360 eggs (30 dozen), a capacity that is universal throughout the industry and is used to transport and store shell eggs. Eggs are shipped by refrigerated trucks or in refrigerated containers aboard ocean-going vessels. Capacities of refrigerated container are as follows: 20-foot = 300 cases 40-foot = 750-800 cases 40-foot high cube = 850-900 cases A typical retail package or small pack, as it is known overseas, is formed from pulp or foam to hold 12 shell eggs. There are other packs available in the U.S. market that can hold 6, 8 or 18 eggs. The carton controls breakage and prevents the loss of moisture and carbon dioxide. According to the mandatory federal labeling requirements, each carton must include the name and address of the packer or distributor, the net contents, identity of the product, nutritional labeling, and safe handling instructions. Each egg carton with the USDA grade shield must also display the pack date, which is the day that the eggs are washed, graded, and placed in the carton. The pack date, also known as the Julian date, is a three-digit code that represents the consecutive day of the year starting with January 1 as 001 and ending with December 31 as 365.

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

Converting Shell Eggs to Egg Products? Thinking about converting from shell eggs to liquid or dried eggs? Converting from shell eggs to liquid or dried eggs in your formulas is really quite easy and won’t affect your bowl cost. It’s simply a weight for weight substitution. Other conversion benefits: Saves time, labor and waste Reduces cold storage space needed Increases shelf life – simplifies inventory tracking Streamlines ingredient preparation Provides batch-to-batch consistency Improves long-term product quality Watch as the baking experts at AIB International show you just how easy it is to adjust your formula to use liquid or dried eggs. Refer one of the worksheets to get started. Converting from Shell Eggs to Liquid Eggs Downloadable SHELL eggs to LIQUID eggs worksheets SHELL WHOLE EGGS TO LIQUID WHOLE EGGS SHELL EGG WHITES TO LIQUID EGG WHITES SHELL EGG YOLKS TO LIQUID EGG YOLKS Converting from Liquid Eggs to Dried Eggs Downloadable LIQUID eggs to DRIED eggs worksheets LIQUID WHOLE EGGS TO DRIED WHOLE EGGS LIQUID EGG WHITES TO DRY EGG WHITES LIQUID EGG YOLKS TO DRIED EGG YOLKS

Egg-cellent Foods, Egg-cellent Proteins Consumers are looking for healthy alternatives. Can you help? Energy boosting foods are in demand. An egg, nature's answer to the quest for a near-perfect protein, is also your answer to the quest for a highly available, highly functional protein ingredient. Just look at the facts: Eggs contain the most easily digestible, most readily available protein compared to any other type. Eggs are used as the standard for measuring the protein quality of other ingredients. Processed eggs contribute the same high-quality protein as fresh. For more on the story of egg proteins, independent scientific studies and highlights of the egg's amazing functional properties download the pdf titled: egg-cellent Foods egg-cellent Protein. For information about health and nutrition topics, visit the Egg Nutrition Center at www.enc-online.org

Every Body Every Age Life Stage Foods Eggs Deliver Necessary Nutrition As a natural source of many vitamins and minerals, eggs have something for everyone and can be a valuable asset in the development of food products to meet consumer needs. Eggs are a naturally nutrient-dense food, containing varying amounts of 13 essential nutrients. In particular, they are an 'excellent' source of choline and selenium, and a 'good' source of high-quality protein, vitamin B12, phosphorus and riboflavin. These nutrients are important to the entire population with select nutrients attractive to specific demographics. For example, the high-quality protein in eggs helps kids grow and gives them energy to stay focused. Eggs are an excellent source of choline, a nutrient making headlines regarding its role in fetal brain development. For active adults, egg protein builds muscle, provides sustained energy and satisfies hunger longer. Eggs help aging Baby Boomers optimize muscle function and help prevent sarcopenia, or loss of lean muscle tissue. Depending on consumer concerns or preferences, such as convenience, nutrition or taste, formulators can meet consumer demands by delivering new food products based on egg ingredients. For information about health and nutrition topics, visit the Egg Nutrition Center at www.enc-online.org

Buyer's Guide International Buyers Downloadable Resources U.S. Shell Eggs U.S. Egg Grades U.S. Egg Sizes U.S. Egg Types Refrigeration Matters White and Brown Eggs U.S. Egg Products U.S. Egg Products Packing Formats U.S. Egg Equivalents Value-Added U.S. Egg Products Uses for High-Quality U.S. Eggs and Egg Products Exports Resource Guide