About Alison Consumer Trends According to consumer research, nearly 90% of Americans believe eggs are a nutritious choice for breakfast, and 82% believe eggs are a healthier breakfast than cereal. Clearly, shoppers are looking for more protein in the morning, and they are increasingly interested in the fact that: Eggs are all-natural Eggs are a good source of high-quality protein Eggs are a good source of Vitamin D Eggs are gluten-free Eggs are 70 calories Egg purchase frequency continues to trend upwards, with the percentage of Heavy Egg Users (3+ cartons per month) increasing by 18% from 2009 to 2013, Medium Egg Users (2 cartons/month) increasing by 10%, and Light Egg Users (Less than 2 cartons/month) decreasing by 28% over that same timeframe. On average, respondents are eating/serving 5.5 eggs for breakfast during the workweek and 3.1 eggs on weekends – which is the equivalent of approximately three dozen eggs per month.

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.

Cracking the Cholesterol Myth More than 40 Years of Research Supports the Role of Eggs in a Healthy Diet Many Americans have shied away from eggs – despite their taste, value, convenience and nutrition – for fear of dietary cholesterol. However, more than 40 years of research have shown that healthy adults can eat eggs without significantly impacting their risk of heart disease. And now, according to new United States Department of Agriculture (USDA) nutrition data (1), eggs are lower in cholesterol than previously recorded. The USDA recently reviewed the nutrient composition of standard large eggs and results show the average amount of cholesterol in one large egg is 185 mg, a 14 percent decrease. The analysis also revealed that large eggs now contain 41 IU of Vitamin D, an increase of 64 percent. Studies demonstrate that healthy adults can enjoy an egg a day without increasing their risk for heart disease, particularly if individuals opt for low cholesterol foods throughout the day. The Dietary Guidelines for Americans and the American Heart Association recommend that individuals consume, on average, less than 300 mg of cholesterol per day. A single large egg contains 185 mg cholesterol. Several international health promotion organizations – including Health Canada, the Canadian Heart and Stroke Foundation, the Australian Heart Foundation and the Irish Heart Foundation – promote eggs as part of a heart-healthy diet, recognizing that they make important nutritional contributions. (2) REFERENCES In 2010, a random sample of regular large shell eggs was collected from locations across the country to analyze the nutrient content of eggs. The testing procedure was last completed with eggs in 2002, and while most nutrients remained similar to those values, cholesterol decreased by 12% and vitamin D increased by 56% from 2002 values. Klein CJ. The scientific evidence and approach taken to establish guidelines for cholesterol intake in Australia, Canada, The United Kingdom, and The United States. LSRO. 2006 www.lsro.org . Accessed November 2006.

Recipes Skillet Mixed Berries Pudding Hazelnut Praline Paradise Bacon, Spinach and Sweet Onion Quiche Salted Caramel Banana Pudding Earl Grey Tea Chocolate Pudding Vanilla Sponge Cake Keto Egg White Bite Cheese & Onion Quiche Bite

Buying & Storing Buying Look for eggs with shells that are clean and unbroken. Buy USDA Grade AA or A shell eggs from refrigerated cases. Do not buy eggs having shells that are dirty, cracked or leaking. Do not buy eggs that are being stored at room temperature. Buy eggs before the Expiration (EXP) or the "Sell-By" date. The EXP date, however, is not federally required. Storing Eggs should never remain out of refrigeration for more than one hour. Eggs that are taken from a refrigerated environment and placed in a warm, humid environment will "sweat", or produce condensation on their shells. This is the perfect medium for the growth of bacteria. Store eggs in their carton, large end up, and on an inside shelf of a refrigerator. The carton helps protect the eggs from picking up odors and flavors from the other foods. In addition, the carton helps to prevent moisture loss. Keep eggs refrigerated at or below a temperature of 2°C to 7°C (35°F to 45°F) until they are to be used. Properly handled and stored eggs rarely spoil. USDA requires eggs to be stored at 7°C (45°C) or lower after processing. Fresh, uncooked shell eggs that have been properly refrigerated will maintain their high-quality for a more extended period of time.

Egg Allergies An average of two percent of the population under age five develops an egg allergy. However, most children outgrow their egg allergy by late childhood. Despite the allergenicity of foods such as eggs, experts do not encourage avoiding these foods when introducing solids to infants. According to the 2016 National Academies of Science, Engineering, & Medicine food allergy report , there may be “benefits of introducing allergenic foods in the first year of life to infants when a child is developmentally ready: around 6 months of age, and not before 4 months.” This is based on studies showing a possible decrease in the development of food allergies when food allergens are introduced at 4 to 6 months of age. This advice is consistent with recommendations from the American Academy of Pediatrics. Additional information on all food allergies and their symptoms is available at FARE-Food Allergy Research & Education and the National Institute of Allergy and Infectious Diseases .

Cooking Cooking It is important to cook eggs properly. Cook until the white is set and the yolk begins to thicken. The white coagulates at a temperature between 60°C and 65°C (140°F and 145°F). Yolk coagulates between 65°C and 70°C (149°F and 158°F). Scrambled Poached Sunnyside Over easy Soft cooked 121°C (250° F) Boiling water 121°C ( 250° F) (cover pan) 121°C (250° F) Boiling water 1 min. 5 min. 4 min 3 min. side 1 / 2min. side 2 7 min. ⚠️ Time and temperature are critical factors in the cooking and service process. Cook at a low to medium temperature and time carefully. Hold cold egg dishes below 5°C (40°F) and hot egg dishes above 60°C (140°F). Never leave egg dishes at room temperature for more than one hour. ⚠️

Comfort In Eggs Comfort foods are part of a larger trend that sees Americans returning to the basics. They're eating at home more. The web site Allrecipes.com conducted its Annual Food Trend Forecast at the end of 2008 and 80 percent of respondents said they plan to cook at home more in 2009 to help manage food budgets while 61 percent reported eating out less in 2008. The Food Marketing Institute's U.S. Grocery Shopper Trends 2008 reports 71 percent of consumers polled say they're eating more leftovers. The good news is that although consumers might be searching for ways to spend money more wisely, they are still stocking the pantry. Consumers still need prepared food solutions to make meal preparation easier. One answer for food formulators navigating the tricky waters of supplying comfort foods on a budget is using the egg as an ingredient. Processors have reduced the functional difference between frozen liquid and dried eggs so preference today is dictated in terms of end-user requirements. Liquid eggs, for example, are especially convenient for the fast food industry as interest in hand-held breakfast sandwiches continues in popularity. Dried eggs offer prepared food manufacturers the advantages of shelf-stability and easier storage. Dried egg ingredients provide the functional and nutritional benefits without the added liquid some formulations don't require. For information about health and nutrition topics, visit the Egg Nutrition Center at www.enc-online.org

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

The Secret's Out of the Shell The functional properties of egg ingredients are well documented and applauded in an industry where the combination of function, nutrition and natural is a rarity. Egg ingredients score a triple play on these three attributes, but hit it out of the park when you add to this mixture the fact that egg ingredients are sourced domestically and priced competitively. The egg is one of the few natural sources of vitamin D in addition to host of other vitamins and minerals. The yolk provides the majority of the vitamins and minerals found in an egg, including most of the choline and vitamin B12, and approximately 40 percent of the protein. One large egg, or its equivalent within the further processed egg ingredient category, provides 6 grams of highly digestible protein.