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.

Here's to Your Health T here are a dozen reasons why you and your family should eat a breakfast that includes eggs, as well as other nutrient-rich foods, to help fuel your body and mind: Tip#1 Expert Tip from Jackie Newgent, RD, CND Many people focus too much on what not to eat, but research now consistently recommends that there is something important to eat - protein...high-quality protein, in particular. All-natural, high-quality protein, like the type found in eggs, provides active kids and adults sustained energy for their busy days. One of the easiest ways to get high-quality protein is to include an egg a day into your balanced eating plan. Tip#2 Start the day off right with breakfast Research shows there are cognitive benefits to eating breakfast, especially for children, such as improved memory recall time, improved grades and higher test scores. Tip#3 Make time for breakfast Research shows that eating breakfast is a sign of overall health and good behavior in children. Breakfast eaters are less likely to miss school due to illness or other issues and are less likely to be tardy to class. Tip#4 High-quality protein foods Research shows that eating high-quality protein foods for breakfast, like eggs, can help you feel more satisfied and energized throughout the day. Make a batch of hard-cooked eggs so you'll have an all-natural, high-quality protein on-the-go meal or snack ready for the busy week ahead. Tip#5 Hit the gym - then crack some eggs High-quality proteins provide the "building blocks" your body needs to grow and perform properly. The amount and quality of protein you eat directly affects muscle mass, strength and function. Reach for high-quality protein foods, like eggs, lean beef and low fat dairy products after exercise to encourage muscle tissue repair and growth. Tip#6 Be active Protein helps active individuals build and maintain muscle mass and helps older adults prevent sarcopenia, the age-related loss of muscle mass and strength. Looking to please picky eaters? Eggs are a great choice for kids, parents and grandparents because they can be made in more than one hundred ways to please everyone's taste buds. Tip#7 Think outside the box Studies show that eggs can provide a "time release" source of energy that helps maintain blood glucose levels and helps people feel full and energized longer. Tip#8 Remember your eggs at breakfast A recent scientific study shows that eating eggs for breakfast can help overweight dieters lose more weight, lower their body mass index and shrink their waist more than people who eat a bagel breakfast of equal calories. This study supports previous research, published in Journal of the American College of Nutrition, which showed that people who ate eggs for breakfast felt more satisfied and ate fewer calories at the following meal. Tip#9 Affordable sources of high-quality protein At a cost of approximately 15 cents (USD) each, eggs are one of the most affordable sources of high-quality protein you can buy, and they can be combined with almost anything you already have in your refrigerator or pantry Tip#10 Don't skip the yolk! When eating eggs, don't skip the yolk! One egg provides six grams of all-natural, high-quality protein. While many think that the egg white has all of the protein, the yolk actually provides nearly half of it. Tip#11 Nutritional bang for your buck The quality of egg protein is so high that scientists frequently use it as the gold standard for measuring the protein quality of other foods. Help trim your waistline and your grocery bill by filling your cart with eggs for breakfast - they can help you avoid unnecessary snacking and stay energized throughout the day. Tip#12 Eggs are all-natural Eggs are all-natural and have high-quality protein and 13 essential vitamins, minerals, and antioxidants in vary amounts, all for 70 calories. And in less than two minutes, you can prepare an egg breakfast that can help jump-start your day. Jackie Newgent, RD, CDN is a culinary nutritionist, eco-cuisine expert, and author of Big Green Cookbook (Wiley, 2009). She appears frequently as a health and culinary nutrition expert on television and radio. Her work is seen in national publications, including Glamour, Woman's Day, and Health. The author of the award-winning The All-Natural Diabetes Cookbook, Newgent is also an instructor at the Institute of Culinary Education.

Functions ADHESIVE PROPERTIES Description: Adheres ingredients such as seeds and grains to food products. Application: Health bars, variety breads, snacks AERATION AND STRUCTURE IMPROVEMENT Description: Egg proteins create foam in products resulting in lighter and airier products. Application: Meringues, mousses, souffles, baked goods BINDING Description: Egg proteins provide the structure and coagulative properties to bind food products together. Application: Snack foods, meat products, prepared entrées BROWNING Description: Provides desirable brown color to baked products. Application: Rolls, buns, variety breads CLARIFICATION Description: Egg whites inhibit enzymatic browning and prevent cloudiness in beverages. Application: Wines, juices COAGULATION AND GELATION Description: Egg whites and yolk proteins change from a fluid state to gel. Application: Cakes, frostings, custards, surimi COATING Description: Locks in flavor and aroma. Application: Baked goods, snacks COLOR Description: Xanthophyll pigments in egg yolk contribute yellow color to many foods. Application: Baked products, noodles, custards CRYSTALLIZATION CONTROL Description: Egg white proteins prevent crystallization of sugar and promotes smoothness of chocolate. Application: Confections EMULSIFICATION Description: Phospholipids and lipoproteins serve as surface active agents stabilizing oil in water emulsions. Application: Salad dressings, sauces FINISH/GLOSS Description: Used universally in baking to improve product appearance. Egg wash gives surface gloss and shine. Application: Sweet breads, cookies, frostings FLAVOR Description: Carries and enhances some flavors, and imparts desirable egg flavor. Application: Custards, confections FREEZABILITY Description: Improves texture and acceptability of products going through freeze/thaw cycle. Application: Frozen doughs, microwavable food HUMECTANCY Description: Holds moisture in food products to help increase shelf life. Application: Variety breads, rolls INSULATION Description: Keeps products from turning soggy. Application: Breads, frozen doughs MOUTHFEEL IMPROVEMENT Description: Provides substantial body and smoothness to foods. Application: Variety breads, sweet goods, puddings pH Description: Stable pH. Application: Won’t disrupt food product formulations SHELF LIFE EXTENSION Description: Keeps starch molecules moist and fresh. Application: Commercial bread formulations TENDERIZATION Description: Tenderizes foods naturally giving a soft surface feel. Application: Soft breads, rolls TEXTURE IMPROVEMENT Description: Firms up the texture of food products and provides crumb improvement. Application: Rolls, light foods THICHENING Description: Thickens sauces and gravies, and adds body to achieve product improvement. Application: Sauces, toppings, prepared foods

Physical Performance N utrition is an important aspect in athletic performance. Download these shareable videos, graphics, handouts and recipes to help promote the power of protein and eggs. Shareable Protein Video Protein & Performance Graphic MVP Protein Handout Fueling Fitness Recipes

Egg Safety Egg Safety The egg is one of nature’s most nutritious, economical and versatile foods. In the rare event that an egg contains bacteria, you can reduce the risk by proper chilling and eliminate it by proper cooking. With proper care and handling, the egg poses no greater risk than any other perishable food. The inside of the egg had once been considered almost sterile, but recently a bacterial organism, Salmonella enteritidis, has been found inside some eggs. How the contamination occurs is still unclear, but scientists are working to find a solution to the problem. Salmonella Only a very small number of eggs might contain Salmonella enteritidis. Even in areas where outbreaks have occurred, tested flocks show an average of only two to three infected eggs out of each 10,000 eggs produced. Conservative scientists liberally estimate that, across the U.S., only one out of every 20,000 eggs produced might contain the bacteria. The likelihood of your finding an infected egg is about 0.005% (five one-thousandths of a percent). At this rate, if you are an average consumer, you might encounter a contaminated egg once every 84 years. If an egg does contain the organism, the numbers in a freshly laid egg probably will be small and, if the eggs are promptly and properly refrigerated, will not multiply enough to cause illness in a healthy person. If an egg containing Salmonella has been kept refrigerated and someone who uses good hygiene practices serves it to you immediately after proper cooking, you will simply have a nutritious meal. If the egg has been improperly handled, though, you might experience the foodborne illness called salmonellosis. You could have symptoms of abdominal cramps, diarrhea, nausea, vomiting, chills, fever and/or headache within 6 to 72 hours after eating. The symptoms usually last only a day or two in healthy people but can lead to serious complications for the very young, pregnant women, the elderly, the ill and those with immune system disorders. Anyone who has had salmonellosis may pass along the bacteria for several weeks after recovering, but salmonellosis is seldom fatal. While the risk of getting salmonellosis is very small, there is no need to take chances because cooking kills Salmonella. ⚠️ Other types of microorganisms could be deposited along with dirt on the outside of an egg. So, in the U.S., shell eggs are washed and sanitized to remove possible hazards. ⚠️ What is being done about Salmonella in eggs? The U.S. egg industry, the public health community and government agencies have been working diligently to deal with Salmonella enteritidis. Egg industry programs start by keeping breeder flocks free of Salmonella. Ongoing research is dedicated to discovering how Salmonella enteritidis gets into flocks and how it might be blocked. The industry also uses strict quality-control practices and sanitation procedures all through production, processing and preparation. This includes testing chicks to be sure they are free of Salmonella, bio-security (such as washing and sanitizing not only the eggs, but facilities, too) and other measures. To block Salmonella enteritidis from multiplying in the egg in the rare event it is present, eggs are held at cool temperatures following packing and throughout transportation. Important, too, are industry education programs which encourage food preparers to use safe food-handling practices. Along with state representatives, the U.S. Department of Agriculture (USDA) and the Food and Drug Administration (FDA) are developing new national standards with aim of reducing and eventually eliminating egg-related salmonellosis. The strategies will include a scientific, risk-based, farm-to-table plan covering production, processing, transport, storage, retail handling and delivery. The plan will also include education on the responsibilities of consumers, inspectors and food handlers at all levels. All animal protein foods — dairy products, eggs, meat, poultry and fish provide a ready supply of both food and moisture for bacterial growth. These foods are perishable and should receive refrigeration, sanitary handling and adequate cooking. Lack of attention to these details can make any food a "hazardous" food.

Cheese & Onion Quiche Bite INGREDIENTS: Rich Crust 5% waste 2900gm U.S. Dried Egg Yolk Short Filling 5% waste　 90gmButter　 800gmOnion Brown (fine chopped) 　　 562ml Whole Milk　 562ml Cream (Culinary)　 225gm U.S. Dried Whole Eggs　 675gm Water　 350gm Emmenthal Cheese 7gm Nutmeg (ground) 2.5gm Salt 1.5gm Pepper Black (fresh ground) Amount of Bites Ets. 157 bites PREPARATION: Filling 1. Heat butter in a skillet add onion, sauté over moderate heat for 2 minute. (Don't brown the onions) 2. Remove heat and place in a strainer allowing excess fat to drain off. 3. Whisk milk, Water, U.S. DRIED WHOLE EGGS and a Teaspon of Sugar to avoid Clumping. 4. Stir in the cooled onions, Emmenthal cheese, Nutmeg and season with salt and pepper to your taste. 5. Pour mixture into bites shells. 6. Put bites into oven and bake at 165°c oven for 10 minutes. Reduce temperature to 150°c; bake 10 minutes. Remove and Let cool before serving.

Super Powers, Simple Ingredients The superheroes of comic books and movies have powers that elevate them beyond the ordinary. Yet in public, they often masked these talents to appear ordinary. Sometimes too, in the food world, the greatest collection of attributes is found in the most ordinary item. Yet within that mild-looking, shelled exterior lies a powerhouse of nutrition and functionality that transfers these super attributes into formulations. Eggs are considered a naturally nutrient-dense food, containing varying amounts of 13 essential nutrients in a package with a relatively low number of calories: just 70 for a large 50 gram egg. Eggs are one of the few natural sources of vitamin D and provide an excellent source of choline and selenium and a good source of vitamin B12, phosphorus and riboflavin. One large egg, or its equivalent in the further processed category, provides 6 grams of highly digestible protein, constituting eggs as a 'good' source of high-quality protein.

Egg Product Nutrition & Trends The American Egg Board develops single-focused information on a variety of functionality and egg nutrition topics. These topics are important to food formulators as they must consider each and every ingredient and how it performs functionally and nutritionally. Topics such as satiety, sodium reduction, gluten-free products, clean labels, and better-for-you-foods are all important to consumers. The following supplements seek to provide information relevant to these topics. Super Powers, Simple Ingredients Sodium Reduction An Expert's POV on Gluten-Free and Soy Allergens Accept No Substitutes Every Body Every Age The Secret's Out of the Shell Egg-cellent Foods, Egg-cellent Proteins Gluten-Free Comfort In Eggs Boomer Health Find True Satisfaction

Egg Nutrient Chart Nutrient Content of a Large Egg Source: U.S. Department of Agriculture, Agricultural Research Service, 2010. USDA National Nutrient Database for Standard Reference, Release 23. Nutrient Data Laboratory Home Page: http://www.ars.usda.gov/nutrientdata Discrepencies between nutrient levels in the white+yolk vs. the whole egg are due to sampling error.

Introduction Why U.S. Eggs? From Atlanta to Dubai to Hong Kong, buyers know about the "egg-ceptional" qualities of U.S. eggs and egg products. Not only is the U.S. the world's second-largest egg-producing country, it also produces eggs of the highest quality in the world. The American egg industry maintains strict quality control and sanitation measures that are more stringent than is required by law. Immediately after they are laid, eggs are washed, sanitized, graded by the U.S. Department of Agriculture, and packed. After packing, U.S. eggs are refrigerated throughout the shipping and marketing process. As you see through this website, you can easily see why U.S. eggs rank among the highest in the world for distinguished quality and assured safety. U.S. Eggs: Distinguished Quality, Assured Safety Egg production is a prominent and vital segment of agriculture in the United States. American egg producers manage more than 276 million hens, each of which lays about 250 eggs per year. Of all eggs produced in the U.S., approximately 70% is marketed as shell eggs for home, institutional, and food service use. The remaining 30% is processed into a variety of different egg products to be used by food manufacturers and large food service operations worldwide.