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).

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.

Find True Satisfaction Eggs possess unique nutritional properties and contribute desirable functional attributes unequaled by any single egg alternative. Eggs also contribute a clean, natural image to help create a consumer -friendly ingredient statement for packaged or prepared foods. ​ Researchers discovered that compared to a bagel-based breakfast of equal weight, the egg breakfast induced greater satiety and significantly reduced the participants' food intake for the rest of the day. ​ Eggs have an impressive macronutrient composition to contribute to their satiety impact. A registered dietitian and culinary instructor at the Institute of Culinary Education in New York called eggs a 'nutritional powerhouse.' And no wonder, eggs provide some of the highest quality protein of any food, as well as being one of the few nondairy sources of vitamin D. ​ For more on the story of egg proteins, independent scientific studies and highlights of the egg's amazing functional properties download the pdf titled: Find True Satisfaction. ​ For information about health and nutrition topics, visit the Egg Nutrition Center at www.enc-online.org

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.

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!

Frequently Asked Questions Interested in egg nutritional information? Below are some frequently asked questions regarding eggs and egg nutritional benefits. ​ ​ Q: Are eggs good for you? A: Yes! Eggs are a nutrient-dense food (aka eggs provide a nutrient bang for your calorie buck) according to the 2015-2020 Dietary Guidelines for Americans (DGAs). The DGAs also include eggs within all recommended healthy eating patterns. One large egg has varying amounts of 13 essential vitamins and minerals all for 70 calories. At just 20 cents each per large egg, eggs are an affordable source of high-quality protein and contain all nine essential amino acids. In addition to protein, eggs are a good source of other important nutrients like vitamin D, phosphorus, riboflavin and selenium. Eggs are also rich in the essential amino acid leucine (one large egg provides 600 milligrams), which plays a unique role in stimulating muscle protein synthesis. ​ ​ Q: Does nutrient content vary depending on egg color or how the hens are raised? A: The nutrient content of eggs is similar regardless of color (white or brown), grade (AA, A, or B), or how they are raised (organic, free-range, and conventional). Although eggs are a natural nutrition powerhouse, feeding laying hens a diet enriched in specific nutrients like vitamin D or omega 3 can enhance that nutrient in eggs. Due to higher production costs, such specialty eggs are usually more expensive than generic shell eggs. ​ ​ Q: Should I toss the yolk? A: No! Most of the eggs’ nutrients and nearly half of the protein (just over 40%) is found in the yolk. Additionally, egg yolks carry fat-soluble nutrients like vitamin D, E, A, choline, and the antioxidants lutein/zeaxanthin. Plus, the fat, which is mostly unsaturated and found in the egg yolk, aids in the absorption of these essential and important egg components. ​ ​ Q: How many eggs can I eat? A: There are no specific recommendations or guidelines on how many eggs to eat a day or week. However, studies have consistently shown that eating up to two eggs per day does not have detrimental health effects. Research demonstrates that whole eggs can be a part of a balanced diet that contains a wide variety of nutritious foods like fruits, vegetables, whole grains, etc. In fact, the 2015-2020 Dietary Guidelines for Americans include whole eggs in all of their healthy eating patterns. ​ ​ Q: Are eggs a good source of vitamin D? A: Eggs are one of the few foods that are a naturally good source of vitamin D, with one egg providing 10% of the Daily Value (41 IU). Vitamin D is essential for maintaining calcium and phosphate levels, and in developing and maintaining healthy bones. Research is also showing several additional benefits of vitamin D including reducing risk for chronic health conditions such as diabetes and certain cancers. ​ ​ Q: What is choline and who should be concerned about choline intakes? A: Choline is an essential nutrient that is involved in memory, mood, and other brain/nervous system functions. It is particularly important during pregnancy, as it impacts fetal brain development and can help prevent birth defects. Approximately 90% of Americans do not eat adequate amounts of choline. Unfortunately, it is not found in high quantities in many foods typically consumed by Americans, with one exception – eggs have one of the highest amounts of choline of any food. Two large eggs contain more than half of the recommended intake for pregnant women and adults and can help them meet their needs. ​ ​ Q: Do eggs contain antioxidants? A: The carotenoids lutein and zeaxanthin are two antioxidants found in the eye which help protect and maintain eye health. Emerging research is now demonstrating lutein’s impact on cognition in both children and adults. Eggs are a source of lutein and zeaxanthin, and while spinach and dark leafy greens have a higher lutein/zeaxanthin content per serving, the lutein/zeaxanthin from eggs has been shown to be better absorbed into the body. ​ ​ Q: Do eggs increase the risk of heart disease? A: More than 40 years of research has demonstrated that people can enjoy eggs without impacting their risk of heart disease. Research indicates that saturated fat is more likely to raise a person’s blood cholesterol than dietary cholesterol. In fact, a recent analysis showed that eating up to one egg a day is associated with a 12% reduction in the risk of stroke. ​ ​ Q: What’s the latest evidence on the benefits of high-quality protein? A: The quality of dietary protein is determined by its amino acid composition as well as how well the body digests and utilizes the amino acids. Egg proteins, like milk and beef proteins, are easily digested and contain all of the essential amino acids. The protein in eggs can benefit weight loss and help prevent muscle loss with aging, all in its affordable and convenient package. Eggs are a most valuable protein! ​ ​ Q: Can eggs promote a healthy weight? A: Research demonstrates that eggs can help people feel more full, which can ultimately help them eat less throughout the day. For example, dieters who ate an egg breakfast lost 65% more weight and significantly more belly fat compared to those who ate a same-calorie bagel breakfast. Q: Can people with diabetes eat eggs? A: Yes, the American Heart Association and American Diabetes Association recommend eating patterns that include whole grains, fruits, vegetables, legumes and low-fat dairy products, and restrict foods high in saturated fats, trans fats, high-sodium, and added sugars. Eggs can fit within the context of this diet. Some observational studies have shown a possible link between egg consumption and heart disease risk in individuals with diabetes. However, more recent clinical trials do not support these findings. Individuals with diabetes can eat 1-2 eggs per day without negatively impacting cardiovascular risk factors. ​ ​ 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: 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: Are cage-free or organic eggs more nutritious than other types of eggs? ​ A: The nutrient content of eggs is similar regardless of the hen housing environment. In fact, one large egg has varying amounts of 13 essential vitamins and minerals and high-quality protein. There’s also no nutritional difference between white or brown eggs; the different shell color is determined by the breed of hen that produced the egg. One exception is nutritionally-enriched eggs. Omega 3 enriched eggs are one example – flaxseed, fish oil or algal oils are added to the hen’s diet so they produce eggs with these nutrients. For other egg nutrition questions, visit the Egg Nutrition Center (www.eggnutritioncenter.org ). ​ ​ 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 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: 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: 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. ​ ​

USDA Grading & Inspection USDA Grading U.S. Department of Agriculture (USDA) standards are used throughout the U.S. industry to classify shell eggs into three consumer grades: USDA Grade AA, USDA Grade A and USDA Grade B. Grade does not describe food value; it is a measure of quality. ​ The grading process examines both the exterior and interior of the egg. Shells are inspected for cleanliness, strength, shape and texture. USDA Grade AA and USDA Grade A eggs have shells that are clean, smooth and sound. Interior inspection is by candling or breaking out a sample. During candling, eggs travel along a conveyor belt and pass over a light source where the defects become visible. Defective eggs are removed. Hand candling or holding a shell egg directly in front of a light source is done to spot check and determine accuracy in grading. USDA Grade AA and USDA Grade A eggs have a very shallow air cell: clear, firm albumen and distinct firm yolks. Discoloration, blemishes, spots or floating bodies inside the egg result in down grading. Breakout grading in based on a measurement known as the Haugh Unit System. Eggs are broken onto a flat surface for the albumen to be measured by micrometer. Eggs with thick albumen generally grade highest. Grade AA A Grade AA egg will stand up tall. The yolk is firm and the area covered by the white is small. There is a large proportion of thick white to thin white. Grade A A Grade A egg covers a relatively small area. The yolk is round and upstanding. The thick white is large in proportion to the thin white and stands fairly well around the yolk. Grade B A Grade B egg spreads out more. The yolk is flattened and there is about as much (or more) thin white as thick white. Size classification of shell eggs show egg weight in ounces per dozen. Size has no effect on quality; eggs of any size may be included in each quality grade. However, the average of the sizes much equal or exceed the size classification. Most other egg-producing countries do not have such stringent regulations on sizing and egg sizes will not be as uniform as those or U.S. eggs. ​ ​ The USDA Grade mark, in the form of a shield printed on the carton, certifies that the eggs have been graded for quality and sorted for size. USDA Inspection The Egg Products Inspection Act, administered by the U.S. Department of Agriculture, places specific inspection requirements on both shell eggs and egg products. Companies that pack, ship, process or market eggs or egg products operate under close government supervision. In order for shell eggs to be eligible for on official USDA grade stamp, they must be graded by a plant grader and then certified by a USDA grader.

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

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.

Bacon, Spinach and Sweet Onion Quiche Ingredients & Directions Crust Preheat oven to 350˚F. Whisk together flour, thyme, sugar, salt, and baking powder in a large bowl. Whisk together olive oil and water, and pour over dry ingredients, stirring with a fork until moistened. Press crumb mixture into a 9-inch pie plate coated with cooking spray. Crimp the edge or flatten with the tines of a fork. All-purpose flour 2 cups Chopped fresh thyme leaves 2 Tbsp sugar 1 tsp Salt 1/2 tsp Baking powder 3/8 tsp Olive oil 7 Tbsp Cold water 1/4 cup ​ INGREDIENTS: Filling Cook bacon in a large skillet over medium heat until crisp, about 6 minutes. Transfer bacon to a paper towel-lined plate, reserving 1 tablespoon drippings in skillet; discard any remaining drippings. Crumble bacon, and set aside. Add onion to drippings in skillet, and saute over medium heat about 8 minutes or until tender and golden brown. Add spinach, and cook, tossing frequently, just until spinach wilts. Spread spinach mixture over crust in pie plate; top with crumbled bacon. Whisk together eggs, milk, mustard, salt, and paprika. Pour egg mixture over spinach layer in pie plate. Crumble goat cheese over the top of the quiche. Bake 40 to 45 minutes or until set in the center. To check for doneness, just use an oven mitt to give the oven rack a shake, and you’ll know the quiche is done when it no longer jiggles in the center. Remove from oven, cool slightly, then cut into 6 wedges and serve.