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.

Yes But, What about The Cholesterol? For over 25 years eggs have unjustly been the icon for the fat, cholesterol and caloric excesses in the American diet, and the message to limit eggs to lower heart disease risk has been widely circulated. The “dietary cholesterol equals blood cholesterol” view is a standard of dietary recommendations, yet few consider whether the evidence justifies such restrictions. ​ Over 50 years of cholesterol feeding studies show that dietary cholesterol does have a small effect on plasma cholesterol concentrations. Cholesterol feeding studies demonstrate that dietary cholesterol increases both LDL and HDL cholesterol with little change in the important LDL:HDL ratio. In fact, the American Heart Association has revised its dietary guidelines to allow an egg a day in your diet, if the rest of your daily cholesterol intake is limited. ​ Many misconceptions about the function of cholesterol in human nutrition may lead young mothers to be needlessly concerned about providing eggs to their children. Human milk contains more cholesterol than both cow’s milk or infant formula. For the infant who is weaning from breast milk or formula, no significant effect was found in plasma cholesterol levels when infants age 6-12 months when fed a diet including 4 egg yolks a week. As a matter of fact, current American Heart Association recommendations are not to restrict fat in the diets of children under two years old. ​ The benefits derived from cholesterol consumption during early childhood relate to cholesterol’s role in the development of the central nervous system as well as stimulation of enzymes needed for cholesterol degradation. ​ Additionally, when finances are tight, eggs are extremely inexpensive for the powerhouse of nutrition that they are. Eggs are portion sized so there is little wastage and can be refrigerated for up to a month saving many inconvenient trips to the grocery store. Since eggs are so versatile they can be prepared in an infinite number of ways and mixed with so many other healthy ingredients they are sure to keep boredom from interfering with a nutritious intake, and will make you seem like a gourmet chef time and again.

Boomer Health E very day, 11,000 baby boomers turn 50, and many thousands more are reaching retirement age. However, this generation anticipates experiencing a different style of retirement than their parents before them. Baby boomers are more concerned with health and vitality than any other generation. Many have ignored good health messages for years, hoping that science and medicine were the quick fix. Today more boomers are more concerned with attaining their goals of "adopting a healthy lifestyle". ​ In the Journal of the American College of Nutrition, researchers determined that not only did eggs lend a greater sense of satiety than a more carbohydrate-laden breakfast with a similar calorie count, but that calorie intake following the egg breakfast remained lower, not just for the rest of the day, but for the next 36 hours. ​ The researchers findings that blood lipids were not impacted during the two-month study, added to the body of research that concludes that healthy adults can enjoy eggs without significantly impacting their risk of heart disease. ​ Versatility, portability, health and vitality—terms that describe the lifestyle baby boomers wish to, and can achieve, given the right foods. Manufacturers simply need to turn to the right ingredients, such as eggs, to help this important market segment reach their goals. For information about health and nutrition topics, visit the Egg Nutrition Center at www.enc-online.org

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

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

Gluten-Free Time and again, egg products have proven their versatility and multi-functionality in both regular and specialty foods, no more so than in gluten-free formulations, a growing product category that serves people with celiac disease. ​ The celiac consumer is more educated than your average consumer in terms of reading labels. They have had to deal with so much in their bodies they are aware of product sourcing and ingredient lists far more than your average consumer. ​ Protein from egg products performs superbly in gluten-free formulations. Egg protein is easily digestible and provides essential functional and nutritional properties helping food formulators develop products for those with a low tolerance for gluten. Eggs maintain the profile, structure and taste of gluten-free foods while helping to develop a clean label. ​ For information about health and nutrition topics, visit the Egg Nutrition Center at www.enc-online.org

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.

Accept No Substitutes 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. ​ Eggs possess unique nutritional properties and contribute desirable functional attributes unequaled by any single egg alternative. New research supports a hypothesis that eggs require more than a simple 1:1 substitution with an egg alternative to acquire similar ingredient functionality in many prepared foods. Eggs also contribute a clean, natural image to help create a consumer-friendly ingredient statement for packaged or prepared foods. Egg products are available liquid, frozen or dried for the convenience of the food formulator. Regardless of form, the egg's nutritional and functional qualities remain intact. When properly stored, egg products will maintain a stable shelf life for months. For information about health and nutrition topics, visit the Egg Nutrition Center at www.enc-online.org

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. ​

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.