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.

Health & Nutrition New USDA study shows eggs have 14% less cholesterol and more vitamin D. ​ The amount of cholesterol in a single large egg has decreased by 14 percent according to the new United States Department of Agriculture (USDA) nutrition data*. Consuming an egg a day fits easily within dietary guidance, which recommends limiting cholesterol consumption to 300 mg per day. Egg Nutrients Egg Nutrient Chart Here's to your health Cracking the Cholesterol Myth Research Snapshot What the Numbers Reveal

What the Numbers Reveal Studies have looked at the effect of egg consumption on blood cholesterol levels and have found a small impact. This is important because newer research has identified the LDL:HDL ratio ("good" cholesterol to "bad" cholesterol) and the Total:HDL ratio (the sum of all cholesterol components to "good" cholesterol) to be better indicators of heart disease risk than either indicator alone. A review of more than 30 studies published in the Journal of the American College of Nutrition in 2008 argues that the LDL:HDL ratio is a much better indicator of heart disease risk than either indicator alone because the ratio reflects the "two-way traffic" of cholesterol entering and leaving the blood system. (1) ​ The Journal of Nutrition published a study in 2008 that found that overweight men who ate eggs while on a carbohydrate-restricted diet have a significant increase in their HDL levels (the "good" cholesterol) compared to men who did not eat eggs. (2) A 2008 study from the journal Ateriosclerosis, Thrombosis, Vascular Biology found low HDL is associated with poor memory and a decline in memory in middle-aged adults. (3) A 2008 study published in the American Journal of Clinical Nutrition concluded that a diet rich in choline and betaine is associated with lower concentrations of homocysteine, a marker of inflammation. High levels of homocysteine or inflammation have been associated with cardiovascular disease, Alzheimer's and dementia. (4) ​ In 2005 researchers at the University of Connecticut found that healthy, elderly adults who ate three eggs a day for one month did not experience an increase to their LDL:HDL ratio or to their Total:HDL ratio, which are two major indicators for heart disease risk. (5) ​ ​ REFERENCES Fernandez ML and Webb D. The LDL to HDL Cholesterol Ratio as a Valuable Tool to Evaluate Coronary Heart Disease Risk. JACN (in press). Mutungi G, et al. Dietary cholesterol from eggs increases plasma HDL cholesterol in overweight men consuming a carbohydrate restricted diet. J Nutr. 2008;138:272-276. Sing-Manoux, et al. Low HDL Is a Risk Factor for Deficit and Decline in Memory in Midlife. The Whitehall II Study. Arterioscler, Thromb, Vasc, Biol. 2008; 28:1557-1563. Detopoulou, Paraskevi et al. Dietary choline and betaine intakes in relation to concentrations of inflammatory markers in healthy adults: the ATTICA study. AJCN 2008; 87:424-430. Greene CM, et al. Maintenance of the LDL cholesterol: HDL cholesterol ratio in an elderly population given a dietary cholesterol challenge. J Nutr. 2005; 135:2799-2804.

Disease Prevention On Commercial Farms Q: Are hens given antibiotics? Are there antibiotics in my eggs? ​ A: Egg farmers are committed to producing safe, high-quality eggs and keeping their hens healthy and free from disease. Egg farms may use a limited number of FDA-approved antibiotics, provided they comply with FDA guidelines for usage. These FDA regulations also are designed to assure antibiotic residues are not passed to eggs. ​ Due to the effective use of vaccines and on-farm disease prevention, only a small percentage of egg-laying flocks ever receive antibiotics. If they do, it is usually under supervision of a veterinarian and only for a short time to treat a specific disease or to prevent a recurring disease. ​ It’s important to know eggs can only be labeled as antibiotic-free if egg farmers choose not to use any antibiotics in feed or water as the pullets (young hens) are growing or when hens are laying eggs. Certified organic eggs must be antibiotic-free by regulation. ​ ​ Q: What measures do farms use to prevent spread of AI? ​ A: America’s egg farmers are vigilant in keeping their flocks free from disease and assuring the safety of eggs and egg products provided for customers. Egg farmers employ a number of rigorous biosecurity guidelines, including, but not limited to: ​ Restricting on-farm access to essential employees only; Following on-farm disinfecting procedures such as the use of foot baths; Housing hens indoors to prevent access to wild birds and waterfowl; Limiting movement between farm operations; Requiring protective gear be used at all times for anyone who enters egg farms; and Working closely with animal health experts and veterinarians to monitor flocks. ​ ​ Q: Can I catch AI from the eggs or meat I eat? ​ A: No. Avian influenza can’t be transmitted through safely handled and properly cooked eggs, chicken or turkey. As a reminder, however, all eggs, chicken and turkey should be cooked thoroughly and at the recommended temperatures to reduce the risk of food-borne illnesses. To learn more about cooking and handling eggs, visit USDA’s food safety question and answer page. ​ ​ Q: Is AI a risk to public health? ​ A: The identified strains found on commercial egg and turkey farms have not affected the health of any humans and are not considered a risk to public health. ​ ​ Q: Is there AI on egg farms? ​ A: Yes, there have been positive findings of AI on commercial egg farms. Egg farmers work diligently to care for their flocks and prevent the disease from entering their farms. ​ ​ Q: As a consumer, what should I know about the recent identification of avian influenza (AI)? ​ A: America’s egg farmers understand and share consumers’ concerns about AI. Together with turkey and chicken producers, egg farmers have put comprehensive measures in place to limit the spread of avian influenza. ​ ​ Q: What is avian influenza? ​ A: Avian influenza (AI), a virus commonly known as the bird flu, is an infectious disease of birds caused by type A strains of the influenza virus.

An Egg a Day is MORE Than Okay! Even though eggs are not the major contributor of cholesterol in the American diet, over the last 35 years eggs have become the visual icon of high cholesterol, both dietary and blood cholesterol, and many consumers have responded by limiting, or eliminating eggs from their diets. U.S. Department of Agriculture data show that meat, poultry and fi sh together account for nearly 45% of cholesterol intake, compared to under 36% for eggs. (1) Between 1970, when the public fi rst started hearing the diet-cholesterol message, to 1995, egg consumption decreased 24%, from 311 to 238 eggs per person per year. The message to limit dietary cholesterol had been so effective that recent surveys show that 45 to 50% of consumers considered dietary cholesterol “a serious health risk.” And since everyone seemed to replay the same nutritional messages, “less than 300 mg per day of dietary cholesterol and no more than 3 to 4 whole eggs a week,” consumers assumed that the recommendations must be not only science based but also proven safe and effective. Today as we are learning about many aspects of the more traditional conventional wisdom in nutrition, the proscriptions against eggs and dietary cholesterol are coming under increased scrutiny as new research not only questions the validity of old concepts but presents documented evidence that the old theories don’t hold up well to rigorous scrutiny. ​ Today, as scientific investigation and statistical analytical methodologies have improved, research studies provide a more accurate perspective of the biological processes involved in diet-disease relationships. In fact, a 2007 observational study of 9,734 people conducted by researchers at the University of Medicine and Dentistry of New Jersey, found no increased risk for stroke, ischemic stroke or coronary heart disease when subjects ate 6 or more eggs per week. The researchers concluded that “the lack of relationship between egg consumption and cardiovascular diseases may be attributable to lack of association between serum cholesterol and egg consumption”. (2) Over the years there have been numerous reports that egg consumption is not related to either plasma cholesterol levels or coronary heart disease (CHD) incidence. Epidemiological surveys across cultures, such as the Twenty Countries Study, (3) reported that dietary cholesterol and egg consumption were related to cardiovascular disease mortality using simple correlation analyses but, when multivariate analyses were included correcting for saturated fat calories, there were no relationships between CHD and either dietary cholesterol or egg intakes. Data from the Framingham Heart Study, (4), (5) the Multiple Risk Factor Intervention Trial (MRFIT) (6), the Lipid Research Clinics Prevalence Trial (7), the Alpha-Tocopheral, Beta- Carotene Cancer Prevention Study,8 the Nurses’ Health Study,8 and the Health Professionals Follow-Up Study (8) all reported that dietary cholesterol intake was not related to either plasma cholesterol levels or CHD incidence. ​ In 1999 Hu and colleagues at the Harvard School of Public Health reported in the Journal of the American Medical Association (JAMA) an analysis of data from the Nurses’ Health Study and the Health Professionals Follow-Up Study on the relationships between weekly egg consumption and CHD and stroke incidences. (9) The Nurses’ Health Study included 80,082 nurses aged 34 to 59 years at study onset followed for 14 years (1980-1994) and the Health Professionals Follow-Up Study involved 37,851 males aged 40 to 75 years in 1986 and followed for 8 years (1986-1994). The investigators determined daily egg consumption from multiple food-frequency questionnaires and measured incidences of nonfatal myocardial infarction, fatal CHD, and stroke in the two study populations. The investigators reported that after adjustments for age, smoking, and other potential CHD risk factors, there was no evidence for a significant relationship between egg consumption and risk of CHD or stroke in either men or women. The researchers concluded “that consumption of up to one egg per day is unlikely to have substantial overall impact on the risk of CHD or stroke among healthy men and women.” Using data from subgroup analyses, the authors noted an increased risk of CHD associated with higher egg consumption among study participants with diabetes (following an ad libitum diet) but not in those with hypercholesterolemia or excess body weight. The findings by Hu et al.9 add to an ever increasing body of evidence indicating a null relationship between egg consumption and CHD risk. The fact is that most industrialized countries have reviewed the experimental and epidemiological evidence and their nutrition experts determined that dietary cholesterol restrictions are unnecessary for a heart healthy diet. (10) In addition, studies are now showing that restricting eggs from the diet can have negative nutritional effects. The protein quality of eggs is the highest value in the supermarket, and it’s available at the lowest price. Eggs have high nutrient density providing 13 different vitamins and minerals in excess of the caloric contribution. Eggs are a source of biologically available lutein and zeaxanthin which help protect eyes against age related macular degeneration, a leading cause of blindness in the elderly. In addition, eggs are an excellent source of choline, an essential nutrient needed for fetal brain and memory development and prevention of neural tube defects. And what else is there in an egg which nature has included to optimize embryonic development?: cholesterol (Should eggs be considered nature’s original “functional food”?) ​ And surely, if eggs increased the risk of CHD then countries with higher per capita egg consumption should have high rates of CHD. In fact, it turns out to be just the opposite. The countries with the highest per capita egg intakes are Japan #1, then Spain and France, countries with very low rates of CHD mortality compared to the USA. As the articles in this issue of Nutrition Realities show, there are many reasons to include eggs in a healthy diet. And for segments of the population who are at nutritional risk, the elderly, growing children, low income families, and those with serious illnesses, excluding an affordable, nutrient dense source of high quality protein and a variety of essential nutrients makes very little sense and is unjust. Our current understanding of the relationships between diet and CHD has moved beyond the simplistic view that dietary cholesterol equals blood cholesterol, and shifted towards an emphasis on saturated fats, obesity, and a sedentary lifestyle in CHD risk. Consider, that by giving the public one less ineffective dietary issue to concentrate on it may actually increase their awareness of some of their more risky behaviors. Slowly but surely, and with an ever expanding body of scientifi c evidence, eggs are coming back to their rightful place in the American diet. And for all those people who have been avoiding a food they enjoy, this will be a valuable shift in the conventional wisdom which will allow them to again welcome eggs back into their heart healthy diet. ​ REFERENCES: ​ U.S. Department of Agriculture/Center for Nutrition Policy and Promotion, Nutrient Content of the U.S. Food Supply, 190902004. Home Economics Research Report No. 57, February 2007. ​​ 1. Qureshi AI. Regular egg consumption does not increase the risk of stroke and cardiovascular diseases. Sci Monit, 2007, 13(1):CR1-8 Hegsted DM, Ausman LM. Diet, alcohol and coronary heart disease in men. J Nutr 1988;118:1184-1189. Millen BE, Franz MM, Quatromoni PA, et al. Diet and plasma lipids in women. Macronutrients and plasma total and low density lipoprotein cholesterol in women: The Framingham nutrition studies. J Clin Epidemiol 1996;49:657-663. Dawber TR, Nickerson RJ, Brand FN, Pool J. Eggs, serum cholesterol, and coronary heart disease. Am J Clin Nutr 1982;36:617-625. Tillotson JL, Bartsch GE, Gorder D, Grandits GA, Stamler J. Food group and nutrient intakes at baseline in the Multiple Risk Factor Intervention Trial. Am J Clin Nutr 1997;65(1) Suppl:228S-257S. Esrey KL, Joseph L, Grover SA. Relationship between dietary intake and coronary heart disease mortality: Lipid research clinics prevalence follow-up study. J Clin Epidemiol 1996;49:211-216. Pietinen P, Ascherio A, Korhonen P, et al. Intake of fatty acids and risk of coronary heart disease in a cohort of Finnish men — The alpha-tocopherol, beta-carotene cancer preventionstudy. Am J Epidemiol 1997;145:876-887. Hu FB, Stampfer MJ, Manson JE, et al. Dietary fat intake and the risk of coronary heart disease in women. N Engl J Med 1997;337:1491-1499. Ascherio A, Rimm EB, Giovannucci EL, Spiegelman D, Stampfer M, Willett WC. Dietary fat and risk of coronary heart disease in men: Cohort follow up study in the United States. BMJ 1996;313:84-90. Hu FB, Stampfer MJ, Rimm EB, et al. A prospective study of egg consumption and risk of cardiovascular disease in men and women. JAMA 1999;281:1387-1394. Klein C, The Scientifi c Evidence and Approach Taken to Establish Guidelines for Cholesterol Intake In Australia, Canada, The United Kingdom and the United States, Life Science Research Offi ce, November 2006.

Keto Egg White Bites INGREDIENTS: Qty Unit Product Name 648 gm U.S. DRIED EGG WHITES 4752 gm Water 55 gm Olive Oil 1200 gm Onion Brown (fine chopped) 20 gm Sugar to prevent Clumping 1470 gm Whole Milk 800 gm Drained Chopped Frozen Spinach (480 Actual Weight) 700 gm Chopped Red Peppers 600 gm Feta Cheese 12 gm Ceyenne Pepper 72 gm Salt 24 gm Pepper Black (fresh ground) ​ Amount of Bites Ets. 300 bites ​ PREPARATION: METHOD ​ Filling 1. Heat oil in a skillet add onion, Saute and then add the Red Pepper and saute until onion is almost translucent and then add the chopped spinach and take off the heat and let stand. 2. Whisk together the U.S. DRIED EGG WHITES, Salt, Pepper and Sugar to avoid clumping. Then add the water and milk and whisk 3. Combine onion, red pepper, and spinach put equal amounts in each Muffin Cups and then pour the egg white mixture over them until 3/4 full then sprinkle the Feta Cheese on top. (if not using muffin cups, spray trays with baking spary to avoid sticking) 4. Put Bite Trays into the oven and bake at 175°c oven for 12-15 minutes. Or until completely cooked and allow 10 minutes to cool and then Pop Out Of ther Tray ​

Safe Food Handling Safe Food Handling Many general rules for safe food handling are the same in a food service setting and in the home. ​ In a food service operation, however, the degree of risk is higher because of the greater number of eggs involved and because more people participate in handling and preparation. In addition, many eggs are often improperly pooled (broken together in large containers) and allowed to stand at room temperature for a considerable time. In such cases, a few organisms from one egg can quickly multiply. Then, if eggs from that batch are not completely cooked or are kept warm at improper temperatures for too long, the bacteria will multiply even further. ​ In the home, these particular risks are not as great. Shell eggs are safest when properly prepared in individual dishes and promptly eaten. 1️⃣ Refrigeration , the first step in proper egg handling, retards bacterial growth and maintains the quality of the egg. ​ At the retail level, buy eggs only from refrigerated cases and refrigerate them in cartons on an inside shelf as soon as possible after purchase. Today’s home refrigerators are designed to maintain a temperature of 5°C (40°F) or below, a satisfactory temperature for eggs and other perishable foods. Keep shell eggs, broken-out eggs or egg mixtures refrigerated before and after cooking. Do not leave eggs in any form at room temperature for more than one hour, including preparation and serving. Promptly after serving, refrigerate leftovers in shallow containers so they will cool quickly. For picnics and outdoor parties, pack cold egg dishes with ice or commercial coolant in an insulated cooler or bag. 2️⃣ Cleanliness of hands, utensils and work surfaces is essential in preventing cross-contamination. ​ Use only clean, unbroken eggs. Discard dirty or broken eggs. Avoid mixing the shell with the egg’s contents. Before they are packed, U.S. eggs are washed and sanitized. The process should remove most pathogenic bacteria from the surface of the shell, but some might remain in the pores or the shell might be re-infected from other sources. The U.S. is one of the few countries in the world that washes and sanitizes its eggs. Eggs should not be rewashed before use. An inexpensive egg separator can be used to separate yolks and whites so that contents do not come in contact with the shells. If a bit of shell falls into the broken out contents, remove it with a clean utensil. Wash hands thoroughly with soap and hot water before beginning food preparation. Wash hands again, along with all utensils, equipment and countertops that have been in contact with any raw food before preparing other foods. Use separate cutting boards for raw and cooked foods. Wash and sanitize them thoroughly after each use. 3️⃣ Adequate cooking ensures that eggs dishes reach a temperature high enough to destroy any bacteria which may be present. ​ Although there are visual indications for determining the doneness of many cooked dishes, the signs are sometimes difficult to interpret, particularly for inexperienced cooks. For some foods, the internal temperature is a critical safety factor that can be determined only by actual measurement. A relatively inexpensive quick-read thermometer allows you to measure a foods internal temperature easily and quickly. Salmonella organisms will not survive if held at a temperature of 60°C (140°F) for three minutes or if they reach an end-point temperature of 71°C (160°F) The internal temperature of fully baked goods and hard-cooked eggs will easily reach more than 71°C (160°F) by the time they are done. Quiches, baked custards and most casseroles are done when a knife inserted near the center comes out clean. With some casseroles which are thick and heavy or contain cheese — lasagna, for example — it may be difficult to decide if the knife shows uncooked egg or melted cheese. In such cases, a thermometer is the only accurate test. Soft (stirred) custards are done when the mixture coats a metal spoon. At this point, the mixture will be well above 71°C (160°F). Eggnogs and homemade ice creams, sometimes made with raw eggs, can easily be made safely by using a stirred custard base. Chill well before freezing or serving. Cook scrambled eggs, frittatas, omelets and French toast until the eggs are thickened and no visible liquid egg remains. Poach eggs in simmering water until the whites are completely set and the yolks begin to thicken, but are not hard — about three to five minutes. Cook fried eggs slowly until the whites are completely set and the yolks begin to thicken but are not hard. Baste the eggs; turn them, or cover with a lid to cook both sides. For soft-cooked eggs, bring eggs and water to a boil. Turn off heat, cover, and let stand for four to five minutes.

General Egg Production Questions Q: What determines whether an egg is white or brown? ​ A: The breed of the chicken determines egg shell color. The color of a hen’s ear area is the color indicator, with a white or light spot meaning white eggs. Usually, white hens lay white eggs, and brown hens lay brown eggs. Brown chickens are usually larger and require more food to make an egg, which is why brown eggs may cost more than white eggs. ​ ​ Q: Are cage-free eggs safer than eggs from hens housed in cages? ​ A: Research by leading animal welfare scientists, academic institutions, non-government organizations, egg suppliers, and restaurant/foodservice and food retail companies shows that housing system type does not influence egg quality. All eggs, regardless of how a hen is housed, are safe and regulated by a number of agencies. ​ ​ Q: How often does a hen lay an egg? ​ A: It takes about 25 hours from ovulation until a hen lays an egg. The hen then begins forming another egg 30 minutes after it lays an egg. The average hen lays 286 eggs per year, according to USDA.

Salted Caramel Banana Pudding INGREDIENTS: ​ white sugar 1 cup water 1/2 cup Kosher salt 1 tsp. heavy cream 3 cup whole milk 1 1/2 cup large egg 1 large egg yolks 3 corn starch 3 tbsp. butter 5 tbsp. vanilla extract 1 tbsp. bananas, sliced 4-5 box gingersnap cookies 1 ​ Pudding In a small mixing bowl, beat together egg yolks with 1 whole egg. Mix together the milk and heavy cream in a liquid measuring cup. In a heavy pot, combine sugar, water, and salt. Cook over medium-high heat stirring once to combine. Gently swirl the pot as the sugar cooks but do not stir. Cook about 10 minutes until the sugar begins to turn a light gold brown. Carefully pour milk and cream mixture into the melted sugar, whisking continuously with a wire whisk. The caramel will bubble up quite a bit but will settle down. Temper the eggs. Remove a small amount of the hot caramel mixture and slowly pour it into the beaten eggs mixing continuously. TIP: tempering egg is a process that heats eggs slowly so that they do not cook too quickly and become lumpy when added to a hot liquid. Mix cornstarch into the tempered egg mixture. Pour tempered eggs back into the pot of caramel again whisking continuously. Cook over medium heat until the caramel begins to thicken. This should only take about 2-3 minutes. Remove from heat and stir in butter and vanilla. Strain pudding mixture through a fine mesh sieve into a metal mixing bowl or heat proof bowl. Push the liquid through with a rubber spatula and discard any lumps that might remain. This will leave you with the creamiest pudding. Cover pudding with plastic wrap and refrigerate overnight. The plastic should be touching the surface of the pudding to prevent a skin from developing ​ Pudding is best served cold and can be covered and kept for up to 3 days in the refrigerator before serving. ​ Whipped Cream Beat heavy whipping cream, vanilla and confectioners sugar together in an electric mixer until soft peaks form. Make this just before serving your banana puddings. INGREDIENTS: heavy whipping cream 1 cup vanilla extract 1 tsp. confectioners sugar 2 tbsp. TIPS In small glass mason jars or glasses, alternate layers of pudding, sliced banana and crushed gingersnap cookies. Top with homemade whipped cream and a drizzle of caramel sauce.

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