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

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

Nutritious Dietary Patterns Dietary patterns (also called eating patterns) are the combinations and quantities of food and beverages consumed over time. Consistent evidence indicates that, in general, a plant-based dietary pattern is more health-promoting than the current average U.S. diet. However, a “plant-based” eating patterns doesn’t mean only plants; pairing high-quality protein foods, like eggs, with plants is essential for the synthesis and maintenance of muscle tissue, and for achieving optimal vitamin and mineral intakes. ​ The 2015-2020 Dietary Guidelines for Americans recommend three healthy eating patterns, all of which include eggs. But what are the sample eating patterns, and what are the key differences between them? ​ To learn more about healthy eating patterns, including those recommended in the 2015-2020 Dietary Guidelines, and how eggs fit within those patterns, explore the following PowerPoint, and feel free to share it with friends! ​ Healthy Eating Patterns: How do Eggs Fit?

Frequently Asked Questions 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: Do egg producers inject their hens with hormones? A: No. Growth hormones are never given to egg-laying hens in the U.S. Laying hens are fed a high-quality, nutritionally-balanced diet of corn, soybean meal, vitamins and minerals. The feed is carefully formulated with the proper nutrients to produce safe, quality eggs. ​ Q: Is there any chance the eggs I could buy at the grocery store could be fertilized? A: Hens that produce eggs commercially never encounter a rooster, so there is no way eggs purchased at the grocery store could be fertilized with an embryo. ​ Q: What is foodborne illness? A: The way food is processed and prepared is important because all foods have the ability to carry microorganisms (like bacteria and viruses) or toxins that can cause illness. If microorganisms or toxins are introduced to food or if bacteria are allowed to grow in or on food without being killed (usually by heat) before eating, foodborne illness can result. Common symptoms of foodborne illness include nausea, vomiting, diarrhea, cramps and headache. ​ ​ Q: How safe are eggs? A: The risk of getting a foodborne illness from eggs is very low. However, the nutrients that make eggs a high-quality food for humans are also a good growth medium for bacteria. In addition to food, bacteria also need moisture, a favorable temperature and time in order to multiply and increase the risk of illness. In the rare event that an egg contains bacteria, you can reduce the risk by proper chilling and eliminate it by proper cooking. When you handle eggs with care, they pose no greater food-safety risk than any other perishable food. ​ The inside of an egg was once considered almost sterile. But, over recent years, the bacterium Salmonella enteritidis (Se) has been found inside a small number of eggs. Scientists estimate that, on average across the U.S., only 1 of every 20,000 eggs might contain the bacteria. So, the likelihood that an egg might contain Se is extremely small – 0.005% (five one-thousandths of one percent). At this rate, if you’re an average consumer, you might encounter a contaminated egg once every 84 years. ​ Other types of microorganisms could be deposited along with dirt on the outside of an egg. So, in the U.S., eggshells are washed and sanitized to remove possible hazards. You can further protect yourself and your family by discarding eggs that are unclean, cracked, broken or leaking and making sure you and your family members use good hygiene practices, including properly washing your hands and keeping them clean. ​ ​ Q: Are eggs the only source of Salmonella bacteria? A: No. Salmonella bacteria are widely found in nature and easily spread. The bacteria can be found in the intestinal tracts of animals, birds, reptiles, insects and people. While the egg itself may not be contaminated when you buy it, it can become contaminated from various sources, such as hands, pets, other foods and kitchen equipment, too. ​ ​ Q: Doesn't the eggshell protect an egg from bacteria? A: Yes and no. The egg has many natural, built-in barriers to help prevent bacteria from entering and growing. These protect the egg on its way from the hen to your home. But, although it does help, the porous shell itself is not a foolproof bacterial barrier. For further safety, government regulations require that eggs be carefully washed with special detergent and sanitized. ​ A: Other protective barriers include the shell and yolk membranes and layers of the white which fight bacteria in several ways. The structure of the shell membranes helps prevent the passage of bacteria. The shell membranes also contain lysozyme, a substance that helps prevent bacterial infection. The yolk membrane separates the nutrient-rich yolk from the white. ​ In addition to containing antibacterial compounds such as lysozyme, layers of the white discourage bacterial growth because they are alkaline, bind nutrients bacteria need and/or don’t provide nutrients in a form that bacteria can use. The thick white discourages the movement of bacteria. The last layer of white is composed of thick ropey strands which have little of the water that bacteria need but a high concentration of the white’s protective materials. This layer holds the yolk centered in the egg where it receives the maximum protection from all the other layers. ​ ​ Q: Are Salmonella bacteria most likely to be found in the egg's white or yolk? A: Bacteria, if they are present at all, are most likely to be in the white and will be unable to grow, mostly due to lack of nutrients. As the egg ages, however, the white thins and the yolk membrane weakens. This makes it possible for bacteria to reach the nutrient-dense yolk where they can grow over time if the egg is kept at warm temperatures. But, in a clean, uncracked, fresh shell egg, internal contamination occurs only rarely. ​ ​ Q: Does a blood spot mean an egg is contaminated? A: No. You can’t see bacteria with the naked eye. Blood or meat spots are occasionally found on an egg yolk and are merely an error on the part of the hen. They’re caused by the rupture of a blood vessel on the yolk surface when it’s being formed or by a similar accident in the wall of the oviduct. Most eggs with blood spots are detected by electronic spotters and never reach the market. But, even with mass scanners, it’s impossible to catch them all. Both chemically and nutritionally, eggs with blood spots are fit to eat. You can remove the spot with the tip of a knife, if you wish. ​ ​ Q: Are the twisted, ropey strands of egg white safe? A: Yes. These strands are the chalazae which anchor the yolk in the center of the thick white. They’re composed of nutritious egg albumen and do not indicate contamination. In fact, the more prominent the chalazae, the fresher the egg. These natural parts of the egg don’t interfere with cooking or beating of the white and you don’t need to remove them, although some cooks like to strain them from stirred custard. ​ ​ Q: What will happen if I eat an egg containing Salmonella? A: 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’ll 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’s no need to take chances because cooking kills Salmonella. ​ ​ Q: What usually causes salmonellosis? A: Salmonellosis outbreaks are most often associated with animal foods, including chicken, eggs, pork and cheese, but have also been reported related to cantaloupe, tomatoes, alfalfa sprouts, orange juice and cereal among other foods. Human carriers play a big role in transmitting some types of salmonellosis. Salmonella bacteria can easily spread from one food to another, too. ​ The majority of reported salmonellosis outbreaks involving eggs or egg-containing foods have occurred in foodservice kitchens and were the result of inadequate refrigeration, improper handling and insufficient cooking. If not properly handled, Salmonella bacteria can double every 20 minutes and a single bacterium can multiply into more than a million in 6 hours. But, properly prepared egg recipes served in individual portions and promptly eaten are rarely a problem. You can ensure that your eggs will maintain their high quality and safety by using good hygiene, cooking, refrigeration and handling practices. ​ ​ Q: What is being done about Salmonella in eggs? A: The 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 Se 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’re free of Salmonella, bio-security (such as washing and sanitizing not only the eggs, but facilities, too) and other measures. To block Se from multiplying in the egg in the rare event it’s 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 United States Department of Agriculture (USDA) and the Food and Drug Administration (FDA) are developing new national standards with the 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. ​ ​ Q: How can I protect myself and my family from foodborne illness? A: Along with other food and food-related organizations as well as government food and education agencies, American Egg Board is a founding member of the Partnership for Food Safety Education. This unique industry and government coalition has the aim of informing consumers about safe food-handling practices through the Fight BAC!™campaign. By following the Fight BAC!™ recommendations to clean, separate, cook and chill, you can help prevent BAC from causing foodborne illness. ​

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.

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. ​

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

Vanilla Sponge Cake Bite INGREDIENTS : ​ Qty Unit Product Name 206 gm U.S. DRIED WHOLE EGGS 1100 gm All Purpose Flour 1100 gm Sugar 24 gm Baking Powder 5 gm Salt 1100 ml Unsalted Butter 619 gm Water 72 ml Vanilla Extract 6 gm Baking Soda 330 gm Milk ​ Amount of Bites Ets. 154 bites ​ METHOD: ​ 1. Pre-heat oven to 160°c 2. Mix/Whisk flour, baking powder, Baking soda, salt, and U.S. DRIED WHOLE EGGS into mixing bowl 3. Start CREAMING BUTTER & SUGAR in the Mixer until smooth and fluffy 4. Mix in the Flour and U.S. DRIED WHOLE EGG mixture and then add the Water and Milk and Vanilla and mix gently 5. Do Not Over Mix, folding is ok 6. Pour at once equal amounts into GREASED (using spray) Small Muffin Trays/Muffin Cups and bake 160°c for 15-18 minutes or until toothpick comes out clean. 7. Remove from oven and let cool. When cool, loosen cake from sides with a knife to remove.

Hazelnut Praline Paradise Chocolate Puff Pastry ​ Ingredients: ​ 960g Bread Flour 144g Unsalted Butter 22.5g Salt 470g Water 75g Cocoa Powder Method: ⁃ Mix together water and salt in stand mixer. ⁃ Add all other ingredients and mix until smooth. ⁃ Leave to set in refrigerator. Ingredients: 500g Unsalted Butter 100g Cocoa Powder Method: ⁃ Mix together all ingredients in stand mixer. ⁃ Shape dough and leave to rest in refrigerator. Ingredients: 10g U.S Dried Egg Yolk Puff Pastry Icing Sugar Laminate Dough ⁃ During the laminate process, roll out the dough until 1.5 mm thick. ⁃ Cut oblong shapes of the puff pastry, place on the baking sheet and leave to rest for 20 min in the refrigerator. ⁃ Sprinkle with icing sugar and dried egg yolk. Bake in a oven at 180℃ for 15 and 220℃ for 5 min. Bake in a oven at 180℃ for 30 mins. Praline Creme Brulee ​ Ingredients: ​ 40g U.S. Liquid Egg Yolks 200g Whipping Cream 0.5pc Vanilla Pod 1g Cinnamon Powder 30g Hazelnut Praline 40g Caster Sugar 2g Gelatine Leaves Method: ⁃ Put the gelatine leaves in a bowl of cold water to soften. ⁃ Heat the cream with the vanilla pod, cinnamon powder and hazelnut praline in a pan until just boiling. ⁃ Whisk together the egg yolks and caster sugar in a large bowl until thickened slightly. Remove the vanilla pod, then pour the hot cream over the egg mixture and whisk thoroughly. ⁃ Return the custard to the pan and heat gently, stirring until the mixture has thickened ⁃ Whisk in the gelatine, then pour the custard in a Silicone baking mould, let cool and freeze. Chocolate Cream Ingredients: ​ 50g U.S. Liquid Whole Egg 60g U.S. Liquid Egg Yolks 180g U.S. Liquid Egg Whites 125g Whole Milk 125g Whipping Cream 1 pc Vanilla Pod 320g 70% Chocolate 80g Caster Sugar 85g Caster Sugar Method: ⁃ Boil the milk & whipping cream with vanilla pod, Infuse with the vanilla pod. ⁃ Pour into chocolate and stir until chocolate melted. ⁃ Beat whole egg and egg yolks until thick and lemon colored. Gradually beat in caster sugar. ⁃ Beat egg whites with the caster sugar to soft peaks. ⁃ Mix a part of the egg with the chocolate mixture, blend and fold in the remaining eggs. ⁃ Fold egg whites into chocolate mixture. Crunchy Meringue Hazelnut Spread Ingredients: ​ 90g U.S. Dried Egg Whites (reconstituted) 150g Caster Sugar 3g Cream of Tartar 1 Pinch of Salt 200g Hazelnut Praliné 50% 100g 40% Milk Chocolate 100g Cocoa Nibs Method: ⁃ Meringue Cookies: Combine egg white, cream of tartar, and salt, beat the egg whites at slow speed until the foam throughout, add the sugar, and beat to soft peaks. Baked on 105°C for 1 hour. ⁃ Melt the chocolate with the praline at 45°C. ⁃ Add the meringue cookies with cocoa nibs. Assembly Fill the Millefeuille, alternating the layers between Crunchy Meringue Hazelnut Spread, Praline Creme Brûlée, Chocolate Cream, Chocolate Shavings, Icing Sugar & Hazelnut. Noted: Reconstitution Ratio for U.S. Dried Egg White 1 part Egg White Powder : 7 Parts Water

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 ​