Earl Grey Tea Chocolate Pudding with Butter Caramel and Vanilla Sauce Ingredients: Earl Grey Tea Filling Earl Grey tea leaves 10g Cream 300g Milk 300g U.S. Liquid Egg Yolk 150g Sugar 95g Dark chocolate 100g White bread (sliced) 250g Butter (melted) 150g Butter Caramel sauce Cream 500g Vanilla Stick 1pc Granulated Sugar 112g Glucose Syrup 112g Butter 58g Method: Boil cream, milk and Earl Grey tea together. Set aside for a few minutes to ensure of a strong flavour, then strain it. Mix egg yolks and sugar, add in mixture from Step 1 and boil again until 85°C. Pour in the dark chocolate and mix well. Then strain again and ready to be used. Cut white bread into littlesquares, pour the melting butter and mix well. Put it in over at low temperature of about 120°C for 30 minutes until it turns brown colour. Wrap the stainless ring with luminium foil at the bottom. Add a little bit of butter bread crumbles inside, then pour the Earl Grey tea filling, and bake in the oven at 150°C until set. Repeat this step until the ring is almost filled. After finish baking, let cool and keep it in the refrigerator until cold. ​ Butter Caramel Sauce Soak the vanilla bean in the cream for two hours. Melt the glucose and the sugar until it caramelised. Turn off the heat, add in the vanilla bean cream and cool the mixture until it reaches 40°C. Add the softly whipped butter and mix well. ​ Earl Grey Tea Chocolate Pudding Take out the Earl Grey tea pudding from the refrigerator, remove the aluminium foil and place it on a plate. Pour the caramel sauce on top and a little vanilla sauce surrounding the plate. Add a little garnish of butter bread crumbles on the pudding and around the plate.

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.

Skillet Mixed Berries Pudding Recipe for 4 portions Step i. Mixed Berries Pudding ii. Lemon Meringue Mixed Berries Pudding ​ Ingredients: ​ 80g U.S. Liquid Egg Yolk 15g Butter to grease 250g Fresh Blueberries 90g Raspberries 1tsp. Lemon Zest 85g Cake Flour 55g Bread Flour 100g Caster Sugar 1tsp. Baking Powder 100g Milk 45g Melted butter 120g Caster Sugar 10g Corn Starch 240g Hot Water Method: Toss berries with lemon zest. Pour into prepared pan. Mix together flour, sugar and baking powder. Whisk in milk, egg yolk and melted butter. Pour all mixture over the berries. Mix remaining sugar with corn starch and salt and sprinkle this over the batter. Pour the hot water on the skillet and bake for 30 minutes. Lemon Meringue ​ Ingredients: ​ 180g U.S. Dried Egg Whites (reconstituted) 300g Caster Sugar 6g Cream of Tartar Pinch of Salt 1 tsp. Lemon Zest 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. Assembly Uncover skillet; spread meringue on top. Brown meringue using a kitchen torch, if desired.

Egg and Egg Product Safety E gg can be part of a healthy diet. However, they are perishable just like raw meat, poultry and fish. To be safe, they must be properly refrigerated and cooked. Egg Safety Egg Product Safety Handling Eggs at Home Frequently Asked Questions

Converting Shell Eggs to Egg Products? Thinking about converting from shell eggs to liquid or dried eggs? ​ Converting from shell eggs to liquid or dried eggs in your formulas is really quite easy and won’t affect your bowl cost. It’s simply a weight for weight substitution. ​ Other conversion benefits: Saves time, labor and waste Reduces cold storage space needed Increases shelf life – simplifies inventory tracking Streamlines ingredient preparation Provides batch-to-batch consistency Improves long-term product quality ​ ​ Watch as the baking experts at AIB International show you just how easy it is to adjust your formula to use liquid or dried eggs. Refer one of the worksheets to get started. Converting from Shell Eggs to Liquid Eggs Downloadable SHELL eggs to LIQUID eggs worksheets ​ SHELL WHOLE EGGS TO LIQUID WHOLE EGGS ​ ​ ​ ​ SHELL EGG WHITES TO LIQUID EGG WHITES ​ ​ ​ ​ ​ SHELL EGG YOLKS TO LIQUID EGG YOLKS ​ Converting from Liquid Eggs to Dried Eggs Downloadable LIQUID eggs to DRIED eggs worksheets ​ LIQUID WHOLE EGGS TO DRIED WHOLE EGGS ​ ​ ​ ​ LIQUID EGG WHITES TO DRY EGG WHITES ​ ​ ​ ​ ​ LIQUID EGG YOLKS TO DRIED EGG YOLKS ​

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!

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.

Frequently Asked Questions Q: Are brown eggs more nutritious than white eggs? A: The color of the egg’s shell is determined by the breed of the hen. Since many consumers prefer white eggs producers most often raise White Leghorn hens, which produce eggs with white shells. Consumers who live in the New England area often prefer brown shelled eggs, so egg producers there raise breeds such as the Rhode Island Red which produces brown shell eggs. The color of the shell has nothing to do with egg quality, flavor, or nutritional value, only the breed of hen laying the eggs. However, brown shell eggs are usually slightly higher in price than white eggs because the brown shell producing hens are larger birds and require more feed for the eggs produced. ​ 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: 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 are organic and free-range eggs and do they differ nutritionally? A: Organic eggs are eggs produced by hens fed “organic” feeds grown without pesticides, chemical or commercial fertilizers. In addition, there are no pesticides, herbicides, or fungicides added to the feed. There are no known nutritional differences between organic eggs and regular eggs. Free-range eggs are produced by hens raised outdoors or with daily access to the outdoors. The hens are free to run around, but in the event of bad weather the hens are kept inside. True free-range eggs are only available on a seasonal basis in the United States. The term free-range can also refer to eggs produced by hens raised inside on an open floor rather than in cages. Free range eggs do not differ from regular eggs in terms of nutritional value or cholesterol level; however, they are more expensive due to production costs. Q: Where are the vitamins and minerals located in the egg? A: The yolk or yellow portion of the egg contains a higher proportion of the egg’s vitamins and minerals than the white. Please refer to the chart (right) for the list of nutrients contained in one egg. ​ 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: 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: 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: 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. ​ ​ Nutrient Content of One Large Egg Whole, Raw, Fresh ​ Nutrient ​ Calories Total Fat (g) Saturated Fat (g) Trans Fat (g) Cholesterol (mg) Sodium (mg) Carbohydrate (g) Protein (g) Vitamin A (IU) Vitamin D (mg) Calcium (mg) Thiamine Vitamin B6 (mg) Vitamin C (mg) Iron (mg) Riboflavin (mg) Folate (mcg) Vitamin B12 (mcg) Zinc (mg) Phosphorus (mg) Lutein & Zeaxanthin (mcg) Choline (mg) ​ ​ ​ U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference Release #20. Nutrient Data Laboratory (www.nal.usda.gov/fnic/foodcomp) USDA Database for the Choline Content of Common Foods Differences in nutrient levels between egg white, egg yolk and whole egg are due to sampling procedure ​ *Sadler, Strain and Caballero (1999) Encyclopedia of Human Nutrition. San Diego, Academic Press ​ ​ ​ ​​ ​ Whole Egg ​ 72 5 1.5 0.05* 212 70 0.4 6.3 244 18 27 0.03 0.07 0 0.09 0.24 24 0.65 0.56 96 166 125 ​ ​ ​ White ​ 16 0.06 0 0 0 55 0.2 3.6 0 0 2 0 0 0 0.03 0.15 1 0.03 0.01 5 0 1.1 ​ Yolk ​ 54 4.5 1.6 0.05* 210 8 0.6 2.7 245 18 22 0.03 0.06 0 0.46 0.09 25 0.33 0.39 66 186 113.3

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

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. ​ ​