Buyer's Guide International Buyers Downloadable Resources U.S. Shell Eggs U.S. Egg Grades U.S. Egg Sizes U.S. Egg Types Refrigeration Matters White and Brown Eggs U.S. Egg Products U.S. Egg Products Packing Formats U.S. Egg Equivalents Value-Added U.S. Egg Products Uses for High-Quality U.S. Eggs and Egg Products Exports Resource Guide

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.

Egg Product Safety The Importance of Egg Safety Unbroken fresh shell eggs may contain certain bacteria that can cause foodborne illness. The bacteria are Salmonella Enteritidis (SE). While the number of eggs affected is quite small, there have been some scattered outbreaks. Currently, the government, the egg industry, and the scientific community are working together to solve the problem. ​ ​ Egg Product Safety The term “egg products” refers to eggs that have been removed from their shells for processing. Basic egg products include whole eggs, whites, yolks and various blends, with or without non-egg ingredients, that are processed and pasteurized. They may be available in liquid, frozen and dried forms. ​ ​ Are Egg Products Pasteurized? Yes. The 1970 Egg Products Inspection Act requires that all egg products distributed for consumption be pasteurized. They are rapidly heated and held at a minimum required temperature for a specified time. The destroys Salmonella but it does not cook the eggs or affect their color, flavor, nutritional value or use. Dried whites are pasteurized by heating in the dried form. ​ ​ Can Egg Products Be Used in Uncooked Foods? Egg products can be used in baking or cooking (scrambled eggs, for example). They have been pasteurized, but are best used in a cooked product. Consumers should be sure that the internal temperature of the cooked dish reaches 160ºF. Egg products can be substituted in recipes typically made with raw eggs that won’t be cooked to 160ºF, such as Caesar salad and homemade mayonnaise. Although pasteurized, for optimal safety, it is best to start with a cooked base, especially if serving high-risk persons: people with health problems, the very young, the elderly and pregnant women. ​ ​ What Are Some Buying Tips? Containers should be tightly sealed. Frozen products should show no sign of thawing. Purchase refrigerated products kept at 40ºF or below. Avoid hardened dried egg products. ​ ​ ​ Storage Times for Egg Products Frozen egg products – 1 year if the container for liquid products bears a “Use-By” date, observe it. For liquid products without an expiration date, store unopened cartons at 40ºF or below for up to 7 days not over 3 days after opening). Don’t freeze opened cartons or refreeze frozen cartons that have been thawed. Unopened dried egg products can be stored at room temperature as long as they are kept cool and dry. After opening, keep refrigerated. Use reconstituted products immediately or refrigerate and use that day. ​ ​ ​ Other Egg-type items Certain egg-type items are not presently considered egg products. These items, which are under the Food and Drug Administration (FDA) jurisdiction, include freeze-dried products, imitation egg products and egg substitutes. Inspected pasteurized egg products are used to make these items. No-cholesterol egg substitutes consist of egg whites, artificial color and other non-egg additives. Direct questions about egg substitutes to the manufacturer or to the FDA. ​ ​ USDA Dried Egg Mix USDA dried egg mix is a dried blend of whole eggs, nonfat dry milk, soybean oil and a small amount of salt. (This is a government commodity product, not usually available commercially.) To reconstitute, blend 1/4 cup with 1/4 cup water to make one “egg.” The reconstituted mix requires cooking. Store USDA Dried Egg Mix below 50F, preferably refrigerated. After opening use within 7 to 10 days. Use reconstituted egg mix immediately or refrigerate; use within 1 hour. ​ ​ In addition, whether refrigerated liquid, frozen or dried, egg products supply an impressive nutritional profile to most processed food products. When properly stored, these processed egg ingredients will maintain a stable shelf life for months. Some of the advantages of further processed eggs include: ​ Assurance of a safe product Reduced risk of contamination Extended shelf life Convenience Consistent performance Product stability Functionality

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.

Pasteurized Egg Products Safety Record Egg Processors Boast 40-Year Stretch of Food Safety for Pasteurized Product The first step toward ensuring a safe processed food is to ensure the basic ingredients are safe as well. The egg product safety record allows food processors to rest in the knowledge that they are using a safe ingredient when including further processed, pasteurized eggs. Egg nutritional and functional power is supplied by nature while its safety record is provided by the producers' hard work and conscientious effort to implement best practices. Actually, government and private industry work together to achieve this safety record. Congress passed the Egg Products Inspection Act in 1970 which requires that all egg products distributed for consumption be pasteurized to destroy Salmonella. In the past 40 years there have been no recorded outbreaks of salmonellosis linked to pasteurized egg products, since the institution of mandatory pasteurization. This safety record is especially impressive considering the volume of eggs consumed in this country. Of the more than 76 billion eggs eaten annually, slightly more than 30% are in the form of egg products, further processed into either a liquid, frozen or dried form. The first step in producing an egg product is removal from the shell followed by filtering and cooling to maintain quality waiting processing. Further processing may include the addition of non-egg ingredients, mixing or blending, stabilizing, pasteurizing, cooling, and packaging for freezing or subsequent to drying. FDA regulations require qualifying statements when the terms "no hormones or antibiotics" are declared on labels for eggs. In addition, the terminology no hormones or therapeutic antibiotics are used in the production of eggs for human food. Antibiotics may be used occasionally, but eggs from treated hens are removed from the market for a specified period of time in accordance with applicable regulations. Although pasteurized refrigerated eggs may have a limited shelf life of a few weeks, both frozen and dried egg products, when properly stored, will maintain a stable shelf life for months. Further tips for the food processor to ensure the safety of further processed egg products once received at the plant include: Frozen products should show no signs of having thawed Refrigerated products should be kept at 40 degrees F or below Dried egg products should flow freely and not be caked up or hardened Use all further processed egg products well within any expiration dates And walking hand in hand with the safety record is egg product convenience. Even with the wide variety of standardized further processed egg products available, processors can tailor them to meet specific formulation needs, functionality and shelf life considerations. In addition, whether refrigerated liquid, frozen or dried, egg products supply an impressive nutritional profile to most processed food products. When properly stored, these processed egg ingredients will maintain a stable shelf life for months. Some of the advantages of further processed eggs include: ​ Assurance of a safe product Reduced risk of contamination Extended shelf life Convenience Consistent performance Product stability Functionality

Handling Eggs at Home Proper refrigeration, cooking, and handling should prevent most egg safety problems. Persons can enjoy eggs and dishes containing eggs if these safe handling guidelines are followed. 1. Don't Eat Raw Eggs This includes "health-food" milk shakes with raw eggs, Caesar salad, Hollandaise sauce, and any other foods like homemade mayonnaise, ice cream, or eggnog made from recipes in which the raw egg ingredients are not cooked. ​ 2. Buy Clean Eggs At the store, choose Grade A or AA eggs with clean, uncracked shells. Make sure they've been refrigerated in the store. Any bacteria present in an egg can multiply quickly at room temperature. Don't wash eggs. At the plant, government regulations require that USDA-graded eggs be carefully washed and sanitized using special detergent. Then the eggs are coated with a tasteless, natural mineral oil to protect them. ​ 3. Refrigerate Eggs Take eggs straight home and store them immediately in the refrigerator set at 40ºF or slightly below. Store them in the grocery carton in the coldest part of the refrigerator and not in the door. ​ 4. Use Eggs Within Recommended Times Use raw shell eggs within 3 to 5 weeks. Hard-cooked eggs will keep refrigerated for 1 week. Use leftover yolks and whites within 4 days. If eggs crack on the way home from the store, break them into a clean container, cover it tightly, and keep refrigerated for use within 2 days. 5. Freeze Eggs for Longer Storage Eggs should not be frozen in their shells. To freeze whole eggs, beat yolks and whites together. Egg whites can be frozen by themselves. Use frozen eggs within a year. If eggs freeze accidentally in their shells, keep them frozen until needed. Defrost them in the refrigerator. Discard any with cracked shells. ​ 6. Handle Eggs Safely Wash hands, utensils, equipment, and work areas with warm, soapy water before and after contact with eggs and dishes containing eggs. Don't keep eggs -- including Easter eggs -- out of the refrigerator more than 2 hours. Serve cooked eggs and dishes containing eggs immediately after cooking, or place in shallow containers for quick cooling and refrigerate at once for later use. Use within 3 to 4 days. ​ 7. Cook Eggs Many cooking methods can be used to cook eggs safely including poaching, hard cooking, scrambling, frying, and baking. However, eggs must be cooked thoroughly until yolks are firm. Scrambled eggs should not be runny. Casseroles and other dishes containing eggs should be cooked to 160ºF as measured with a food thermometer. ​ 8. Use Safe Egg Recipes Egg mixtures are safe if they reach 160ºF, so homemade ice cream and eggnog can be made safely from a cooked base. Heat the egg-milk mixture gently. Use a food thermometer to check the temperature or use a metal spoon (the mixture should coat the spoon). If in-shell pasteurized eggs are available, they can be used safely in recipes that won't be cooked. Dry meringue shells are safe. So are divinity candy and 7-minute frosting, made by combining hot sugar syrup with beaten egg whites. Meringue-topped pies should be safe if baked at 350ºF for about 15 minutes. Chiffon pies and fruit whips made with raw, beaten egg whites cannot be guaranteed safe. Substitute whipped cream or whipped topping. To make key lime pie safely, heat the lime (or lemon) juice with the raw egg yolks in a pan on the stove, stirring constantly, until the mixture reaches 160ºF. Then combine it with the sweetened condensed milk and pour it into a baked pie crust. Cook egg dishes such as quiche and casseroles to 160ºF as measured with a food thermometer. ​

Introduction Why U.S. Eggs? ​ From Atlanta to Dubai to Hong Kong, buyers know about the "egg-ceptional" qualities of U.S. eggs and egg products. ​​ ​Not only is the U.S. the world's second-largest egg-producing country, it also produces eggs of the highest quality in the world. ​ The American egg industry maintains strict quality control and sanitation measures that are more stringent than is required by law. Immediately after they are laid, eggs are washed, sanitized, graded by the U.S. Department of Agriculture, and packed. After packing, U.S. eggs are refrigerated throughout the shipping and marketing process. ​ As you see through this website, you can easily see why U.S. eggs rank among the highest in the world for distinguished quality and assured safety. ​ U.S. Eggs: Distinguished Quality, Assured Safety ​ Egg production is a prominent and vital segment of agriculture in the United States. American egg producers manage more than 276 million hens, each of which lays about 250 eggs per year. Of all eggs produced in the U.S., approximately 70% is marketed as shell eggs for home, institutional, and food service use. The remaining 30% is processed into a variety of different egg products to be used by food manufacturers and large food service operations worldwide. ​ ​ ​

Cooking Cooking It is important to cook eggs properly. Cook until the white is set and the yolk begins to thicken. The white coagulates at a temperature between 60°C and 65°C (140°F and 145°F). Yolk coagulates between 65°C and 70°C (149°F and 158°F). Scrambled Poached Sunnyside Over easy Soft cooked 121°C (250° F) Boiling water 121°C ( 250° F) (cover pan) 121°C (250° F) Boiling water 1 min. 5 min. 4 min 3 min. side 1 / 2min. side 2 7 min. ⚠️ Time and temperature are critical factors in the cooking and service process. Cook at a low to medium temperature and time carefully. Hold cold egg dishes below 5°C (40°F) and hot egg dishes above 60°C (140°F). Never leave egg dishes at room temperature for more than one hour. ⚠️

​ Why U.S. Eggs? ​ From Atlanta to Dubai to Hong Kong, buyers know about the "egg-ceptional" qualities of U.S. eggs and egg products. ​​ ​Not only is the U.S. the world's second-largest egg-producing country, it also produces eggs of the highest quality in the world. ​ The American egg industry maintains strict quality control and sanitation measures that are more stringent than is required by law. Immediately after they are laid, eggs are washed, sanitized, graded by the U.S. Department of Agriculture, and packed. After packing, U.S. eggs are refrigerated throughout the shipping and marketing process. ​ As you see through this website, you can easily see why U.S. eggs rank among the highest in the world for distinguished quality and assured safety.

Appearance / Missing Eggs Q: What is double yolk eggs? How are they formed? ​ A: A double yolk occurs when a chicken releases two yolks into the same shell and are usually produced by young chickens whose reproductive systems have not fully matured. Double yolks can also come from older chickens nearing the end of their egg producing period. Eggs with double yolks are perfectly safe to eat. Some say it’s a sign of good luck to find them! ​ The chance of getting a double yolk is said to be 1 in a 1000 but this is dependent on the age of the flock. It is possible to get more than one double yolk egg in the same dozen. ​ Q: Is the internal appearance of eggs related to egg safety? ​ A: Egg appearance is not usually related to food safety. Variation in color and appearance can be due to many factors: ​ Blood or meat spot – Rupture of small blood vessel(s) in yolk at time of ovulation, or deposition of tissue during egg formation ​ Cloudy egg white – Egg is extremely fresh ​ Color of yolk – Influenced by pigments in feed in the hen’s diet ​ Green ring on hard-cooked yolk – Result of overcooking egg, caused by sulfur and iron compound reactions on the yolk surface of the yolk ​ Off-color egg white, i.e. pink, green or iridescent – Spoilage due to Pseudomonas bacteria, a very common type of bacteria that healthy people often carry without knowing it. This bacteria produces a greenish, fluorescent, water-soluble pigment in the egg white. If you come across an egg with an off-color egg white, DO NOT EAT. ​ Black or green spots inside the egg – Results of bacterial or fungal contamination of the egg. If you come across an egg with black or green spots inside the egg, DO NOT EAT.. ​ ​ ​ Q: What does blood spot in an egg mean? Is the egg okay to eat? ​ A: People are accustomed to seeing perfect whites and yolks when they crack an egg so it’s understandable questions arise when that’s not the case. Eggs with blood spots (sometimes called meat spots) are fine to eat as long as they are properly cooked. Most eggs with anomalies like these are detected by electronic spotters and never reach the market, but it’s impossible to catch them all. Blood or meat spots are 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 in the hen’s reproductive tract..