Processing, Handling & Storage Due to developments in processing technology, today's egg products are highly superior to those of 35 to 40 years ago. Processing and Handling *The design and construction of EGG PROCESSING EQUIPMENT meets E-3-A and 3-A Sanitary Standards Holding Eggs for processing must be of high quality to avoid excessive yolk breakage in egg-breaking machines. A fresh egg will have a thick white and an upstanding yolk. Over time, the egg white thins, and the yolk spreads and enlarges due to passage of water from the white through the yolk membrane into the yolk. This weakens the yolk. Eggs to be processed are usually held in refrigerated storage no longer than seven to ten days. Equipment Standards​ Egg products are processed in sanitary facilities under a strict system of inspection supervised by the USDA. Regulations require the use of E-3-A and 3-A Sanitary Standards and Accepted Practices for processing equipment. They are also applied to determine acceptance of the design of equipment commonly used in both the dairy and egg products industries. These standards were established by USDA and International Association of Milk, Food and Environmental Sanitarians. Some standards are adaptations of those of the Dairy and Food Industries Supply Association, Inc., and others are unique to the egg industry, such as those for egg-breaking equipment. Breaking Some shell egg processing facilities often have their own breaking facilities. Eggs are received, washed, rinsed, sanitized, and then candled (the process of using quartz halogen light to identify and remove eggs with imperfections). USDA’s Food Safety and Inspection Service (FSIS)-approved automated equipment enables operators to break, separate, and monitor for quality and imperfections 13,500 dozen (162,000) eggs per hour. Whole or separated eggs are mixed for uniformity and filtered to remove shell fragments, membranes, and chalazae. ​ For quality assurance purposes, sample eggs may be hand-candled during each session to validate the mechanical candling results, and a sample amount of eggs are broken out and compared. The liquid egg product is filtered, mixed, and chilled before entering further processing stages . Pasteurization Various times and temperatures are used for effective pasteurization, depending on the product. All egg products are continuously monitored for pathogenic organisms. Pasteurized liquid egg products routinely contain less than 1,000 microorganisms per gram. Salmonella tests are run regularly by the egg products industry and FSIS. Only Salmonella-negative products can be sold. ​ Yolk and whole egg products are pasteurized in their liquid form. Liquid egg white is pasteurized when sold as a liquid or frozen product. Dehydrated egg white with glucose removed is normally pasteurized by heat treatment in a hot room at 130°F (54.4°C) for seven days. Refrigerated Liquid Egg Products Refrigerated liquid egg products may be transported directly from the breaking plant to the user in insulated thermal tank trucks or in portable refrigerated vats. For long hauls, mechanical refrigeration, liquid-carbon-dioxide, or liquid-nitrogen cooling systems may be used. ​ Liquid whole egg and yolk must be maintained below 40°F (4.4°C) and egg white below 45°F (7.2°C). They should be used on a first in, first out, basis. Frozen Egg Products Frozen egg products are produced by filling a container with pasteurized chilled liquid egg and freezing in a blast freezer at a temperature of –10° to –40°F (–23.3° to –40°C). ​ When thawed, frozen whole egg becomes quite fluid and easy to handle, but frozen raw yolk has a gelatinized consistency. However, when yolk is blended with sugar, corn syrup, or salt (usually at levels of 2% to 10%) before freezing, the product will become fluid when thawed. Dried Egg Products Dried egg products are usually produced by spray drying although some egg white is dried on trays to produce a flake or granular form. ​ Before the egg white is dried, glucose is removed. This produces dried egg white products with excellent storage stability. Whipping aids may be added to produce dried egg white products for good whipping properties. Sodium lauryl sulfate, an angel food cake volume enhancer, is added at a level of less than 0.1% by weight of the liquid prior to drying. ​ Whenever long storage stability is required, glucose is removed from whole egg and yolk products before drying. Non-reducing carbohydrates such as glucose-free corn syrup and sucrose are added to some products to preserve their whipping properties and to improve their storage stability. ⚠️ Proper storage and handling is critical for all eggs products to prevent bacterial contamination! ⚠️ Storage Frozen Egg Products Have a long shelf life when kept at less than 10°F (–12.2°C). Only as much as needed should be thawed in unopened containers under refrigeration or under cold running water and should be used as soon as possible after thawing. Refrigerated Liquid Egg Products Can be kept at 40°F (4.4°C) for whole eggs and yolks or 45°F (7.2°C) for whites, unopened, for two to six days, depending on the microbial quality of the product. Refrigerated liquid egg products with extended shelf life should be stored according to the processor's recommendations.​ Egg White Solids As long as they are kept dry, egg white solids are stable during storage even at room temperature. Spray-dried egg white with glucose removed has an almost infinite shelf life. Dried Whole Egg and Yolk Solids Should be kept cool, less than 50°F (10°C), to maintain quality. Once containers of egg solids have been opened, they should be resealed tightly to prevent contamination and absorption of moisture. If dried eggs are combined with dry ingredients and held for storage, they should be sealed tightly in a closed container and stored in the refrigerator at 32° to 50°F (0° to 10°C). Reconstituted eggs should be used immediately. Plain Unstabilized Whole Egg Solids Have a shelf life of about one month at room temperature and about a year at refrigerated temperatures. If stabilized, the shelf life increases to one year at room temperature. Unstabilized egg yolk solids have a shelf life of about three months at room temperature and more than a year at refrigerated temperatures. Stabilized egg yolk solids have a shelf life of about eight months at room temperature and over a year at refrigerated temperatures. Specialty Egg Products Should be kept refrigerated or frozen as recommended by the processor.

Product & Industry Opportunities Products & Industry Opportunities ​ The functional attributes of egg products have beneficial uses in a variety of industries, both food and non-food related. Such properties as emulsification, coagulation, adhesion, and binding are critical to the success of many of the food products we eat every day. Eggs provide other functions such as calcium and protein to animal feed, whites in cosmetics, yolks in shampoos and conditioners, and as a culture medium in science and research. ​ Industry BAKING Product Usage: Breads, pastries, custards, cakes, cookies Functional Rationale: Adds richness, increases volume, and improves machine flexibility ​ DAIRY Product Usage: Ice cream, frozen desserts Functional Rationale: Improves texture, decreases melting point, eliminates crystallization ​ CONFECTIONERY Product Usage: Bars, fondants, fillings Functional Rationale: Improves interior texture, stabilizes, adds richness and flavor ​ SAUES Product Usage: Mayonnaise, salad dressings, dips, and prepared foods Functional Rationale: Binds sauces and emulsifies mixtures of oil and water ​ MEAL REPLACEMENTS Product Usage: Energy bars for active and elderly Functional Rationale: Provides excellent protein source, as well as other functional benefits ​ BEVERAGES Product Usage: Pourable yogurts, dietary drinks, and alcoholic beverages Functional Rationale: Adds creamy texture and clarifies certain wines and juices ​ PREPARED FOODS Product Usage: An ingredient in frozen and prepared entrées and side dishes Functional Rationale: Improves texture and freeze/thaw microwave capabilities ​ NUTRACEUTICALS Product Usage: A protein supplement and a source for extraction of beneficial substances Functional Rationale: Used for the extraction of lysozyme and other substances, such as yolk lecithin and sialic acid Baking FOSTINGS Product Usage: Thickens frostings and fillings Functional Rationale: Coagulates and creates firm, smooth base ​ BREADS Product Usage: Standard breads and buns Functional Rationale: Used as an egg wash to brown the crust and for flavor and structure in specialty breads and rolls ​ SWEET GOODS Product Usage: Egg custard fillings and tarts Functional Rationale: Gels filling and adds color and richness to mass, excellent emulsifier ​ CAKES Product Usage: Cakes of all sorts Functional Rationale: Aeration adds volume, height, and builds ingredients into product matrix. Provide structure ​ COOKIES & SPECIALTY ITEMS Product Usage: Meringues and other items where lighter texture is required Functional Rationale: Allows for aeration of baked goods. Provides structural benefits ​ MUFFINS & POPOVERS Product Usage: Unique pastry effect obtainable only through use of eggs Functional Rationale: Binds and produces desirable texture and mouthfeel. Aeration builds volume ​ FROZEN PRODUCTS Product Usage: Frozen dough and other items to control crystallization Functional Rationale: Creates desirable characteristics in reheating and baking ​ HEALTHY SNACK BARS Product Usage: Protein-rich meal replacement bar Functional Rationale: One of the highest-quality protein sources available Other Industries COSMETICS Product Usage: The white is a popular ingredient for facial masks. The yolk is used in shampoos and conditioners. ​ SCIENCE Product Usage: Both yolk and white are excellent culture media for laboratory growth of microorganisms. ​ ANIMAL FEED & PET FOOD Product Usage: Ground dried shells are fed to laying hens as a source of calcium and protein. Egg is used to feed laboratory animals when a protein reference is required. Yolks and whites are used in pet foods. ​ EGG PROTEINS Product Usage: Lysozyme is an excellent antibacterial agent in all foods. Avidin-biotin technology is used in medical diagnostic applications like immunology, gene probes, and histopathology. ​ VACCINE MANUFACTURE Product Usage: Eggs provide an excellent medium for the growth of viruses for making vaccines.

Packaging U.S. eggs are primarily packaged on plastics or fiber trays that hold 30 eggs. Filled trays are then packed into cases that hold 360 eggs (30 dozen), a capacity that is universal throughout the industry and is used to transport and store shell eggs. Eggs are shipped by refrigerated trucks or in refrigerated containers aboard ocean-going vessels. Capacities of refrigerated container are as follows: 20-foot = 300 cases 40-foot = 750-800 cases 40-foot high cube = 850-900 cases A typical retail package or small pack, as it is known overseas, is formed from pulp or foam to hold 12 shell eggs. There are other packs available in the U.S. market that can hold 6, 8 or 18 eggs. The carton controls breakage and prevents the loss of moisture and carbon dioxide. According to the mandatory federal labeling requirements, each carton must include the name and address of the packer or distributor, the net contents, identity of the product, nutritional labeling, and safe handling instructions. Each egg carton with the USDA grade shield must also display the pack date, which is the day that the eggs are washed, graded, and placed in the carton. The pack date, also known as the Julian date, is a three-digit code that represents the consecutive day of the year starting with January 1 as 001 and ending with December 31 as 365.

USDA Grading & Inspection USDA Grading U.S. Department of Agriculture (USDA) standards are used throughout the U.S. industry to classify shell eggs into three consumer grades: USDA Grade AA, USDA Grade A and USDA Grade B. Grade does not describe food value; it is a measure of quality. ​ The grading process examines both the exterior and interior of the egg. Shells are inspected for cleanliness, strength, shape and texture. USDA Grade AA and USDA Grade A eggs have shells that are clean, smooth and sound. Interior inspection is by candling or breaking out a sample. During candling, eggs travel along a conveyor belt and pass over a light source where the defects become visible. Defective eggs are removed. Hand candling or holding a shell egg directly in front of a light source is done to spot check and determine accuracy in grading. USDA Grade AA and USDA Grade A eggs have a very shallow air cell: clear, firm albumen and distinct firm yolks. Discoloration, blemishes, spots or floating bodies inside the egg result in down grading. Breakout grading in based on a measurement known as the Haugh Unit System. Eggs are broken onto a flat surface for the albumen to be measured by micrometer. Eggs with thick albumen generally grade highest. Grade AA A Grade AA egg will stand up tall. The yolk is firm and the area covered by the white is small. There is a large proportion of thick white to thin white. Grade A A Grade A egg covers a relatively small area. The yolk is round and upstanding. The thick white is large in proportion to the thin white and stands fairly well around the yolk. Grade B A Grade B egg spreads out more. The yolk is flattened and there is about as much (or more) thin white as thick white. Size classification of shell eggs show egg weight in ounces per dozen. Size has no effect on quality; eggs of any size may be included in each quality grade. However, the average of the sizes much equal or exceed the size classification. Most other egg-producing countries do not have such stringent regulations on sizing and egg sizes will not be as uniform as those or U.S. eggs. ​ ​ The USDA Grade mark, in the form of a shield printed on the carton, certifies that the eggs have been graded for quality and sorted for size. USDA Inspection The Egg Products Inspection Act, administered by the U.S. Department of Agriculture, places specific inspection requirements on both shell eggs and egg products. Companies that pack, ship, process or market eggs or egg products operate under close government supervision. In order for shell eggs to be eligible for on official USDA grade stamp, they must be graded by a plant grader and then certified by a USDA grader.

U.S. Eggs F rom the time the egg is laid to the time the egg reaches your consumer, a very high standard of quality is maintained. ​ When eggs enter the processing facility, they are immediately placed on a conveyer belt for washing. Each egg is washed thoroughly with adequate amounts of detergent-sanitizer, and then rinsed. Dirt is removed without damaging the shells or altering the quality. After washing, eggs are also sanitized, graded, and packed. After the eggs are candled, which is the process of using light to help determine the quality of an egg, they are immediately moved to cooling facilities and ready for distribution. For retail sales, U.S. eggs are packaged for display and sale in cartons that each contain 12 eggs. ​ Shell and yolk color may vary. However, these variations have no effect on the quality, nutrition or cooking characteristics. The yolk color is influenced by the hen’s diet. Basic U.S. hen egg layer diets are formulated by using the highest quality yellow corn, soybean meal, alfalfa meal and vitamins. Hens fed these diets lay eggs with medium-yellow yolks. ​ Color of the shell is also not a measure of quality since color can vary with the breed of hens and the diet they are fed. Pigment in the outer layer of the shell will range from white to deep brown. Breeds with white feathers and white ear lobes lay white eggs. Breeds with red feathers and red ear lobes produce brown eggs. ​ Eggs are marketed based on grade, size and quality standards that are set and monitored by the United States Department of Agriculture (USDA).

Dried Egg Products Usage Ingredient especially for the commercial food processing industry. ​ Availability Foodservice - 6 oz pouches, 3 and 25 lb poly packs. Commercial - 25 and 50 lb boxes, 150, 175, and 200 lb drums. ​ Advantages Long shelf life, stable and mixable. ​ Processing Overview Shell eggs are washed, rinsed, sanitized, candled, broken, separated by automation, and monitored for quality and imperfections. Liquid whole eggs and yolks are clarified, filtered, and pasteurized using high-temperature, short-time (HTST) pasteurization equipment. After pasteurization, they are spray dried. ​ The separated egg whites and egg yolks from the same production batch may be recombined in their entirety and identified as whole eggs. ​ Egg whites are treated prior to drying to remove naturally occurring glucose and preserve color once dried, resulting in stabilized egg whites for longer storage. Glucose is sometimes removed from whole egg and yolk products for long storage stability. ​ Egg whites are more sensitive to heat coagulation. They are clarified, filtered, glucose removed, and spray dried prior to pasteurization in a “hot room” maintained at a temperature of at least 130ºF (54ºC) for a minimum of seven to ten days. Industry practice often exceeds the required pasteurization regulations — pasteurized at a higher temperature — to improve gel strength. ​ This assures kill of Salmonella if the moisture content of egg solids is kept at approximately 6%. The whipping ability of egg whites also improves when stored in the hot room at low moisture levels. Pan drying, which creates a flake or granular product, is another possible method for drying egg whites, but spray drying is generally used because quick exposure to very high temperatures prevents color and nutrient damage. ​ Added Ingredients Sugar (sucrose), glucose-free corn syrup, or sodium silicoaluminate are sometimes added according to suppliers’ specifications, as anti-caking agents to assure a free-flowing product. Without these agents, the egg powder could harden and solidify — making it difficult to incorporate into food applications. ​ Whipping additives like sodium lauryl sulfate may be added to dried egg whites at a level of less than 0.1% (by weight of the liquid prior to drying) to assure whipping ability and aeration properties. ​ Carbohydrates can be added to increase the egg’s resistance to heat damage, e.g., less protein denaturation during drying and improve stability and flowability of dried egg products. ​ Storage/Handling Store dried eggs as any other dried, powdered food in a cool, dark place. Once reconstituted, use immediately or store refrigerated for no more than four days. ​ ​ Products: ​ Whole eggs or yolk solids Dried egg or scrambled egg mix Egg whites Free flowing whole eggs or yolk solids Stabilized (glucose-free) whole eggs or yolk solids Blends of whole eggs and/or yolk with carbohydrates

Frozen Egg Products Usage Ingredient especially for the commercial food processing industry. ​ Availability 30 lb container and 4, 5, 8, 10 lb pouches or waxed plastic cartons Commercial - 25 and 50 lb boxes, 150, 175, and 200 lb drums. ​ Advantages Long shelf life, functionality, variety of blends. ​ Processing Overview Shell eggs are washed, rinsed, sanitized, and candled, then broken, monitored for quality and imperfections, and yolks separated from whites by automation. Separation is not necessary if whole eggs are being processed. Egg products are then clarified, filtered, pasteurized and filled into containers and frozen at –10° to –40°F (–23.3° to –40°C). ​ Egg yolks and whole eggs generally must be mixed with sugar, salt, or other edible ingredients such as corn syrup, phosphates, or other carbohydrates, to prevent gelation (increased viscosity) caused by the lipid portion of the lipoproteins in the freeze-thaw cycle. (When the protein molecules interact with each other upon thawing, they form insoluble aggregates that make thawed yolks gel-like and gummy.) ​ Gelation of the yolk or whole egg may be prevented by homogenization and the addition of about 10% sucrose or sodium chloride prior to freezing. Some egg white products contain an ester-type whipping agent such as triethyl citrate. ​ Added Ingredients Citric acid may be added to some yolk or whole egg products to prevent greening. ​ Storage Stored at 0° to –5°F (–17.8° to –20.6°C) frozen eggs can be held for years. Defrost only as much as needed, in unopened containers, in refrigerator or under cold running water. Use defrosted product immediately, or store refrigerated for no longer than three days. With extended storage, some physical changes like coagulation of certain protein fractions of egg whites or gelation of the yolk, may occur. Frozen eggs cannot be refrozen once thawed. Store thawed eggs at the coldest possible refrigerator temperature (40° to 45°F, 4.4° to 7.2°C). ​ Products: ​ Whole eggs, whites, or yolks Scrambled egg mix Salted whole eggs or yolks Sugared egg yolks Whole eggs with yolks and corn syrup Whole eggs with citric acid Whole eggs with corn syrup Various blends

Cooked Egg Products Usage Foodservice and the commercial food processing industry. ​ Availability Portion controlled packaging in various weights, sizes and unit case counts. All products are made with fresh shell eggs that are fully cooked and individually quick frozen to ensure freshness. ​ Advantages All products are food safe, consistent in taste and appearance, and reduce labor. Cooked egg products ensure value and customer satisfaction. Simply “heat and serve,” with little mess. ​ Storage/Handling Store hard cooked eggs at recommended refrigerated temperatures. Frozen items to be kept at frozen temperatures below 10° F. (-12° C). Thaw in refrigerator. Use as soon as possible. Products: Hard cooked eggs Dry and brine pack Diced egg Scrambled egg patties Pre-cooked scrambled egg Omelettes French toast

Nutrient Composition For today's consumers, eggs hold a positive perception: Eggs are okay to eat again. And that's good news ? because as those consumers become more health-conscious, they are choosing foods with minimal ingredients and fewer synthetic additives. ​ In fact, eggs perform multiple functions in making and processing food. And they simplify the ingredient statement. Eggs have been long regarded around the world as a beneficial ingredient for health and nutrition. Contemporary science is looking closer at the potential nutraceutical benefits of eggs. ​ Lysozyme is extracted from egg white. Lysozyme is used in eye drops and various cold remedies. Lysozyme is also utilized as a preservative for cheese. Avidin from egg white has been used for affinity chromatographic columns for various analytical methods. Egg yolk contains lutein, which has been shown to be a factor in preventing age-related macular degeneration and cataracts. While eggs contain a small amount of this nutrient, research has shown that lutein from eggs may be more bioavailable, or absorbed and used by the body, than from richer sources. Choline from egg yolk has been shown to aid in memory development. Eggs are utilized as a culture medium in producing several vaccines used to treat various viruses. Egg yolk has been indicated to be beneficial to skin. Thus, egg yolk is added to shampoos, skin creams and other cosmetic applications. Antibodies from eggs may be used to treat various viruses. Egg yolk is used as a preservative for bovine spermatozoa used for artificial insemination. ​ ​ 1.1 Assayed Egg Nutrient Values - FACT 1.1 According to a study conducted by Food Processing magazine and the American Egg Board, food processors prefer real eggs over alternatives. They know eggs perform multiple functions in food product formulations and keep ingredient statements short and clean. 1.2 Egg Vitamins - FACT 1.2 Eggs have a high nutrient density because they provide excellent protein and a wide range of vitamins and minerals in proportion to their calorie count. 1.3 Egg Minerals - FACT 1.3 Many additional ingredients are required to substitute for the functionality of eggs in a recipe or formula. Contemporary consumers, however, are turned off by food labels displaying synthetic additives and unfamiliar ingredients. 1.4 Egg Lipids - FACT 1.4 Eggs contain an insignificant amount of trans fat. Similar to some fats and oils, eggs impart a rich texture, mouthfeel, flavor, and color to prepared foods. 1.5 Egg Amino Acids - FACT 1.5 Whole eggs and egg whites in particular, are frequently used in product formulations to help create smooth and creamy finished products. In addition to their own ability to aid browning, alkaline eggs can improve browning of acidic products - which ordinarily will not brown - by reducing their acidity. 1.6 Eggs as Nutraceuticals - FACT 1.6 Eggs contribute valuable nutrients, from their high-quality protein to significant levels of beneficial vitamins, antioxidants, and other important nutrients all within one single ingredient. ​ ​ Sialic Acid . Shown to inhibit certain stomach infections. Liposomes . Used as a controlled delivery mechanism for various drugs. Immunoglobulin yolk. (IGY). An antibody found in egg yolks. Egg Yolk Protein . (PHOSVITIN). Provides antioxidant benefits in food products. Choline . Is important in brain development. Yolk Lecithin . Has a high proportion of phosphatidylcholine. Egg lecithin contains 63% unsaturated fatty acids including Omega-3 acids, which have been shown to improve visual activity in infants and to improve fatty acid status. Egg White Lysozyme . Is being marketed in pharmaceutical products and is used as a food preservative. Shell Membrane Protein . Used to grow human skin fibroblasts experimentally for severe burns. Also being used in Japanese cosmetics.

Buying & Storing Buying Look for eggs with shells that are clean and unbroken. Buy USDA Grade AA or A shell eggs from refrigerated cases. Do not buy eggs having shells that are dirty, cracked or leaking. Do not buy eggs that are being stored at room temperature. Buy eggs before the Expiration (EXP) or the "Sell-By" date. The EXP date, however, is not federally required. Storing Eggs should never remain out of refrigeration for more than one hour. Eggs that are taken from a refrigerated environment and placed in a warm, humid environment will "sweat", or produce condensation on their shells. This is the perfect medium for the growth of bacteria. ​ Store eggs in their carton, large end up, and on an inside shelf of a refrigerator. The carton helps protect the eggs from picking up odors and flavors from the other foods. In addition, the carton helps to prevent moisture loss. Keep eggs refrigerated at or below a temperature of 2°C to 7°C (35°F to 45°F) until they are to be used. Properly handled and stored eggs rarely spoil. USDA requires eggs to be stored at 7°C (45°C) or lower after processing. Fresh, uncooked shell eggs that have been properly refrigerated will maintain their high-quality for a more extended period of time.