Search this site

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. ⚠️

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

Frequently Ask Questions Ask the Doctor Dr. Glenn Froning, is a world-renown expert on everything about eggs. The author of over 200 scientific publications and articles on poultry meat and eggs, he is a Professor Emeritus in the Department of Food Science and Technology at the University of Nebraska and the Food Science and Technology Advisor to the American Egg Board. Dr. Froning also answers the Board’s EGGSolutions™ Hotline. Please call him for information about egg products properties in processing, handling, and storage. Q: What affects the foaming properties of egg whites? A: Egg white is sensitive to high temperatures. Thus, pasteurization temperatures must be closely controlled. Yolk contamination needs to be below 0.05% to avoid loss of foaming properties. Surface active agents are generally added to liquid and dried egg white to improve foaming properties. Q: Which works best, shell eggs or egg products? A: Egg products are pasteurized to eliminate Salmonella contamination and can be tailored to specific functional needs. Egg products also are labor saving. Therefore, food safety and convenience makes egg products the best choice. Q: Are there egg products specifically formulated for a specific function? A: Yes, for example, egg white may be processed to produce optimum foaming properties. Salted yolk is often preferred by mayonnaise firms. Knowing a user’s need, the egg industry can formulate products to that specific function. Q: What effects do pasteurized egg products have on baking? A: Egg white proteins are susceptible to heat damage which may adversely affect foaming properties. However, addition of whipping agents such as sodium lauryl sulfate and triethyl citrate will help restore foaming properties. Pasteurization of whole egg and yolk products does not affect baking properties. Q: Are there any functional differences in using dried egg products versus liquid products? A: Functional attributes are quite similar. The choice of the user largely depends on how they fit into a specific application. For example, a cake mix manufacturer would prefer a dried egg product. Also, if storage space is a concern, dried products may be the choice. Q: Are there any functional differences in using liquid egg products versus frozen egg products? A: Freezing does not change egg white functionality. The functional properties of plain egg yolk or whole eggs are minimally affected by freezing. Salted egg yolk, that has been frozen, generally has better emulsifying abilities. Functionality in sponge cakes and custards are not adversely affected by using frozen egg products. Q: Does freezing or pasteurization of egg yolk or whole eggs affect emulsification properties? A: Pasteurization of yolk or whole eggs has been shown to have minimal effect on emulsifying properties. Previous research has shown that emulsification properties of salted yolk or whole eggs are not adversely affected by freezing.

Weight Management & Satiety Obesity is a multi-factorial and complex health issue. Current guidance for weight management encourages physical activity along with consuming an overall healthy eating pattern which includes whole grains, fruits, vegetables, lean proteins, low-fat and fat-free dairy products. A growing body of research suggests that dietary protein, specifically, can help promote satiety, facilitating weight loss when consumed as part of reduced energy diets. Several clinical trials have specifically assessed the effects of high-quality protein from eggs on satiety and weight loss. For example: In a study in overweight adults, calorie-restricted diets that included either eggs or a bagel for breakfast were compared; the people who consumed eggs for breakfast lowered their body mass index by 61%, lost 65% more weight, and reported feeling more energetic than those who ate a bagel for breakfast. Men who consumed an egg breakfast versus a bagel breakfast showed that appetite hormones were suppressed following eggs at breakfast, as was energy intake over the course of the day. A study of overweight premenopausal women that evaluated satiety responses to eating a turkey sausage and egg breakfast sandwich versus a low-protein pancake breakfast showed better appetite control and few calories consumed at lunch following the egg-based breakfast. In a 3-month trial among subjects with type 2 diabetes, those who consumed 2 eggs per day for 6 days a week reported less hunger and greater satiety than those who consumed less than 2 eggs per week.

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.

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.

Nutrients In Eggs Eggs are a nutrient goldmine! One large egg has varying amounts of 13 essential vitamins and minerals, high-quality protein, all for 70 calories. While egg whites contain some of the eggs’ high-quality protein, riboflavin and selenium, the majority of an egg’s nutrient package is found in the yolk. Nutrients such as: Vitamin D, critical for bone health and immune function. Eggs are one of the only foods that naturally contain vitamin D. Choline, essential for normal functioning of all cells, but particularly important during pregnancy to support healthy brain development of the fetus. Lutein and zeaxanthin, antioxidants that are believed to reduce the risk of developing cataracts and slow the progression of age-related macular degeneration, a disease that develops with age.

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

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

Every Body Every Age Life Stage Foods Eggs Deliver Necessary Nutrition As a natural source of many vitamins and minerals, eggs have something for everyone and can be a valuable asset in the development of food products to meet consumer needs. Eggs are a naturally nutrient-dense food, containing varying amounts of 13 essential nutrients. In particular, they are an 'excellent' source of choline and selenium, and a 'good' source of high-quality protein, vitamin B12, phosphorus and riboflavin. These nutrients are important to the entire population with select nutrients attractive to specific demographics. For example, the high-quality protein in eggs helps kids grow and gives them energy to stay focused. Eggs are an excellent source of choline, a nutrient making headlines regarding its role in fetal brain development. For active adults, egg protein builds muscle, provides sustained energy and satisfies hunger longer. Eggs help aging Baby Boomers optimize muscle function and help prevent sarcopenia, or loss of lean muscle tissue. Depending on consumer concerns or preferences, such as convenience, nutrition or taste, formulators can meet consumer demands by delivering new food products based on egg ingredients. For information about health and nutrition topics, visit the Egg Nutrition Center at www.enc-online.org