High Quality Protein for Women’s Health Protein is the only essential nutrient that provides nitrogen, extremely important for building and repairing muscle and organ tissues as well as maintenance of blood, nerves, bones and heart. After mother’s milk, an egg contains the highest quality food protein known. The human intestine is able to absorb ninety seven percent of the egg’s protein in the form of amino acids. In fact, egg protein contributes all the amino acids known to be essential for humans in the amounts needed for normal body function. Egg white has the highest biological value protein of any one food. This means all nitrogen from egg protein can be absorbed and retained by our body. Recent studies of protein metabolism have highlighted the vital importance of protein consumption for women. One study where elderly women were fed diets containing protein from either animal or vegetable sources found less breakdown of body protein in the elderly women consuming protein from animal rather than vegetable sources. In addition, animal protein was also found to increase bone density, while vegetable protein intake decreased it. Another study found elderly women experienced significant loss of normal body function including immune response, muscle function and muscle tissue stores when a low protein diet was consumed. In fact, research into what constitutes adequate protein in older people found that the RDA for protein (0.8 grams/kg body weight) may not be enough to meet the body’s needs of older adults. Given the quality of the protein eggs supply, women would be well advised to consume an egg daily to maintain healthy protein storage at all ages.

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

Specifications U.S. egg products contain food processing specifications, which generally include type of product, packaging, USDA inspection, and various lab analyses for physical, bacteriological, and chemical information. For a few egg products, there are typical USDA specifications or you can obtain exact egg product specifications from your supplier. Egg product suppliers will work with food manufacturers to meet their special needs. Other ingredients may be added to egg products to complement its functional properties such as carbohydrates to whole egg and yolk products used in baked goods, salt to frozen yolks used in mayonnaise and salad dressings, or skim milk solids and vegetable oils to scrambled egg mixes. You can obtain the specifications for such blends from your U.S. egg product supplier.

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.

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.

Keto Egg White Bites INGREDIENTS: Qty Unit Product Name 648 gm U.S. DRIED EGG WHITES 4752 gm Water　 55 gm Olive Oil　 1200 gm Onion Brown (fine chopped) 20 gm Sugar to prevent Clumping　 1470 gm Whole Milk　 800 gm Drained Chopped Frozen Spinach (480 Actual Weight) 700 gm Chopped Red Peppers　 600 gm Feta Cheese 12 gm Ceyenne Pepper 72 gm Salt 24 gm Pepper Black (fresh ground) Amount of Bites Ets. 300 bites PREPARATION: METHOD Filling 1. Heat oil in a skillet add onion, Saute and then add the Red Pepper and saute until onion is almost translucent and then add the chopped spinach and take off the heat and let stand. 2. Whisk together the U.S. DRIED EGG WHITES, Salt, Pepper and Sugar to avoid clumping. Then add the water and milk and whisk 3. Combine onion, red pepper, and spinach put equal amounts in each Muffin Cups and then pour the egg white mixture over them until 3/4 full then sprinkle the Feta Cheese on top. (if not using muffin cups, spray trays with baking spary to avoid sticking) 4. Put Bite Trays into the oven and bake at 175°c oven for 12-15 minutes. Or until completely cooked and allow 10 minutes to cool and then Pop Out Of ther Tray

Egg Nutrients Eggs are incredible when it comes to nutrition. Eggs are all-natural, and one egg has lots of vitamins and minerals—all for 70 calories. The nutrients in eggs can play a role in weight management, muscle strength, healthy pregnancy, brain function, eye health and more. At less than 15 cents apiece, eggs are an affordable and delicious breakfast option. The protein in eggs is the highest-quality protein found in any food. The high-quality protein in eggs provides the energy families need to perform their best on important days. Nutrient-rich, all-natural eggs are a welcome addition to any diet. The nutrient package of eggs aids in the following: Weight management: The high-quality protein in eggs helps you to feel fuller longer and stay energized, which contributes to maintaining a healthy weight. (1) Muscle strength and muscle-loss prevention: Research indicates that high-quality protein may help active adults build muscle strength and help prevent muscle loss in middle-aged and aging adults. (2) Healthy pregnancy: Egg yolks are an excellent source of choline, an essential nutrient that contributes to fetal brain development and helps prevent birth defects. Two eggs provide about 250 milligrams of choline, or roughly half of the recommended daily intake for pregnant and breastfeeding women. (3) Brain function: Choline also aids the brain function of adults by maintaining the structure of brain cell membranes, and is a key component of the neuro-transmitter that helps relay messages from the brain through nerves to the muscles. (4) Eye health: Lutein and zeaxanthin, two antioxidants found in egg yolks, help prevent macular degeneration, a leading cause of age-related blindness. Though eggs contain a small amount of these two nutrients, research shows that the lutein from eggs may be more bioavailable than lutein from other food sources. (5) REFERENCES Weigle DS, et al. 2005. A high-protein diet induces sustained reductions in appetite, ad libitum caloric intake, and body weight despite compensatory changes in diurnal plasma leptin and ghrelin concentrations. Am J Clin Nutr. 82:41-48. Evans WJ. 2004. Protein Nutrition, Exercise and Aging. J Am Coll Nutr. 23(6)601S-609S. Zeisel SH. Choline: Critical role during fetal development and dietary requirements in adults. Annu Rev Nutr, 2006; 26:229-50. Moeller SM, et al. 2000. The Potential Role of Dietary Xanthophylls in Cataract and Age-Related Macular Degeneration. J Am Coll Nutr. 19(5):522S-527S. Chung HY, et al. Lutein bioavailability is higher from lutein-enriched eggs than from supplements and spinach in men. J Nutr. 2004; 134:1887-1893

Eggs 101 – Egg Nutrition Basics Eggs are an all-natural source of high-quality protein and a number of other nutrients, all for 70 calories per large egg. Cost-effective and versatile, the unique nutritional composition of eggs can help meet a variety of nutrient needs of children through older adults. Plus, eggs can play a role in weight management, muscle strength, healthy pregnancy, brain function, eye health and more. Take a look at some quick egg nutrition facts. Cardiometabolic Health Egg Allergies Eggs Across The Lifespan Nutrients In Eggs Nutritious Dietary Patterns Physical Performance Weight Management & Satiety Frequently Asked Questions

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.

Specialty Egg Products Diced Hard-cooked, Peeled Eggs Refrigerated in a dry-pack or cryogenically frozen through exposure to extremely low temperatures for a short time, e.g., nitrogen flushing. Used by salad bars in restaurants. Refrigerated Whole Hard-cooked, Peeled and Unpeeled Eggs, Plain or Pickled, Wedged, Sliced, or Chopped Mechanically or hand-peeled and either packed in a liquid solution of 0.1% sodium benzoate or potassium sorbate (mold inhibitors) and an organic acid (usually citric acid) or packaged in an altered environment with inert nitrogen to extend shelf life. Frozen Hard-cooked Egg Rolls or Long Eggs Long cylinders of albumen cooked around a core of yolk, then cryogenically frozen and used sliced, in salads and as garnishes. Frozen Omelets and Quiche Mixes Ready to heat and serve. Frozen Scrambled Egg Mix in Boliable Pouches These were originally developed by the military but are now convenient for the foodservice operator. Freeze-dried Precooked Scrambled Egg Mix Used by campers because they are easy to transport and store. Other Frozen Precooked Egg patties, fried eggs, crêpes, scrambled eggs, egg pizza, plain or filled omelets, French toast, quiches, and egg breakfast sandwiches. Ultra-pasteurized Pasteurized liquid egg aseptically packaged for extended refrigerated shelf life.