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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.

Egg Allergies An average of two percent of the population under age five develops an egg allergy. However, most children outgrow their egg allergy by late childhood. Despite the allergenicity of foods such as eggs, experts do not encourage avoiding these foods when introducing solids to infants. According to the 2016 National Academies of Science, Engineering, & Medicine food allergy report , there may be “benefits of introducing allergenic foods in the first year of life to infants when a child is developmentally ready: around 6 months of age, and not before 4 months.” This is based on studies showing a possible decrease in the development of food allergies when food allergens are introduced at 4 to 6 months of age. This advice is consistent with recommendations from the American Academy of Pediatrics. Additional information on all food allergies and their symptoms is available at FARE-Food Allergy Research & Education and the National Institute of Allergy and Infectious Diseases .

The Yolk: A Nutrient Goldmine What You Lose Without the Yolk Eggs are packed with nutrients. One large egg has varying amounts of 13 essential vitamins and minerals - all for 70 calories. While egg whites contain some of the eggs’ high quality protein, riboflavin and selenium, when you skip the yolk, you lose at least a portion of the following nutrients found in part in the yolk and, in some cases, entirely in the yolk alone: Protein Vital for the health and maintenance of body tissues, such as muscle Other sources: Meat, fish, poultry, dairy, beans, nuts and seeds Note: Eggs provide the highest-quality protein available. Other sources of complete protein, which contains all essential amino acids, are animal proteins and soy. Vitamin D Works with calcium to promote bone health, regulates cell growth and immune function Other sources: Salmon, tuna, fortified foods such as milk and orange juice when fortified Choline Essential for normal functioning of all cells, important for brain development of a fetus during pregnancy Other sources: Beef or chicken liver, cod and cauliflower Vitamin B12 Involved in nerve function, energy metabolism and synthesis of DNA and red blood cells Other sources: Fish, meat, poultry, milk and fortified breakfast cereals Folate Prevents birth defects and damage to DNA, needed for cell division and growth Other sources: Fortified grain products, beans and spinach Vitamin A Supports immune function, eye health and cell growth Other sources: Meat, milk, sweet potatoes, spinach, carrots and cantaloupe Vitamin B6 Critical for protein metabolism and synthesis of neurotransmitters, important for immune function Other sources: Meat, poultry, beans and fortified breakfast cereals Iron Needed to transport oxygen throughout the body, involved in regulation of cell growth and immunity Other sources: Beef, tuna, fortified cereals, and beans Thiamin Required for nutrient metabolism and normal function of the heart, muscles and nervous system Other sources: Enriched bread and flour, meats, beans and nuts Vitamin E Antioxidant that helps prevent cell damage Other sources: Oils, nuts and seeds Selenium Regulates thyroid function, antioxidant that helps prevent cell damage Other sources: Brazil nuts, fish, poultry and beef Phosphorous Essential for development of healthy DNA, important in bone structure Other sources: Milk and other dairy products, meat, fish, poultry and nuts Zinc Supports normal growth and development during pregnancy and childhood, required for taste and smell, important for proper immune function and wound healing Other sources: Oysters, meat, poultry, seafood and beans There’s More to Eggs Than Just The Whites While eggs are commonly associated with breakfast and protein, many individuals aren’t aware of the nutrient package the whole egg provides. This includes a variety of important vitamins and minerals required for the body to maintain health. These nutrients, a majority of which are found in the yolk, play key roles in many aspects of health at all ages, from supporting fetal development in pregnant women to helping protect brain health in older adults. Additionally, enjoying an egg a day can fall within current cholesterol guidelines, particularly if individuals opt for other low-cholesterol foods throughout the day. In fact, the American Heart Association includes one medium egg on its list of healthy foods for under $1, making eggs an inexpensive and delicious way for individuals to get these nutrients.

Egg Nutrition

Nutritious Dietary Patterns Dietary patterns (also called eating patterns) are the combinations and quantities of food and beverages consumed over time. Consistent evidence indicates that, in general, a plant-based dietary pattern is more health-promoting than the current average U.S. diet. However, a “plant-based” eating patterns doesn’t mean only plants; pairing high-quality protein foods, like eggs, with plants is essential for the synthesis and maintenance of muscle tissue, and for achieving optimal vitamin and mineral intakes. The 2015-2020 Dietary Guidelines for Americans recommend three healthy eating patterns, all of which include eggs. But what are the sample eating patterns, and what are the key differences between them? To learn more about healthy eating patterns, including those recommended in the 2015-2020 Dietary Guidelines, and how eggs fit within those patterns, explore the following PowerPoint, and feel free to share it with friends! Healthy Eating Patterns: How do Eggs Fit?

Physical Performance N utrition is an important aspect in athletic performance. Download these shareable videos, graphics, handouts and recipes to help promote the power of protein and eggs. Shareable Protein Video Protein & Performance Graphic MVP Protein Handout Fueling Fitness Recipes

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.

Egg Product Nutrition & Trends The American Egg Board develops single-focused information on a variety of functionality and egg nutrition topics. These topics are important to food formulators as they must consider each and every ingredient and how it performs functionally and nutritionally. Topics such as satiety, sodium reduction, gluten-free products, clean labels, and better-for-you-foods are all important to consumers. The following supplements seek to provide information relevant to these topics. Super Powers, Simple Ingredients Sodium Reduction An Expert's POV on Gluten-Free and Soy Allergens Accept No Substitutes Every Body Every Age The Secret's Out of the Shell Egg-cellent Foods, Egg-cellent Proteins Gluten-Free Comfort In Eggs Boomer Health Find True Satisfaction

Bacon, Spinach and Sweet Onion Quiche Ingredients & Directions Crust Preheat oven to 350˚F. Whisk together flour, thyme, sugar, salt, and baking powder in a large bowl. Whisk together olive oil and water, and pour over dry ingredients, stirring with a fork until moistened. Press crumb mixture into a 9-inch pie plate coated with cooking spray. Crimp the edge or flatten with the tines of a fork. All-purpose flour 2 cups Chopped fresh thyme leaves 2 Tbsp sugar 1 tsp Salt 1/2 tsp Baking powder 3/8 tsp Olive oil 7 Tbsp Cold water 1/4 cup INGREDIENTS: Filling Cook bacon in a large skillet over medium heat until crisp, about 6 minutes. Transfer bacon to a paper towel-lined plate, reserving 1 tablespoon drippings in skillet; discard any remaining drippings. Crumble bacon, and set aside. Add onion to drippings in skillet, and saute over medium heat about 8 minutes or until tender and golden brown. Add spinach, and cook, tossing frequently, just until spinach wilts. Spread spinach mixture over crust in pie plate; top with crumbled bacon. Whisk together eggs, milk, mustard, salt, and paprika. Pour egg mixture over spinach layer in pie plate. Crumble goat cheese over the top of the quiche. Bake 40 to 45 minutes or until set in the center. To check for doneness, just use an oven mitt to give the oven rack a shake, and you’ll know the quiche is done when it no longer jiggles in the center. Remove from oven, cool slightly, then cut into 6 wedges and serve.

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