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Why US eggs? From Atlanta to Hong Kong, buyers know about the "egg-ceptional" qualities of U.S. eggs and egg products... Read More... Shell Eggs USDA standards are used throughout the U.S. industry to classify shell eggs into three consumer grades… U.S. Egg Products Direct from Mother Nature, with a touch of modern technology that cracks, separates and packages convenient forms of whole eggs whites and yolks, egg products provide food formulators with important benefits… Egg and Egg Product Safety The 1970 Egg Products Inspection Act requires that all egg products distributed for consumption be pasteurized… Egg Nutrition An Egg a Day is MORE Than Okay… More about Eggs What is double yolk eggs? How are they formed?... About Us Supported by American Egg Board (AEB), this website is targeted to serve as an information portal of U.S. eggs and egg products… Recipes Eggs can incredibly fit into meals of any daypart. Get inspired using our chef-created recipes…

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.

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.

Skillet Mixed Berries Pudding Recipe for 4 portions Step i. Mixed Berries Pudding ii. Lemon Meringue Mixed Berries Pudding Ingredients: 80g U.S. Liquid Egg Yolk 15g Butter to grease 250g Fresh Blueberries 90g Raspberries 1tsp. Lemon Zest 85g Cake Flour 55g Bread Flour 100g Caster Sugar 1tsp. Baking Powder 100g Milk 45g Melted butter 120g Caster Sugar 10g Corn Starch 240g Hot Water Method: Toss berries with lemon zest. Pour into prepared pan. Mix together flour, sugar and baking powder. Whisk in milk, egg yolk and melted butter. Pour all mixture over the berries. Mix remaining sugar with corn starch and salt and sprinkle this over the batter. Pour the hot water on the skillet and bake for 30 minutes. Lemon Meringue Ingredients: 180g U.S. Dried Egg Whites (reconstituted) 300g Caster Sugar 6g Cream of Tartar Pinch of Salt 1 tsp. Lemon Zest Method: Meringue Cookies: Combine egg White, cream of tartar, and salt, beat the egg whites at slow speed until the foam throughout, add the sugar, and beat to soft peaks. Assembly Uncover skillet; spread meringue on top. Brown meringue using a kitchen torch, if desired.

Export Packing & Shipping Export Packing Fiber flats or trays hold 30 eggs. Filled flats are packed into cases that hold 360 eggs. The W-5-C used to be the premier export case; however, now the U.S. industry is moving toward 200-lb. test cases for small eggs, and 275-lb. test cases for medium and larger eggs. These cases are fitted with liners and conform to U.S. specifications for egg export shipments. The case top and bottom is sealed with reinforced gum tape. Shipment Eggs are shipped either by refrigerated trucks or aboard ocean vessels, in refrigerated ocean containers. The number of cases that can be shipped in a container or trailer truck is limited due to road weight restrictions in the United States. The carrying temperature in an ocean container is normally set at 3.36°C (38°F).

Yes But, What about The Cholesterol? For over 25 years eggs have unjustly been the icon for the fat, cholesterol and caloric excesses in the American diet, and the message to limit eggs to lower heart disease risk has been widely circulated. The “dietary cholesterol equals blood cholesterol” view is a standard of dietary recommendations, yet few consider whether the evidence justifies such restrictions. Over 50 years of cholesterol feeding studies show that dietary cholesterol does have a small effect on plasma cholesterol concentrations. Cholesterol feeding studies demonstrate that dietary cholesterol increases both LDL and HDL cholesterol with little change in the important LDL:HDL ratio. In fact, the American Heart Association has revised its dietary guidelines to allow an egg a day in your diet, if the rest of your daily cholesterol intake is limited. Many misconceptions about the function of cholesterol in human nutrition may lead young mothers to be needlessly concerned about providing eggs to their children. Human milk contains more cholesterol than both cow’s milk or infant formula. For the infant who is weaning from breast milk or formula, no significant effect was found in plasma cholesterol levels when infants age 6-12 months when fed a diet including 4 egg yolks a week. As a matter of fact, current American Heart Association recommendations are not to restrict fat in the diets of children under two years old. The benefits derived from cholesterol consumption during early childhood relate to cholesterol’s role in the development of the central nervous system as well as stimulation of enzymes needed for cholesterol degradation. Additionally, when finances are tight, eggs are extremely inexpensive for the powerhouse of nutrition that they are. Eggs are portion sized so there is little wastage and can be refrigerated for up to a month saving many inconvenient trips to the grocery store. Since eggs are so versatile they can be prepared in an infinite number of ways and mixed with so many other healthy ingredients they are sure to keep boredom from interfering with a nutritious intake, and will make you seem like a gourmet chef time and again.

U.S. Egg Products A re you sure that you’re using the right egg product in your product formulations? Why not step back and compare your egg ingredient selection with the wide range of choices that exist today. Overall, the egg category has grown substantially, and per capita consumption of eggs has reached its highest point in nearly twenty years. Supply companies have responded, with a remarkable array of new and better ways to store and use eggs. All to make one of the most convenient protein sources even easier and safer to use in your operation. This brochure is meant to give you a working knowledge of all the many different types of egg products available — one or more may be even more appropriate for your needs today, saving you money, storage space, or preparation time. We trust you’ll find it useful!

Egg and Egg Product Safety E gg can be part of a healthy diet. However, they are perishable just like raw meat, poultry and fish. To be safe, they must be properly refrigerated and cooked. Egg Safety Egg Product Safety Handling Eggs at Home Frequently Asked Questions

Frequently Asked Questions Q: Are brown eggs more nutritious than white eggs? A: The color of the egg’s shell is determined by the breed of the hen. Since many consumers prefer white eggs producers most often raise White Leghorn hens, which produce eggs with white shells. Consumers who live in the New England area often prefer brown shelled eggs, so egg producers there raise breeds such as the Rhode Island Red which produces brown shell eggs. The color of the shell has nothing to do with egg quality, flavor, or nutritional value, only the breed of hen laying the eggs. However, brown shell eggs are usually slightly higher in price than white eggs because the brown shell producing hens are larger birds and require more feed for the eggs produced. Q: Are raw eggs safe to eat? A: Raw eggs or any products containing raw eggs should not be eaten. Even though the likelihood that an egg might contain bacteria is very small, the only way to ensure that any bacteria may be present is killed is to properly cook the egg. According to the FDA Food Code, eggs for immediate consumption can be cooked to 145°F for 15 seconds. If the eggs are to be used in a recipe with other food items, dilute the eggs with liquid or other ingredients, such as milk or sugar (at least ¼ cup liquid or sugar per egg as in custard) and cook the egg mixture to 160°F, which will destroy harmful bacteria in a few seconds. Adequate cooking brings eggs and other foods to a temperature high enough to destroy bacteria that might be present. If a recipe calls for raw eggs, use pasteurized shell eggs or pasteurized egg products. Q: Can I eat eggs if I’m pregnant or breastfeeding? A: Eggs are as safe to eat during pregnancy or nursing as any other time of life – provided they are handled properly and cooked adequately. In fact, according to the Egg Nutrition Center, essential nutrients within the egg can support a healthy pregnancy, growth and development of children, and muscle mass and function during aging. Eggs are an excellent source of choline, which plays an essential role in fetal and infant brain development, and adequate choline during pregnancy may help prevent neural tube birth defects. For other egg nutrition questions, visit the Egg Nutrition Center (www.eggnutritioncenter.org ). Q: What are organic and free-range eggs and do they differ nutritionally? A: Organic eggs are eggs produced by hens fed “organic” feeds grown without pesticides, chemical or commercial fertilizers. In addition, there are no pesticides, herbicides, or fungicides added to the feed. There are no known nutritional differences between organic eggs and regular eggs. Free-range eggs are produced by hens raised outdoors or with daily access to the outdoors. The hens are free to run around, but in the event of bad weather the hens are kept inside. True free-range eggs are only available on a seasonal basis in the United States. The term free-range can also refer to eggs produced by hens raised inside on an open floor rather than in cages. Free range eggs do not differ from regular eggs in terms of nutritional value or cholesterol level; however, they are more expensive due to production costs. Q: Where are the vitamins and minerals located in the egg? A: The yolk or yellow portion of the egg contains a higher proportion of the egg’s vitamins and minerals than the white. Please refer to the chart (right) for the list of nutrients contained in one egg. Q: Where can I learn more about egg nutrition? A: Eggs are a natural source of high-quality protein and a number of other nutrients – at only about 70 calories per egg. Nutrition research suggests eggs can play a role in weight management, muscle strength, healthy pregnancy, brain function, eye health and more. For more information on all egg nutrition questions, visit the Egg Nutrition Center ( www.eggnutritioncenter.org ). Q: What is the best temperature to cook an egg? A: Adequate cooking brings eggs to a temperature high enough to destroy bacteria that might be present in the egg yolk or egg white. Egg white coagulates at 144-149° F, yolk coagulates at 149-158° F, and whole eggs coagulate at 144-158° F. A food thermometer is an invaluable tool to quickly check for the right temperature. Q: What should I do with leftovers containing eggs? A: Promptly after serving, refrigerate any leftovers containing eggs. Thoroughly reheat leftovers and eat within two to three days. Without tasting them, discard any egg-containing leftovers that have been refrigerated more than three days. A good resource to help manage leftovers is the USDA FoodKeeper app. This application provides food storage information and enables alerts to be set up to contact you before food spoils. Q: How long are hard-cooked eggs safe to eat? Why do hard-cooked eggs spoil faster than fresh eggs? A: Hard-cooked eggs should be refrigerated within two hours of cooking and used within one week. Shell eggs have a protective coating that is washed away when they are hard-cooked. This leaves the pores in the shell open for bacteria to enter. Q: What exactly is cross-contamination and what should I do about it? A: Bacteria can spread from people to food, or from one food or piece of equipment to another. This is called cross-contamination. To help prevent cross-contamination, it’s important to separate foods—especially raw meat, seafood, eggs, and poultry—from other foods. Also wash hands, utensils and surfaces with warm, soapy water before and after handling raw eggs. Q: Is it safe to use eggs that have cracks? A: Never purchase cracked eggs, because bacteria can enter eggs through cracks in the shell. If eggs crack on the way home, break them into a clean container, cover it tightly, keep refrigerated, and use within two days. When preparing, be sure to cook eggs thoroughly, with both the white and yolk firm. Nutrient Content of One Large Egg Whole, Raw, Fresh Nutrient Calories Total Fat (g) Saturated Fat (g) Trans Fat (g) Cholesterol (mg) Sodium (mg) Carbohydrate (g) Protein (g) Vitamin A (IU) Vitamin D (mg) Calcium (mg) Thiamine Vitamin B6 (mg) Vitamin C (mg) Iron (mg) Riboflavin (mg) Folate (mcg) Vitamin B12 (mcg) Zinc (mg) Phosphorus (mg) Lutein & Zeaxanthin (mcg) Choline (mg) U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference Release #20. Nutrient Data Laboratory (www.nal.usda.gov/fnic/foodcomp) USDA Database for the Choline Content of Common Foods Differences in nutrient levels between egg white, egg yolk and whole egg are due to sampling procedure *Sadler, Strain and Caballero (1999) Encyclopedia of Human Nutrition. San Diego, Academic Press Whole Egg 72 5 1.5 0.05* 212 70 0.4 6.3 244 18 27 0.03 0.07 0 0.09 0.24 24 0.65 0.56 96 166 125 White 16 0.06 0 0 0 55 0.2 3.6 0 0 2 0 0 0 0.03 0.15 1 0.03 0.01 5 0 1.1 Yolk 54 4.5 1.6 0.05* 210 8 0.6 2.7 245 18 22 0.03 0.06 0 0.46 0.09 25 0.33 0.39 66 186 113.3

Advantages of Egg Products Direct from Mother Nature, with a touch of modern technology that cracks, separates and packages convenient forms of whole eggs whites and yolks, egg products provide food formulators with important benefits: Functional : Egg products supply foods with more than 20 functional properties including aeration, binding, coagulation, emulsification, foaming and whipping, to name a few. Ease of use : Egg products are ready to use immediately, e.g., liquid or dried egg that is compatible with mechanized proportioning systems in food plants, or pre-cooked egg entrees ready to heat and serve. Convenience : Ready-to-use egg products just need to be measured for use – many egg products even come pre-measured. Bulk quantities may be customized with ingredients already incorporated into the egg product to reduce labor. Equipment needs are minimal, clean-up is simplified, and, except for packaging materials, there is no waste for disposal. Economy : Reduced handling, minimal shipping cost and elimination of breakage result in reduced-cost formulations. They are one of the most economical complete protein sources available. Safety : Egg products are pasteurized to destroy Salmonella and other bacteria. Minimal Storage Space : A 100-pound drum of dried egg white solids is equivalent to the whites from about 28 cases (360 large shell eggs per case) of shell eggs. 100-pounds of dried whole egg solids are the equivalent to about 10 cases of large shell eggs. A 30-pound container of frozen eggs is equivalent to about 22 dozen large shell eggs. Uniformity : Egg products can be produced to definite specifications to assure consistent performance in formulations. Stability : When properly stored according to their type, egg products will keep their quality over several months. Quality : Most egg products are virtually indistinguishable from fresh eggs in nutritional value, flavor and most functional properties. These qualities are well retained during proper storage.