Find True Satisfaction Eggs possess unique nutritional properties and contribute desirable functional attributes unequaled by any single egg alternative. Eggs also contribute a clean, natural image to help create a consumer -friendly ingredient statement for packaged or prepared foods. Researchers discovered that compared to a bagel-based breakfast of equal weight, the egg breakfast induced greater satiety and significantly reduced the participants' food intake for the rest of the day. Eggs have an impressive macronutrient composition to contribute to their satiety impact. A registered dietitian and culinary instructor at the Institute of Culinary Education in New York called eggs a 'nutritional powerhouse.' And no wonder, eggs provide some of the highest quality protein of any food, as well as being one of the few nondairy sources of vitamin D. For more on the story of egg proteins, independent scientific studies and highlights of the egg's amazing functional properties download the pdf titled: Find True Satisfaction. For information about health and nutrition topics, visit the Egg Nutrition Center at www.enc-online.org

Cracking the Cholesterol Myth More than 40 Years of Research Supports the Role of Eggs in a Healthy Diet Many Americans have shied away from eggs – despite their taste, value, convenience and nutrition – for fear of dietary cholesterol. However, more than 40 years of research have shown that healthy adults can eat eggs without significantly impacting their risk of heart disease. And now, according to new United States Department of Agriculture (USDA) nutrition data (1), eggs are lower in cholesterol than previously recorded. The USDA recently reviewed the nutrient composition of standard large eggs and results show the average amount of cholesterol in one large egg is 185 mg, a 14 percent decrease. The analysis also revealed that large eggs now contain 41 IU of Vitamin D, an increase of 64 percent. Studies demonstrate that healthy adults can enjoy an egg a day without increasing their risk for heart disease, particularly if individuals opt for low cholesterol foods throughout the day. The Dietary Guidelines for Americans and the American Heart Association recommend that individuals consume, on average, less than 300 mg of cholesterol per day. A single large egg contains 185 mg cholesterol. Several international health promotion organizations – including Health Canada, the Canadian Heart and Stroke Foundation, the Australian Heart Foundation and the Irish Heart Foundation – promote eggs as part of a heart-healthy diet, recognizing that they make important nutritional contributions. (2) REFERENCES In 2010, a random sample of regular large shell eggs was collected from locations across the country to analyze the nutrient content of eggs. The testing procedure was last completed with eggs in 2002, and while most nutrients remained similar to those values, cholesterol decreased by 12% and vitamin D increased by 56% from 2002 values. Klein CJ. The scientific evidence and approach taken to establish guidelines for cholesterol intake in Australia, Canada, The United Kingdom, and The United States. LSRO. 2006 www.lsro.org . Accessed November 2006.

Control Appetite to Control Weight If there’s one concern that has been associated with women throughout history, it surely must be weight control. Unlike the hunter, women have been the gathers of society, concerned with preparing the food for the family. Whereas men historically performed hard labor in securing food, women have had lives that required less physical exertion. Accompanying this role, a women’s weight was controlled by hormones that were programmed to provide nourishment for suckling infants as well as stored energy to protect them from starvation when the hunter returned unsuccessful. How does the modern woman meet this goal when food is plentiful and time is short? By using the same strategies that have brought us into this technological age, today’s woman can be successful in controlling her weight. The goal is to follow a plan that includes a routine intake of nutrient dense foods consumed throughout the day which is balanced with activities to provide an outlet for her energy intake. Starting the day with a nutrient dense breakfast has been shown to help children focus and perform better in school. Similarly, studies have found breakfast is important for adult cognition and memory as well. Other studies have shown that eating a nutrient dense breakfast helps to reduce snacking on less nutritious and more calorie laden foods throughout the day. Eggs, when eaten at the start of the day, provide a satisfying meal that can keep the stomach from emptying too quickly thereby providing a long period of satiety. At 75 calories per large egg, eggs actually contribute few calories for all the nutrients that they provide. When teamed up with whole grains and vegetables they are a complete meal that is easily prepared, widely available and inexpensive making them a useful tool when planning a “women’s weight control” program.

Hazelnut Praline Paradise Chocolate Puff Pastry Ingredients: 960g Bread Flour 144g Unsalted Butter 22.5g Salt 470g Water 75g Cocoa Powder Method: ⁃ Mix together water and salt in stand mixer. ⁃ Add all other ingredients and mix until smooth. ⁃ Leave to set in refrigerator. Ingredients: 500g Unsalted Butter 100g Cocoa Powder Method: ⁃ Mix together all ingredients in stand mixer. ⁃ Shape dough and leave to rest in refrigerator. Ingredients: 10g U.S Dried Egg Yolk Puff Pastry Icing Sugar Laminate Dough ⁃ During the laminate process, roll out the dough until 1.5 mm thick. ⁃ Cut oblong shapes of the puff pastry, place on the baking sheet and leave to rest for 20 min in the refrigerator. ⁃ Sprinkle with icing sugar and dried egg yolk. Bake in a oven at 180℃ for 15 and 220℃ for 5 min. Bake in a oven at 180℃ for 30 mins. Praline Creme Brulee Ingredients: 40g U.S. Liquid Egg Yolks 200g Whipping Cream 0.5pc Vanilla Pod 1g Cinnamon Powder 30g Hazelnut Praline 40g Caster Sugar 2g Gelatine Leaves Method: ⁃ Put the gelatine leaves in a bowl of cold water to soften. ⁃ Heat the cream with the vanilla pod, cinnamon powder and hazelnut praline in a pan until just boiling. ⁃ Whisk together the egg yolks and caster sugar in a large bowl until thickened slightly. Remove the vanilla pod, then pour the hot cream over the egg mixture and whisk thoroughly. ⁃ Return the custard to the pan and heat gently, stirring until the mixture has thickened ⁃ Whisk in the gelatine, then pour the custard in a Silicone baking mould, let cool and freeze. Chocolate Cream Ingredients: 50g U.S. Liquid Whole Egg 60g U.S. Liquid Egg Yolks 180g U.S. Liquid Egg Whites 125g Whole Milk 125g Whipping Cream 1 pc Vanilla Pod 320g 70% Chocolate 80g Caster Sugar 85g Caster Sugar Method: ⁃ Boil the milk & whipping cream with vanilla pod, Infuse with the vanilla pod. ⁃ Pour into chocolate and stir until chocolate melted. ⁃ Beat whole egg and egg yolks until thick and lemon colored. Gradually beat in caster sugar. ⁃ Beat egg whites with the caster sugar to soft peaks. ⁃ Mix a part of the egg with the chocolate mixture, blend and fold in the remaining eggs. ⁃ Fold egg whites into chocolate mixture. Crunchy Meringue Hazelnut Spread Ingredients: 90g U.S. Dried Egg Whites (reconstituted) 150g Caster Sugar 3g Cream of Tartar 1 Pinch of Salt 200g Hazelnut Praliné 50% 100g 40% Milk Chocolate 100g Cocoa Nibs 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. Baked on 105°C for 1 hour. ⁃ Melt the chocolate with the praline at 45°C. ⁃ Add the meringue cookies with cocoa nibs. Assembly Fill the Millefeuille, alternating the layers between Crunchy Meringue Hazelnut Spread, Praline Creme Brûlée, Chocolate Cream, Chocolate Shavings, Icing Sugar & Hazelnut. Noted: Reconstitution Ratio for U.S. Dried Egg White 1 part Egg White Powder : 7 Parts Water

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

Here's to Your Health T here are a dozen reasons why you and your family should eat a breakfast that includes eggs, as well as other nutrient-rich foods, to help fuel your body and mind: Tip#1 Expert Tip from Jackie Newgent, RD, CND Many people focus too much on what not to eat, but research now consistently recommends that there is something important to eat - protein...high-quality protein, in particular. All-natural, high-quality protein, like the type found in eggs, provides active kids and adults sustained energy for their busy days. One of the easiest ways to get high-quality protein is to include an egg a day into your balanced eating plan. Tip#2 Start the day off right with breakfast Research shows there are cognitive benefits to eating breakfast, especially for children, such as improved memory recall time, improved grades and higher test scores. Tip#3 Make time for breakfast Research shows that eating breakfast is a sign of overall health and good behavior in children. Breakfast eaters are less likely to miss school due to illness or other issues and are less likely to be tardy to class. Tip#4 High-quality protein foods Research shows that eating high-quality protein foods for breakfast, like eggs, can help you feel more satisfied and energized throughout the day. Make a batch of hard-cooked eggs so you'll have an all-natural, high-quality protein on-the-go meal or snack ready for the busy week ahead. Tip#5 Hit the gym - then crack some eggs High-quality proteins provide the "building blocks" your body needs to grow and perform properly. The amount and quality of protein you eat directly affects muscle mass, strength and function. Reach for high-quality protein foods, like eggs, lean beef and low fat dairy products after exercise to encourage muscle tissue repair and growth. Tip#6 Be active Protein helps active individuals build and maintain muscle mass and helps older adults prevent sarcopenia, the age-related loss of muscle mass and strength. Looking to please picky eaters? Eggs are a great choice for kids, parents and grandparents because they can be made in more than one hundred ways to please everyone's taste buds. Tip#7 Think outside the box Studies show that eggs can provide a "time release" source of energy that helps maintain blood glucose levels and helps people feel full and energized longer. Tip#8 Remember your eggs at breakfast A recent scientific study shows that eating eggs for breakfast can help overweight dieters lose more weight, lower their body mass index and shrink their waist more than people who eat a bagel breakfast of equal calories. This study supports previous research, published in Journal of the American College of Nutrition, which showed that people who ate eggs for breakfast felt more satisfied and ate fewer calories at the following meal. Tip#9 Affordable sources of high-quality protein At a cost of approximately 15 cents (USD) each, eggs are one of the most affordable sources of high-quality protein you can buy, and they can be combined with almost anything you already have in your refrigerator or pantry Tip#10 Don't skip the yolk! When eating eggs, don't skip the yolk! One egg provides six grams of all-natural, high-quality protein. While many think that the egg white has all of the protein, the yolk actually provides nearly half of it. Tip#11 Nutritional bang for your buck The quality of egg protein is so high that scientists frequently use it as the gold standard for measuring the protein quality of other foods. Help trim your waistline and your grocery bill by filling your cart with eggs for breakfast - they can help you avoid unnecessary snacking and stay energized throughout the day. Tip#12 Eggs are all-natural Eggs are all-natural and have high-quality protein and 13 essential vitamins, minerals, and antioxidants in vary amounts, all for 70 calories. And in less than two minutes, you can prepare an egg breakfast that can help jump-start your day. Jackie Newgent, RD, CDN is a culinary nutritionist, eco-cuisine expert, and author of Big Green Cookbook (Wiley, 2009). She appears frequently as a health and culinary nutrition expert on television and radio. Her work is seen in national publications, including Glamour, Woman's Day, and Health. The author of the award-winning The All-Natural Diabetes Cookbook, Newgent is also an instructor at the Institute of Culinary Education.

Egg Storage and Handling Q: Can I freeze raw eggs? A: Freezing is an option if you have more eggs on hand then you can use. Remove eggs from their shells, beat until just blended, and place in a sealed container. Eggs can be frozen for up to one year. To use frozen eggs, properly thaw them in the refrigerator or under running cold water. Never thaw eggs on the counter as this may promote the growth of harmful bacteria! Once thawed cook eggs thoroughly. Q: Why should eggs be refrigerated? A: In the United States, it’s more than a food safety recommendation that eggs be refrigerated – it’s the law. The U.S. Department of Agriculture (USDA) determined that the best way to fight salmonella contamination is by making sure eggs are clean before they reach consumers. So, on commercial egg farms (those that have 3,000 hens or more) it is required that eggs are thoroughly washed and immediately refrigerated before they leave the farm. The washing process removes any contaminants, such as manure, with which the eggs may have come in contact. Once eggs have been refrigerated, it is critical they remain that way. A cool egg at room temperature can sweat, facilitating the growth of bacteria that could enter the egg through its porous shell. Refrigerated eggs should not be left out more than two hours. Q: Is it safe to keep used egg shells in the carton? A: No, you should never put egg shells back in the carton after cracking them if there are still intact eggs left in the carton. Bacteria has the potential to be on the outside, as well as the inside of an egg, and mixing cracked eggs with intact eggs greatly increases the risk of bacteria transfer by hands, utensils, air, etc. We would also recommend never reusing egg cartons as they can be a reservoir for bacteria. Throw away egg cartons as soon as the eggs are all used. Q: Is it safe to reuse egg cartons? A: USDA’s Food Safety and Inspection Service (FSIS) is clear on the subject, saying items such as foam meat trays, convenience food dishes and egg cartons should be considered one-time-use packaging. Commercial egg farmers who follow the FDA’s Egg Safety Rule wash and sanitize eggs before packing them in clean, new cartons, eliminating bacteria that may have been present on the shell. But bacteria could creep back into the picture as eggs are handled at stores and in homes. It’s a good idea to discard used egg cartons and not reuse them. Recycle them, if you can. Egg shells should never be put back in the carton after cracking them if there are still intact eggs left in the carton. Bacteria has the potential to be on the outside, as well as the inside of an egg, and mixing cracked eggs with intact eggs greatly increases the risk of bacteria transfer by hands, utensils, air, etc. Q: What safe handling instructions are on egg cartons? A: FDA requires all cartons of raw, shell eggs not treated to destroy Salmonella carry the following statement: SAFE HANDLING INSTRUCTIONS: To prevent illness from bacteria: Keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly. Q: What is grading of eggs, and is it mandatory? A: Grading is an indication of quality and is voluntary, while inspection (for wholesomeness and safety) is mandatory. Companies that choose to have their eggs graded pay for this service from U.S. Department of Agriculture (USDA). The USDA grade shield on the carton means the eggs were graded for quality and checked for weight (size) under the supervision of a trained USDA grader. Compliance with quality standards, grades, and weights is monitored by USDA. State agencies monitor egg packers who do not use the USDA grading service, and those cartons will bear a term such as “Grade A” without the USDA shield. Q: How are eggs transported safely to stores? A: Vehicles transporting food must be dedicated to only transport food, per federal law, which requires: Shell eggs packed for consumers be stored and transported under refrigeration at an ambient (surrounding) air temperature not to exceed 45° F; All packed shell eggs be labeled with a statement that refrigeration is required; and Any shell eggs imported into the United States and packed for consumer use are to include a certification that they have been stored and transported at an ambient temperature of no greater than 45° F. Q: Should you wash eggs after purchasing in a grocery store? A: No, it’s not necessary or recommended to wash eggs that have a USDA grade shield or mark on the carton. In fact, washing these eggs may actually increase the risk of contamination because the wash water can be “sucked” into the egg through the pores in the shell. When the chicken lays the egg, a protective coating is put on the outside by the hen. At the egg processing plant, government regulations require that USDA-graded eggs be carefully washed and sanitized before being packed. Q: What points should you consider when buying eggs? A: When purchasing commercially-produced eggs (those coming from farms with 3,000 or more hens): Always purchase eggs from a refrigerated case. Choose eggs with clean, uncracked shells. Don’t buy out-of-date eggs. Look for the USDA grade shield or mark. Graded eggs must meet standards for quality and size. Choose the size most useful and economical for your lifestyle. When purchasing egg products or substitutes, look for containers that are tightly sealed and unopened. Click here to learn what different labels, like UEP Certified or cage-free, indicate. Q: What’s the best way to store eggs? A: The best way to store eggs is to keep them in their carton, so you can check the Julian date (the date the eggs were packed) or expiration date. The carton should be placed in the coldest part of the refrigerator at 45 °F or lower – not in the door, where temperatures may fluctuate when it is opened and closed. Refrigerated eggs should not be left out more than two hours. Q: I just realized I left the egg carton on the kitchen counter overnight. Are the eggs safe to use? A: No, after eggs are refrigerated, it is important they stay that way. Maintaining a consistent, cool temperature is critical to safety. A cold egg left out at room temperature can sweat, facilitating bacteria growth. Refrigerated eggs should not be left out more than two hours before re-refrigeration.

Eggs Across The Lifespan Eggs contain a number of nutrients that are essential throughout the lifespan: High-quality protein contains building blocks needed to support healthy bones and muscles. Research suggests that exercise, along with optimal protein intake, can slow the effects of sarcopenia or chronic age-related muscle loss. Choline is essential for normal liver function and brain health. It is especially important during pregnancy to support normal fetal growth and development, and most pregnant women do not consume adequate amounts of choline. Consuming eggs during pregnancy is one solution to choline consumption issues. Lutein and zeaxanthin are 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.

Super Powers, Simple Ingredients The superheroes of comic books and movies have powers that elevate them beyond the ordinary. Yet in public, they often masked these talents to appear ordinary. Sometimes too, in the food world, the greatest collection of attributes is found in the most ordinary item. Yet within that mild-looking, shelled exterior lies a powerhouse of nutrition and functionality that transfers these super attributes into formulations. Eggs are considered a naturally nutrient-dense food, containing varying amounts of 13 essential nutrients in a package with a relatively low number of calories: just 70 for a large 50 gram egg. Eggs are one of the few natural sources of vitamin D and provide an excellent source of choline and selenium and a good source of vitamin B12, phosphorus and riboflavin. One large egg, or its equivalent in the further processed category, provides 6 grams of highly digestible protein, constituting eggs as a 'good' source of high-quality protein.

Safe Food Handling Safe Food Handling Many general rules for safe food handling are the same in a food service setting and in the home. In a food service operation, however, the degree of risk is higher because of the greater number of eggs involved and because more people participate in handling and preparation. In addition, many eggs are often improperly pooled (broken together in large containers) and allowed to stand at room temperature for a considerable time. In such cases, a few organisms from one egg can quickly multiply. Then, if eggs from that batch are not completely cooked or are kept warm at improper temperatures for too long, the bacteria will multiply even further. In the home, these particular risks are not as great. Shell eggs are safest when properly prepared in individual dishes and promptly eaten. 1️⃣ Refrigeration , the first step in proper egg handling, retards bacterial growth and maintains the quality of the egg. At the retail level, buy eggs only from refrigerated cases and refrigerate them in cartons on an inside shelf as soon as possible after purchase. Today’s home refrigerators are designed to maintain a temperature of 5°C (40°F) or below, a satisfactory temperature for eggs and other perishable foods. Keep shell eggs, broken-out eggs or egg mixtures refrigerated before and after cooking. Do not leave eggs in any form at room temperature for more than one hour, including preparation and serving. Promptly after serving, refrigerate leftovers in shallow containers so they will cool quickly. For picnics and outdoor parties, pack cold egg dishes with ice or commercial coolant in an insulated cooler or bag. 2️⃣ Cleanliness of hands, utensils and work surfaces is essential in preventing cross-contamination. Use only clean, unbroken eggs. Discard dirty or broken eggs. Avoid mixing the shell with the egg’s contents. Before they are packed, U.S. eggs are washed and sanitized. The process should remove most pathogenic bacteria from the surface of the shell, but some might remain in the pores or the shell might be re-infected from other sources. The U.S. is one of the few countries in the world that washes and sanitizes its eggs. Eggs should not be rewashed before use. An inexpensive egg separator can be used to separate yolks and whites so that contents do not come in contact with the shells. If a bit of shell falls into the broken out contents, remove it with a clean utensil. Wash hands thoroughly with soap and hot water before beginning food preparation. Wash hands again, along with all utensils, equipment and countertops that have been in contact with any raw food before preparing other foods. Use separate cutting boards for raw and cooked foods. Wash and sanitize them thoroughly after each use. 3️⃣ Adequate cooking ensures that eggs dishes reach a temperature high enough to destroy any bacteria which may be present. Although there are visual indications for determining the doneness of many cooked dishes, the signs are sometimes difficult to interpret, particularly for inexperienced cooks. For some foods, the internal temperature is a critical safety factor that can be determined only by actual measurement. A relatively inexpensive quick-read thermometer allows you to measure a foods internal temperature easily and quickly. Salmonella organisms will not survive if held at a temperature of 60°C (140°F) for three minutes or if they reach an end-point temperature of 71°C (160°F) The internal temperature of fully baked goods and hard-cooked eggs will easily reach more than 71°C (160°F) by the time they are done. Quiches, baked custards and most casseroles are done when a knife inserted near the center comes out clean. With some casseroles which are thick and heavy or contain cheese — lasagna, for example — it may be difficult to decide if the knife shows uncooked egg or melted cheese. In such cases, a thermometer is the only accurate test. Soft (stirred) custards are done when the mixture coats a metal spoon. At this point, the mixture will be well above 71°C (160°F). Eggnogs and homemade ice creams, sometimes made with raw eggs, can easily be made safely by using a stirred custard base. Chill well before freezing or serving. Cook scrambled eggs, frittatas, omelets and French toast until the eggs are thickened and no visible liquid egg remains. Poach eggs in simmering water until the whites are completely set and the yolks begin to thicken, but are not hard — about three to five minutes. Cook fried eggs slowly until the whites are completely set and the yolks begin to thicken but are not hard. Baste the eggs; turn them, or cover with a lid to cook both sides. For soft-cooked eggs, bring eggs and water to a boil. Turn off heat, cover, and let stand for four to five minutes.