About Us USA Poultry & Egg Export Council (USAPEEC) Out of its home office in Tucker, Georgia, USAPEEC's reach is far-ranging. Through its network of international offices and consultants in key global markets, USAPEEC keeps current on issues that directly impact U.S. poultry and egg exports. Although USAPEEC's mission is to promote exports of U.S. poultry and eggs worldwide, the Council has evolved into an association that advocates for the industry on trade policy issues. Because of its status as a not-for-profit entity, USAPEEC does not lobby, but the organization can and does act as an intermediary with USDA, in Washington and at embassies and Agricultural Trade Offices around the world. ************************************************************ "The American Egg Board (AEB) was created by an Act of Congress in 1976 at the request of America’s egg farmers, who desired to pool resources for national category-level egg marketing. Home to The Incredible Egg and Egg Nutrition Center, AEB is dedicated to increasing demand for all U.S. eggs and egg products. For more than 40 years, America’s egg farmers have supported this mission by funding the AEB. The AEB is 100 percent farmer-funded, and those funds directly support the research, education and promotion necessary to market eggs. We are honored to serve America’s egg farmers.” **************************************************************** USA Poultry & Egg Export Council Hong Kong Office (covers Hong Kong and Taiwan) Unit 810, Concordia Plaza No.1 Science Museum Road Tsim Sha Tsui East, Hong Kong Tel: 852-2890-2908 Fax: 852-2895-5546 E-mail: hkoffice@usapeec.com.hk Related Links USA Poultry & Egg Export Council www.usapeec.org American Egg Board / The Incredible Egg https://www.incredibleegg.org/

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… 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… 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… 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…

More about Eggs Appearance/ missing eggs Egg safety miscellaneous Egg storage and handling General egg production questions Eggs FAQs

Egg-cellent Foods, Egg-cellent Proteins Consumers are looking for healthy alternatives. Can you help? Energy boosting foods are in demand. An egg, nature's answer to the quest for a near-perfect protein, is also your answer to the quest for a highly available, highly functional protein ingredient. Just look at the facts: Eggs contain the most easily digestible, most readily available protein compared to any other type. Eggs are used as the standard for measuring the protein quality of other ingredients. Processed eggs contribute the same high-quality protein as fresh. For more on the story of egg proteins, independent scientific studies and highlights of the egg's amazing functional properties download the pdf titled: egg-cellent Foods egg-cellent Protein. For information about health and nutrition topics, visit the Egg Nutrition Center at www.enc-online.org

The Secret's Out of the Shell The functional properties of egg ingredients are well documented and applauded in an industry where the combination of function, nutrition and natural is a rarity. Egg ingredients score a triple play on these three attributes, but hit it out of the park when you add to this mixture the fact that egg ingredients are sourced domestically and priced competitively. The egg is one of the few natural sources of vitamin D in addition to host of other vitamins and minerals. The yolk provides the majority of the vitamins and minerals found in an egg, including most of the choline and vitamin B12, and approximately 40 percent of the protein. One large egg, or its equivalent within the further processed egg ingredient category, provides 6 grams of highly digestible protein.

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.

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?

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.

Refrigerated Liquid Egg Products Usage Foodservice and the commercial food processing industry. Availability Bulk tank trucks, totes, metal or plastic containers, polyethylene coated fiber or laminated foil and paper cartons and hermetically sealed polyethylene bags. Container size from small bags to cartons (8 oz to 5 lbs), intermediate size bag in boxes and pails (200 to 3,500 lbs) and larger drums and totes (20 to 40 lbs). Advantages Pasteurized, quick and easy to use. Processing Overview Shell eggs are washed, rinsed, sanitized, and candled, then broken, separated by automation, and monitored for quality and imperfections. Egg products are then filtered, pasteurized, and packaged. Custom blends (specified egg solids content or added ingredients) are available. Standards of Indentity Whole eggs are a combination of pasteurized egg whites and egg yolks from the same production batch blended together in their entirety, in natural proportions. Egg products produced by combining egg whites and egg yolks from different production batches cannot be labeled as whole eggs. These products must be identified with an ingredient statement showing the contents of the product as egg whites and egg yolks. Examples of Added Ingredients Sugar or salt may be added to certain products. Refrigerated egg whites may have triethyl citrate added as a whipping aid. Storage/Handling After opening, liquid eggs should be kept refrigerated at 40º to 45ºF (4.4º to 7.2ºC) maximum at all times and consumed within two to six days from date of purchase. Once opened, use immediately. Products Whole eggs, whites, or yolks Sugared egg yolks Salted whole eggs or yolks Scrambled egg mix Extended shelf life whole eggs, whites, yolks, or scrambled egg mix Products: Whole eggs, whites, or yolks Sugared egg yolks Salted whole eggs or yolks Scrambled egg mix Extended shelf life whole eggs, whites, yolks, or scrambled egg mix

Research Snapshot A 2008 study from Surrey University published in the European Journal of Nutrition provides evidence that increasing dietary cholesterol intake by eating two eggs a day does not increase total plasma cholesterol when accompanied by moderate weight loss. The study authors concluded that cholesterol-rich foods should not be excluded from dietary advice for weight loss. (1) A 2007 study of 9,500 people reported in Medical Science Monitor showed that eating one or two eggs a day did not increase the risk of heart disease or stroke among healthy adults. The study noted that eating eggs may actually be associated with a decrease in blood pressure. (2) A study presented at the Experimental Biology conference in 2007 showed that egg consumption contributed less than one percent of the risk for heart disease when other adjustable risk factors were taken into account. The researchers concluded that wide-sweeping recommendations to limit egg consumption may be misguided, particularly when eggs' nutritional contributions are considered. (3) In 2006, Nutrition Bulletin published a review of scientific studies from the past 30 years showing that eating eggs daily does not have a significant impact on blood cholesterol or heart disease risk. The authors noted several benefits of egg consumption – including the high-quality protein eggs provide – and argued that consumption of one to two eggs a day should be actively encouraged as part of a calorie-restricted weight-loss plan. (4) A six-week study conducted by researchers at the Yale Prevention Research Center in 2005 showed that adding two eggs a day to a healthful diet did not significantly increase blood cholesterol levels in young or middle-aged men and women with normal or even moderately elevated blood cholesterol levels. (5) A review of more than 25 studies that appeared in the Journal of the American College of Nutrition in 2000 showed that eating an egg a day isn't associated with increased risk of heart disease in healthy men and women, even after taking into account other aspects of their diet that may increase the risk for heart disease. (6) A 1999 Harvard University study that collected data from more than 100,000 men and women found no significant difference in heart disease risk between healthy adults who ate less than one egg a week and those who ate more than one egg a day, and that eating up to one egg a day is unlikely to have a significant overall impact on the risk of heart disease or stroke. (7) REFERENCES Harman Nicola L, Leeds, Anthony R, and Griffin, Bruce A. Increased dietary cholesterol does not increase plasma low density lipoprotein when accompanied by an energy-restricted diet and weight loss. European Journal of Nutrition.2008; 47:287-293 Qureshi A, et al. Regular egg consumption does not increase the risk of stroke or cardiovascular diseases. Medical Science Monitor. 2007; 13(1): CR1-8. Tran NL, et al. Balancing and communicating risks and benefits associated with egg consumption – a relative risk study. Presented at Experimental Biology 2007, Washington, D.C.6 Lee A and Griffin B. Dietary cholesterol, eggs and coronary heart disease risk in perspective. Nutrition Bulletin (British Nutrition Foundation). 2006; 31:21-27. Lee A and Griffin B. Dietary cholesterol, eggs and coronary heart disease risk in perspective. Nutrition Bulletin (British Nutrition Foundation). 2006; 31:21-27. Katz DL, et al. Egg consumption and endothelial function: a randomized controlled crossover trial. Int J Cardiol. 2005; 99:65-70. Kritchevsky S and Kritchvesky D. Egg consumption and coronary heart disease: an epidemiological overview. J Am Coll Nutr. 2000; 19(5): 549S-555S. Hu FB, et al. A prospective study of egg consumption and risk of cardiovascular disease in men and women. JAMA. 1999; 281:1387-94.