Converting Shell Eggs to Egg Products? Thinking about converting from shell eggs to liquid or dried eggs? ​ Converting from shell eggs to liquid or dried eggs in your formulas is really quite easy and won’t affect your bowl cost. It’s simply a weight for weight substitution. ​ Other conversion benefits: Saves time, labor and waste Reduces cold storage space needed Increases shelf life – simplifies inventory tracking Streamlines ingredient preparation Provides batch-to-batch consistency Improves long-term product quality ​ ​ Watch as the baking experts at AIB International show you just how easy it is to adjust your formula to use liquid or dried eggs. Refer one of the worksheets to get started. Converting from Shell Eggs to Liquid Eggs Downloadable SHELL eggs to LIQUID eggs worksheets ​ SHELL WHOLE EGGS TO LIQUID WHOLE EGGS ​ ​ ​ ​ SHELL EGG WHITES TO LIQUID EGG WHITES ​ ​ ​ ​ ​ SHELL EGG YOLKS TO LIQUID EGG YOLKS ​ Converting from Liquid Eggs to Dried Eggs Downloadable LIQUID eggs to DRIED eggs worksheets ​ LIQUID WHOLE EGGS TO DRIED WHOLE EGGS ​ ​ ​ ​ LIQUID EGG WHITES TO DRY EGG WHITES ​ ​ ​ ​ ​ LIQUID EGG YOLKS TO DRIED EGG YOLKS ​

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.

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 ​

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.

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.

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.

USDA Grading & Inspection USDA Grading U.S. Department of Agriculture (USDA) standards are used throughout the U.S. industry to classify shell eggs into three consumer grades: USDA Grade AA, USDA Grade A and USDA Grade B. Grade does not describe food value; it is a measure of quality. ​ The grading process examines both the exterior and interior of the egg. Shells are inspected for cleanliness, strength, shape and texture. USDA Grade AA and USDA Grade A eggs have shells that are clean, smooth and sound. Interior inspection is by candling or breaking out a sample. During candling, eggs travel along a conveyor belt and pass over a light source where the defects become visible. Defective eggs are removed. Hand candling or holding a shell egg directly in front of a light source is done to spot check and determine accuracy in grading. USDA Grade AA and USDA Grade A eggs have a very shallow air cell: clear, firm albumen and distinct firm yolks. Discoloration, blemishes, spots or floating bodies inside the egg result in down grading. Breakout grading in based on a measurement known as the Haugh Unit System. Eggs are broken onto a flat surface for the albumen to be measured by micrometer. Eggs with thick albumen generally grade highest. Grade AA A Grade AA egg will stand up tall. The yolk is firm and the area covered by the white is small. There is a large proportion of thick white to thin white. Grade A A Grade A egg covers a relatively small area. The yolk is round and upstanding. The thick white is large in proportion to the thin white and stands fairly well around the yolk. Grade B A Grade B egg spreads out more. The yolk is flattened and there is about as much (or more) thin white as thick white. Size classification of shell eggs show egg weight in ounces per dozen. Size has no effect on quality; eggs of any size may be included in each quality grade. However, the average of the sizes much equal or exceed the size classification. Most other egg-producing countries do not have such stringent regulations on sizing and egg sizes will not be as uniform as those or U.S. eggs. ​ ​ The USDA Grade mark, in the form of a shield printed on the carton, certifies that the eggs have been graded for quality and sorted for size. USDA Inspection The Egg Products Inspection Act, administered by the U.S. Department of Agriculture, places specific inspection requirements on both shell eggs and egg products. Companies that pack, ship, process or market eggs or egg products operate under close government supervision. In order for shell eggs to be eligible for on official USDA grade stamp, they must be graded by a plant grader and then certified by a USDA grader.

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

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.

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.