Health Benefits
Eggs are affordable, nourishing, and can be prepared in various ways, making them a perfect addition to any mealtime.
Eggs are brimming with high-quality proteins, healthy fats, and essential nutrients like vitamins A, D, E, and B12, choline, iron, zinc, and folate. Most of the nutrients in eggs are found in the yolk.
Choline
The choline found in eggs can have lasting beneficial effects on brain health and development for kids in their school-age years.
Source of Protein
Eggs are packed with protein which is important for building muscle, fighting infections, and growing strong hair and nails.
Lutein & zeaxanthin
Lutein and zeaxanthin in eggs may reduce the risk of age-related macular degeneration and cataracts.
Iron
Iron is an essential dietary mineral that carries oxygen to the cells and helps prevent anaemia. One large egg contains 0.9 mg of iron.
High in Selenium
Eggs are an excellent source of selenium, with an average serving of two eggs meeting 41% of your daily recommended intake.
Healthy Fat
A serving of two large eggs contains 11 grams of fat, of which around 2/3 of the fat is unsaturated and is found in the yolk.
High Quality
Maintaining high-quality standards is an American egg producer’s top priority. The process begins before the egg is laid to the moment it reaches the consumer.
Egg production in the U.S. comprises a vital segment of the agricultural landscape. America’s Egg Farmers manage more than 300 million table egg-type hens, and each hen lays nearly 300 eggs every year.
Production
The first step in making egg products is breaking the eggs. The yolks, whites, and shells are then separated. Sophisticated egg breaking equipment can break as many as 144,000 eggs per hour, which is equivalent to 400 thirty-dozen cases, or 40 eggs per second.
Safety
Each separated white and yolk are examined by the machine operator. Eggs that do not meet the operator’s standards are not processed for human consumption. Vertically integrated companies process, market, and distribute U.S. egg products.
Packaging & Distribution
To maximize safety and quality, eggs and egg products are refrigerated throughout the supply chain and transportation process. They are shipped either by refrigerated trucks or aboard ocean vessels in refrigerated containers set at 38°F (3.36°C).
USDA Grading
USDA classify U.S. shell eggs into one of three consumer grades based on the interior and exterior quality of the egg. The USDA grade mark on egg cartons means the plant processed the eggs following USDA’s sanitation and good manufacturing processes.
Did you know?
Brown and white eggs have the same nutrients!
Many people assume that brown eggs are healthier than white ones, but this is not true. There is no nutritional difference between these two types of eggs. Regardless of colour, large eggs contain 6 grams of protein for just 70 calories. All eggs start out white. Brown eggs simply acquire an additional pigment at the end of the shell-making process. The colour of the eggs depends on the breed of the hen. Breeds that lay brown eggs need more food to lay eggs. Therefore, their eggs can be more expensive.
