EGG 101

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A high quality protein source, eggs have essential vitamins and minerals, and are very affordable.


The American Heart Association states that the consumption of one egg a day is permitted in healthy individuals as part of a heart-healthy dietary plan.


Egg yolk  can potentially be used as a preventive strategy against degeneration associated with aging.


Eggs are USDA inspectedand graded accordingly.

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Brown and white

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 color, 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 color 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.

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Higher quality


The United States produces the highest quality eggs and egg products in the world. It is the second largest producer of eggs in the world, and the US egg industry maintains strict quality control and sanitary measures much more rigorous than those required by law.

American eggs are washed and disinfected immediately after they are laid. The US Department of Agriculture classifies the eggs before packaging. Once packaged, the eggs are refrigerated, and their temperature is controlled throughout the shipping and marketing process.



Numerous benefits


The consumption of eggs has numerous benefits for people of all ages and life stages. Eggs are an excellent source of:

High quality protein

Vitamin B12

Biotin (B7)




Riboflavin (B2)

Pantothenic acid (B5)

Studies have also shown that eggs contain important antioxidants. Lutein and zeaxanthin in eggs can reduce the risk of macular degeneration associated with aging and cataracts. Likewise, pregnant women can also benefit from the consumption of eggs. The choline in eggs can have long-lasting beneficial effects on the health and brain development of babies up to their school age years. Surprisingly, each egg offers all of these health benefits with just 70 calories. Eggs are a food source that contributes to a healthy and balanced diet for everyone.


High standards


Maintaining high quality standards is the top priority of American egg producers. The process begins before the egg is laid until it reaches the consumer.

processing facilities

When the eggs enter the processing facility, they are immediately washed with a disinfectant detergent solution. This process removes dirt without damaging the shell or altering quality. After washing, the eggs are rinsed, sanitized, graded according to USDA guidelines, and packaged. The eggs are then subjected to a light beam process to determine the quality of the egg. Finally, they are immediately moved to cooling facilities where they’re readied for distribution.

wash and disinfect

American eggs are washed, sanitized, packaged and shipped within hours of being laid. To maximize safety and quality, eggs are refrigerated throughout the supply chain and transportation process. Eggs are transported in refrigerated trucks or cargo ships in refrigerated containers at 38 ° F (3,36 ° C).

pack and transport

Shell eggs are packaged and transported mainly in plastic or fiber trays with a capacity of 30 eggs. The filled trays are packed in boxes with a capacity of 360 eggs. For storage and transportation, the capacity of the boxes is 30 dozen, which is a common standard throughout the industry.

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Reducing the environmental footprint


Shell egg farms are more sustainable than ever before thanks to greater feed efficiency, advances in chicken housing and manure management systems. Today, farms use less water and energy every day, and they also emit fewer pollutant emissions than farms did in the past.

All aspects of the egg production process, including cultivating feed and raising the laying hens, has been updated to reduce the industry's environmental footprint and incorporate sustainability practices.

A landmark study by the Egg Industry Center compared US egg production in 2010 to industry in 1960.  The egg sustainability study showed that although production has increased in the last 50 years, the industry significantly decreased its environmental footprint. According to the study, 32% less water is needed to produce a dozen eggs compared to 1960. Between 1960 and 2010 the volume of water used by the US egg industry for egg production would have filled 3 Olympic swimming pools.

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Learn more about processed USA egg products at the link below.