Egg Nutrition

Nothing beats the functional benefits of REAL Eggs. In fact, REAL Egg products supply a versatile form of protein that can perform more than 20 different functional properties for use in food manufacturing and foodservice applications. Available egg ingredients include whole eggs, or separated yolks and whites in liquid, dried or frozen forms.

The American Egg Board has produced a number of educational videos addressing common questions about safety and handling, shelf life, sustainability, functionality and more. Take a deeper look at some of the individual functional properties exhibited by egg ingredients, including aeration, emulsification and coagulation, to name a few.

To learn how REAL Eggs make a REAL difference and discover the benefits of using REAL Egg products in your applications, visit our YouTube channel: https://www.youtube.com/user/FunctionalEgg/about

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What Causes Egg Allergies and can they be Outgrown?Food allergies are an undeniable reality, however the good news is that most children can outgrow an egg allergy.

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Are Eggs Suitable Protein for Vegetarian Diets?Egg ingredients are an acceptable source of high-quality protein in many vegetarian diets.

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How do eggs fit into artisan baking?Egg ingredients supply flavor and function in a high-quality ingredient.

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How do eggs fit into gluten-free formulating?Egg ingredients assist with the organoleptic properties and traceability gluten-free products demand.

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How Egg Products Contribute to Gluten-Free FormulationsEgg proteins provide structure and coagulative properties to bind food products such as snacks, processed meats and prepared entrées.

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Extending the Shelf Life of Baked GoodsThis video is designed to educate baking industry professionals on how egg products can be used to extend the shelf life of all types of baked goods, including breads, cakes and muffins.

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What adjustments would a baker need to make if eggs were reduced or absent?Multiple adjustments, including mix time, temperature and baking processes.

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Can a baker rely on a single substitute for egg replacement?The multiple functional properties eggs supply within baking is difficult to replicate.