Eggland's Best Eggs

EGGLAND'S BEST SAYS YOU CAN MAKE REAL FLUFFY MATZOH BALLS BY SEPARATING EGG WHITES AND ADDING AN EXTRA WHITE TO MIXTURE

KING OF PRUSSIA, PA--March 23, 2000 -- Passover wouldn't be the same unless there was a debate about who makes the best matzoh balls. To help settle this generational argument, Eggland's Best, Inc., the leading developer of a patented, nutritionally superior kosher egg, has joined the fray with a recipe to make real fluffy matzoh balls.

Eggland's Best suggests separating the yolks from the whites and whipping the egg whites until they are stiff. Adding one extra egg white to the mixture not only makes each matzoh ball fluffier, you may end up stretching the mixture and making a few more matzoh balls to boot.

Manette Richardson, Eggland's Best Director of Nutrition Services, said "the company tested a number of recipes and discovered that the extra egg white really made a difference in fluffiness. Another trick is to keep the lid on the boiling pot, so that the change in temperature doesn't affect the fluffiness. And, of course, use Eggland's' Best eggs just as we did."

Eggland's Best eggs are available in supermarkets around the country. To ensure that customers are buying Eggland's Best, each egg is stamped with the red EB seal.

More information about Eggland's Best is available by visiting the company's website: www.eggland.com, or by calling the company's toll-free number (800)922-3447 (EGGS).