Frequently Asked Questions

All About EB Eggs
Have a question about our eggs? From questions about egg white color and egg expiration dates to what we feed our hens, chances are you’ll find the answer here, starting with our most asked questions below.
Yes. The Orthodox Union, the largest kosher certification organization in the world, certifies Eggland’s Best eggs as kosher. Each Eggland’s Best carton carries the OU symbol to clearly identify it as kosher.
The risk of salmonella poisoning from eggs is small, but this does not take away the need for extra precautionary steps when preparing eggs for recipes calling for raw or lightly-cooked eggs. Many recipes that call for raw or undercooked eggs can be revised with a cooking step. Whole eggs, yolks, or whites can be combined with sugar, water or another liquid from the recipe and can be cooked over low heat until the mixture coats a metal spoon with a thin film or reaches 160° F.

Eggland’s Best eggs come from healthy flocks that are continuously monitored for any type of disease. The processing of our eggs involves decontamination of the shell surface in a warm sanitizing solution, which effectively destroys any viral and bacterial contamination. All Eggland’s Best production facilities exceed Federal standards of bio-security, which are designed to prevent introduction of infection into the flocks.

Eggland’s Best takes extra precaution to ensure the health of its flocks by vaccinating hens 3 times during the first 5 months of life to protect them against contracting salmonella and other diseases. Eggland’s Best audits the farms and processing plants of its production facilities to ensure compliance with Best Management Practices, which significantly reduce the probability of infection and maintain the health and productivity of flocks. If, by some rare occurrence, eggs should become contaminated with any type of bacteria/virus, it would not survive the temperatures associated with food preparation, including boiling, baking, frying, and scrambling of eggs.

Eggland’s Best Cage-Free eggs are derived from hens that are allowed to move freely within their house either on a combination of litter and slat flooring or in an aviary structure. In both of the housing systems, feed and water are provided continuously. Nests are provided for the flock from which eggs are collected either manually or on a mechanical belt.
Eggland’s Best organic eggs are derived from hens reared, housed, and fed in compliance with the regulations of the National Organic Program administered by the USDA. This requires strict adherence to rules concerning the source and type of ingredients in diets, housing, freedom from exposure to pesticides, as well as chemicals or substances which are not approved. Hens producing eggs under the National Organic Program are allowed free access to the entire area of their houses and have access to the outside, subject to acceptable weather conditions and risk of disease exposure.

Each Eggland’s Best pack bears an imprint with a date. There is a difference, though between a SELL-BY date and a Best Before (USE-BY) date.

If it is a SELL-BY date, we suggest that the eggs be used up to 30 days past that date providing they have been kept refrigerated and are not cracked. If it is a BEST BEFORE (or USE-BY date), the eggs should be used within 2 weeks of that date, providing they have been kept refrigerated and are not cracked.

Size tells you the minimum required net weight per dozen eggs. It does not refer to the dimensions of an egg or how big it looks. While some eggs in the carton may look slightly larger or smaller than the rest, it is the total weight of the dozen eggs that matters. Eggland’s Best strictly follows the USDA-specified minimum net weight per dozen eggs for the grades marketed under the Eggland’s Best Brand. For example: A dozen Large eggs must have a total minimum weight of 24 ounces.

USDA Chart

Size or Weight Class Minimum net weight per dozen
Jumbo 30 ounces
Extra Large 27 ounces
Large 24 ounces
Medium 21 ounces
Small 18 ounces
Peewee 15 ounces

 

EB eggs are always Gluten Free. When following a Gluten Free diet you can safely consume EB eggs. Gluten is a grain protein. Regardless of how much grain a chicken is fed as part of her diet, the protein in our eggs is always 100% egg protein, as the hen diet does not translate into gluten protein in eggs.

Yes. All Eggland’s Best eggs must be collected from flocks within 24 hours of production. In most operations, eggs are mechanically conveyed to a processing plant within hours of lay to ensure optimal freshness. On remote farms, eggs are collected frequently during the day and are placed in refrigerated coolers and held at 45°F before transfer to a processing plant. After washing, grading, and packing, Eggland’s Best eggs are placed in a cooler under USDA supervision and held at a temperature between 40°F and 45°F before distribution in refrigerated vehicles. FDA regulations require eggs to be held under refrigeration from the time of shipping from the plant to the point of consumption.
The Eggland’s Best logo identifies eggs that are produced according to the EB management program required for a wholesome and nutritious product. The program incorporates guidelines for feeding, animal welfare, housing, disease prevention, and quality control required to create an EB egg. The logo is applied by stamping machines which use a FDA-compliant, USDA-approved, food safe ink that is acceptable as a food additive.
Eggland’s Best eggs are subjected to the most rigorous testing in the marketplace. Each year, Eggland’s Best conducts nearly 30,000 laboratory tests to ensure that lower levels of cholesterol and saturated fat and higher levels of Vitamin E, Iodine, and Omega-3 are consistently met. Our scientists also check Eggland’s Best yolks for their consistently rich, yellow color, and they check the overall quality of Eggland’s Best shells to ensure that consumers are getting eggs with the finest, strongest shells possible. Three independent laboratories confirm nutritional results, which repeatedly show that Eggland’s Best eggs exceed specifications. Licensed producers of Eggland’s Best eggs have resident graders from the U.S. Department of Agriculture inspecting the quality of our eggs.
Eggland’s Best hens are fed a strictly controlled, high-quality all-vegetarian diet that contains no animal fat, no animal by-products, and no recycled or processed food commonly found in livestock and poultry feeds. Our wholesome feed contains soybean meal, healthy grains, canola oil, and/or flax seed, which are high in Omega-3 fatty acid content, and our Biotene® supplement, a unique supplement that includes rice bran, alfalfa meal, sea kelp, and Vitamin E. Because the unique diet of our hens is nutritionally superior to what is fed to other hens, Eggland’s Best hens lay nutritionally superior eggs.

As of January 1, 2015 all eggs sold in the State of California must be CA SEFS compliant. So, if you live in California you may have noticed that Eggland’s Best packages now have the statement CA SEFS on them. This statement means that Eggland’s Best eggs meet the California Shell Egg Food Safety Compliant regulations to reduce the risk of Salmonella Enteritidis (SE) contamination. In fact, Eggland’s Best have been practicing similar food safety program requirements for over 10 years, plus other important practices to help ensure the safety of our eggs.

Any complaints regarding appearance, quality, taste, or any other abnormality should be reported to Eggland’s Best using our toll free number (800) 922-EGGS (3447) or by e-mail here.

Eggland’s Best eggs are produced by approved licensed producers on farms located throughout the United States and the eggs are distributed locally. Producers are selected for their ability to meet the stringent quality standards of Eggland’s Best.
Eggs in General
Everything you ever wanted to know about eggs.

The short answer is “none.” Generally speaking, hens with white feathers (such as White Leghorns) lay white eggs and hens with reddish brown feathers (such as Rhode Island Reds) lay brown eggs. Shell color has little relationship to egg quality, flavor, nutritive value, cooking characteristics, or shell strength.

The color of brown eggs is a natural pigment placed by the hen on the surface of the shell during the final stages of egg formation. From the inside, the shell appears white. The outer shell color can vary from light to dark brown, depending on the breed of the hen and also on individual hen characteristics.

Egg whites may be stored in tightly sealed containers in the refrigerator up to 4 days.

About 25-30% of brown eggs, irrespective of brand, typically have what are referred to as pigment or protein spots next to the yolk or floating in the albumen. If you look very closely at white eggs, you will see that they have similar particles of protein floating around, but the hens lack the brown pigment in their system that combines with the protein to make them stand out. The spots are not an indication of fertility and they do not contain any blood cells, as would a true blood spot. The spots can be removed with the tip of a knife, if preferred, but they are also perfectly safe to leave. The red-colored blood spots are also safe, but most people prefer to discard bloodspot eggs. It is difficult to detect interior defects when shining a candling light through a brown-shelled egg, so bloodspots are also more frequently found by consumers in brown eggs than whites. There is probably a 1 in 3000 chance of finding a blood spot in a white egg and 1 in 1000 chance in a brown egg.

The American Egg Board Eggcyclopedia provides the following information regarding blood spots:

“Blood spots: Occasionally found on an egg yolk. These tiny spots do not indicate a fertilized egg. Instead, they are caused by the rupture of a blood vessel on the yolk surface during formation of the egg or by a similar accident in the wall of the oviduct. Mass candling methods reveal most eggs with blood and those eggs are removed. However, even with mass scanners, it’s impossible to catch them all. Both chemically and nutritionally, eggs with blood spots are fit to eat. You can remove the spot with the tip of a knife, if you wish.”

“The Avian Egg” indicates that abnormal yolk shapes are the result of variations in strength of the vitelline membrane that surrounds the yolk. Weaker parts of the membrane allow the yolk to bulge out to form the corners of the square. These formations are very rare and can be heart-shaped, U-shaped, triangular, etc. It is possible that a certain hen always produces yolks in this unusual shape.

This abnormality would not affect the safety of the eggs.

There’s a “bowl test” you can use to see how fresh an egg really is. For the “bowl test,” fill a bowl with water and drop the egg into it. If an egg is fresh, it will immediately sink to the bottom and lie flat on its side. As it begins to lose freshness, the egg will point toward the surface until the smaller end is no longer touching the bottom of the bowl. Discard the egg if it is completely floating in the water.

The Asian form of Avian Influenza (strain H5N1) has never occurred in the United States. Studies indicate that current surveillance and import restrictions should exclude this disease from the Western hemisphere. In the event of an outbreak, the USDA has developed comprehensive early detection and response programs which will result in prompt isolation and depletion of affected flocks.

There is no evidence that Avian Influenza has ever been transmitted to consumers through commercially produced eggs.

Avian Influenza is generally not transmitted through eggs and the virus is destroyed during cooking. Eggland’s Best has imposed strict standards of surveillance and biosecurity to protect flocks and ensure the wholesomeness of eggs marketed under the Eggland’s Best brand.

Salmonella Enteritidis (SE) is an egg-borne infection where bacteria can be found on the outside or inside of a shell egg. It emerged in the U.S. during the late 1980s and is now strictly controlled and prevented by a number of procedures.

Eggland’s Best requires that all flocks should be purchased from hatcheries complying with the requirements of the National Poultry Improvement Program administered by the USDA. This certifies freedom from vertically transmitted SE infection.

All flocks producing Eggland’s Best product are vaccinated during the rearing period. A comprehensive testing program is followed to ensure that flocks are free of infection. An important component of the SE prevention program involves washing the eggs in a warm sanitizing solution, which effectively destroys any viral and bacterial contamination on the shell, and keeping eggs refrigerated from the time of packing through to point of sale.

Consumers are advised to refrigerate eggs and to follow good kitchen practices in preparing eggs and recipes containing eggs. Yolks or whites that are “runny” are not adequately cooked.

We advise to avoid eating raw or undercooked egg yolks and whites or products containing raw or undercooked eggs. Follow the Safe Handling Instructions on the carton. “To prevent illness from bacteria: Keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly.”

Eggland’s Best participates in the voluntary USDA program of Grading for quality and egg size, and Eggland’s Best production facilities conform to USDA requirements for construction, equipment, and hygienic operation. The USDA Grademark shows that the eggs were graded for quality and checked for weight (size) under the supervision of a trained USDA grader.

Determining the age of an egg is simple with Eggland’s Best eggs. The day of the year that the eggs are processed and placed into the carton must be shown on each carton with the USDA Grademark shield. This is called the “Pack Date.” The number is a 3-digit code that represents the consecutive day of the year. For example, January 1 is shown as “001” and December 31 as “365.”

The greenish color around the yolk of hard-cooked eggs is a natural result of sulfur and iron reacting at the surface of the yolk. It may occur when eggs are cooked too long or at too high of temperature, or when there is a high amount of iron in the cooking water. Although the color may be unappealing, the eggs are still wholesome and nutritious and their flavor is unaffected. Greenish yolks can best be avoided by using the proper cooking time and temperature (avoid intense boiling), and by rapidly cooling the cooked eggs. Occasionally scrambled eggs can develop a greenish tint if over-cooked at too high of a temperature or are left too long in a metal pan.

Hard-cooked eggs may be difficult to peel if they are very fresh. This is because an egg shrinks inside during storage, which pulls the inner membrane away from the inside of the shell. For this reason, a hard-cooked egg will peel more easily if it has been stored for 1 or 2 weeks before it is cooked.

After boiling the eggs, crack the shell all over by tapping gently, then hold under running water to make peeling easier. Eggs may also be harder to peel if they are not cooked long enough. Hard cooked eggs should be kept refrigerated and used within 1 week.

Lines that look similar to spider webs around the mid-section of the shell are body checks. These are caused by damage to the shell during formation inside the hen. Although the damage is repaired, the cracks are still visible. The shells are still strong and safe.
These grayish lines are referred to as “cage marks,” not cracks. Sometimes when eggs are freshly laid, contact with the cage wire will draw moisture toward that part of the shell. The moisture is retained in that part of the shell and results in a grayish appearance. Dust particles can cause similar moisture retention, resulting in grayish spots or “mottling.” These eggs are fine for consumption.

The American Egg Board website www.aeb.org offers the following information on blood spots – also called meat spots – occasionally found on an egg yolk. Contrary to popular belief, these tiny spots do not indicate a fertilized egg or the presence of a disease. Rather, they are caused by the rupture of a blood vessel on the yolk surface during formation of the egg or by a similar accident in the wall of the oviduct. Less than 1% of all eggs produced have blood spots.

Candling methods reveal most eggs with blood spots and those eggs are removed but, even with electronic spotters, it is impossible to catch all of them in the candling process, especially in brown eggs due to the darker color shell. As an egg ages, the yolk takes up water from the albumen to dilute the blood spot so, in actuality, a blood spot indicates that the egg is fresh. Both chemically and nutritionally, these eggs are fit to eat. The spot can be removed with the tip of a knife, if you wish.

Candling is the process of using light to help determine the quality of an egg. Automated mass scanning equipment is used by our egg packers to detect eggs with cracked shells and/or interior defects. During candling, eggs travel along a conveyor belt and pass over a light source where the defects become visible.

Defective eggs are removed by trained operators.

Hand candling – holding a shell egg directly in front of a light source – is done to spot check and determine accuracy in grading. Advanced technology, utilizing computerized integrated cameras and sound wave technology, is also being applied for the segregation of defective eggs.

Cloudiness of raw white is due to the natural presence of carbon dioxide that has not had time to escape through the shell and is an indication of a very fresh egg. As an egg ages, the carbon dioxide escapes and the egg white becomes more transparent.

These structures, called chalazae, are twisted strands of egg white that anchor the yolk in place. A more pronounced chalazae indicates a fresher egg. Fresh eggs which have been refrigerated may not have prominent chalazae but this does not indicate that they have aged. The freshness of an egg is indicated by the date imprinted on the side of the carton.

The white spot on the yolk is called the germinal disc. Fertilization takes place through the germinal disc.

Since EB eggs are not fertilized, no embryonic development can take place.

Yolk color in eggs is directly linked to the diet of the hens. Eggland’s Best yolks will usually be darker than ordinary eggs because our hen feed includes corn and alfalfa meal. Eggland’s Best also incorporates approved natural-source pigments in diets derived from marigold petals or red peppers. Yellow and red pigments are related to Vitamin A and Lutein and are nutritious. Our eggs are routinely screened to ensure that the yolks have a deep yellow color.
The entire time from ovulation to laying is about 25 hours. Then about 30 minutes later, the hen will begin to make another one.
EB & Your Healthy Diet
Our eggs are nutritious. Find out why.
We do not advocate eating any specific number of Eggland’s Best eggs. That decision is between each individual and his or her physician or dietitian. However, research has shown that people who ate up to 12 Eggland’s Best eggs per week experienced no increase in their total serum cholesterol or LDL (“bad”) cholesterol when compared to a group who ate no eggs. In fact, both groups reduced their serum cholesterol by approximately the same amount.
No artificial product affecting growth or production including any hormone may be administered to any food-producing animal or to poultry in the United States. This FDA regulation has been in effect since the late 1940s. Eggland’s Best maintains an audit program to ensure that producers comply with Federal, State, and our own regulations concerning all diets.
No. Eggland’s Best has strict regulations forbidding supplementation of diets with any antibiotic or administration of antibiotics to hens. It is a strict requirement that hens must be healthy and demonstrate normal production, flock livability, and food intake. Production parameters are monitored constantly by qualified specialists to ensure the wholesomeness of Eggland’s Best products. Representative egg samples are screened on a random basis for the presence of antibiotics to ensure compliance with Eggland’s Best regulations.
Lutein is a plant-derived pigment critical for normal eye function. It is especially important to maintain adequate intake with advancing age. Eggland’s Best eggs supply 200mcg (micrograms) of lutein per Large size egg.
The Omega-3s in Eggland’s Best eggs come from the canola oil and flax seeds that are part of the Eggland’s Best unique feed. The Eggland’s Best nutritional program specifies inclusion of canola oil and flax seed in diets in proportions that will contribute to the desired level of Omega-3 fatty acids in the eggs. Each week, producers submit eggs for inspection to determine that the levels of Omega-3 fatty acids are as required. Eggland’s Best eggs contain 2 times the level of Omega-3 fatty acids compared to ordinary eggs.
Egg albumen, the white part of raw eggs, is opalescent and does not appear white until it is beaten or cooked. A yellow or greenish cast in the uncooked egg white may indicate the presence of riboflavin, but does not change the flavor of the egg, and is perfectly good to use. (Cloudiness of the raw white is due to the presence of carbon dioxide which has not had time to escape through the shell and thus indicates a very fresh egg.).
Yes. Hens are only capable of putting nutrients in their natural form into eggs.
Each Eggland’s Best egg producer sends egg samples to the Eggland’s Best laboratory on a weekly basis. These eggs are analyzed in our own laboratory as well as by independent commercial labs.
The extra nutrients come from the special feed given to our hens. The hens are efficient at passing the higher levels of important nutrients into the eggs.
Yes! Vitamins obtained from complete foods like eggs are more readily absorbed by our bodies than vitamins from daily supplements.
No. These vitamins are present at moderate levels and no one could eat enough eggs for this to be a concern.
Vitamin B5, also known as Pantothenic Acid, is one of eight B vitamins. It is a water-soluble vitamin needed to synthesize and metabolize proteins, carbohydrates, and fats. Vitamin B5 is critical in manufacturing red blood cells, as well as hormones produced in the adrenal glands, the small glands that sit on top of the kidneys. Vitamin B5 is also important in helping maintain a healthy digestive tract.
Riboflavin, also known as Vitamin B2, plays a significant role in the production of energy. It helps in the conversion of carbohydrates to sugar, which fuels the body function. Riboflavin has an active part in the electron transport chain that produces cellular energy. It also helps in the processing of amino acids and fats. It can also serve as an antioxidant, which may help slow down the aging process. Riboflavin also assists the adrenal gland. It may be used for red blood cell formation, antibody production, cell respiration, and growth. It may ease watery eye fatigue and may help maintain tissue conditions that are important for the prevention and treatment of cataracts. Vitamin B2 is required for the health of the mucous membranes in the digestive tract and assists with the absorption of iron and Vitamin B6. It is most beneficial to the skin, hair, and nails.
The primary function of Vitamin D is to aid in the body’s absorption of calcium, helping to form and maintain strong bones. It is important for maintaining muscle strength, healthy body fat levels, and body tissue health. Vegetarians, and people who spend most of their time indoors, are especially at risk of a Vitamin D deficiency.
Yes. One Eggland’s Best egg contains 25% less saturated fat than an ordinary egg. One Eggland’s Best egg contains 4 grams of total fat, compared to 4.5 grams in an ordinary egg.
Yes. One Eggland’s Best egg has 175mg of cholesterol. The Eggland’s Best Quality Assurance Laboratory tests our eggs every week from every Eggland’s Best farm across the country to verify the lower level of cholesterol and other nutritional benefits. While you may want to consult your physician or dietitian, studies show that eggs can be part of a well-balanced, cholesterol-conscious diet. Clinical tests demonstrated that people who ate Eggland’s Best eggs in place of more fatty foods did not increase their serum cholesterol.

Eggland’s Best eggs contain 175mg of cholesterol and 25% less saturated fat than ordinary eggs, and 115mg of Omega-3, as compared to 51mg in ordinary eggs. An Eggland’s Best egg also contains 10 times more Vitamin E, which accounts for 25% of a person’s daily requirement, and 40% of a person’s daily requirement for Iodine compared to only 15% in an ordinary egg. For more information on the nutritional benefits of Eggland’s Best eggs, click here.

The unique patented diet of our hens is nutritionally superior to that fed to other hens, so Eggland’s Best hens lay naturally superior eggs. Eggland’s Best hens are fed a wholesome all-vegetarian, high-quality diet with no animal fat, no animal by-products, and no recycled or processed food. The feed contains healthy grains, canola oil, and a premium supplement of rice bran, alfalfa meal, kelp, and Vitamin E. Eggland’s Best eggs are produced without added hormones, antibiotics, or steroids. No hormones or steroids are approved for use with laying hens.

Animal Welfare
Find out more about how we treat our hens.

When a hen gets to be about a year to a year and a half old, the mineral reserves in her bones and body start to get depleted, regardless of how nutritionally perfect her diet is. In order to rejuvenate the hen, it is necessary to temporarily stop egg production. This stage of rest from egg production is called molting.

Chickens, as most birds, are stimulated to lay eggs by increasing amounts of light and day length, which initiates their reproductive season in the spring. In order to make egg production stop, the usual practice is to shorten the day length and the availability of light to be comparable to a short winter day when most birds do not lay eggs. The diet is also changed to fit the “off-production” period.

During a molt, the flight feathers are shed and grow back. Molting is a natural process that would occur in a flock of hens at some point in their production cycle. After a hen stops producing eggs, she will be fed a rejuvenating diet. The lights are then increased to simulate the lengthening days of spring, and the hen starts producing eggs again. In this second cycle of egg production, eggs are larger and the shell quality is better. Molting is a practice mostly used by farmers who have a significant market for Extra Large eggs. Since Eggland’s Best eggs are usually available in the Large size, the majority of Eggland’s Best eggs are not produced from molted hens.

It is absolutely essential that hens be given the best care possible in order to produce the best eggs. The hens’ health is monitored by veterinarians for their well-being and to ensure the safety of the eggs for consumers.
Eggland’s Best producers have adopted very stringent welfare regulations for both caged and floor-housed flocks. Space requirement in cages and in houses are adequate for normal function and behavior. All Eggland’s Best production facilities are audited annually to ensure that flocks are healthy and have sufficient space, light, ventilation, water, and feed and are protected from injury. All Eggland’s Best egg producers are part of the United Egg Producers Animal Welfare program, which requires all participants to increase the amount of space allotted to each hen, whether caged or cage-free. Flocks are always handled and transported humanely.

Eggland’s Best farms are located all across the United States. Our regular Eggland’s Best eggs in the white carton are from caged hens. Cages are the most prevalent housing system in the commercial egg industry because cages still offer the best sanitation, ventilation, and freedom from dust and ammonia. Cages offer the most disease-free environment, since the hens do not have access to others’ waste and there is no organic matter on which bacteria can grow. There are also fewer problems with hens pecking each other when they are caged in small groups with a rigidly defined social order, rather than the continual mingling and challenging that goes on in a large barn.

The Eggland’s Best Cage-Free and Organic eggs are from cage-free hens. Cage-free means the hens can roam around in a very large building, but do not have outdoor access like free-range hens. Organic means that the hens live in a cage-free environment and also have outdoor access. The cage-free environment offers greater freedom for movement and other normal hen behaviors. Eggland’s Best Cage-Free and Organic eggs are rapidly expanding distribution in the marketplace. To protect the birds from each other, a process is done with special equipment, which cauterizes the beak and may be compared to clipping a dog’s claws. Beak trimming is sometimes incorrectly referred to as “de-beaking.” Beaks are not removed or the birds could not eat. The sharp tips of chicks’ beaks are trimmed or “blunted” to lessen injury to each other. Beak trimming is done when chicks are less than a week old. Beak-trimmed chicks will immediately resume pecking, eating, and drinking.

Liquid Egg Products
Everything you ever wanted to know about our Liquid Egg Products

Eggland’s Best 100% Liquid Egg Whites are heated during pasteurization and therefore not recommended for meringues or angel food cake.

Absolutely! Eggland’s Best 100% Liquid Egg Whites make a convenient, versatile and healthy substitute for eggs in most recipes. Be sure to check out our website: www.egglandsbest.com for some great recipes.

Here are the substitution amounts:

Use this much Eggland’s Best 100% Liquid Egg Whites… …when a recipe calls for this much Regular Eggs…
 3 Tbsp  Whites of Approx 1 Large Egg
 1/3 Cup  Whites of Approx 2 Large Eggs
 ¾ Cup  Whites of Approximately 4 Large Eggs

 

No more pull rings.

Twisting the cap breaks two safety seals:

1. First, the seal to the safety ring at the base of the cap will break.

2. Second, “teeth” on the inside of the cap are extended down through the carton, opening the flap and creating the hole in the package.

Twist cap to open, our caps do not use a pull ring. As the cap is twisted counterclockwise, the plastic “teeth” cut through the carton creating the pour opening.

LiquidEggWhite_NoLogo

Yes. Eggland’s Best 100% Liquid Egg Whites can be frozen up to one year if they are unopened.

To thaw, the product should be placed in a refrigerator overnight.

Once opened the product should NEVER be frozen or refrozen.

Eggland’s Best 100% Liquid Egg Whites should be kept refrigerated at 33°F – 40°F to maintain product quality and safety.

Eggland’s Best 100% Liquid Egg Whites should be kept refrigerated and used within seven (7) days of opening.

Unopened cartons, kept refrigerated, are good until the “Use By” date printed on each package.

Eggland’s Best 100% Liquid Egg Whites are pasteurized so they can be safely enjoyed uncooked in salad dressings, shakes and more. In addition to being pasteurized, Eggland’s Best vaccinates its hens against Salmonella, adding an additional layer of food safety vs. regular egg and liquid egg products.
The only ingredient in your Egg Whites is 100% Liquid Egg Whites. The sodium and potassium are naturally occurring in the egg white. No additional ingredients are added.

Confused by the product code? It can be tricky.

USE BY 17 JAN 14 L2 P1455 3 LOT 3019G.

The “Use By” starts with the day (17), month (JAN) and then the year (14). This particular product should be used by January 17, 2014.

The next line “L2″ refers to the line it was processed on (Line 2). After that, P1455 tells you which plant the egg whites were processed at.

Fnally, LOT is the lot code. 3 tells you what year (2013), while 019 tells you what day in that year according to the Julian calendar. The G, tells you which plant made the product.

Eggland’s Best 100% Liquid Egg Whites may have a slightly cloudy to clear appearance to them. The pasteurization process heats the egg whites giving them a liquidy consistency. We recommend shaking the carton well before pouring. This is the equivalent to when we whisk eggs to help create a fluffy egg.
We are exploring that opportunity. Please feel free to contact us if you are interested in this product within a food service context.
Your Eggland’s Best Liquid Egg Whites may have spoiled if the color of the egg whites has changed or if they have a foul or rotten egg smell (sulfur). Do not use the product if it has these signs.

Eggland’s Best 100% Liquid Egg Whites are certified by the American Heart Association as meeting all the criteria for their “Low in Saturated Fat & Cholesterol” Food Certification Program.

For more information, including recipes and other certified products. Please visit www.heartcheckmark.org.

Yes. Our easy-pour cartons and case material can be recycled. Different communities handle gable-top cartons like our easy-pour cartons in different ways, so check with your local recycling authority for details on how it works in your neighborhood.
Yes. The Orthodox Union, the largest kosher certification organization in the world, certifies Eggland’s Best eggs and 100% Liquid Egg Whites as kosher. Each Eggland’s Best carton carries the OU symbol to clearly identify it as kosher.
The hens that produce Eggland’s Best eggs and 100% Liquid Egg Whites are NEVER treated with hormones or antibiotics.
Yes. Eggland’s Best 100% Liquid Egg Whites are gluten-free.
Yes. Eggland’s Best 100% Liquid Egg Whites are pasteurized, which means they can be enjoyed raw in shakes, salad dressings and other recipes and are safe for individuals with weak or compromised immune systems.
We would never waste a good yolk! Eggland’s Best sells both our yolks and shells to other various manufacturers.

Eggland’s Best 100% Liquid Egg Whites are made with the same Eggland’s Best shell eggs that you buy in the grocery store. The eggs are cracked and the whites and yolks separated. The liquid egg whites are pasteurized and packaged into easy-pour cartons.

Because the egg yolk is removed, Eggland’s Best 100% Liquid Egg Whites are naturally fat-free and cholesterol free, provide a good source of protein (5g) with only 25 calories per serving.

  Eggland’s Best
Shell Egg (Large)
Ordinary 
Shell Egg (Large)
Eggland’s Best 100% Liquid
Egg Whites
Calories per serving 70 70 25
Total Fat 4.0g 4.5g 0
Cholesterol 175mg 185mg 0
Protein 6g 6g 5g

Eggland’s Best 100% Liquid Egg Whites are made with pure egg whites exclusively from Eggland’s Best shell eggs.

No artificial colors, flavors, preservatives are ever added.

And unlike generic eggs, Eggland’s Best eggs come from hens that are fed a strictly controlled, high-quality all-vegetarian diet. The feed contains no animal fat, no animal by-products, and no recycled or processed food. Lard and other animal by-products are never allowed in Eggland’s Best hen feed.

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