Safe Handling of Eggs Dr. Ken Koelkebeck University of Illinois Extension Specialist, Poultry.

Safe Handling of Eggs

Dr. Ken Koelkebeck

University of Illinois

Extension Specialist, Poultry

SAFE HANDLING OF EGGS

• Eggs are part of healthy diet

• Safe-stored properly, handled, and cooked

• Some unbroken eggs may contain Salmonella enteritidis

PROPER EGG USAGE1. Don’t eat raw eggs

2. Buy clean eggs from refrigerator display case

3. Store eggs safely/properly at home- 40° F- Coldest part of the refrigerator- Do not wash eggs

PROPER EGG USAGE (cont)

4. Use eggs promptly – 3-5 weeks

5. Serve immediately

6. Use safe egg recipes

www.incredibleegg.org

American Egg Board

http://www.incredibleegg.org/

Egg Nutrition Center (ENC)

enc-online.org

The Nutritious Egg

Egg Nutrition Center

The Nutrition in an Egg is Second to None

• Eggs have been a staple in the human diet for thousands of years

• The range of nutrients in an egg is sufficient to sustain a developing chick embryo

• With the exception of vitamin C, an egg contains all of the macro- and micronutrients to sustain human life


• 4% energy• 13% protein• 23% choline• 14% riboflavin• 11% vitamin B12• 6% folate• 5% vitamin A

• 5% vitamin D• 4% vitamin B6• 2% vitamin E• 23% selenium• 10% phosphorus• 5% iron• 4% zinc

Nutrient Rich Eggs


One Large Egg = 72 kcals

Macronutrient Distribution in Raw Chicken Egg (per 50 g)

Whole Egg Egg Albumin Egg Yolk

Weight (%) 100 66 34

Water (g) 37.9 28.9 8.9

Energy-kcal 73.5 17.2 54.7

Protein (g) 6.29 3.60 2.70

Lipid (g) 4.97 0.06 4.51

Sugars (g) 0.39 0.24 0.10


Egg Protein

• Approximately 60% contained in egg white; 40% in yolk

• Nutritionally complete proteins, containing all of the essential amino acids


New Dietary Guidelines Issued in Feb. 2011

Overall recommendations:•Balance calories with physical activity•Eat more nutrient dense & healthy foods•Eat less sodium, saturated/trans fats, added sugars and refined grains


The 2010 Dietary Guidelines

• Stressed nutrient density and high quality protein intake. Few natural foods are as nutrient dense as the egg, or contain more high quality protein.

• Eggs are singled out in the Guidelines for their nutrient density, high quality protein, good breakfast choice.


• Myth- Brown eggs are healthier

than white eggs- Fertile eggs have less or

no cholesterol- Free range eggs have

more nutritional value than cage eggs

Common Myths and Misconceptions About Eggs


• Fact- There is no

substantive nutritional difference between white, brown, fertile, and free range eggs. Nutritional content is determined by the hen’s diet

• Myth

- Eggs contain antibiotics and hormones that are given to hens to increase production

Common Myths and Misconceptions About Eggs


• Fact

- Antibiotics and hormones have no effect on egg production and are only given to hens for therapeutic reasons


The Bottom Line• Eggs have the highest quality protein at the

lowest cost• Eggs contain every essential amino acid,

fatty acid, vitamin and mineral needed by humans (except Vitamin C)

• Eggs contain highly bioavailable, functional nutrients like choline, and the dietary xanthophylls – lutein and zeaxanthin

Safe Handling of Eggs

University of Illinois Extension

Safe Handling of Eggs Dr. Ken Koelkebeck University of Illinois Extension Specialist, Poultry.

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