Eggland's Best Eggs Are Produced To The Finest
Standards Of Taste, Nutrition And Quality

The entire time from ovulation to laying is about 25 hours. Then about 30 minutes later, the hen will begin to make another one.

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 natural 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 deep yellow colors of yolks.

The white spot on the yolk is called the germinal disc. Fertilization takes place through the germinal disc. However, since EB eggs are not fertilized, no embryonic development can take place.

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.

Cloudiness of raw white is due to the natural presence of carbon dioxide which 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.

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 eggs.

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.

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.

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.

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.

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 one or two weeks before it is cooked.

ii. After boiling, crackle the shell all over by tapping gently then hold under running water to make peeling easier. Eggs may be harder to peel if they are not cooked long enough. Click here to read How to Cook The Perfect Egg. Hard cooked eggs should be kept refrigerated and used within one week.

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.

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 grade seal 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 grade shield. This is called the "Pack Date."The number is a three-digit code that represents the consecutive day of the year. For example, January 1 is shown as "001" and December 31 as "365."

• 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.A. during the late 1980's 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, and maintaining a cold-chain from the time of packing through to point of sale.
• iv. Consumers are advised to refrigerate eggs and to follow good kitchen practices in preparing eggs and recipes containing eggs. Yolks or whites which 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."

The Asian form of Avian Influenza (strain H5N1) has never occurred in the United States and 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.

Yes. Eggland's Best eggs are real whole-shell eggs produced by hens that are fed an all-natural, all-vegetarian diet.

Eggland's Best eggs are produced by approved licensed producers on farms located throughout the U.S. and the eggs are distributed locally. Producers are selected for their ability to meet the stringent quality standards of Eggland's Best.

No. Hens lay eggs naturally and the eggs that go to market are not fertilized. Roosters would need to be in the hen houses in order to produce eggs that are fertilized. We do not have roosters at our farms, so our eggs are never fertilized. Eggs that are fertilized are marketed as such and are a specialty item found only in limited markets.

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 all-natural 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 all-natural supplement which includes rice bran, alfalfa meal, sea kelp and Vitamin E. Because the unique diet of our hens is nutritionally superior to those fed to other hens, Eggland's Best hens lay nutritionally superior eggs. Eggland's Best eggs and feed program are so special that the U.S. Government has granted the company a patent. (U.S.Patent #5,246,717, Eggs Compatible with Cholesterol-Reducing Diet and Method of Producing the Same.) Each year, the American Vegetarian Association verifies that Eggland's Best hen feed meets the criteria for their certification.

Eggland's Best eggs are subjected to the most rigorous testing possible. 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 these results, which repeatedly show that Eggland's Best eggs exceed USDA specifications. Licensed producers of Eggland's Best eggs have resident inspectors from the U.S. Department of Agriculture inspecting the quality of our eggs.

The Eggland's Best logo identifies eggs which are produced according to a comprehensive management program incorporating feeding, welfare, housing, disease prevention and quality control, required for a wholesome and nutritious product. The logo is applied by stamping machines which use a safe FDA-approved ink, acceptable as a food additive.

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 compartments and held at 50°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.

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

If it is a SELL-BY date, we suggest that the eggs can 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.

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 three times during the first four 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 Procedures, 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.

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 can be cooked over low heat until the mixture coats a metal spoon with a thin film or reaches 160° F.

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.

You can find Eggland's Best eggs in the egg section of dairy cases in grocery stores across the country. If you are unable to find Eggland's Best eggs in your local store, ask your dairy manager, and then please give us a call at our toll-free telephone number: (800) 922-EGGS (3447) or contact us here.

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)

The hens selected to lay Eggland's Best Cage Free eggs are not kept in cages and are free to roam. The hens are provided with sunlight, shade, shelter, an exercise area, fresh air, and are protected from predators.

Eggland's Best Organic brown eggs come from cage free hens that are fed a certified organic version of the patented, all-natural, all-vegetarian Eggland's Best hen feed.

The USDA Organic Seal tells consumers that Eggland's Best eggs are certified organic by agencies accredited by the United States Department of Agriculture (USDA). In order to qualify for USDA organic certification, the grains used for our hens' diets must be produced on land that has been free from the use of toxic and persistent chemical pesticides and fertilizers for a minimum of three years. Genetically engineered crops are not permitted and hens must be maintained without hormones, antibiotics, and other intrusive drugs. Eggland's Best Organic eggs exceed USDA organic standards of production.

Eggland's Best Cage Free eggs and Eggland's Best Organic eggs have the same superior nutritional benefits of the original Eggland's Best eggs. The hens are fed Eggland's Best's patented hen feed and the eggs are produced to the same superior quality standards of all Eggland's Best eggs.

Most laying hens in the U.S. are Single-Comb White Leghorns, which produce a white-shelled egg. Eggland's Best Cage-Free and Eggland's Best Organic are brown-shelled eggs that come from special breeds of hens, such as the Rhode Island Reds, which produce a brown egg, and are well adapted to the cage-free environment.

There are no nutritional differences between the white and brown Eggland's Best eggs.

Yes