Egg

• Eggs are used to create fluffy and delicious scrambled eggs, omelets, and frittatas, providing a protein-packed breakfast or brunch option.
• As a binding agent in meatloaf, meatballs, and crab cakes, eggs help hold ingredients together and add moisture.
• In baking, eggs are essential for creating cakes, cookies, and pastries, contributing to structure, texture, and richness, and helping the ingredients emulsify.
• Eggs are used to make creamy sauces such as hollandaise, mayonnaise, and custard, providing richness and emulsification.
• Used as an egg wash for pastries and breads to create a beautiful golden-brown color and a glossy sheen.
• Eggs can be hard-boiled, soft-boiled, or poached for a simple, healthy snack or as an addition to salads and other dishes.

• Excellent source of high-quality protein for muscle building and repair.
• Rich in essential vitamins and minerals like vitamin D, B12, choline, and selenium, supporting overall health.
• Contains antioxidants, such as lutein and zeaxanthin, which may promote eye health.
• May contribute to heart health by raising "good" (HDL) cholesterol levels.
• Provides a feeling of fullness, potentially aiding in weight management.
• Supports brain health and cognitive function due to choline content.

Eggs should be stored in their original carton in the refrigerator to maintain freshness and prevent odor absorption. Keep them in the coldest part of the refrigerator, not in the door, where temperatures fluctuate. Raw eggs in the shell can typically last for 3-5 weeks beyond the pack date if properly refrigerated. Hard-boiled eggs should be refrigerated and consumed within one week. Avoid freezing raw eggs in their shells as they will expand and crack; however, you can freeze cooked egg dishes or scramble raw eggs before freezing.