To prevent illness from bacteria
- keep eggs refrigerated at or below 45F degrees
- cook eggs until yolks are firm
- cook foods containing eggs thoroughly
For more tips, visit these helpful links:
Egg Safety - from the American Egg Board
Egg Handling - from the Egg Nutrition Center (scroll down to Egg Handling)
An egg's grade refers to it's interior quality and the condition and appearance of the shell.
Higher quality eggs (Grades AA and A) have a large proportion of thick white, which stands up well around a firm, high yolk. These eggs are ideal for all purposes, and are especially good for frying and poaching where appearance is important.
Grade B quality eggs may have a thinner white, which spreads out more. They are good for general cooking and baking where appearance is not important.
Each egg product from ISE AMERICA comes with specific nutritional information on the packaging. We also provide product specific nutritional information in the product section of this website.
For general egg nutrition information, visit one of these helpful links:
Egg Nutrition by Size - downloadable PDF
Health Nutrients Chart - from the American Egg Board
Nutrient Values of Eggs - from the Egg Nutrition Center
Nutrition Facts Panels - from the Egg Nutrition Center