watch EDUCATIONAL VIDEOS
US Egg Products
This video provides an overview of egg production in the United States. Egg production standards as well as available products are discussed.
aDDING vOLUME TO BAKED GOODS
Baking a cake? Watch this video where Dr. Shelly McKee explains the role of eggs in making foods light and fluffy or dense and rich.
pROVIDING Structure in bAKED gOODS
In this video, Dr. Shelly McKee teaches food professionals how eggs can be used to provide structure in baked goods. Eggs affect the height, volume, and stability of baked foods when heat is applied to their protein structure.
Dr. Shelly McKee educates food formulators on how egg products can be used to control the development and growth of crystals in confections and frozen foods.
aerating baked GOODS
Dr. Shelly McKee discusses the successful creation of foams in baked goods using egg whites. She explains that egg whites can create foams up to 8 times their original volume; more than any other food product.
cREATING REFRIGERATED desserts
Is flan your favorite dessert? Dr. Shelly McKee discusses how eggs stabilize and contribute richness to custards, flans, and pudding.
uSING eMULSIFICATION IN SMOOTH FOODS
Dr. Shelly McKee educates food formulators on eggs' role in creating a smooth, creamy mouth feel in custards, sauces, dressings, and other smooth food products.
Creating Gluten-free FOODS
Dr. Shelly McKee educates food formulators the use of eggs in gluten free foods. Eggs provide a healthy alternative to traditionally wheat-based products.
Food Safety with Egg Products
Did you know that 76 Billion eggs are consumed annually?! Dr. Shelly McKee educates food formulators on the use of egg products in US food production. Shelly explains that eggs are sold in multiple formats for different applications, and she expands on refrigeration best practices for each egg product.
Extending the shelf life of baked goods
Dr. Shelly McKee educates baking professionals on the use of eggs in shelf life extension of baked goods.
Creating Prepared Foods
Dr. Shelly McKee educates food formulators on how egg products can assist with the preparation of high quality prepared/heat-and-eat foods. She explains how eggs keep heat-and-eat foods from falling apart by managing water within the product.
Creating Prepared Foods
Dr. Shelly McKee educates food formulators on the various value-added egg product formulations on the market. She explains how value-added egg products can increase efficiency in large scale food production.
Liquid Egg Conversion
Thinking about converting from shell eggs to liquid or dried eggs? Converting to alternative egg products in a baking formula is easier and more economical than you may think. The link below offers worksheets and additional video education on this topic.