How to Use Hard-Boiled Eggs


 

Hard-Boiled Egg Recipes

Not only are hard-boiled eggs kid-friendly, they offer an easy way to add protein to salads, sandwiches, bowls and more. Whole eggs can provide the foundation for a grab n’ go protein box, and whether you dice em’, slice em’ or wedge em’ they make excellent toppers for salads, noodle bowls and more.1

P.S. Adding whole eggs to salads increases vitamin absorption.2

Protein Box Lunch (K-8)

Yield: 20 servings (1 box, 13.5 oz., 380 g)
Meal Equivalencies: 1.75 oz. eq. meat/meat alternate, 2 oz. eq. grain, 1/4 cup dark green vegetable, 1/2 cup red/orange vegetable, 1/2 cup fruit

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Bistro Egg Sandwich

Yield: 20 servings (1 sandwich, 5.6 oz., 159 g)
Meal Equivalencies: 2 oz. eq. meat/meat alternate, 2 oz. eq. grain, 1/8 cup dark green vegetable, 1/8 cup red/orange vegetable
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Shake Up Chopped Salad

Yield: 20 servings (1 salad, 7 oz., 200 g, 1 oz. dressing)
Meal Equivalencies: 2 oz. eq. meat/meat alternate, 1/2 cup other vegetable, 1/4 cup red/orange vegetable, 1/4 cup starchy vegetable
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Protein-Packed Veggie Salad

Yield: 20 servings (1 salad, 8.7 oz., 247 g, 1 oz. dressing)
Meal Equivalencies: 2.75 oz. eq. meat/meat alternate, 1/4 cup dark green vegetable, 1/4 cup other vegetable, 1/4 cup red/orange vegetable, 1/4 cup starchy vegetable
Read Full Recipe Download PDF

More HARD-BOILED EGG IDEAS




Smart Snacked
One large hard-boiled egg is now approved as part of the USDA Smart Snacks program. Learn more


1. http://www.eggnutritioncenter.org/topics/physical-performance/
2. Kim JE, Ferruzzi MG, Campbell WW. Egg Consumption Increases Vitamin E Absorption from Co-Consumed Raw Mixed Vegetables in Healthy Young Men. J Nutr. 2016. [epub ahead of print]

Egg Ideas + Resources

No need to wrestle with numbers and calculations, we’ve got meal plans and ideas developed by school nutrition professionals ready for you to incorporate into your menu. You’ll find complete preparation instructions, meal equivalencies and nutrition analysis, provided with every tasty, delicious idea and recipe imaginable. Find fresh, trendy concepts that fit today’s evolving dietary needs and flavor trends, alongside all the resources you need to serve healthy, nutritious meals and snacks featuring eggs!

For more info choose from the buttons below:


 

Egg Patties

Some assembly required

Making egg sandwiches couldn’t be easier than with frozen precooked egg patties—just heat and assemble. Egg patties come in various shapes, but they’re all reheated in a similar manner.

Handling and heating instructions*

  1. Keep patties frozen until ready to use.
  2. Remove product from freezer.
  3. Wash hands thoroughly.
  4. Line rimmed pan with parchment paper, if desired
  5. Fill pan by interleafing egg patties in pan into as many rows as will comfortably fit.
  6. Heat in 300° F convection oven for 12 to 15 minutes to internal temperature of 165° F.
  7. Once heated through, use immediately or hold on steam table at or above 135° F. If made into sandwiches, hold on a steam table at the appropriate temperature until served.

*For best results, follow instructions for the egg patties you use, as they may vary.

For egg sandwich recipe ideas and more GO

Egg Trends in Schools

Just like their foodservice counterparts in the industry at large, school cafeterias strive to offer on-trend, yet lean and healthy choices for an audience with increasingly diverse tastes. Eggs pair well with ethnic flavors and fit perfectly into bold, spicy creations. Vegetarians and flexitarians can enjoy eggs as a center-of-the-plate protein or snack alternative. Eggs are naturally gluten free. An affordable and versatile protein option, eggs are a popular component of a nutritious meal any time of day from a breakfast plan served in the classroom or cafeteria to the lunch menu and salad bar or as a satisfying snack.

Eggs in foodservice: On trend and on the menu

If you think there are more eggs on restaurant menus these days, you are right! Eggs have been on trend in foodservice for a few years now. The Sterling-Rice Group, a food industry trend watcher, even called out 2014 as the “Year of the Yolk.1” Savvy school nutrition professionals know it’s important to offer customers options similar to those in restaurants.

Parents and staff will be especially impressed with innovative items on your menus and in your cafeteria. Egg trends to watch include:

  • Egg protein on the breakfast plate. The high-quality protein found in eggs continues to grow in popularity at breakfast. Consumers see connections between eating protein, staying fuller longer and lowering excess calories.
  • Eggs Upgrade. Eggs are now paired with other on-trend ingredients – avocados, mushrooms and flavored sausages – as well as new prep techniques like mini-frittatas. AEB’s recipes will show you how to upgrade eggs at school too!
  • Eggs Keep On (Food) Trucking. Food trucks are focusing on breakfast with items like egg sandwiches on flatbreads and meat proteins paired with eggs in wraps and tacos. These concepts will also be popular with your teen customers.
  • Eggs Go Global. Innovative egg dishes using fresh vegetables, ethnic flavors and spices are more and more popular with both chefs and home cooks. AEB’s recipes offer a variety of flavor combinations to help you go global at school.
  • Eggs as Vegetarian and Gluten-Free Solutions: Eggs are a great meat alternate for vegetarian options at school breakfast and lunch. Since eggs are also gluten free, they offer an easy solution for two common ‘specials’ on your menus.

These trends underscore the versatility of eggs in school nutrition programs: So many menu options, so many on-trend possibilities, so many delicious meals – from one single product, the incredible, edible egg.

Source

  1. Sterling-Rice Group, 10 Cutting-Edge Dining Trends for 2014

 

Get Smart…Snacks Ideas

Hard-boiled eggs are now exempt from the Smart Snacks standards for total fat and saturated fat and can now be sold as a healthy snack in schools. One large hard-boiled egg—without added fat—is a convenient, nutrient-rich snack.1 Individually or paired with veggies, hard-boiled eggs are a satiating snack that provide students with energy to get through their day.

Yes to flavor

While added fat is out, salt-free seasonings and salt-free/fat free sauces and dressings are in. Use seasonings and sauces you already have on hand to add another layer of flavor to hard-boiled eggs.

Check out some egg-citing packaging ideas here.

To enhance the visual appeal of your packaging, get ‘Egg Power’ labels here.

Dynamic duos

A whole, hard cooked egg without added fat may be paired and sold packaged with other products that are also exempt from one or more of the Smart Snacks standards.  For example, a whole, hard cooked egg without added fat may be combined with celery sticks, and the paired snack will retain the total fat and saturated fat exemption and may be sold as long as the calorie and sodium limits are met. Pair colorful vegetables or fruit with one large egg and you’ll have a nutritious combination.

Smart Snack entrées

In the video, one hard-boiled egg is packaged with whole-grain pita slices, hummus and apple slices. Because of their neutral flavor, eggs are easily combined with other foods from the Smart Snacks list.


Get more details about the USDA Smart Snacks Standards here.


1. http://www.eggnutritioncenter.org/egg-101/

Egg Nutrition

Eggs can supply any school meal program with an all-natural source of high-quality protein. Eggs are considered a “nutrient dense” food, as one large egg contains varying amounts of 13 essential vitamins and minerals plus six grams of protein for just 70 calories. The unique nutritional composition eggs provide can help meet a variety of the nutrient needs of school age children.

For more info choose from the buttons below:


Eggs in School Meals

Nutritious, Versatile and Affordable

Eggs are a natural fit in any school meal. Their nutrition, versatility and affordability make them a delicious meat alternate well beyond breakfast – into lunch, snack and supper meals as well. Eggs are also gluten free and acceptable to most vegetarians – making them even more versatile for school menu planners.

Eggs are nutritional powerhouses. They provide some of the highest quality protein of any food and are one of the few foods that are naturally a good source of vitamin D. Eggs are a nutrient dense food, containing varying amounts of 13 essential nutrients in a package with only about 70 calories in one large egg.

  • The low calorie count in an egg gives school menu planners more flexibility to menu extra calories with other popular ingredients, like cheese or sausage.

Eggs are available to foodservice in a variety of forms, including fresh, refrigerated liquid, frozen and specialty prepared products. Most of these products are virtually indistinguishable from fresh eggs in nutritional value, flavor and functional properties. Eggs are sourced in the U.S., meeting all the procurement requirements for Buy American.

  • The wide variety of egg products available to school foodservice – from fresh to ready-to-serve – also provide menu planners with flexibility.
  • With about 70 calories, 6 grams of protein, and optimal amounts of all nine essential amino acids, a large egg is packed with the nutrients that kids, teens and adults need.

Eggs are an excellent source of choline and selenium, and a good source of high-quality protein, vitamin B12, phosphorus and riboflavin.

Top Three Reasons to Add More Eggs to Your School Menus

While there are dozens of delicious ways to add eggs to school menus, here are the key reasons to keep eggs top-of-mind as you plan menus over the months to come.

  1. Popular egg dishes can help increase Average Daily Participation. Every director wants to serve more school meals. The incredibly versatile and popular egg can help you increase participation both at school breakfast and lunch – with popular grab-n-go, mobile, transportable options for students of all ages.
  2. The affordability of eggs allows more menu flexibility. One large egg credits as 2 meat/meat alternates on school menus – at a low cost per serving. Using eggs saves money on entrées – and allows menu planners to devote more tray cost to fresh produce and other more expensive items.
  3. Eggs provide versatile vegetarian and gluten-free options. Offering your students delicious options that serve their unique dietary needs enables more of them to eat in your cafeteria rather than bring meals from home. With more students seeking vegetarian and gluten-free options, eggs offer more choices!

Hard-boiled egg ideas

It can be tough to plan healthy school meals that meet federal guidelines and appeal to kids of all ages. Hard-boiled eggs can answer that challenge by helping you create delicious and nutritious meal and snack options. Serve them whole as a protein-rich snack with spicy herb blends or savory dips or cut up as a meal complement.

They’re easy to slice, dice or cut into wedges for use as a non-meat protein topping on salads or tucked inside a sandwich or wrap. Paired with fresh vegetables and fruits, hard-boiled eggs help complete a satisfying meal. We’ve got the recipe ideas to get you started creating lunches, snacks and suppers too. Hard-boiled eggs offer school nutrition operators a convenient and affordable meat/meat alternate to create enticing meals students will love.



Easily Prepared Egg Forms

The perfect protein-rich snack any time of day

Makes a great snack or salad protein partner

Top a sandwich, salad or plate with vegetables

Perfect for salads, tacos or wraps



Hard-Boiled Egg Recipes

American Egg Board presents a set of appetizing and appealing recipes developed by school nutrition professionals specifically for school meals. Complete preparation instructions, meal equivalencies and nutrition analysis are provided. Click on the links below.

Shake Up Chopped Salad

Easy to prepare, portion, display and serve, this shake up salad contains all of the best elements of a salad bar, premade in a handy single-serve container. The seven-ounce salad features layers of diced hard-boiled eggs, chicken, sweet peppers and tomatoes, chopped green onion and tender spring peas topped with buttermilk ranch dressing.
Read Full Recipe

Egg and Ranch Roll Up

Egg & Ranch Roll Up

Diced hard-boiled eggs blend with shredded Cheddar cheese, buttermilk ranch dressing and sweet red pepper strips inside a soft whole-grain tortilla for this colorful and tasty, protein-packed lunch option.
Read Full Recipe

Bistro Egg Sandwich

Sliced hard-boiled eggs are served on top of mixed baby greens with fresh sliced tomatoes and honey mustard dressing, nestled in a whole-grain Kaiser roll.
Read Full Recipe

Protein-Packed Veggie Salad

This hearty and healthy lunch salad option features wedges of hard-boiled egg paired with seasoned Great Northern beans, haricots verts, red-skinned potatoes, fresh tomato wedges and fresh chopped romaine lettuce, topped with a robust herb vinaigrette.
Read Full Recipe

Spinach Salad

Hard-boiled eggs accompany spinach in this vitamin and protein-packed salad option. One six ounce salad with an ounce of dressing contains sliced hard-boiled eggs, fresh baby spinach, fresh sliced mushrooms, sweet red pepper strips, topped with dried cranberries and balsamic vinaigrette.
Read Full Recipe

Protein Box Lunch (K-8)

A protein packed lunch supplies fuel to hungry students for their studies. One large hard-boiled egg pairs up with baby carrots, fresh broccoli florets and a one-ounce cup of Ranch dip, along with a whole-grain bagel, grape jelly and choice of fruit for a filling meal.
Read Full Recipe



Features & Benefits of Hard-Boiled Eggs

  • Acceptable — Students of all ages are familiar with and enjoy hard-boiled eggs.
  • Affordable — One large hard-boiled egg equals two oz. eq. meat/meat alternate in school meals for approximately $0.20 per serving.
  • Convenient — Precooked hard-boiled eggs save preparation time and labor in the kitchen.
  • Gluten Free — Hard-boiled eggs fit into special meal considerations.
  • Inventory Friendly — Multi-purposed hard-boiled eggs help turn inventory.
  • Labor Saving — Purchase precooked or prepare on site; hard-boiled eggs fit easily into any school nutrition operation.
  • Safe — Further processed eggs are pasteurized.
  • Vegetarian — Hard-boiled eggs in any form help build flavorful vegetarian recipes.
  • Versatile — Breakfast, lunch, snacks or supper, hard-boiled eggs fit every meal occasion.
School Nutrition Foodservice White Paper

The Incredible Edible Egg in School Meals

It’s a natural fit

So many menu options, so many on-trend possibilities, so many delicious meals – from one single product, the incredible, edible egg. Savvy school nutrition professionals know that today’s outstanding – and financially successful – meal programs are built on a foundation of interrelated factors. In order to maximize participation and customer satisfaction, school meals must meet nutrition standards, stay within budget, be appealing to customers of all ages and create a sense of trust within the school and community.

In an American Egg Board (AEB) survey, 85 percent of adult consumers viewed eggs as a nutritious, wholesome choice for their families.1 Optimizing the use of versatile, 100 percent natural eggs in your program can make a real difference in your meals, customer satisfaction and participation.



Top three reasons to add more eggs to your school menus

  1. Popular egg dishes can help increase Average Daily Participation. Every director wants to serve more school meals. The incredibly versatile and popular egg can help you increase participation both at school breakfast and lunch – with popular grab-n-go, mobile, transportable options for students of all ages.
  2. The affordability of eggs allows more menu flexibility. One large egg credits as 2 meat/meat alternates on school menus – at a cost of $0.20 or less per serving. Using eggs saves money on entrées – and allows menu planners to devote more tray cost to fresh produce and other more expensive items.
  3. Eggs provide versatile vegetarian and gluten-free options. The better you serve the dietary needs of your customers with delicious options, the more likely they will be to eat in your cafeteria rather than bring meals from home. As more students want vegetarian and gluten-free options, you will be able to serve them!

Eggs and breakfast benefits

Although scientific evidence is limited in school-aged populations, there are an increasing number of studies in adults supporting the benefits of breakfast. Here are some ways that eggs and breakfast may help students and staff in your schools.

Satiety and weight control

  • For about 70 calories, eggs are natural form of portion control. When eaten at breakfast, the high-quality protein in eggs, may keep individuals satisfied longer, helping them consume fewer calories throughout the day.3
  • Emerging research shows that a protein-rich breakfast with eggs can improve appetite control in adolescents who usually skip it. When teens ate an egg in the morning, they were less hungry and ate approximately 130 fewer calories at lunch.4

Breakfast and cognition

  • Multiple scientific studies demonstrate cognitive benefits for eating breakfast, especially for students of lower socioeconomic status. Breakfast at school can improve memory recall time, grades and standardized test scores.5,6
  • Research also shows that eating breakfast is a marker for overall health and improved behavior in school children. Breakfast eaters are less likely to miss school due to illness or other issues, and are less likely to be tardy to class.7
  • According to the 2015 Hunger in Our Schools: Share Our Strength’s Teacher Report, 8 91 percent of educators say breakfast is critical to achievement, while 75 percent of teachers regularly see children who come to school hungry.

Star Icon Children and teens need protein and other nutrients to grow normally, develop appropriately and stay healthy. Eggs provide all-natural, high-quality protein as well as varying amounts of 13 essential vitamins and minerals – the building blocks that young people need to grow and the energy they need to stay focused.

Star Icon Eggs are a familiar, popular breakfast item for students – and an easy-to-prepare option for other school meals. With high-quality, easily-digestible protein, well-prepared eggs offer students a delicious package of nutrients that provide them with mind and body energy.

Star Icon At any school meal, naturally nutrient-rich eggs can satisfy a child’s finicky taste buds with a familiar, convenient meat alternate, especially for vegetarians. Eggs are nature’s original form of portion control and are a good option for after-school snacks, especially before and after athletic practices and other events.

Star Icon  With about 70 calories, six grams of protein and optimal amounts of all nine essential amino acids, a large egg is packed with the nutrients that kids, teens and adults need. Eggs are one of the few foods that naturally contain vitamin D.

Star Icon Today’s eggs are 14% lower in cholesterol than measured in 2002.2 Research studies over the past 40 years have suggested that healthy individuals can enjoy an egg a day without increasing blood cholesterol levels. Combining eggs with heart-smart foods like whole grains, fruits and vegetables, low-fat dairy and other lean proteins makes sense for all ages.

 

Egg nutrition



 

Eggs in school meals: Nutritious, versatile and affordable

Eggs are a natural fit in any school meal. Their nutrition, versatility and affordability make them a delicious meat alternate well beyond breakfast – into lunch, snack and supper meals as well. Eggs are also gluten free and acceptable to most vegetarians – making them even more versatile for school menu planners.

Eggs are nutritional powerhouses.
They provide some of the highest quality protein of any food and are one of the few foods that naturally contain vitamin D. Eggs are a nutrient dense food, containing varying amounts of 13 essential nutrients in a package with only about 70 calories in one large egg.

  • The low calories in an egg gives school menu planners more flexibility to menu extra calories with other popular ingredients, like cheese or sausage.

Eggs are available to foodservice in a variety of forms, including fresh, refrigerated liquid, frozen and specialty prepared products. Most of these products are virtually indistinguishable from fresh eggs in nutritional value, flavor and functional properties. Eggs are sourced in the U.S., meeting all the procurement requirements for ‘Buy American.’

  • The variety of egg products available to school foodservice – from fresh to ready-to-serve – also provide menu planners with flexibility.

One large egg is credited as two meat/meat alternates in any reimbursable meal from breakfast to supper at a typical cost of less than $0.20 per serving. This means that eggs fit into every meal pattern at a lower cost than other protein, which can help offset higher costs of other items, like fresh fruits and vegetables.

  • Using recent bid awards, here’s how eggs compare to typical school breakfast items:

 –  1 hard-boiled egg or 2 oz. egg = $0.19 (2 m/ma)
 –  ¼ cup scrambled eggs = $0.19 (2 m/ma)
 –  1 oz bowl pack cereal = $0.30 (1 grain)
 –  Mini-pancakes = $0.40 - $0.50 (2 grains)

NOTE: Since meat/meat alternates are not required at breakfast, ½ a large egg can (or 1 oz. of eggs) count as a 1 oz. equivalent grain when served with a 1 oz. equivalent whole grain-rich choice. Eggs can also be an additional menu item, so long as other requirements are met, and the eggs are included in the nutritional analysis.

  • Using the USDA Average Price File for Processors for SY2017, here’s how eggs compare to equivalent servings of meat/meat alternates for school lunch, snack and supper
 –  ¼ cup scrambled eggs = $0.189 (2 m/ma)
 –  2.0 oz diced chicken = $0.29 (2 m/ma)
 –  2.7 oz beef crumbles = $0.51 (2 m/ma)
 –  4.0 oz yogurt (regular) = $0.26 (1 m/ma)
 –  4.0 oz yogurt (Greek) = $0.325 (1 m/ma)
 –  1.0 oz cheese stick = $0.153 (1 m/ma)

An online survey of more than 440 school professionals revealed just how popular eggs are in today’s school nutrition programs. When asked how often eggs and egg products appeared on their weekly menus, 18 percent said almost every day and 56 percent said one to four times per week.

Eggs are also wonderfully adaptable at lunch/supper meals and are especially useful as a vegetarian meat alternate and in gluten-free meals. In the online survey, eggs were most commonly served in entrée salads and as part of a breakfast/brunch menu (more than 45 percent of respondents mentioned both options). Whole hard-cooked eggs alone (23%) or as a selection on a variety bar (29%) were also popular on lunch menus.

Using survey results and a series of in-depth interviews conducted with school nutrition leaders, the American Egg Board is pleased to offer six recipes for schools meals. Simple and portable – with currently favored flavors and ingredients – these recipes will be sure to please both student and adult customers. Even better, all the menu planning and nutrition analysis has already been done for you!

Breakfast Boat (K-8): Rated #2 breakfast in survey: Scrambled eggs are served on a bed of chopped redskin potatoes and shredded cheese – a tempting skillet-type breakfast. Served with a whole-grain mini bagel, peaches, apple slices and 1% milk, this makes a filling morning meal with 430 calories (10% saturated fat) and 517 milligrams of sodium.

Stuffed Pita Eggwich (K-8): Rated #3 breakfast in survey: Cheesy scrambled eggs are folded into a whole-grain mini pita, which is wrapped in foil – perfect for a grab-n-go service item. With 1 cup fruit, like a mini-tangerine and sliced strawberry cup, and 1% milk, this makes a complete breakfast with 464 calories (10% saturated fat) and 310 milligrams sodium.

Southwest Breakfast Taco (9-12): Rated #1 breakfast in survey: Mexican flavors are highly popular – this combo of scrambled eggs, black beans and cheese is wrapped in two fresh corn tortillas and served with salsa, fruit (fresh kiwi wedges and diced pears, for example) and 1% milk. As a high school breakfast, this provides 512 calories (9% saturated fat) and 452 milligrams sodium.

Two Muffin Breakfast (9-12): Perfect for a meal-to-go, this breakfast features a Cheesy Broccoli Egg Muffin and a whole-grain, reduced-fat Blueberry Muffin. Served with 100% orange juice, red grapes and 1% milk, the meal provides 477 calories (11% saturated fat) and 476 milligrams sodium.

Green Eggs and Ham Brunch-for-Lunch (K- 8): Rated #3 lunch in survey: Dr. Seuss is popular any day: Scrambled eggs with spinach, turkey ham and cheese are served with a wholegrain flatbread, sweet potato bites, salsa, a petite banana and 1% milk for 653 calories (9% saturated fat) and 1,024 milligrams sodium.

Huevos Rancheros Brunch-for-Lunch: (9 -12): Rated #2 lunch in survey: Southwestern flavors are popular for lunch too! Scrambled eggs served with a mildly spicy ranchero sauce, fresh corn tortillas, shredded cheese, chopped fresh cilantro, vegetarian refried beans, Mexican brown rice, orange wedges, raisins and 1% milk for 822 calories (7% saturated fat) and 684 milligrams sodium.



Eggs in foodservice: On trend and on the menu

If you think there are more eggs on restaurant menus these days, you are right! Eggs have been on trend in foodservice for a few years now. The Sterling-Rice Group, a food industry trend watcher, even called out 2014 as the “Year of the Yolk.9” Savvy school nutrition professionals know it’s important to offer customers options similar to those in restaurants.

Parents and staff will be especially impressed with innovative items on your menus and in your cafeteria. Egg trends to watch include:

  • Egg protein on the breakfast plate. The high-quality protein found in eggs continues to grow in popularity at breakfast. Consumers see connections between eating protein, staying fuller longer and lowering excess calories.
  • Eggs Upgrade. Eggs are now paired with other on-trend ingredients – avocados, mushrooms and flavored sausages – as well as new prep techniques like mini-frittatas. AEB’s recipes will show you how to upgrade eggs at school too!
  • Eggs Keep On (Food) Trucking. Food trucks are focusing on breakfast with items like egg sandwiches on flatbreads and meat proteins paired with eggs in wraps and tacos. These concepts will also be popular with your teen customers.
  • Eggs Go Global. Innovative egg dishes using fresh vegetables, ethnic flavors and spices are more and more popular with both chefs and home cooks. AEB's recipes offer a variety of flavor combinations to help you go global at school.
  • Eggs as Vegetarian and Gluten-Free Solutions: Eggs are a great meat alternate for vegetarian options at school breakfast and lunch. Since eggs are also gluten free, they offer an easy solution for two common specials on your menus.

These trends underscore the versatility of eggs in school nutrition programs: So many menu options, so many on-trend possibilities, so many delicious meals – from one single product, the incredible, edible egg.



Connecting cafeteria to classroom with nutrition education

School nutrition professionals are always looking for ways to connect their cafeteria to the classroom – and for nutrition education resources that they can share with teachers. The Education Station, a partnership between AEB’s Good Egg Project and Discovery Education is one way to make the connection. It provides online resources to help teach the benefits of a balanced, protein-rich breakfast, and to show how fresh foods, like eggs, make their way from farm to table. These free resources have been designed by education professionals to meet the new Common Core State Standards.

These lessons would be perfect to use during the implementation of Breakfast in the Classroom, since they reinforce the connections between nutrition, health and academics.

  • There are creative lesson plans and activities for grades K-8, as well as virtual farm to table field trips and links to recipes for families to use at home.
  • The lesson plans use the Engage, Explore, Explain, Elaborate and Evaluate model and feature of variety of topical issues, including MyPlate and farm to school.

Sources

  1. 2012 American Egg Board Advertising Tracking Study
  2. U.S. Department of Agriculture, Agricultural Research Service. 2012. USDA National Nutrient Database for Standard Reference, Release 26. Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl. Accessed December, 19, 2013.
  3. Leidy HJ, Ortinau LC, Douglas SM, et al. Beneficial effects of a higher-protein breakfast on the appetitive, hormonal, and neural signals controlling energy intake regulation in overweight/obese, “breakfast-skipping,” late adolescent girls. Am J Clin Nutr. 2013; 97(4):677-88.
  4. Leidy HJ, Racki EM. The addition of a protein-rich breakfast and its effect on acute appetite control and food intake in ‘breakfast skipping’ adolescents. Int J Obs. 2010; 34(7): 1125-33.
  5. Rampersaud G, et al. Breakfast habits, nutritional status, body weight, and academic performance in children and adolescents. JADA 2005; 105:743-760.
  6. Pollitt E, et al. Fasting and cognition in well- and undernourished school children: a review of three experimental studies. AJCN 1998; 67:779S-784S.
  7. Murphy JM, et al. The relationship of school breakfast to psychosocial and academic functioning: cross-sectional and longitudinal observations in an inner-city school sample. Arch Pediatr Adolesc Med. 1998; 152:899-907.
  8. Hunger In Our Schools: Teachers Report 2015, Share Our Strength, Washington, DC. http://www.hungerinourschools.org/img/NKH-HungerInOurSchoolsReport-2015.pdf. Accessed June, 9, 2016.
  9. Sterling-Rice Group, 10 Cutting-Edge Dining Trends for 2014.

EggPops

Dip them or dust them, EggPops offer a fun, new way to meet federal school nutrition guidelines. The steps to creating and serving EggPops are simple and easy. Take a nutrient-rich, hard-boiled egg, insert a stick and dust with savory spices. Or let your kids do their own dipping in spicy or herbed sauces. Offer for breakfast, grab & go snacks or pair with fruit and whole grains for lunch. We offer ideas and instructions for both dips and dusts, from hot and spicy to simply savory—all are easy to blend and serve.

Sticks and trays are easy to find at local stores or online and our EggPops brochure offers suggestions for both. Recipes for dips and dusts involve no more than two ingredients, and EggPops pair well with almost any type of sauce from ranch dressing to remoulade, horseradish to honey mustard and jalapeno to sweet Thai chili.

Dusty EggPops

For Dusty EggPops try:

  • S’Pepper Egg
  • Fairy Dust Egg
  • Sunshine Pepper Egg

Saucy EggPops

For dipping sauces try:

  • Bacon bit mayo
  • Sriracha
  • Garlic Aioli
  • Honey Bee
  • Horsing Around
  • Ranch
  • Southern Aioli
  • Sweet & Heat
  • Any popular salad dressing


Picture Perfect

Schools across the country celebrated National School Breakfast Week by serving students EggPops—hard-boiled eggs on a stick. Rather than tell you about it, we thought you’d like to see for yourself. Pix of the festivities were captured for EggPop posterity.



To get a list of ideas and instructions plus complete nutritional information, download the EggPops Brochure.


Eggs as Meat Alternate

One large egg is credited as two meat/meat alternates in any reimbursable meal from breakfast to supper at a typical cost of less than $0.19 per serving.

  • This means that eggs fit into every meal pattern for a lower cost than other proteins, which can help offset the higher cost of other items like fresh fruits and vegetables.
  • Using recent bid awards, here’s how eggs compare to typical school breakfast items:
    • 1 hard-boiled egg = $0.19 (2 m/ma)
    • ¼ cup scrambled eggs = $0.19 (2 m/ma)
    • 1 oz. bowl pack cereal = $0.30 (1 grain)
    • Mini-pancakes = $0.40 - $0.50 (2 grains)

NOTE: Since meat/meat alternates are not required at breakfast, ½ a large egg can (or 1 oz. of eggs) count as a 1 oz. equivalent grain when served with a 1 oz. equivalent whole grain-rich choice. Eggs can also be an additional menu item, so long as other requirements are met, and the eggs are included in the nutritional analysis.

  • Using the USDA Average Price File for Processors for SY20171, here’s how eggs compare to equivalent servings of meat/meat alternates for school lunch, snack and supper:
    • ¼ cup scrambled eggs = $0.189 (2 m/ma)
    • 2.0 oz. diced chicken = $0.29 (2 m/ma)
    • 2.7 oz. beef crumbles = $0.51 (2 m/ma)
    • 4.0 oz. yogurt (regular) = $0.26 (1 m/ma)
    • 4.0 oz. yogurt (Greek) = $0.325 (1 m/ma)
    • 1.0 oz. cheese stick = $0.153 (1 m/ma)

References
1. USDA Food and Nutrition Service http://www.fns.usda.gov/fdd/processor-material-prices

 

Delicious, nutritious, fun

It’s true. Eating hard-boiled eggs on a stick is a F-U-N way to get your students to eat high-quality protein anytime of day.1 Kids of all ages enjoy EggPops. They can be eaten plain or dusted with seasoning or dipped into a sauce or dressing. And as you’ve just watched, EggPops are simple and easy to prepare.

Making EggPops

All you need to make EggPops are peeled, hard-boiled eggs and some sticks—either conventional ‘lollipop’ sticks or veggie sticks made from carrots or celery.

ASSEMBLY

  1. Insert stick about an inch into wide bottom portion of hard-boiled egg.
  2. Wrap individually or place on tray for cafeteria line service.
  3. Keep EggPops cool until served. CCP: Hold below 41° F.

SERVING

EggPops can be easily prepped for service via a central kitchen, breakfast-in-the-classroom, as a grab-n-go item or on the cafeteria line. Portable and customizable, kids can personalize by dipping or dusting their EggPop with a flavoring of their choice.

EggPop flavor ideas

One of the great things about EggPops is they go well with almost any seasoning mix, sauce or dressing. Use your students’ favorite seasonings or sauces to add flavor to EggPops or create a new one.


We’ve got inspiring EggPop flavorings and other ideas:

1. http://www.eggnutritioncenter.org/topics/physical-performance/

Eggs and Breakfast Benefits

Although scientific evidence is limited in school-aged populations, there is an increasing number of studies in adults supporting the benefits of breakfast. Here are some ways that eggs and breakfast may help students and staff in your schools.

Satiety and weight control

  • For about 70 calories, eggs are a natural form of portion control. When eaten at breakfast, the high-quality protein in eggs may keep individuals satisfied longer, helping them consume fewer calories throughout the day.1
  • Emerging research shows that a protein-rich breakfast with eggs can improve appetite control in adolescents who usually skip it. When teens ate an egg in the morning, they were less hungry and ate approximately 130 fewer calories at lunch.2

Breakfast and cognition

  • Multiple scientific studies demonstrate cognitive benefits for eating breakfast, especially for students of lower socioeconomic status. Breakfast at school can improve memory recall time, grades and standardized test scores.3
  • Research also shows that eating breakfast is a marker for overall health and improved behavior in school children. Breakfast eaters are less likely to miss school due to illness or other issues and are less likely to be tardy to class4
  • According to the 2015 Hunger in Our Schools: Share Our Strength’s Teachers Report,5 91 percent of educators say breakfast is critical to achievement, while 75 percent of teachers regularly see children who come to school hungry.

Key messages

  • Children and teens need protein and other nutrients to grow normally, develop appropriately and stay healthy. Eggs provide all-natural, high-quality protein as well as varying amounts of 13 essential vitamins and minerals – the building blocks that young people need to grow and the energy they need to stay focused.
  • Eggs are a familiar, popular breakfast item for students – and an easy-to-prepare option for other school meals. With high-quality, easily-digestible protein, well-prepared eggs offer students a delicious package of nutrients that provide them with mind and body energy.
  • At any school meal, naturally nutrient-rich eggs can satisfy a child’s particular taste buds with a familiar, convenient meat alternate, especially for vegetarians. Eggs are nature’s original form of portion control and are a good option for after-school snacks, especially before and after athletic practices and other events.
  • Today’s eggs are 14 percent lower in cholesterol than measured in 2002.6
  • More than 40 years of research has demonstrated that healthy individuals can enjoy eggs without significantly impacting their risk of heart disease. Combining eggs with heart-smart foods, like whole grains, fruits and vegetables, low-fat dairy and other lean proteins makes sense for all ages.

Sources:

1. Leidy HJ, Racki EM. The addition of a protein-rich breakfast and its effect on acute appetite control and food intake in ‘breakfast skipping’ adolescents. Int J Obs; 2010; 34(7):1125-33.

2. Rampersaud G, et al. Breakfast habits, nutritional status, body weight, and academic performance in children and adolescents. JADA 2005; 105:743-760.

3. Pollitt E, et al. Fasting and cognition in well- and undernourished school children:a review of three experimental studies. AJCN 1998; 67:779S-784S.

4. Murphy JM, et al. The relationship of school breakfast to psychosocial and academic functioning:cross-sectional and longitudinal observations in an inner-city school sample. Arch Pediatr Adolesc Med 1998; 152:899-907.

5. Hunger In Our Schools: Teachers Report 2015, Share Our Strength, Washington, DC. http://www.hungerinourschools.org/img/NKH-HungerInOurSchoolsReport-2015.pdf. Accessed June 9, 2016.

6. U.S. Department of Agriculture, Agricultural Research Service. 2012. USDA National Nutrient Database for Standard Reference, Release 26. Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl. Accessed December 19, 2013.

 

Perfectly Scrambled Eggs

Frozen Cook-In-Bag Eggs

Cook-in-Bag (CNB) eggs are a convenient way to prepare scrambled eggs for service on a cafeteria line or for inclusion in sandwiches, breakfast bowls or other delicious, protein-rich entrees.

General CNB Eggs handling and preparation instructions*
5 lb. bags

Two to five days prior to day of service:

  1. Remove eggs from freezer. Open cases and remove pouches from case.
  2. Place individual pouches on sheet pans with space between to allow for thawing.
  3. Place pans on lowest available shelf in cooler to thaw. CCP: Hold below 41° F.
  4. Wash hands thoroughly.

TIP: Make sure eggs are completely thawed before cooking.

PRE-PREP
Day of service:

  1. Clean and sanitize prep area. Wash hands.
  2. Pull CNB eggs from cooler and place at workstation.
  3. Place one pouch of eggs in each half steam table pan.
  4. If using water immersion, heat large vessel filled 3/4 full with water to simmer.

COOK

  1. Add pouch to water between 180° F to 190° F. Do Not Boil.
  2. Stir water and bags every 5 minutes to insure proper cooking, for 20 to 25 minutes. CCP: Heat until an internal temperature of 155° F is reached for 15 seconds. SOP: To measure internal temperature, place thermometer between two pouches or fold over one pouch. DO NOT PUNCTURE!
  3. Alternatively, place one pouch of eggs in each half steam table pan.
  4. Place uncovered in preheated steamer for 15 to 20 minutes. CCP: Heat until an internal temperature of 155°F is reached for 15 seconds. SOP: To measure internal temperature, place thermometer between two pouches or fold over one pouch. DO NOT PUNCTURE!
  5. Using thick potholders gently knead each bag of eggs to break up any clumps. Be careful as the bags are HOT, and they retain their heat. Hold in warming cart above 135° F until service. CCP: Hold above 135° F.

TIP: Place in oven for firmer eggs.

HOLD
Day of Service (continued):

  1. Pouches retain internal temperatures as long as they remain UNOPENED. CCP: Hold above 135°F.
  2. Set up assembly line.

SERVE

  1. Cut open top of pouch and pour scrambled eggs into steam table tray. CCP: Hold above 135°F.

*For best results, follow instructions for the CNB eggs you’re using, as they may vary.



1 lb. Precooked Eggs-in-Bags

Several varieties of precooked eggs-in-bags are available. Check with your distributor.

General precooked egg-in-bag preparation instructions*
4 lb. bags

HEAT

  1. Clean and sanitize prep area. Wash hands.
  2. Pull precooked egg pouches from freezer and place at workstation.
  3. Place scrambled eggs in full-size steam table pan coated with non-stick cooking spray.
  4. Cover pan tightly with foil. Place in 250° F convection oven for 20 to 25 minutes. Stir as necessary.
  5. Product should be heated to 165° F internal temperature.

SERVE

  1. Place in steam table. CCP: Hold above 135° F.

*For best results, follow instructions for the precooked eggs you’re using, as they may vary.

Get inspired with our Eggs in Schools recipes.