Content in Module "School Landing Page"
Egg Saftey Cycle

INSPECT
The INSPECT phase starts whenever you receive eggs and egg products into your kitchen.

CLEAN
The best way to avoid many food safety problems can be summed up in one word: CLEAN.

TEST
Frequently TEST temperature to ensure prepared foods have reached the appropriate temperature.

TIME
The final phase in the Egg Safety Cycle is TIME. Why? Because time works hand-in-hand with temperature to affect the safety, quality and taste of every egg dish.

Egg Safety Cycle Videos

Step 1: The INSPECT phase starts whenever you receive eggs and egg products into your kitchen.

Step 2: The best way to avoid many food safety problems can be summed up in one word: CLEAN.

Step 3: One of the easiest ways to ensure your guests’ safe, tasty egg dishes is to frequently TEST the temperature of both hot and cold entrées.

Step 4: TIME works hand-in-hand with temperature to affect safety, quality and taste.

AEB & The French’s Food Company Partnership—

The coming together of the American Egg Board and The French’s Food Company is an inspired pairing of eggs and flavors. The new breakfast partnership focuses on the growing morning daypart worth $65 billion. The Breakfast Inspirator will offer independent restaurant operators unique breakfast solutions and patron-preferred flavors.

 

Eggs pair with many flavors

Savory or sweet, spicy or mild—eggs can be coupled with nearly any flavor. One of the beauties of eggs is whether poached, scrambled, fried, coddled, baked, shirred or over easy, their mild rich flavor serves equally well as a canvas for any of the flavors in a palette of condiments. Together eggs and condiments can be easily adapted to reflect the latest flavor trends and ethnic cuisines, giving operators countless ways to enliven their menu offerings with signature dishes or LTOs.

 

Inspiring breakfast menus

Take advantage of this match of eggs and flavors made for the kitchen by using The Breakfast Inspirator. This helpful online recipe tool has breakfast recipes, ingredient cost analysis, daypart suggestions and breakfast business insights. Explore The Breakfast Inspirator for new ideas and trend information and learn about the versatility of eggs and flavors. Visit InspiredFlavor.com to expand your breakfast menu offerings.

A brief, concise, easy-to-read newsletter with news on breakfast trends

breakfastbeat

Vol. 32 | March 2016


A.M. Eats: Minneapolis

A classic Minnesota joke pokes fun at local traditional German-Scandinavian cuisine by having regional alter egos, Ole and Lena, stating they find ketchup too tangy. As today’s Minneapolis restaurant breakfasts include shakshuka, housemade chorizo and harissa, someone is going to have to write a new punch line. Here’s a sampling:

    Minneapolis
  • Ecuadorian Baked Eggs: with mole-spiced black beans, queso fresco, white cheddar, avocado crème, salsa verde, llapangacho (potato cake) and choice of tortillas (The Mill Northeast)
  • Toad In a Hole: sandwich with egg, bacon and cheddar; sides of corn cakes and piquillo pepper sauce (Sun Street Breads)
  • Walleye Benedict: walleye & shrimp cakes, poached eggs, house-made hollandaise and dill (Longfellow Grill)
  • Savory Waffle: kale/quinoa/feta waffle, pineapple-pear chutney, lemon rosemary butter, bacon lardons, sunny-side egg, sunflower seeds and maple syrup (Birchwood Café)
  • Eiffel Tower: two sausage patties stacked between three buttermilk pancakes, topped with an over-easy egg (Bon Vie)
  • Lucia’s Breakfast Panini: peppers, onions, ham, cheese, eggs and red pepper spread (Lucia’s)


Raising Veggies

Both Andrew Freeman and Baum+Whiteman predict vegetables will be front and center this year. The NRA’s 2016 “What’s Hot” survey of American Culinary Federation chefs agrees, finding locally sourced veggies to be the No. 3 hottest trend.

Vegetables are seasonal items, leading to menu changes and excitement. They’re attractive to health conscious diners, locavores and flexitarians. And vegetable-forward operations serving complex veggie entrées are the culinary darlings of those concerned with sustainability.

San Francisco FamilyThe perfect complement for veggies?
Eggs. Eggs add protein to vegetable dishes, create well-balanced meals for vegetarians and add indulgence to grain dishes. At BEC in NYC, guests order ciabatta rolls with two eggs, roasted sweet potato, grilled zucchini, eggplant, red onion, Swiss chard and a goat cheese spread. In L.A., at Sqirl, soft eggs crown salads of market greens, chicories, shaved root vegetables and avocado. And in Minneapolis, the Birchwood Cafe serves a scramble containing beets, pickled radish, roasted fennel, thyme and garlic chevre mousse. Nothing wrong with steak & eggs, but veggies & eggs has a nice ring too.


Good Morning Day!

San Francisco FamilyThe path toward all-day breakfast service was inevitable. Technomic found 54 percent of consumers – up from 48 percent in 2013 – enjoy eating breakfast items beyond morning hours.1 NRA research shows 72 percent of adults want restaurants to serve breakfast throughout the day, and for Millennials that number climbs to 77 percent.2

All-day breakfast has become a point of interest for many researchers. Data from a 2014 Datassential study showed 32 percent of consumers who eat breakfast foods for lunch have that meal away from home. That’s a sizable market looking for breakfast foods beyond the morning daypart and offers an opportunity for attracting an underserved market.

Countless independents and chains including Dunkin’ Donuts, Sonic, Jack in the Box, IHOP and Denny’s have served all-day breakfast for decades. More recently, McDonald’s, White Castle and Golden Corral have joined in. McDonald’s alone added more than 14,000 U.S. locations to satisfy guests across the country.

What are you waiting for?


Cause For Celebration

San Francisco FamilyAs reports have shown, Steve Easterbrook has more to celebrate than just his first anniversary as McDonald’s CEO. Same-store sales showed a 5.7 percent increase in the fourth quarter of 2015, coinciding with the first three months of the chain’s all-day breakfast (ADB). Looks like a winner.

Responding to years-long demand from customers, the chain expanded breakfast hours in October, making nine items available all day. The iconic Egg McMuffin is standard with most markets offering other muffin sandwiches, while others serve biscuit-based ones. Additions to the lineup are in test.

Easterbrook has said ADB brings in customers who would have otherwise eaten elsewhere. Customers are also adding breakfast and lunch items together during the later dayparts, increasing sales and check size. “We’ve regained market share we’ve given up in recent years,” he stated in January.

The result: all-day breakfast is the acknowledged hero of the fourth quarter sales increase.

Listening to your customers is good business. All-day breakfast has been good for McDonald’s and good for happier customers.

Because who doesn’t like breakfast ‒ anywhere, anytime?


Chain News

Chain News
McDonald’s:
• Began testing the addition of biscuit sandwiches and the bacon, egg and cheese McGriddle to its all-day breakfast menu in Tulsa (January).
• The chain’s mobile coupon app, launched in September, garnered seven million downloads in its first three months.

Chain News
Manhattan Bagel launch: French Toast Egg Sandwich made with a fresh egg, bacon, cheddar and maple cream cheese on a French Toast bagel.


Chain News
California Pizza Kitchen launch: Sunny-Side Up Bacon + Potato Pizza adds shaved fingerling potatoes, caramelized leeks, Parmesan and mozzarella, and two sunny-side up eggs.


Chain News
Bruegger’s Bagels LTO: Breakfast Brisket, a spice-rubbed, smoked brisket with egg, Muenster, pickled onions and horseradish sauce on an everything bagel.
Chain News
First Watch LTO: Smoked Salmon Benedict with red onion, tomato and two poached eggs on toasted ciabatta.
Chain News
Burger King launch: Supreme Breakfast Sandwich, two side-by-side stacks of fluffy eggs, sausage patty, bacon and American cheese on the hoagie bun used for its “Extra Long” sandwiches (late February).





Data Digest

  • 45% of those aged 18-34 would eat at a restaurant they don’t normally visit, if it offered breakfast items beyond the morning hours.1
  • Breakfast or brunch is now menued at 46% of all casual restaurants, up 17% in the past four years.3
  • The fastest growing toppings on LSR breakfast sandwiches are spinach and mushrooms, up 25% and 17%, respectively, since 2013.1
  • At restaurants that serve breakfast, the percent of breakfast items that are hot sandwiches grew 9% between 2011 and 2015.4
  • Mexican dishes, which tend to contain eggs, are the fastest-growing FSR breakfast entrée, up 23% since 2013.1
  • 37% of survey respondents said they ate traditional breakfast foods for lunch or dinner more than once per month; 29% said they did so more than once per week.5

Sources:

  1. Technomic, 2015 U.S. Breakfast Consumer Trend Report
  2. National Restaurant Association’s 2015 Industry Forecast
  3. Datassential, Egg Menuing Vol. 15, 2015
  4. Datassential MenuTrends, 2015
  5. Instantly, June 2015 poll of 10,000 adults

Foodservice Overview

Foodservice Overview

There has never been a more critical time for foodservice operators to keep on top of trend information. Evolving food trends, emerging consumer needs and changing competitive landscapes – no one wants to be caught off-guard when it impacts the bottom line. And eggs figure into more of today’s foodservice changes than you might think.

From late night dining, to better-for-you, to satisfying consumer desires, eggs’ ease as center of the plate, ingredient or garnish is being put to use all over the menu. With this section of our site we aim to provide you, the Foodservice Professional, with information you can use in an easily accessible format.

Your source for incredible NEW Breakfast Trends

Breakfast comes in a lot of shapes, sizes, ethnicities, flavors, locations, etc... So what's hot? What's emerging? What's edgy? The folks who bring you the most popular breakfast ingredient ever – the incredible edible egg! – happen to have their finger on the pulse of what's happening at breakfasts all over America.

On the links below you’ll find interesting trends that will help you generate great ideas to make your breakfast, or breakfast products, a tasty success.

Common Production Systems

America's egg farmers believe in consumer choice. We work hard to provide you with the highest-quality variety of eggs, no matter what kind of eggs you choose. Following is more information on some of the most common egg production systems.

Most egg farms in the U.S. run more than one production system. Almost all have both conventional and specialty egg production systems operating simultaneously – all committed to providing humane and nurturing environments for their birds.

Depending on your preference, you can spend anywhere from about $1.50 per dozen for conventional eggs, to more than $3.00 per dozen for specialty eggs, which typically cost more to produce.

Conventional Eggs

Eggs laid by hens living in cages with access to feed, water, and security. The cages serve as nesting space as well as for production efficiency. In this type of hen house, the birds are more readily protected from the elements, from disease and from natural and unnatural predators.

Free-Range Eggs

Eggs produced by hens that have access to outdoors in accordance with weather, environmental or state laws. In addition to consuming a diet of grains, these hens may forage for wild plants and insects and are sometimes called pasture-fed hens. They are provided floor space, nesting space and perches.

Cage-Free Eggs

Eggs laid by hens at indoor floor operations, sometimes called free-roaming. The hens may roam in a building, room or open area, usually in a barn or poultry house, and have unlimited access to fresh food and water, while some may also forage for food if they are allowed outdoors. Cage-free systems vary and include barn-raised and free-range hens, both of which have shelter that helps protect against predators. Both types are produced under common handling and care practices, which provide floor space, nest space and perches. Depending on the farm, these housing systems may or may not have an automated egg collection system.

Organic Eggs

Eggs produced according to national U.S. Department of Agriculture organic standards related to methods, practices and substances used in producing and handling crops, livestock and processed agricultural products. Organic eggs are produced by hens fed rations with ingredients that were grown without most conventional pesticides, fungicides, herbicides or commercial fertilizers.

Enriched Colony

A production system that contains adequate environmental enrichments to provide perch space, dust bathing or a scratch area(s), and nest space to allow the layers to exhibit inherent behavior. Enriched colony systems are American Humane Certified.

Take a look at an egg processing plant.

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See how shell eggs become egg products.


Eggcyclopedia

Egg facts


Egg Products & Specifications

Baking with Egg Whites