00:07

The Gift of Eggs: Proposal

00:16

The Gift of Eggs: Proposal

00:16

The Gift Of Eggs: Giant Bow

00:55

America's Egg Farmers Carton Pass

39:23

Hickman’s Family Farm

32:46

Willamette Egg Farms

37:32

Pearl Valley Eggs

37:18

Creighton Brothers Farms - For Students 6-8

39:52

Creighton Brothers Farms - For Students K-5

28:18

Hertzfeld Poultry Farm - For Students 6-8

30:19

Hertzfeld Poultry Farm - For Students K-5

10:09

How-To Video Series - Eggs Overview

09:27

How-To Video Series - Hard-Boiled Eggs

06:42

How-To Video Series - Liquid Eggs

02:02

Wednesday Is Officially Weggsday!

00:23

Which key functions of eggs are most difficult to replace?

01:38

How can adjustments in egg content affect the finished product?

00:45

How can you prevent greening in handheld sandwiches or wraps?

02:14

All About the Functional Egg

00:50

Are Egg Products Easy-to-Use?

10:11

Prepared Foods: How Egg Products Contribute to Mouthfeel and Texture

12:57

Ensuring the Safety of Egg Products

13:52

Fine-Tuning Performance: When Value-Added Specialty Egg Products Are the Right Choice

10:30

Extending the Shelf Life of Baked Goods

00:14

Egg Science & Tech Talk Overview

09:53

Foaming Properties of Egg Whites

00:52

Are Egg Products Safe?

10:32

How Egg Products Contribute to Gluten-Free Formulations

00:45

Do Eggs Contain Gluten?

00:43

Are Eggs Suitable for Clean Label Products?

00:34

What's the Conversion Process from Shell Eggs to Egg Products?

00:38

What Kinds of Egg Products are Available?

00:34

How do Eggs Form a Foam?

00:45

What Causes Eggs to Coagulate?

00:37

How do Eggs Assist with Gelation?

00:42

What Different Types of Eggs are Available?

00:48

How do Eggs Form a Stable Emulsion?

00:56

How do you Maintain Optimal Egg Product Quality?

00:54

Is Egg Production Sustainable?

00:53

What Functional Benefits do Eggs Bring to Noodle Applications?

00:39

What Functional Benefits do Eggs Give to Sauces & Dressings?

00:47

What Causes Egg Allergies and can they be Outgrown?

00:37

Are Eggs Suitable Protein for Vegetarian Diets?

00:55

How do Eggs Aid in Humectancy

01:05

What are the Advantages of Using Egg Products in Baked Goods?

00:31

How Many Functional Benefits do Eggs Have?

00:56

What are the Temperatures at Which Egg Products Coagulate?

01:15

How could adjustments affect overall product costs?

00:40

Can a baker rely on a single substitute for egg replacement?

00:45

Is it possible to fix structure but have flavor suffer or vice versa?

00:53

Do the properties of emulsification and foaming affect certain baked goods more than others?

00:58

What adjustments would a baker need to make if eggs were reduced or absent?

00:48

What are the cost implications of adding multiple, extra ingredients?

00:26

How do eggs fit into artisan baking?

00:57

How do eggs contribute to form and function for the various stages of dough development?

00:42

How do eggs fit into gluten-free formulating?

00:24

How do eggs fit into clean label trends?

00:43

Does the proportion of eggs used in a mix make a difference?

00:48

Please explain the importance of emulsion in the baking environment

00:56

How does reformulation affect production/profitability?