Eggs In Schools How-To Video Series Aims to Support Real School Programs as New Year Begins

CHICAGO (Aug 12, 2020) —

To support school nutrition directors remotely training staff, the American Egg Board (AEB) has released the first installment of its How-To-Make Eggs In Schools video series, featuring the versatility of eggs in real school meals.  

As part of the AEB’s REAL Support for Schools, this series is designed with K-12 equipment and needs in mind. School nutrition directors and staff can increase their egg knowledge and hone their culinary skills, all from the comfort of home.

“School nutrition programs have been on the frontlines of the pandemic, dedicated to making sure students get nutritious food despite school closures,” said Maribel Alchin, M.B.A., R.D.N., L.D.N., manager of school and college marketing at the AEB. “As some districts reopen school doors and others remain virtual this fall, we wanted to support their efforts to serve food safely, and these videos equip staff with the tools they need to incorporate a versatile, affordable ingredient like eggs into school meals.”

The first installment of the series contains three videos that cover the following topics: Overview of Eggs, Hard-Boiled Eggs and Liquid Eggs. The Overview of Eggs video shares rules for K-12 schools on buying shell eggs as outlined by the USDA Food Buying Guide and covers pasteurization and best practices for handling shell eggs.

The Hard-Boiled Eggs video takes viewers through efficient ways to scale preparation of this versatile protein for school meals. The final video talks through how to handle ready-to-use Liquid Whole Eggs and how to convert recipes featuring shell eggs to accommodate this easier-to-store product.

Find this How-to-Make Eggs In Schools video series and more REAL support on how to menu and market eggs:

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