American Egg Board
(HACCP Process #1)
YIELD:100 servings (1 piece, 12.6 oz., 358 g)
MEAL EQUIVALENCIES:2.5 oz. eq. meat alternate, 1/2 cup dark green vegetable, 1/4 cup legume, 1/4 cup starchy vegetable, 1/4 cup red/orange vegetable, 1/4 cup other vegetable, 1 oz. eq. grain
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.
