All About the Egg

Raw Eggs

Since raw eggs may contain the bacteria Salmonella enteritidis, it’s recommended that you don’t consume raw or undercooked eggs. Salmonella may be found inside the egg, most likely in the white, so it’s necessary to properly cook all eggs and egg dishes before eating. For safety, many recipes that contain raw or undercooked eggs can be revised with a cooking step. Pasteurized shell eggs or pasteurized egg products are also safe alternatives to use in these recipes.
– See Cooking Methods, Doneness Guidelines, Products, Egg Safety, Fight BAC!, Partnership for Food Safety Education, Pasteurized Eggs, Salmonella

Recommended Daily Allowances

A term used to denote nutrient recommendations for 26 nutrients for 18 different population subgroups. RDAs are based on information on nutrient allowances for healthy people from the National Research Council of the National Academy of Sciences. In 2005, a broader set of dietary reference values, known as the Dietary Reference Intakes (DRIs) replaced the RDA and RNIs intended to help individuals optimize their health and prevent disease. This information is revised about every five years and is used to determine the Daily Value and Reference Daily Intake figures used on food labels.

Reference Daily Intakes

A term that replaced the U.S. Recommended Daily Allowances (U.S. RDAs). RDIs are based on a population-weighted average of the latest RDAs for vitamins and minerals for healthy Americans over 4 years old. RDIs are not recommended daily intake figures for any particular age group or sex. They are simply average values for the entire U.S. population. For vitamins and minerals, RDIs are:
– See Daily Reference Values (DRVs), Daily Values (DVs), Recommended Dietary Allowances (RDAs), U.S. Recommended Daily Allowances (U.S. RDAs)

Remoulade

Classic French mayonnaise-based sauce with mustard, capers, chopped gherkin pickles, herbs and anchovies.
– See Mayonnaise

Restricted Eggs

Ungraded eggs, specifically checks, dirties, incubator rejects, inedibles, leakers and loss eggs.

Checks have a broken shell or a crack in the shell, but the shell membranes are intact so that the egg contents don’t leak.

Dirties may have adhering dirt, prominent or conspicuous stains, or moderate stains covering more than one-fourth of the shell surface.

Incubator rejects have been subjected to the incubation process for a period of time.

Inedibles are moldy, musty or sour or exhibit rot, blood rings, green whites, stuck yolks or embryo chicks.

Leakers have a crack or break in both shell and shell membranes so that the contents are leaking.

Loss eggs are leakers, inedibles and any eggs that have been cooked, frozen or contaminated.

The Egg Products Inspection Act (EPIA) controls the disposition of restricted eggs to prevent them from getting into consumer channels. Checks and dirties may be sent to U.S. Department of Agriculture (USDA) -inspected egg-products plants where they can be handled and processed properly. They can’t be sold in the shell to restaurants, bakeries, food manufacturers or consumers unless such sales are specifically exempted by section 15 of the Act and not prohibited by state law. All other restricted eggs must be disposed of according to approved procedures.

Roasted Egg

An egg which appears on the Jewish Passover plate as part of the ritual. The egg is hard-boiled, then roasted in the oven until the shell becomes brown.