The United States Is among the largest producers of food and agricultural products in the world, including millions of tons of chicken, turkey and duck, and billions of eggs a year. Caring producers, and a government committed to high standards and access to innovative science and technology make U.S. poultry and eggs safe and wholesome, from farm to fork. U.S. poultry meat offered for export is inspected and approved by the Food Safety Inspection Service (FSIS) of the U.S. Department of Agriculture (USDA).
With more than three decades of culinary experience, Celebrity Chef Eric Teo is a well-known TV personality and former President of the Singapore Chefs Association. A recipient of numerous culinary awards, he is actively involved in local and international culinary competitions. Chef Teo runs his own consultancy company, ET Culinary Arts and serves as Master Mentor at the Asian Culinary Institute Singapore.
From his kitchen to yours, Chef Teo takes you through a step-by-step process to create healthy and wholesome meals featuring U.S. turkey, chicken and duck as the main ingredients.
The term “Egg Products” refers to processed or convenience forms of eggs obtained by breaking and processing shell eggs. Egg products include whole eggs, egg whites, and egg yolks in frozen, refrigerated liquid, and dried forms available in a number of different product formulations, as well as specialty egg products. Specialty egg products include: pre-peeled hard cooked eggs, egg rolls or “long eggs,” omelettes, egg patties, quiches, quiche mixes, scrambled eggs, fried eggs, and others. Frozen, refrigerated liquid, and dried egg products are similar to shell eggs in nutritional value and most functional properties. Dried or powdered egg products have a longer shelf life and are shelf stable. The products are readily reconstitute and easily blend with other dry ingredients. Check out the versatility of U.S. powdered eggs in baked goods (pastry) and savory dishes.
If cooking is your passion, check out this video for a step-by-step cooking process for Roasted U.S. Duck Breast with French-style Beans Cassoulet by Chef Edmond Toh. The demonstration is part of a series of culinary demonstrations by award-winning chefs from Disciples Escoffier International (DEI), Singapore Delegation featuring U.S. chicken and duck. This session incorporated a live dialogue between Chef Edmond who is also the President of DEI for Asia Pacific and USAPEEC’s Margaret Say, filmed as part of the Tête-à-Tête Episodes.