Videos

Baking with U.S. Powdered Eggs

Recipes courtesy of Chef Leon Lim 

U.S. Powdered Egg Cheese Souffle

U.S. Powdered Egg Tarts

U.S. Powdered Egg Laksa Quiche

U.S. Powdered Egg Pavlova with Lemon Curd

Cooking with U.S. Powdered Eggs

Recipes courtesy of Chef Louis Tay 

EGGCEPTIONAL (U.S. POWDERED WHOLE EGG EN COCOTTE, SHIMEJI MUSHROOM RAGOUT & TRUFFLE)

EGGSTRAORDINARY (U.S. POWDERED EGG WHITE FRITTATA, ONION, TOMATOES & GREEN PEAS)

EGGY BREAD BAKE (U.S. POWDERED EGG YOLK BAKE BREAD WITH CHEESE, BACON & PROSCIUTTO HAM)

MONTE CRISTO (U.S. POWDERED WHOLE EGG SANDWICH, FRIED HAM & CHEESE, RED CURRANT JELLY)

Cooking with U.S. Powdered Eggs

Recipes courtesy of Chef Aaron Tan 

U.S. POWDERED WHOLE EGG ROLLS WITH SPINACH, CHICKEN FLOSS & SRIRACHA AIOLI

PAN-FRIED BEEF WITH U.S. POWDERED EGG YOLK HOLLANDAISE SAUCE

U.S. POWDERED EGG WHITE SEAFOOD TREASURE BAG

WARM ALMOND CREAM WITH U.S. POWDERED EGG WHITE & PEACH COLLAGEN

USAPEEC Teams Up with Filipino Chefs To Showcase U.S. Poultry story

U.S. Turkey Meatballs with Butter Masala

U.S. Chicken Buldak Ramyun

U.S. Chicken Fillet Stuffed with Sticky Rice (Kiampong)

U.S. Duck Curry with Pineapple and Herbs

Asian-style Fries U.S. Chicken with Spicy Tamarind Sauce

Overview of U.S. Poultry and Egg Industry

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).

Home Cooking with Celebrity Chef Eric Teo

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.

U.S. Turkey Meatball Sandwich

SATAY U.S. CHICKEN WHOLE LEG

PAN-SEARED U.S. DUCK BREAST WITH MINI BELL PEPPERS AND MANDARIN ORANGE SEGMENTS

U.S. TURKEY BREAST AND SHRIMP CHOP

Braised U.S. Chicken Whole Leg with Grilled Peach

Claypot U.S. Chicken Whole Leg Rice

Live Cooking Series with U.S. Powdered Eggs

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.

BAKED CHICKEN CUTLET WITH U.S. POWDERED EGGS

CHAR KWAY TEOW WITH U.S. POWDERED EGGS

CHOCOLATE CHIP WITH U.S. POWDERED EGGS

LOGCAKE WITH U.S. POWDERED EGGS

PANDAN CHIFFON CAKE WITH U.S. POWDERED EGGS

GINGERBREAD COOKIES WITH U.S. POWDERED EGGS

Masterclasses Featuring U.S. Poultry

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.