The American Egg Board launched a website, http://www.functionalegg.org/, which provides educational information about eggs and egg products to consumers.The site features a number of videos, designed to answer questions and provide free educational information to viewers about the functional properties of egg products. The first six videos cover such topics as "Controlling Crystallization," to help manage crystal formation in ice cream and other frozen foods, and "Coagulation in Refrigerated Desserts," using egg products to create gels. The primary video narrator is Shelly McKee, PhD, associate professor in the Department of Poultry Science at Auburn University.
In addition to the videos, a series of quizzes allows food technologists to earn a continuing education certificate, and a personal record log helps viewers keep track of their progress through the series. Other features include a frequently asked questions section and a conversion table for the various egg products available in liquid, solid (dried powders) or shell.
