America's Egg Farmers Make Historic Donation to Feed American Families in Need

by American Egg Board | Oct 01, 2020
More than 46 million eggs donated by egg farmers will help ease critical donation shortfalls at U.S. food banks, helping more than 3.8 million families.

CHICAGO — Marking a historic moment, America's egg farmers across the nation are donating more than 46 million eggs in 2020, the largest amount ever recorded, as food banks experience unparalleled demand due to COVID-19. 

U.S. egg farmers have long supported families in need through egg and egg product donations, but these donations are even more important this year. Feeding America, one of the nation's largest networks of food banks, projects an additional 17.1 million people will experience food insecurity in the U.S., with an estimated $1.4 billion shortfall in food bank donations due to the pandemic. Egg farmers are responding by helping to meet the growing need at U.S. food banks.

Eggs are always in high demand at U.S. food banks because they are a popular source of high-quality protein and other important nutrients, like choline for brain health and development. However, the perishable nature of eggs can make donating them challenging. America's egg farmers are bridging this gap by donating directly from their farms.

"Compassion, generosity and hard work have always been the core values of our American egg farmers," said American Egg Board (AEB) President and CEO Emily Metz. "Now, when the mission to nourish America's families is more urgent than ever, egg farmers have risen to the occasion and are doing what they always do: feeding people. This milestone egg donation comes at a critical time and the AEB is proud to help extend this donation even further."

In support of egg farmers' significant donation and to provide even more nutritious meals to American families in need, the AEB will contribute 166,000 eggs to the Maryland Food Bank.

"COVID-19-related demand for food has reached unprecedented levels, so this donation of protein-rich eggs could not have come at a better time," said Maryland Food Bank Communications Director Joanna Warner. "We're grateful for partners like the American Egg Board, which made these eggs available for our network of community partners to distribute as part of our ever-expanding hunger relief efforts across Maryland."

AEB, on behalf of America's egg farmers, is encouraging Americans to contact their local food pantry and determine how they, too, can help join the fight against hunger today. 

"Food insecurity is a growing issue that we can fight together," said Metz. "Please consider connecting with your local food pantry and asking them what type of support they need at this time. No one should have to worry about where their next meal will come from."

For more information on eggs, including egg recipe and nutrition information, please visit:

About the American Egg Board (AEB) 
Home of The Incredible Egg, the American Egg Board (AEB) is the national marketing organization of America's egg farmers. AEB's mission is to increase demand for eggs and egg products through research, education and promotion. AEB is located in Chicago. For more, visit

Rose AcreTM Recipe of the Month

The Best Chewy Chocolate Chip Cookies

  • ½ cup granulated sugar
  • ¾ cup brown sugar, packed
  • 1 teaspoon salt
  • ½ cup unsalted butter, melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • 4 oz milk or semi-sweet chocolate chunks
  • 4 oz dark chocolate chunk, or your preference
  1. In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
  2. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
  3. Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
  4. Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
  5. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
  6. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
  7. Bake for 12-15 minutes, or until the edges have started to barely brown.
  8. Cool completely before serving.
"This is the day which the Lord has made, Let us rejoice and be glad in it." Psalms 118:24