Frequently Asked Questions

How many eggs can a hen lay in a year?

About 300.

Are brown eggs more nutritious than white eggs?

No. Both white and brown eggs have the same nutritional value and cooking characteristics. Shell colour depends on the breed of hen.

What determines the grade of an egg?

Eggs are graded according to shell quality, interior quality, and the size of their air cell. Eggs are classified as Grade A, Grade B, or Grade C. Eggs sold in retail stores are Grade A quality.

What determines the size of an egg?

Grade A eggs are electronically weighed to classify them as Jumbo (70 gram or more), Extra Large (at least 63 grams), Large (at lease 56 grams), Medium (at least 49 grams), Small (at least 42 grams), and Peewee (less than 42 grams).

Why are some yolks dark and other yolks pale yellow?

The type of feed influences the colour of the yolk. All feed is carefully balanced to ensure the laying hens are getting the vitamins and minerals they require for good health. Wheat-based feeds tend to produce a paler yolk colour while corn-based feeds produce a darker yolk colour. Geography, across Canada and across international borders, influences which grain dominates the feed ration and therefore the colour of the yolk. Yolk colour does not affect flavour and is not indicative of the nutritive value or quality of the egg.

How long does it take for an egg to get from the farm to the store?

Eggs are collected daily at the farm and placed in a cool room until ready to be transported in a refrigerated unit to the grading station. At the grading station the eggs go through a quality control process to sort into grade, they are sized by weight, then packaged and stored in a refrigerated cooler to preserve their freshness until they are shipped to the store. From the time an egg is laid to the time it arrives at a grocery store typically runs about 6 or 7 days but it can be as little as 3-4 days.

What does the "Best Before" date mean?

Egg cartons are stamped with a "Best Before" date, usually 35-40 days after the date of egg grading. It indicates the length of time that eggs will maintain their Grade A quality if stored properly in the refrigerator. After that time, the eggs will still be safe to eat, but slowly become lower in quality. Most people prefer to use older eggs in cooking and baking. For best results, eggs should be consumed by the "Best Before" date.

What's the best way to store eggs at home?

Keep eggs refrigerated. They lose more freshness in one day at room temperature than they do in a week in the fridge. Eggs should be kept in their original cartons so they don't lose moisture or absorb odours from other foods. Keep them on the fridge shelf rather than in the door to avoid frequent temperature fluctuations.

Can I use raw or partially cooked eggs in recipes?

When preparing raw or lightly cooked eggs, for example in eggnog or Caesar salad you must use proper food handling methods. Use only Grade A eggs that have been refrigerated. Grade A eggs must have clean, uncracked shells. Wash hands in hot, soapy water before and after handling the eggs. Eat the dish immediately after preparation or immediately refrigerate the product until served, keep it cold during serving, and consume it the same day it is prepared. Discard leftovers.

What nutrients are in an egg?

Eggs contain high quality protein, iron, vitamins A, B12, D, E, folate, selenium, choline, lutein and zeaxanthin. About half of the egg's protein is in the whites, but almost all of the egg's nutrients are in the yolk. So it's best to eat the whole egg if you want to gain the health benefits of eggs.

Are hens given hormones or antibiotics by injection or in their feed?

No, but they are vaccinated. Pullets (young chicks)are vaccinated for the same reason we vaccinate our children: to prevent specific diseases. Hormones and antibiotics are not included in the feed. Any medication is only given under the direction of a veterinarian if any hens become ill and their eggs are diverted away from public consumption until the hens are well again. Since the 1960s, it is illegal in Canada to give hormones or steroids to hens that lay eggs. This is true for all types of "Canada A" eggs available at grocery stores.

Why are some hardcooked eggs hard to peel?

A hard-to-peel hardcooked egg means that it is really fresh! If the egg is very fresh, air has had very little time to get between the shell and the shell membrane. The membrane allows the egg white to cling tightly to the shell. Use eggs that have been in your refrigerator for at least a week for easier peeling.

What causes the green "ring" around the yolk in hardcooked eggs?

Cooking for too long or at too high a temperature may cause a chemical reaction between the naturally-occurring iron in the yolk and sulphur in the egg white. The result is the formation of a harmless greenish coating on the yolk's surface. Proper cooking methods and chilling hardcooked eggs in cold water as soon as they are cooked prevent the formation of this discolouration.

What are those stringy things in egg whites?

Known as chalazae, these thickened strands of egg white protein fastened to the top and bottom of each yolk keep it centred in the middle of the egg. They are unnoticeable when the egg is cooked.

"Discover the Energy in Eggs"

Eggs can provide an excellent source of protein and give you the energy to stay active and focused longer!

Did you know that...

One large egg contains barely 5 grams of fat, of which only 1.5 grams is saturated. And best of all, it contains no trans fats. An egg contains just 70 calories Eggs are an excellent source of high-quality protein. Protein is essential for building and repairing body tissue. Muscles, organs, skin, hair, as well as antibodies, enzymes, and hormones are all made from protein. Eggs provide 11 essential nutrients, and are one of the rare food sources of vitamins A, D and K. Eggs are also an excellent source of choline, an essential nutrient that plays an important role in brain development and memory Eggs are good for your eyes. That's because egg yolks contain lutein and zeaxanthin, two antioxidants from the carotenoid family that contribute to improving eye health and protecting eyes from ultraviolet rays Protein tends to keep you feeling full, longer because protein helps your body control the rate at which the energy in food (calories) is absorbed in your body.