Other Egg Info

Egg yolk colour can range from pale yellow to deep orange. 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 the flavour, nutritive value or quality of the egg.

The light grey or greenish colour which forms on the outside surface of the yolk is the result of the reaction between sulfur and iron compounds in eggs. It tends to occur when the eggs are overcooked or when there is a high amount of iron in the cooking water. Although the colour is not very attractive, the eggs are still safe to eat. Their nutrient content and their flavour are unaffected.

The scientific name of the egg white is albumen. Albumen contains more than half of the egg's total protein content. When a fresh egg is broken, the thick albumen stands up firmly around the yolk. Albumen tends to thin out as the egg ages because of changes in the protein character.

Sometimes when a hen is laying an egg, a blood spot is formed. The blood spot is usually caused by the rupture of a blood vessel when the egg is being formed. Eggs with blood spots are usually removed during grading but occasionally one is missed. An egg with a blood spot is not harmful to eat. The spot can easily be removed with the tip of a knife before cooking.

Eggs without a yolk are not available. However, some commercial products have been made using egg whites only (e.g. egg noodles). Many studies have been conducted to reduce the size of the egg yolk but this is usually a function of the age of the laying hen.

Heat applied during the cooking process changes the structure of the egg protein. The more the egg is cooked, the more solid and rigid the structure becomes. Once a protein has been cooked you cannot alter its shape again.

That would be the chalazae. The chalazae is a pair of spiral bands that anchors the yolk in the centre of the thick albumen. The fresher the egg, the more prominent the chalazae.

Yes. Most eggs sold today are infertile because there are no roosters housed with the laying hens. But fertile eggs can be found at roadside stands or health food stores. There are no nutritional differences between fertile and infertile eggs.

If fertile eggs are not incubated, there will be no development of the embryo and no way to distinguish them from infertile eggs. If fertile eggs are properly incubated for a few days, development of the embryo should be visible when the eggs are candled, and federal regulations prohibit their use as human food.

Free run eggs are produced by hens that roam in open-concept barns with slat or litter-covered floors equipped with nests and perches.

Free range eggs are produced in a similar environment to free run eggs but the hens have access to outdoor runs as well. Due to the severe Canadian climate, outdoor access is only seasonally available.

There are no differences between the nutrient content of these eggs and classic shell eggs.