Ever wondered what egg farmers in Canada feed their hens? Or what is the difference between brown and white eggs? We’ve got answers to your questions and many more!
Yes, you can freeze eggs. First, crack the egg and remove the shell, then place the raw egg in an airtight container, and into the freezer.
If you want to freeze just the yolk, add a pinch of sugar or salt to prevent the yolks from gelling.
No, antibiotics are not used in laying hens in Canada. Canadian egg farmers follow feed regulations set by the Canadian Food Inspection Agency.
In addition, eggs in Canada are always free of added steroids and hormones.
An average of 650 million dozen eggs are produced each year by registered egg farmers.
Egg farmers work with nutrition specialists to ensure their hens eat a balanced and nutritious diet of grains, protein, fats, vitamins and minerals. And of course, water is always on the menu! A balanced diet is vital for maintaining the hen’s health and also plays an important role in the quality of eggs produced.
Canadian egg farmers follow feed regulations set by the Canadian Food Inspection Agency. Steroids and hormones are not approved for use in Canada. This means that the eggs you buy at the store do not contain steroids or hormones. Learn more.
Eggs, like many other perishable foods, should be stored in the refrigerator until they are needed to help maintain their freshness. The lower and consistent temperature limits moisture lost through the pores of the egg shell.
This keeps the egg fresh right up to the "best before date" that's stamped on the exterior of the carton. Learn more.
There are three main things that determine Grade A quality of an egg: the condition of the shell, the position of the yolk, and the size of the air cell inside the shell. If the shell has no cracks, the yolk is centered and the air cell is very small – it meets Canada Grade A standards. These are the eggs you buy at the store.
The best before date indicates the time the eggs will maintain Grade A quality, if stored properly. It is normally 28 to 35 days from the date of packing. If you use them after that date, they are better for baking, hard-cooking or scrambling rather than poaching or frying. Learn more.
Yes, it is ok. It’s rare to see as less than 1% of eggs will contain a blood spot. Normally during grading these eggs will be separated, however sometimes an egg will slip through as it’s harder to see blood spots in brown eggs.
Blood spots are caused by the rupture of a blood vessel during the formation of the egg. These tiny spots do not indicate a fertilized egg. If desired, the spot can be removed with the tip of a clean knife prior to cooking.
The newest infant feeding guidelines from Health Canada, the Canadian Pediatric Society, Dietitians of Canada and the Breastfeeding Committee for Canada now recommend introducing whole eggs starting at six months of age, or as soon as your child starts eating solids. Experts no longer recommend delaying the introduction of common allergens to twelve months. In fact, research shows that introducing whole eggs early can actually help to lower your baby’s chance of developing an egg allergy. Learn more.
Canadian eggs are produced by more than 1,000 farm families across every province - even the Northwest Territories. No matter where you shop, the eggs you buy at the store are local.