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!
In some parts of Canada, a code is stamped onto the eggshell. This code is part of a traceability system which identifies information like the farm where the eggs comes from, the place it was graded, and the best before date.
Through programs like this, we are able to ensure Canadians have a constant supply of fresh, safe and high-quality eggs and that you continue to have confidence in the food you buy for your family.
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.
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.
Egg size is related to the age of the hen -- as a hen gets older, she lays larger eggs. Eggs are sorted at the grading station based on weight, not circumference, and packaged accordingly into the following sizes: pee wee, small, medium, large, extra large or jumbo. Learn more.
An average of 650 million dozen eggs are produced each year by registered egg farmers.
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.
Once eggs have left the farm, they go through the grading station where they are washed, candled, weighed and packed. All grading stations are registered and inspected by the Canadian Food Inspection Agency.
With the technology that’s available now, there is constant monitoring of feed consumption, barn temperatures and more, along with warning systems in place, but farmers still rely heavily on a daily barn check.
In Canada, egg farmers use a variety of different systems to house their hens. Each system provides a clean environment, access to fresh food and water, and protection from natural predators. Most hens are housed in temperature controlled barns because the Canadian climate is so variable. This allows farmers to keep a consistent temperature in the barn, and protects the hens from inclement weather like rain, snow, heat and humidity.
In conventional systems, hens are housed in small group settings with plenty of access to food and water. Enriched systems are equipped with perches and a curtained off area where the hens lay their eggs. In free run systems, hens roam the entire barn floor. Some of these barns are also equipped with multi-tiered aviaries. Similar to free run systems, in free range systems hens also roam the barn floor, and when weather permits they go outside. Learn more.
Decades of research have confirmed that dietary cholesterol (cholesterol in food) does not affect blood cholesterol or increase heart disease risk. Eggs can be included every day in a varied and balanced diet.
Once eggs have left the farm, they go through the grading station to be washed, graded and packaged. After this they are on their way to your local store. Eggs are shipped in refrigerated trucks and when they arrive are immediately put in the cold storage or in a refrigerated display case to help preserve freshness. Across Canada most eggs travel from the farm to the store in less than a week! Learn more.