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, 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.
There are over 1,000 egg farming families in Canada, and many have been farming for multiple generations.
The food a hen eats affects the yolk colour of her eggs. Generally speaking, if she eats a wheat-based diet, she lays eggs with pale yellow yolks. Feed that contains corn or alfalfa produces eggs with medium or darker yellow yolks. Learn more.
Canadian eggs are produced according to some of the highest possible standards to ensure the eggs you buy at the store are fresh, high quality and of local production. Here are two important programs farmers follow today:
Canadian egg farmers take part in a national Animal Care Program and comprehensive on-farm food safety program, called Start-Clean, Stay-Clean™. These programs set out comprehensive and rigorous standards, based on the latest science and information, and were developed by Canada’s leading experts. Farms are inspected by trained field inspectors—and these programs work because farmers are committed to providing exceptional care for their hens, and keeping eggs safe and fresh for all Canadians.
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.
At the grading station, eggs are washed in a sanitizing solution and scrubbed with revolving brushes to remove dirt and any bacteria that may be found on the shell. There is no need to wash your eggs at home. Learn more.
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.
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.
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.
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.
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.