Eggs Q&A

Egg yolks are highly nutritious, with nearly half of the eggs’ protein found in the yolk. Egg yolks also contain fat-soluble nutrients like vitamins A, D and E, choline, and the antioxidants lutein and zeaxanthin. Egg yolks contain mostly unsaturated fat that aids in the absorption of these nutrients.

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. 

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.

In Canada, you can trust that eggs are always free of added steroids and hormones.

Canadian egg farmers follow feed regulations set by the Canadian Food Inspection Agency, part of which states that added steroids and hormones are not approved for use in Canada. This means that the eggs you buy at the store do not contain added steroids or hormones.