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All eggs are sent to the grading station before being shipped to the grocery store. There, they are washed in a disinfectant solution and scrubbed with rotating brushes so that any dirt or bacteria is removed from the shell. There is no need to wash eggs at home.
In Canada, egg farmers use a variety of housing systems for their hens. Each housing system provides a clean environment, fresh food and water, and protection from predators. Due to the variability of the Canadian climate, most hens are housed in temperature-controlled coops, allowing for a consistent temperature as well as protection from adverse weather conditions.
In conventional systems, hens are housed in small groups and have easy access to food and water. Improved systems are equipped with perches and a curtained-off area where the hens lay their eggs. In free-run systems, the hens move freely across the entire floor area. Some free-run systems also have multi-tiered aviaries. Finally, there are free-range housing systems that feature an outdoor area for the hens.
Canadian eggs are produced by more than 1,000 egg-farming families in every province and in the Northwest Territories. No matter where you buy your eggs, you can rest assured that they were produced in your region.
Canadian eggs do not contain steroids or hormones. Canadian egg farmers follow the Canadian Food Inspection Agency’s Feed Regulations, which state that the use of added steroids and hormones is prohibited in Canada.
Eggshell color depends on the breed of hen. As a general rule, white-shelled eggs are produced by white-feathered hens, while brown-shelled eggs come from hens with brown plumage. There is no nutritional difference between brown and white eggs, unless the hen’s diet has been enriched to produce specialty eggs.
Raw eggs can be frozen without their shells. Simply crack the shell to remove the egg and place it in an airtight container. If you want to freeze only the yolk, add a pinch of sugar or salt to prevent it from gelling.
Canadian egg farmers participate in a national Animal Care Program and a comprehensive on-farm food safety program called Start-Clean, Stay-Clean™. Developed by Canada’s leading experts, these national programs set important guidelines based on the latest research and information. Inspections are conducted by trained field inspectors and audited against Egg Farmers of Canada’s national programs.
New technologies available in the poultry industry allow for continuous monitoring of feed intake, barn temperature, and many other factors. While observation systems are also in place, farmers still rely heavily on daily barn checks.
After leaving the farm, eggs are taken to the grading station where they are washed, graded, and packaged. They are then shipped to grocery stores in refrigerated trucks. Upon arrival at the store, the eggs are placed in cold storage or in a refrigerated display case to help preserve their freshness. Across Canada, eggs travel from farm to store in less than a week.
Responsible animal care and ethical animal welfare management are priorities for Canadian egg farmers. Farming practices are consistent with a national Animal Care Program based on the Code of Practice, which was created in partnership with leading veterinarians and scientists as well as representatives from the Canadian Federation of Humane Societies, industry, and government. Egg farmers fund several independent research studies on welfare and farming practices and are committed to implementing this knowledge throughout the industry.
Eggs that are sold as “organic” are produced according to specific standards set by the Canadian General Standards Board and certified by a recognized organization. All eggs labelled “organic” in Canada are produced in free-roaming systems where hens are fed certified organic feed.
A fresh egg placed in a bowl of water will sink to the bottom, while an egg that is no longer fresh will remain on the surface. This is due to the evaporation of moisture and the increase of air in the egg’s air chamber as it ages. However, an egg that floats can still be consumed. The same is true for eggs that have passed their best before date.
This date indicates how long an egg retains its Grade A quality. Though an egg eaten after this date is less fresh, it has not lost its nutritional qualities. Use these eggs for recipes instead.
Each year, Canadian egg farmers produce an average of 650 million dozen eggs. Nutrigroupe’s farmer-owners alone produce 2 billion regular, free-range, organic, specialty, and processed eggs.
The average hen lays an egg almost every day.
No, on the contrary; the white of the egg is 90% water and contains only part of the egg’s protein. By eating only the egg white, you are depriving yourself of all the nutrients contained in the yolk: the rest of the egg’s protein, unsaturated fats (including omega-3), vitamins, minerals, antioxidants, and more.
Eggs purchased at the grocery store have never been fertilized and the laying hens have never seen a rooster in their lives. Rest assured that you will never find a chick in any egg.
An egg with a blood spot is safe to eat. Blood spots are simply caused by the rupture of a blood vessel during an egg’s formation. Eggs with a blood spot represent less than 1% of all eggs and are usually separated from the others during grading. However, since it is more difficult to see blood spots in brown eggs, some can potentially slip through. If desired, you can remove the blood with the tip of a clean knife before cooking the egg.
Decades of research have confirmed that dietary cholesterol (the cholesterol found in food) has no effect on blood cholesterol levels and does not increase the risk of heart disease. You can eat eggs daily as part of a varied and balanced diet.
Health Canada, the Canadian Paediatric Society, Dietitians of Canada, and the Breastfeeding Committee of Canada recommend introducing whole eggs to a child as early as six months of age, or as soon as your child starts eating solid foods. Research shows that including whole eggs early in a baby’s diet can help reduce the risk of developing an egg allergy.
The best before date on an egg carton indicates the length of time the eggs will maintain their Grade A quality, provided they are properly stored. This date is usually 28 to 35 days from the packaging date. If you decide to use eggs after this date, it is best to use them in recipes or to serve them hard-cooked or scrambled rather than poached or fried.
As hens age, the eggs they lay become larger while still maintaining the same amount of calcium, and therefore the same amount of shell. The egg shell becomes thinner as a hen ages, because the egg under the shell is larger.
Grade A eggs are ones that we find in the grocery store. For an egg to be considered Grade A, it must meet three criteria tied to the following categories: the condition of the shell, the position of the yolk in the egg, and the size of the inner tube inside the shell. If the shell is not cracked, the yolk is centered, and the air chamber is very small, the egg meets the Canadian Grade A egg standards.
After eggs leave the farm, they are transported to a grading station for washing, candling, weighing, and packaging. Grading stations are registered with and inspected by the Canadian Food Inspection Agency.
The way you cook your eggs affects its nutritional value. To best maintain your eggs’ nutritional integrity, choose a cooking method that uses no fat such as hard boiled or poached.
A chicken is a young bird that has not yet reached full maturity. A male chicken grows into a rooster, while a female chicken grows into a laying hen.
There is no nutritional difference between these two types of eggs. Free-run eggs come from hens raised in coops where they can move freely on slatted or littered floors. Their living space also includes perches and nests. Free-range eggs are produced in a similar environment, with the addition of outdoor access. Due to Canada’s harsh climate, the outdoor area is available on a seasonal basis.
Canadian egg farmers offer many egg choices, all following the same high standards. No matter which type of egg you go for, they are all delicious and nutritious choices.
One large egg contains 6 grams of protein and 14 important nutrients, such as vitamins A, D and E, folate, iron, and zinc. Because they contain all 9 essential amino acids, eggs are among the few foods considered to be a complete protein.
Poultry producers across Canada must adhere to strict standards in order to ensure the freshness and quality of eggs. They must also demonstrate that all of their production is local. There are two programs that egg farmers must comply with: a national Animal Care Program and an on-farm food safety program called Start-Clean, Stay-Clean™. These programs set comprehensive and rigorous standards based on the latest science offered by the nation’s leading experts.
Farms are inspected by qualified inspectors, and farmers are committed to caring for their flock in an exemplary manner in order to maintain the safety and freshness of their eggs at all times.
Our products are distributed in all parts of the country. Specifics vary by region, but most big chains offer our products. Having trouble finding what you need? Feel free to contact us by email (info@nutrigroupe.ca). We are always happy to help.
Egg size depends on the age of the hen. This is because hens lay larger eggs over time. Eggs are graded at the grading station according to weight, not circumference, and are then packed and labeled according to the following sizes: peewee, small, medium, large, extra large or jumbo.
In certain parts of Canada, a stamped code may appear on the eggshell. This code is part of a traceability system providing information about the egg, including the farm the egg comes from, where it was graded, and its best before date. Through the traceability program, producers are able to ensure access to fresh, safe, high-quality eggs at all times.
The Canadian market offers eggs that are washed, inspected, sorted and distributed according to size, weight, etc. By washing the eggs, the protective film on the shell is removed and the eggs must then be kept refrigerated to maintain their freshness. A low and steady temperature limits the loss of moisture through the pores of the egg shell. Refrigeration keeps eggs fresh until their best before date.
The colour of the yolk is influenced by the hen’s diet. Generally, if a hen is fed a wheat-based diet, she will lay eggs with lighter yolks. On the other hand, if she eats corn or alfalfa, she will tend to lay darker-yolked eggs.
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