FAQ

The amount of cholesterol in an egg is determined by many factors, primarily the genetic background of the hen, the hen's diet and the size of the egg. Cholesterol content is not affected by the cooking method. However, the fat content is increased when fried in butter, margarine or oil and when other fat-containing ingredients are added to the egg mixture.

Saturated fats increase LDL ("bad") cholesterol levels and lower HDL ("good") cholesterol levels. Meats, dairy products and many processed foods that are made with lard or palm or coconut oils provide saturated fat. Polyunsaturated fats tend to lower overall cholesterol levels. They are found in oils that are liquid at room temperature, such as corn, safflower, sunflower and soybean oils. Monounsaturated fats help to lower LDL ("bad") cholesterol and increase HDL ("good") cholesterol levels. Olive, canola and peanut oils contain monounsaturated fats.

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One large egg contains 6 grams of protein. The protein is almost equally split between the egg white and the egg yolk. Egg white contains 3.5 grams of protein and the egg yolk contains 2.8 grams. The protein in an egg contains all the essential amino acids used for proper growth and development.

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Yes. Omega-3 fatty acids are one type of polyunsaturated fatty acid. A second type are called omega-6. Monounsaturated fatty acids are from the omega-9 family of fatty acids. Only omega-9 fatty acids can be synthesized by our bodies. We must obtain omega-3 and omega-6 fatty acids from the foods we eat. The following table shows different families of fatty acids and their food sources.

The cost of $5.99 is a standard shipping and handling fee which actually varies depending on where you live in Canada. This fee helps to cover the costs to mail the product. We cover the actual cost of the egg cookers, as well as part of the shipping fee.

Follow the recipe below to prepare eggnog using cooked eggs. Makes 16 - ½ cup (125 mL) servings Holiday Eggnog 6 eggs 6 ½ cup sugar 125 mL 4 cups milk 1 L 2 tsp vanilla extract 10 mL ½ cup brandy (optional) 125 mL 2 cups whipping cream 500 mL Pinch ground nutmeg In a large heavy saucepan, beat eggs, and sugar until well blended. Gradually stir in milk. Cook over medium-low heat, stirring constantly, until mixture is thick enough to coat a spoon, about 25 minutes. Pour custard into a large bowl. Stir in vanilla and brandy (if using). Chill bowl in ice water for a few minutes, stirring occasionally. Cover and refrigerate at least 3 hours or overnight. To serve, beat whipping cream until soft peaks form. Gently fold whipped cream into custard. Sprinkle lightly with nutmeg. Either keep eggnog refrigerated or place bowl on a bed of ice. Serve within 2 hours.

The light grey or greenish colour which forms on the outside surface of the yolk is the result of the reaction between sulfur and iron compounds in eggs. It tends to occur when the eggs are overcooked or when there is a high amount of iron in the cooking water. Although the colour is not very attractive, the eggs are still safe to eat. Their nutrient content and their flavour are unaffected.

The amount of cholesterol in an egg is determined primarily by the genetic background of the hen and the hen's diet. It is not affected by the lecithin content of the egg. Lecithin is found in the egg yolk. It contains a phospholipid, acetylcholine, which helps improve brain function. Lecithin helps to stabilize emulsions when making mayonnaise and salad dressings.

It is not necessary to limit egg consumption, unless you are following a special diet recommended by your doctor or registered dietitian. In the past, nutrition science focused on getting people to reduce their cholesterol intake to control high blood cholesterol levels. More recent research indicates that it is more important to focus on reducing the total amount of fat you eat, especially saturated and trans fat, rather than eliminating foods that contain cholesterol.^{7, 8, 9} A senior's need for nutrients may actually increase while their energy needs decrease. This reinforces the importance of nutrient-dense food choices.¹¹ In addition, the protein/energy ratio to meet protein needs increases with age and may be difficult to achieve in those over 75 years old. Nutrient-dense foods, such as eggs, can help improve a senior's diet and nutritional status. Most seniors can enjoy eggs. They are a very nutritious food that provides high quality protein and many vitamins and minerals. Eggs are an ideal food choice for seniors because they are nutritious, economical, and very versatile. Rather than limit nutrient dense food like eggs from your diet, try reducing your intake of high-fat foods. Here are some suggestions: Eat more grain products, vegetables and fruits. Select lower-fat milk and milk products (less than 2%). Cut down on fried foods, use a non-stick fry pan. Trim or drain fat from meat and remove the skin from the chicken. Select fatty luncheon meats, bacon, and sausages less often. Use butter, margarine, spreads, and salad dressings in smaller amounts.

Blood spots are harmless. They do not indicate a fertile egg. Blood spots usually occur when a blood vessel ruptures in the hen during formation of the egg. Some breeds of chickens lay more eggs containing blood spots than other breeds, but in total, they occur in less than 1% of all eggs produced. Federal regulations require that eggs with large blood spots be kept out of consumer markets, while small blood spots are permitted in Grade B eggs. Small tolerances for blood spots are also allowed in Grade A eggs since very small blood spots can be difficult to see during grading, especially in eggs with brown shells.

The following tips will help you prevent food-related illness in your home: Always wash your hands with soap and hot water before and during food preparation. If you must sneeze or cough, cover your mouth and nose, turn away from foods and wash your hands again before handling food. Keep utensils, cutting boards, and work areas clean. Wash all fresh vegetables and fruits before eating. Prepare foods quickly, cook thoroughly and serve immediately. Avoid cross-contamination by keeping cooked items or foods that will be eaten raw, such as vegetables or fruits, away from surfaces and utensils that have come in contact with drippings from raw eggs, meat, fish, or poultry. For example, don't cut vegetables that will be eaten raw on a board that you have just used to prepare raw meat. After preparing raw foods wash cutting boards and utensils in hot soapy water and sanitize them by rinsing them in 3 cups (750 mL) water and 1 tsp (5 mL) bleach. Use a clean spoon every time you want to test foods. Keep cold foods cold (below 40°F or 4°C) and hot foods hot (above 140°F or 60°C). For more information and food safety tips, visit the Fight BAC!™ web site at www.canfightbac.org.

Raw shell eggs will keep in the refrigerator without significant quality loss for up to three weeks after the “Best Before” date. Eggs will gradually lose quality and some of their functional properties, such as the ability to thicken sauces and make baked goods rise. The rate at which quality is lost depends on many things including handling and storage practices, and temperatures. Hard-cooked eggs, in the shell or peeled, should be eaten within one week after cooking. Hard-cooked yolks should be used within five days. Separated egg whites and yolks should be refrigerated immediately in tightly covered containers and used within two to four days. To stop yolks from drying up, cover them with a little cold water and pour the water off before using.

Eggs without a yolk are not available. However, some commercial products have been made using egg whites only (e.g. egg noodles). Many studies have been conducted to reduce the size of the egg yolk but this is usually a function of the age of the laying hen.

Yes. Most eggs sold today are infertile because there are no roosters housed with the laying hens. But fertile eggs can be found at roadside stands or health food stores. There are no nutritional differences between fertile and infertile eggs. If fertile eggs are not incubated, there will be no development of the embryo and no way to distinguish them from infertile eggs. If fertile eggs are properly incubated for a few days, development of the embryo should be visible when the eggs are candled, and federal regulations prohibit their use as human food.

HDL cholesterol is made in your body, by your body. You can't eat it! In order to travel through your blood, cholesterol joins with protein to form a lipoprotein. High-density lipoprotein (HDL) is the so-called "good" cholesterol because it takes cholesterol back to the liver where it is removed from the body. Low-density lipoprotein (LDL) or "bad" cholesterol is also made by your body. It is called "bad" because it can result in fatty deposits which clog up your arteries which can stop your blood from flowing properly. If your doctor orders a cholesterol test, try to find out your ratio of HDL ("good") cholesterol to LDL ("bad") cholesterol. The higher the ratio of HDL to LDL, the better. HDL "GOOD" CHOLESTEROL: Cholesterol attached to HDLs is taken to liver for removal. LDL "BAD" CHOLESTEROL: Cholesterol attached to LDLs is deposited on artery walls. Visit the Resource Centre to download the "Cholesterol Clues" brochure and for more educational material.

A vegetarian diet is mostly based on plant foods: grains, vegetables, fruits, legumes, seeds, and nuts, but eggs and dairy products may also be included (lacto-ovo-vegetarianism). Epidemiologic studies have consistently found a decreased risk for coronary heart disease among lacto-ovo-vegetarian Seventh Day Adventists.³¹ Despite more favourable lipid profiles in vegetarians, a recent study showed no difference in fat intake between vegetarians and non-vegetarians.³² Higher intakes of other nutrients, such as fibre and antioxidant nutrients could explain the reduced risk of cardiovascular disease.³³ Besides diet, this may also be related to lifestyle factors, such as maintaining a healthy weight, regular physical activity, and abstinence from smoking and alcohol.³³ A heart-healthy lifestyle, rather than diet alone, helps explain why vegetarians have a lowered heart disease risk compared to non-vegetarians. Positive dietary aspects of a vegetarian lifestyle, such as eating plenty of fibre and antioxidant-rich foods, along with other important lifestyle components, such as regular physical activity, are important to help prevent heart disease.

Yes! One egg contains only 5 grams of fat, which is the same amount of fat you would get from drinking one cup of 2% milk. To enjoy eggs without adding any extra fat you can have them hard or soft-cooked or poached. You can also cook scrambled or poached eggs in the microwave without using any fat. To poach an egg in the microwave, break an egg into a small microwave-safe custard cup or mug. Prick the yolk with a fork. Cover the top of the cup with plastic wrap, leaving a vent hole. Cook on MEDIUM (50%) for 1 minute, turn dish, and cook for an additional 30 seconds to 1 minute. Remove plastic wrap and let stand for 1 minute. To scramble eggs in the microwave, break two eggs into a small microwave-safe bowl or mug. Beat in 2 tbsp of 1% or skim milk and salt and pepper to taste. Microwave on MEDIUM-HIGH (70%) for 1 minute, stir and continue to cook for an additional 30 seconds to 1 minute. Stir again and let stand for 1 minute. To liven up your scrambled eggs, add chopped green onion, chopped green, red or yellow peppers, mushrooms, broccoli, asparagus or spinach to egg mixture before cooking. If you love fried eggs, cook them in a non-stick frying pan that has been sprayed with non-stick cooking spray. Avoid frying eggs in bacon grease and other fats or oils.

Yes, most of the time. Generally the antibodies that react to eggs identify chicken as "non-egg" and chicken can be eaten safely. In rare cases, the antibodies find a similarity between the protein structure of chicken and eggs, a child can react to both.