FAQ

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.

Eggs are a source of complete protein, meaning they contain all 9 essential amino acids. “Essential” means that the body can’t synthesize these amino acids on its own, which is why we need to include them in our diet. Amino acids help to form protein in the body.

A serving of two large eggs contains 1 gram of carbohydrate.

There are 6.5 grams of protein in a large egg.

There are 80 calories in a large egg.

There are over 1,000 egg farming families in Canada, and many have been farming for multiple generations.

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. 

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.

As a hen ages, the eggs that she lays get gradually larger. However, the calcium content deposited in the shell remains the same despite the size of the egg. So, the eggshells become thinner as the hen ages.

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.

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.