Eggs 101: Your Guide to Picking Good Eggs
Get cracking and learn about the different types of eggs, from free-range to organic.
Laid by hens housed in barns equipped with nests and perches. More space to scratch, peck and stretch their wings means less stress for the birds.
The hens’ feed is free of herbicides, pesticides, fungicides and preservatives. The eggs have more vitamin A, D and E, and taste richer. Certified organic farms adhere to specific standards and are inspected regularly, making their products the surest choice.
The hens are fed high levels of polyunsaturated omega-3 fatty acids-essential dietary nutrients for human growth, development and general health. Flaxseed or fish oil is added to feed, occasionally lending the eggs a mild fishy flavour and aroma.
Important Egg Facts
Beware of common misconceptions. Unlike bread, brown and white eggs are equally nutritious. An eggshell’s hue is simply determined by the breed of hen laying it.
From peewee to jumbo, eggs are graded by weight. Unless otherwise specified, choose large eggs (approximately 60 grams) when following recipes-especially when baking, where precision matters.
Pregnant women, young children, the elderly and people with compromised immune systems should stay away from raw or partially cooked eggs to avoid the risk, however slight, of salmonella poisoning.