Eggs
Purchasing
The majority of eggs sold in Manitoba grocery stores are produced right here in Manitoba by regulated egg farmers.
Manitoba is proud to provide a variety of Canada ‘Grade A’ eggs, including:
- Regular White or Brown
- Omega-3
- Vitamin-enhanced
- Vegetarian
- Free-run
- Organic
What are omega-3 enhanced eggs?
Omega-3 eggs are from hens fed a diet that contains 10 to 20 percent flaxseed. Flax contains omega-3 polyunsaturated fatty acids which are important for lowering blood triglyceride levels and have been associated with a reduced risk of heart disease.
What are vitamin-enhanced eggs?
Vitamin-enhanced eggs are from hens fed a nutritionally-enhanced diet containing higher levels of certain nutrients (eg. vitamin E, folate, vitamin B6 and vitamin B12). As a result, the eggs produced will contain higher levels of these nutrients. The amounts of each nutrient will vary between brands of eggs.
What are vegetarian eggs?
Vegetarian eggs come from hens fed a diet containing only ingredients of plant origin. The nutrient content of these eggs is the same as that of regular eggs.
What are free-run eggs?
Free-run eggs are produced by hens that are able to move about the floor of the barn and have access to nesting boxes and, quite often, perches. The nutrient content of these eggs is the same as that of regular eggs.
What are organic eggs?
Organic eggs are produced by hens fed certified organic grains. Organic eggs have the same nutritional content as regular eggs. Check for a “certified organic” designation on the carton plus the name of the certifying organization.
How are eggs sized?
Eggs are sized by weight. Eggs in the same carton may appear to be different sizes, but their weight will be within a similar range. The following minimum weights are used to classify eggs into different sizes.
- Peewee – less than 42 g
- Small – at least 42 g
- Medium – at least 49 g
- Large – at least 56 g
- Extra Large – at least 63 g
- Jumbo – at least 70 g or more
How long does it take for eggs to get from the farm to the store?
In Manitoba, eggs travel from the farm, to the grading station, then to the grocery store within a week of being laid.
Storing, Preserving and Food Safety
How should I store my eggs?
Refrigerate eggs immediately to maintain freshness. Eggs are porous and should be kept away from strong smelling foods in the refrigerator. Store eggs in their carton to prevent moisture loss and give additional protection to odour absorption. Keep the carton in the middle shelf of the refrigerator to maintain a steady temperature. Store leftover yolks or whites in airtight containers and use as quickly as possible. Cover yolks with cold water to prevent drying.
How should I transport perishable foods, like eggs?
When transporting perishable foods such as devilled eggs, be sure to pack them on ice in an insulated cooler.
Can eggs be eaten after the Best Before date?
If they have been kept refrigerated, eggs can be eaten for a short time after the Best Before date. Keep in mind however, the Best Before date (which is stamped on the side of the carton) indicates the length of time the eggs will maintain their ‘Grade A’ quality. A ‘Grade A’ egg has a firm yolk, thick white, small air cell and no visible cracks. After the Best Before date, eggs should be cooked thoroughly (for example, used for baking or hard cooking).
Can I keep eggs at room temperature?
Eggs are a perishable food and should be stored in their carton in the refrigerator. For optimum quality, eggs should be used up within the “Best Before” date expires. For every hour eggs are kept at room temperature, they age an entire day.
Can eggs be used after they’ve been accidentally frozen?
Accidental freezing of eggs, especially in the winter is a common problem. If the eggs have broken through their shells they should be discarded. If the shells are still intact, the eggs can be thawed in the refrigerator and used in a thoroughly cooked dish such as scrambled eggs or hard-cooked eggs. Other uses are limited because once frozen the consistency of the egg yolk changes from a liquid to a solid (much like a hard rubber ball), and becomes lumpy.
How long can hard-cooked eggs be kept?
Hard-cooked eggs, in the shell or peeled, will keep for one week in a covered container in the refrigerator.
How long can pickled eggs be kept?
Homemade pickled eggs can be stored in the refrigerator for one month.
Cooking Tips & Techniques
Can eggs be cooked in the microwave?
Using the microwave is a quick and easy way to cook eggs:
- Spray a small dish or mug with cooking spray or place 1/2 teaspoon (2 mL) butter or margarine in the dish and heat in the microwave for a few seconds. Rotate the dish so the melted butter coats all sides.
- Crack an egg into the dish. Pierce the yolk with a fork or toothpick. Cover but leave a place for venting.
- Microwave on Medium-High (70% power) for 45 seconds to 1 minutes. (Cooking time and power level will vary depending on the power of the microwave.) The egg should be undercooked slightly as it will continue to cook as it stands. Let stand for one minute.
*Note: Eggs should never be microwaved in the shell unless a container specifically designed for this purpose is used. Cooking or reheating eggs in the shell may cause them to burst open, creating a mess and possibly damaging your microwave or injuring you. *For microwave cooking, choose a good quality microwaveable container, round shapes work best for cooking eggs.
What temperature is best for cooking eggs?
Use moderate heat when cooking eggs. Cooking eggs at too high a temperature, or for too long at a low temperature, causes toughening of both the egg white and the egg yolk.
What causes the grey/green ring that sometimes appears around the yolk of hard-cooked eggs?
This discoloration is the result of a reaction between the sulfur and iron naturally found in eggs. It occurs when eggs are overcooked, or when there is a high level of iron in the cooking water. Although the colour isn’t very attractive, the eggs are safe to eat and will still be nutritious and flavourful. An appropriate cooking time and rapid cooling of the eggs (in ice water) after they are cooked will prevent the formation of this grey or green ring.
Can I make poached eggs ahead of time?
Poached eggs can be made hours or even a day or two ahead. Under-poach them slightly and store in ice-cold water in the refrigerator. For reheating, immerse in barely simmering water for one to two minutes.
Do scrambled eggs have to be served immediately?
Although it is best to serve scrambled eggs immediately after cooking, you can hold them for a short time by placing them over a pan of hot water and covering. (Scrambled eggs will become rubbery if held over direct heat.)
How can I get the best looking eggs for poaching or frying?
Use the freshest possible eggs for poaching or frying. Egg yolks should be firm and high, and whites are thick and close to the yolk.
Substitutions: If a recipe calls for 1 large egg – can I still use a small egg?
If you wish to substitute large eggs with another size, use the chart below:
| When the recipe calls for… | You can use … | ||
|---|---|---|---|
| Extra Large | Medium | Small | |
| 1 large | 1 | 1 | 1 |
| 2 large | 2 | 2 | 3 |
| 3 large | 3 | 4 | 4 |
| 4 large | 3 | 5 | 6 |
| 5 large | 4 | 6 | 7 |
| 6 large | 5 | 7 | 8 |
…or, if you have extra whites, you can use 1 whole egg + 2 egg whites for every 2 eggs in a recipe.
How to Freeze Eggs
Raw egg may be frozen for up to 4 months. Egg whites can be frozen as is, in an air-tight container, leaving room for expansion. To freeze yolks or whole eggs, break them into a bowl, mixing gently without incorporating air to prevent lumpiness in the yolk, add salt, sugar or corn syrup (depending on the intended use) in the following amounts:
½ tsp. (2 mL) salt for every 1 cup (250 mL) egg
1 tbsp. (15 mL) sugar or corn syrup for every 1 cup (250 mL) egg
Place in freezer container, leaving room for expansion. Freeze eggs in small quantities so that only what is needed can be thawed. For easy storage, freeze eggs in an ice cube tray, then transfer to a plastic freezer bag. Frozen eggs should be thawed in the refrigerator and used only in recipe dishes which are thoroughly cooked.
Hard-cooked eggs do not freeze successfully, as cooked egg whites will become tough and rubbery.
How to Make Hard-Cooked Eggs
Take eggs directly out of the refrigerator and place in a pot of cold tap water (about an inch above the top of the eggs). Put a lid on the pot and bring to a boil; then turn down the heat to simmer (cook for 10 minutes). Immediately drain off hot water; place eggs in a bowl of cold water with ice cubes. Quickly crack each egg shell at the large end and return to the ice water. When all eggs are cracked, remove the shells completely.
Hard-cooked eggs will keep in the refrigerator up to a week. Store in a covered container.
How to Make Soft-Cooked Eggs
- Place eggs right from the refrigerator into a single layer in a saucepan.
- Cover with at least 1 inch (2.5 cm) cold water over top of the eggs.
- Cover saucepan and bring quickly to boil over high heat.
- Immediately remove pan from heat to stop boiling.
- Let eggs stand in water for 2 to 5 minutes for soft-cooked eggs.
- Drain water and immediately run cold water over eggs until cooled.
Tips:
- Cool eggs quickly once the cooking time is up by placing in a bowl of water and ice cubes. Rapid cooling helps prevent a green ring from forming around the yolk.
- Peel eggs soon after cooking and cooling.
- Keep a supply of hard-cooked eggs in your refrigerator for a breakfast on the run.
- To determine whether an egg is hard-cooked, spin it. If it spins round and round, it is hard-cooked, if it wobbles it is raw.
- Store hard-cooked eggs in the fridge, and use within a week.
To learn how to make omelettes, quiches, meringues, crêpes, and soufflés, please click here.
Nutrition
No matter how you break them, eggs are a healthy choice and an important source of protein, vitamins and minerals.
The protein in eggs is the highest quality protein in any food and contains all nine amino acids essential to our health. Dietary protein quality is measured in terms of biological value, i.e. the rate of efficiency with which protein is used for growth and regeneration of our muscles, our skin and other body tissues, as well as for production of antibodies, hormones and enzymes essential to our health. Scientists use eggs as the gold standard for measuring the protein quality of other foods.
Eggs provide many vitamins and minerals, including vitamin B12, riboflavin, vitamin D, folacin, choline and iron. Eggs are one of nature’s most nutrient dense foods. Canada’s Food Guide identifies a serving of two eggs as part of a healthy eating pattern.
Eggs also contain lutein and zeaxanthin which are carotenoids (pigments in plant and animal foods) that have been shown to protect against macular degeneration, a serious age-related eye disease. Both lutein and zeaxanthin are found in egg yolks. According to a study published in the American Journal of Clinical Nutrition, because of the egg yolk’s fats, the carotenoids in egg yolks are better absorbed than those from plant sources, such as carrots and spinach.
Are brown eggs more nutritious than white eggs?
The strain of the hen determines the colour of the egg shell. If a hen has brown ear lobes (typically a brown feathered hen), she will produce a brown egg. If she has white ear lobes (typically a white feathered hen), she will produce a white egg. Nutritionally the eggs are the same, unless the feed has been enhanced, e.g. Omega-3 eggs.
To view a video entitled ‘Eating Well with Eggs’ featuring a local dietitian, click here.
Production
The majority of eggs sold in Manitoba grocery stores are produced right here in Manitoba by registered egg farmers. In Manitoba, laying hens are housed in a variety of different ways including conventional and furnished cages, free-run in a barn, and free-run with access to the outdoors (weather permitting).
Each housing system is referenced in Canada’s Recommended Code of Practice for the care and handling of pullets (young chicks), laying hens, and spent fowl. The Code provides guidelines for space, water, feed, lighting, air circulation, handling etc., and is cited in Manitoba’s Animal Care Act. The Code of Practice was developed collaboratively with organizations including the Canadian Veterinary Medical Association, the Canadian Federation of Humane Societies, the Canadian Food Inspection Agency, as well as poultry specialists and farmers.
In addition to the Code, Manitoba Egg Farmers has introduced a Quality Assurance Program to ensure farmers meet Code guidelines and are food safety certified.
Each housing system is designed to provide the laying hens with fresh food and water and ensure they are safe from predators. In addition, indoor housing provides a consistent air temperature and also protects hens from coming in contact with wild birds that may carry diseases such as Avian Influenza.
For an inside view of how local egg farmers raise their hens, please click here to view video.