We pick up eggs from the farm 2-3 times per week. Our stores receive deliveries of eggs at least twice per week. In fact, the eggs once they reach the grocer should be no more than 10 days old and many get there within 2 days of being laid.

Firstly, there is no difference nutritionally between a day old egg and a 2 month old egg as long as they are held at the proper temperature (0 to 8° C). However, the functional properties of fresh eggs are better than old eggs (e.g. they perform better in baking and in meringues). Old eggs resemble fresh eggs in many ways and sometimes it is hard to tell the difference between the two. If you crack an egg open and it spreads all over the pan then it is not fresh. What happens as an egg ages is that air diffuses into the shell breaking down the internal contents (denaturing the proteins for the more technical types). This causes the bonds in the molecules that comprise the egg to break down and the egg does not hold together as well. Fresher eggs stand up better when you cook them and are much nicer to work with.

To test if eggs are fresh, put them in some water and see if they float. If they do, then the air cell is quite large, indicating that the eggs are not fresh.

Yes, you should keep your eggs refrigerated. Government regulations are very strict in Canada to the point that we have one of the safest food chains in the world. Eggs must be kept refrigerated at all times. This includes at the henhouse, the grading station, the grocery store and your home. Refrigeration limits the growth of bacteria. It also keeps the egg 7 times fresher than leaving it out of refrigeration. This means that an egg in refrigeration will keep 7 times longer than one that is not. It is important to refrigerate eggs, but if a dozen is left out for a few days, be sure to cook it fully, and this will kill any harmful bacteria that may develop. This would mean scrambling, hard boiling or using them in baking, instead of Sunnyside up. The yolk should not be runny.

On average, a 45 day code is put on eggs to ensure maximum freshness and Grade A quality. Eggs up to three weeks a month past the code date are still safe to eat. It is some of the functional properties that might not be as good (e.g. they may not bind cakes together as well). The rate at which quality is lost depends on many factors including handling and storage practices, and temperatures. To be safe, it is best to thoroughly cook any eggs that are past their code date or eggs that have been out of refrigeration for several days that may be within the code date. That means that yolks should not be runny.

Double yolk eggs come from young hens. The reproductive systems of young hens are not fully developed and sometimes they will lay eggs with 2 yolks. If you look at the shape of the shell there is usually a ridge in the middle, which makes them look like two eggs that have been pushed together, which is essentially what the chicken has done. It is absolutely safe to eat eggs with double yolks.

The trick to hard boiling eggs, believe it or not, is to use mature eggs! Eggs should be purchased at least one week in advance. The egg has a membrane that surrounds the white and yolk and this sticks to the shell. As the egg ages, air diffuses into the egg and comes between this membrane and the shell. Eggs that are between 10 and 21 days old are probably the best for hard boiling. Cook them for 10 minutes for hardboiled and 3 minutes for soft boiled.

Sprinkle a little salt into a microwave-safe custard cup or ramekin. Crack an egg into the cup and use a fork to prick an "X" into the yolk. Cover with a lid or plate. Cook on MED-HIGH for 40 seconds for a semi-soft cooked egg or 45 seconds for a hard cooked egg.

Tip: Position yolks in the centre of the cup for even cooking.

NOTE: Microwave ovens may vary in power. The microwave used for these tests was 1200 W.

Fibre packaging is made from recycled paper, which is recyclable and biodegradable.

Omega-3s and Your Health

Omega-3 fats are an important factor for good health throughout life. In the early years, omega-3 fats are recognized as particularly vital for heathy growth and development.

There are three main types of omega-3 fats in foods:
ALA (alpha-linolenic acid)
EPA (eicosapentaenoic acid)
DHA (docosahexaenoic acid)

While ALA is considered essential, most people likely get enough of this omega-3 fat because it is found in many plant foods including nuts and seeds like walnuts and flaxseeds and vegetable oils like canola oil.

It is especially important to focus on getting enough of DHA and EPA omega-3s. That’s because many people likely don’t get enough of these long-chain omega-3 fats found primarily in fatty fish like salmon.

The omega-3 fatty acid DHA supports the normal physical development of the brain, eyes and nerves primarily in children under two year of age. The Institute of Medicine that sets nutrition recommendations for Canadians stated that "The developing brain accumulates large amounts of DHA during the pre- and postnatal development and this accumulation continues throughout the first 2 years after birth".¹

Dietitians of Canada suggest that healthy adults aim for a daily DHA + EPA omega-3 intake of 500 mg. ²

Canada’s Food Guide also recommends two 75 g servings of fatty fish per week to get these Omega-3s.

Since Naturegg Omega-3 eggs are enhanced with DHA, they’re a convenient option to help to fill the gap between intakes and needs.

Learn more about your needs and food sources of omega-3 fats.

References:

1. Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids. Washington, (DC): National Academies Press; 2005. P. 444-5.

2. Kris-Etherton PM and Innis S. Position of the American Dietetic Association and Dietitians of Canada: Dietary Fatty Acids. JADA, 2007; 107(9):1599-1611.

Our Enriched Colony Omega 3 eggs come from hens raised in a furnished cage environment with perches, scratch pads and curtained nesting areas to lay their eggs, allowing hens to express behaviours that are instinctive.

Hens in enriched colony barns are raised in smaller social groups when compared to free run or free range, this environment also helps to reduce feather pecking a common bird tendency.

They are fed a diet of whole grains and other wholesome nutritious ingredients including corn, wheat, soy, vitamins, minerals and flax seed for an additional source of DHA omega- 3 fatty acids. This balanced diet results in a naturally nutritious protein option which contains more than 16 vitamins and minerals, 13g of protein and only 160 calories in a serving of two large eggs.

While all eggs are nutritious, natural and offer a great source of protein, vitamins and minerals, Enriched Colony Omega 3 eggs also provide an additional source of DHA omega-3 fatty acids which helps promote heart, brain and immune health.

What hens eat affects the nutritional value of the eggs they produce. Feeding a hen flaxseed, an abundant source of omega-3 fats, modifies the fat in the yolk of the egg to contain more of these good omega-3 fats, and less saturated fat and omega-6 fats.

A lot of research went into developing feed formulations for Omega 3 eggs. Researchers at the University of Guelph developed hen feed that would naturally increase the omega-3 content of their eggs without sacrificing taste.

Hens raised in enriched colony barns live in a furnished cage environment with perches, scratch pads and curtained nesting areas to lay their eggs, allows hens to express behaviours that are instinctive. Raised in smaller social groups when compared to free run or free range, this environment also helps to reduce feather pecking a common bird tendency.

Green Valley^® Free Range eggs are laid by hens that have access to the outdoors, weather and environment conditions permitting. The hens are fed a multigrain diet and live in open concept barns free to roam with access to perches, nesting and scratch areas.

These Free Range eggs come from barns that rely on solar power as a primary source of electricity, and are equipped with high efficiency motors, lighting and ventilation systems.

Hens are fed a diet of grains and other nutritious ingredients including corn, wheat, soy, vitamins and minerals, resulting in a nutritious protein option which contains 16 vitamins and minerals 13g of protein and only 160 calories in a serving of two large eggs.

• Source of omega-3 polyunsaturates
• 150 mg of DHA omega-3 fatty acids
Produced by hens fed a flax-based diet with added vitamin E
Appealing bright golden yolk

(per 2 large egg 105 g)

Hens in Free Range open-concept barns are free to roam and dust bathe, with access to perches for roosting and nesting areas to lay their eggs.

The hens also have access to the outdoors, weather and environmental conditions permitting.

Green Valley Farms^® proudly utilizes either solar energy or renewable energy from Bullfrog Power.

Free Range eggs come from barns that rely on solar power as a primary source of electricity, and are equipped with high efficiency motors, lighting and ventilation systems.

Green Valley Farms^® facilities, equipped with either roof mounted solar panels or solar fields, produce more power than they need during summer months when the sun is at its peak. Excess power is stored in a bank of lithium batteries for later usage. Some farms share excess power with adjacent barns in certain seasons, which

Some farms share excess power with adjacent barns in certain seasons, which reduces the hydro consumption of those nearby farms.

Green Valley Farms is proud to partner with Bullfrog Power^®,Canada’s leading renewable energy provider.

By partnering with Bullfrog Power, we’re helping to support the locally sourced renewable energy from a blend of wind, solar, and low-impact hydro power.

Visit www.bullfrogpower.com for more information.