Recipes by Leeanne Wright
Eggs are full of protein and essential fats. But with so many specialty varieties available these days, deciphering a carton can be confusing. Here’s a quick guide from the Egg Farmers of Canada.
Free Run Produced by hens that are free to move about the floor of the barn and have access to nesting boxes, and quite often, perches.
Free Range Produced in a similar environment as free run eggs but the hens have access to outdoor runs as well. However, due to Canada’s climate, outdoor access is only seasonably available.
Grade A The most common, these eggs are top quality with a firm white, well-centred yolk, a small air cell and clean uncracked shell with normal shape.
Omega-3 Enhanced From hens fed a diet that contains 10 to 20 percent flaxseed. Flax contains omega-3 polyunsaturated fatty acids.
Organic Produced by hens fed certified organic grains. Check for a “certified organic” designation on the carton plus the name of the certifying organization.
Premium Quality Eggs specially selected from young hens at the peak of their laying cycle. With stronger shells and thicker whites, these eggs exceed the requirements for Grade A eggs.
Vegetarian From hens fed a diet containing only ingredients of plant origin.
Vitamin-enhanced Eggs From hens fed a nutritionally enhanced diet containing high levels of certain nutrients (e.g. vitamin E, folate, vitamin B). As a result, the eggs produced will contain higher levels of these nutrients.