Frequently Asked Questions

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General Egg Facts

All Time Favourite Question

Are Naturegg eggs fertilized? Or….Why aren't there any chicks in your eggs? Or….Could they ever hatch?

This is one of our favourite questions. You cannot imagine how many times we are asked this question. First, there are no roosters in our barns. Therefore the eggs are not fertilized and could never hatch into chicks. Secondly, even if they were fertilized, eggs must be kept incubated at a high temperature in order to hatch and therefore no chick would have time to develop since they are collected and refrigerated almost immediately after being laid. Under the proper conditions (good nutrition, adequate water, low stress, right season, etc.), today's leghorn chicken will naturally lay an egg about every 26 hours.

General Egg Facts

Are Naturegg eggs fresh?

We pick up eggs from the producers that sell to our grading stations on average twice a week. We rotate our inventory completely every week in our grading stations. 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.

How can you tell when an egg is fresh?

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.

For the freshest possible eggs, try our Naturegg Prestige or Naturegg Nature's Best brand eggs. They are packed to order for the Grocer and are in inventory for no longer than a day or 2 in any of our stations. They are produced locally and are the freshest possible product you can find. Also, because they are from young hens, they provide the highest height to the egg white (albumen), making them the best for frying and poaching. They stand up in the pan when you crack them open.

Do I have to keep my eggs refrigerated?

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.

Should I put my eggs into the little egg trays supplied by the refrigerator manufacturer?

No. Eggs are very porous, meaning that the shell has tiny little holes through which air can escape and enter the egg. The egg will absorb strong odours in the fridge, like onions for example. Therefore it is best to leave eggs in the carton and use that little tray for something else.

When I crack the egg open the whites run all over, making it difficult to fry.

As eggs get older the stability of the whites weakens and results in eggs that appear flat and runny. Use fresh eggs from young hens for the best possible quality. Eggs from older hens tend to have thinner whites, but have the same nutritional value. Purchasing Naturegg Nature's Best, Prestige or Omega 3 eggs will always ensure the best quality egg.

Can I eat eggs past the Code Date?

On average, a 28 to 35 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.

Can I eat Pee Wee eggs without yolks? How are Double Yolk eggs formed?

Pee Wee eggs come from young hens. The reproductive systems of young hens are not fully developed and sometimes they will lay eggs without yolks. Sometimes they will also lay eggs with 2 yolks. Double yolked eggs are like having twins. 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 safe to eat both doubles and Pee Wee eggs with no yolks.

The yolks are pale. Are they still okay to eat?

The colour of the yolk is dependent on the diet of the bird. Feed containing a large percentage of wheat, barley and oats produces lighter yolks and feed containing a large percentage of corn produces darker yolks. We grade mainly locally produced eggs. Eggs from Ontario and Quebec are produced by hens fed predominantly corn based diets and therefore Ontario and Quebec consumers are used to dark yolks. Egg from Saskatchewan and Manitoba are produced by hens fed predominantly wheat based diets, therefore, prairie province consumers are used to light coloured yolks. Sometimes, however, eggs from hens fed wheat are sold in the Ontario market and this is why from time to time you will see paler yolks in Ontario and Quebec. The diet of the bird is just different.

How do I make hard boiled eggs that peel easily?

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.

How do I cook an egg in the microwave?

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.

How do I cook liquid eggs in the microwave?

Pour 1/2 cup (125 mL) liquid eggs into a microwave-safe bowl. Cover with a lid or plate. Cook on MED-HIGH for 60 seconds or until almost set; break up egg with a fork. Cook, covered, on MED-HIGH for 10 seconds or until set. Fluff with a fork and season with salt and pepper to taste.

Tip: For creamier eggs, stir in 1 tbsp (15 mL) of milk before cooking.

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

How do I cook egg whites in the microwave?

Pour 1/2 cup (125 mL) egg whites into a microwave-safe bowl. Cover with a lid or plate. Cook on MED-HIGH for 45 seconds or until almost set; break up egg whites with a fork. Cook, covered, on MED-HIGH for 10 seconds or until set. Fluff with a fork and season with salt and pepper to taste.

Tip: For an egg white 'patty' to use on a lower fat breakfast sandwich, increase the cooking time to 60 seconds (do not break up or fluff the eggs).

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

Egg Packaging

Isn't the clear plastic carton harmful for the environment?

The plastic used in our egg package is made from recyclable post-consumer plastic. The cartons that now contain the eggs, once contained a softdrink stored in clear plastic. These pop bottles are ground down into fine pieces of plastic and then melted again to form plastic sheets that are molded into egg cartons. We chose a type of packaging that enabled us to differentiate our package graphics, that protect our fragile product and is recyclable and made from recycled materials. The recycling facility not only uses blue box pop bottles, but it also digs bottles out of landfill sites and puts them through a special washer! The container is also recyclable and our supplier does not use any new plastic.

Isn't foam packaging filled with CFC's?

The foam used in egg packaging is no longer extruded with CFCs or any other ozone depleting substance. Egg packaging companies have avoided these compounds since the harmful effects of CFCs on the ozone were discovered back in the 1980s. There are blue box programs in Canada that accept foam in their recycling program.

Is foam packaging recyclable?

Foam is recyclable, however, it is less expensive to extrude it from raw materials than it is to recycle it and therefore there are not many facilities for recycling foam.

Isn't fibre packaging better than foam or plastic?

All packaging has some sort of environmental impact. Because fibre packaging is made from recycled paper, which is recyclable and biodegradable, we lean towards using it. However, there really is no strong favourite when weighing the pros and cons of each. De-inking agents are used to produce fibre cartons, which are not needed for foam or plastic. Landfill sites are designed so that nothing breaks down in them so the biodegradability is really not relevant. However, fibre and plastic can be recycled if the cartons make it to the recycling facilities. With the fibre egg cartons, the quality of the paper is so poor that it has to be combined with lots of high-grade paper in order to create an adequate quality paper product. Egg cartons are basically last in the recycling hierarchy and the poor quality lowest grade paper tends to be used for them. The plastic is readily recyclable and there are facilities for this. There are not adequate facilities for recycling foam. Foam and plastic take less energy to extrude - a hidden benefit that is really not that obvious. There is better graphics potential with foam and plastic. It is really tough to say which is better, but for the most part we have chosen fibre and plastic. Fibre because it is recycled, recyclable and protects the eggs well in transport. Plastic because it is recycled, recyclable and provides great graphics quality so that our specialty eggs are noticed by people looking for something different. We also have lots of regulation text that we have to put on our specialty egg that we can easily fit on the paper insert for the plastic carton, but not on our fibre cartons.

Have you changed your best before date code labeling?

Best before date codes on plastic and fibre cartons are now being printed by laser technology as opposed to stamping the cartons with ink.  This process is CFIA approved and is safer, cleaner and uses less energy than traditional physical stamping with ink.

Naturegg

Naturegg Omega 3

Why Choose Naturegg Omega-3 Eggs

Naturegg Omega 3 is a nutritionally-enhanced egg for people looking for natural foods with more essential nutrients.

While all eggs are nutritious, all-natural and offer a great source of protein, vitamins and minerals, Naturegg Omega 3 eggs also provide an additional source of omega-3 fats.

To produce these eggs, our chickens eat an all-natural, flax-based diet that was developed by researchers at the University of Guelph.

Omega-3 fats are needed for children’s normal growth and development and for good health throughout life. Food sources of omega-3 matter since our bodies cannot make the essential omega-3 fats we need.

Best of all, consumer testing has shown that Naturegg Omega 3 eggs have the same great taste and cooking versatility so unique to regular eggs.

Main Benefits and Nutrition Facts

(per 1 large egg 53 g)

  • Source of omega-3 polyunsaturates
  • 75 mg of DHA omega-3 fatty acids
  • Provides a minimum of 20% of the Daily Value of total omega-3 polyunsaturates (8 times more than regular large eggs)
  • Produced by hens fed an all-natural, flax-based diet with added vitamin E
  • Appealing bright golden yolk
  • Premium quality and freshness

How Naturegg Omega 3 eggs are Produced

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

A lot of research went into developing our Naturegg Omega 3 eggs. We started working on our omega-3 eggs back in the 1990s shortly after Health Canada publicly recognized the importance of omega-3 fats.

For many years, researchers at the University of Guelph worked hard to develop a feed formula for chickens that would naturally increase the omega-3 content of their eggs without sacrificing taste.

It’s good to know Natuegg Omega 3 eggs are an all-natural, nutritious option that taste great too!

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.

Eating Well with Naturegg Omega 3 Eggs

Naturegg Omega 3 eggs are a great option if you are looking to include more omega-3 fats in your diet.

Each large Naturegg Omega 3 egg provides 20% of the Daily Value for omega-3 polyunsaturated fats.

It’s good to know Canada's Food Guide recognizes eggs as a nutritious choice for healthy eating. The Food Guide recommends 2 eggs as a Food Guide Serving from the Meat and Alternatives food group.

You can use Naturegg Omega 3 eggs in any recipes or dishes that call for regular shell eggs.

Naturegg Omega 3 eggs are also available in three sizes, 6-pack medium, 12 and 18 pack large shell eggs. You can also choose between brown and white omega 3 eggs.

Naturegg Free Run Eggs

What are Free Run eggs?

Free Run refers to the lifestyle of the bird. All of the hens that produce the eggs we sell are kept according to the Recommended Code of Practice for the Care and Handling of Poultry that was developed in conjunction with the Canadian Federation of Humane Societies. Considerable research was done to determine how best to house layer hens to provide them with proper care and to maximize egg production. This housing offers hens good nutrition and a constant supply of water. These birds are protected from predators, so their stress level is reduced. They also produce very clean eggs, again reducing the risk of any kind of bacterial contamination. Because the birds are housed inside they have limited access to avian diseases and therefore have few disease problems, reducing the use of medications and antibiotics in the egg production industry to virtually zero on most farms.

Burnbrae Farms has responded to consumer demands for alternative housing formats for the layer hen by investing in some of the best technology in the world for free run housing. Our hens are raised in wide open barns and like all Burnbrae hens, are fed a multigrain feed ration. We produce our free run eggs in our own barns on our own farm. We sourced the equipment for these barns from Europe where Free run layer hens are very common and now have state of the art equipment and one of the largest free run flocks in Canada. We have had organic certifiers through our facilities and they were impressed with the care we give our birds. We also have listings for these Free Run eggs in all the major chain stores in Canada and anywhere we sell eggs, you can buy Free Run eggs.

Free Run offers the bird more space than traditional forms of housing for layer hens. In doing so, we at Burnbrae Farms have not sacrificed food safety, a major concern, in any way because most of these eggs are laid in nests, not on the ground. As you likely know, the shell is very porous and bacteria can get into the eggs if they are not kept under sanitary conditions. We are committed to adding more Free Run housing as this market continues to grow.

What's the difference between Free Run and Free Range?

Free Range means that the chickens have outdoor access, in addition to space for nesting and perching. Free Run means that they have space for nesting and perching, but they cannot go outside. Since the leghorn is a tropical bird and would only be able to go outdoors a few months of the year in most Canadian provinces, Free Run housing is the predominant alternative format of hen housing, with the exception of some parts of southern British Columbia.

Egg Protein and Naturegg Simply Egg Whites

Naturegg: Don't eggs contain a lot of protein?

Eggs contain the highest quality natural source of protein in the world. It has a complete set of amino acids, which are the building blocks for muscle and is in a form that is readily absorbed by the body. All other natural protein sources, including such favourites as fish, chicken and beef, are not as good as eggs in terms of their nutritive protein value.

What is Naturegg Simply Egg Whites?

  • This is simply pasteurized egg whites (or egg albumen). It is all-natural with no preservatives and no added ingredients. Since it's pasteurized, it's ideal for smoothy drinks and other raw egg applications.
  • This product is available in most grocery retail stores in 2 by 250 mL cartons and 500 mL.
  • Egg white is a great source of high quality protein that is absorbed efficiently by the body. We are offering a convenient way to purchase egg whites without having to separate the eggs and throw away the yolks. The yolks go into products like mayonnaise.
  • It is ideal as an all-natural fat-free protein supplement for many consumers who may need extra protein (like athletes) or who may be looking for sources of protein other than meat (like vegetarians). It also provides an all-natural fat-free egg product for those on a low fat diet, like heart patients.
  • Naturegg Simply Egg Whites is a perfect whole egg alternative for those consumers who for health and diet reasons want to reduce their cholesterol and fat intake or want a no fat source of high quality protein.

Can Naturegg Simply Egg Whites be frozen?

Egg Whites can be frozen prior to best before date for up to 3 months. Simply thaw in refrigerator overnight and use as normal. Whether used fresh or after thawing Simply Egg Whites should be used within seven (7) days of opening.

Does Naturegg Simply Egg Whites have to be cooked?

  • Naturegg Simply Egg whites are pasteurized and do not have to be cooked. However, cooking breaks down the protein by breaking up its amino acid sequence, making it easier for your system to absorb.

 

  • Many bodybuilders, boxers, and other athletes use raw egg whites constantly in their diets. Keep in mind that consuming copious amounts of raw egg whites can be harmful, since eggs whites contain an enzyme called avidin, which binds and prevents the absorption of biotin, a nutrient that we need for good health.

Is Naturegg Simply Egg Whites good for building and maintaining muscle?

  • In terms of cost and its endless supply, egg white is a great source of protein for building and maintaining muscle. Protein is important because it performs many functions including providing a structural component of cells and forming the enzymes that regulate cellular reactions. 
  • Overall, egg white is cost effective, simple to use, cholesterol free, and always in great supply, so it does provide a good protein source. Athletes serious about bodybuilding, however, should supplement their diets with other protein sources in addition to egg whites and should recognize that some of the amino acids are in the yolk, so some yolk in the diet is also good for building muscle.

I've brought home your Naturegg Simply Egg Whites, now what do I do with it?

  • The simplest and best way to cook our egg whites is to make them into an omelette. Sauté some vegetables in a little bit of olive oil (because it's polyunsaturated) or in a Teflon pan with no stick spray. Season to your liking. Broccoli, onions, mushrooms, green and red peppers work well seasoned with Italian spices (garlic, oregano, thyme, etc.). Set them aside. Spray the pan again with non-stick spray if it is not oily. Pour in the Naturegg Simply Egg Whites to cover the bottom of the pan (125 ml or 1/2 of the 250 ml container is equivalent in volume to 2.5 whole eggs or 4 egg whites). Let the egg white sit until it starts to firm up - medium to medium high heat. You may want to cover it for a little while or put it under the broiler. Once firm, sprinkle the sautéed veggies on top. Sprinkle on some shredded low fat cheese and add some salsa if you want real zest. Then roll it up and slide it onto your plate. Serve with flax bread toast (for the omega-3 fats) and non-hydrogenated margarine (non-hydrogenated and polyunsaturated margarine with canola oil base that is high in omega-3 fats). Now that's a heart healthy meal.
  • As an alternative, slide the omelette flat onto a thin tortilla wrap (warm the wrap in the microwave for 5 seconds first). Then roll up the egg white and wrap together. Cut in half. Le Voila - a delicious meal - you don't need the flax bread if you use the wrap. Have this with OJ and yogurt and you will be eating a balanced meal even your doctor will approve of. Watch the fat in wraps though. As plain as possible is the best. If you start to get into cheese flavours then the fat content starts to skyrocket.
  • Another great way to get the wonderful protein pack of egg whites is to use them in blender drinks - combine egg white with orange juice, low fat frozen or fresh yogurt and fruit - blend it and drink it. It's pasteurized if this is a concern. There are lots of great smoothie recipes on the web site.

Can Naturegg Simply Egg Whites be used in baking?

Absolutely. We have had many food stylists and recipe developers work with our Naturegg Simply Egg Whites and they rave about how it performs in baking and cooking. Some of the recipes they've developed are in our Recipe section. Be sure when making meringues however, to have a clean bowl and clean beaters. Otherwise, your egg whites will not whip up to stiff peaks easily. Do not over whip, or they will collapse.

How do I cook Naturegg Simply Egg Whites in the microwave?

Pour 1/2 cup (125 mL) egg whites into a microwave-safe bowl. Cover with a lid or plate. Cook on MED-HIGH for 45 seconds or until almost set; break up egg whites with a fork. Cook, covered, on MED-HIGH for 10 seconds or until set. Fluff with a fork and season with salt and pepper to taste.

Tip: For an egg white 'patty' to use on a lower fat breakfast sandwich, increase the cooking time to 60 seconds (do not break up or fluff the eggs).

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

How does your safety seal work?

Simply Egg Whites is available in our 2 by 250 mL cartons as well as our 500 mL carton.  The 500 mL carton has a safety seal that is automatically punctured when the cap is twisted.  Twisting the cap cracks open the lid around the neck of the container and this in turn pushes down the safety tab into the carton.

Naturegg Omega Plus

What is Naturegg Omega Plus Liquid Eggs?

Naturegg Omega Plus liquid eggs is a low fat 80% cholesterol reduced whole egg replacement that provides a source of omega-3 polyunsaturates. One 250 ml of Naturegg Omega Plus is equivalent in volume to 4 large eggs, but has the cholesterol from only 1 large egg. It can be used anywhere whole beaten eggs are used including baking and traditional breakfast dishes (scrambled, omelets, etc.).

Is Naturegg Omega Plus natural?

Naturegg Omega Plus is made from 100% pure egg whites and other wholesome ingredients. To this we have added some natural colours (beta carotene), natural flavours and vitamin C (citric acid to hold the colour) vitamin E (alpha tocopherol) and omega-3 oils (menhaden oil). It delivers the same taste and texture of real whole beaten eggs with less cholesterol and fat and can be used in baking.

Why is Naturegg Omega Plus low in fat and cholesterol?

Naturegg Omega Plus is low in fat and cholesterol as compared to a whole shell egg because it’s made with egg whites. The small amount of fat and cholesterol in the product comes from the omega-3 fatty acids.

What is Pasteurization?

Egg pasteurization is a heat treatment that ensures bacteria is eliminated from the egg. The pasteurization process makes the product safer and extends the shelf life in your home.

Do I have to keep Naturegg Omega Plus refrigerated?

Eggs, whether they be in a carton or in a shell, must be kept refrigerated at all times. This includes at the hen house, the grading station, the grocery store and in your home. Refrigeration limits the growth of bacteria. Naturegg Omega Plus should be kept much the same way you would keep your milk and other dairy products, or else it will spoil.

Can I eat Naturegg Omega Plus right out of the carton?

Naturegg Omega Plus is pasteurized using a special process that is guaranteed to kill the harmful bacteria. Therefore, it can be eaten raw from the container and is ideal for preparations like Caesar Salad dressing and mayonnaise that call for raw eggs in the recipe.

Can Naturegg Omega Plus be used in baking?

We have had many food stylists and recipe developers work with Naturegg Omega Plus and they rave about how it performs in baking and cooking. Some of the recipes they've developed are in our Recipe section. Just use 3 to 4 tablespoons (53 ml = 3 tbsp + 2 tsp) of Naturegg Omega Plus to replace every whole beaten egg in your favourite recipes to eliminate 195 mg of cholesterol and 2.5 grams of fat for every egg.

Can Naturegg Omega Plus be frozen?

Naturegg Omega Plus can be frozen prior to best before date for up to 3 months. Simply thaw in refrigerator overnight and use as normal. Whether used fresh or after thawing Omega Plus should be used within seven (7) days of opening.

How do I cook Naturegg Omega Plus liquid eggs in the microwave?

Pour 1/2 cup (125 mL) liquid eggs into a microwave-safe bowl. Cover with a lid or plate. Cook on MED-HIGH for 60 seconds or until almost set; break up egg with a fork. Cook, covered, on MED-HIGH for 10 seconds or until set. Fluff with a fork and season with salt and pepper to taste.

Tip: For creamier eggs, stir in 1 tbsp (15 mL) of milk before cooking.

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

Naturegg Omega 3 eggs

Please explain what Naturegg Omega 3 eggs are.

Omega-3 fatty acid nutrition can be very complicated, so you should clarify all facts with your physician. Some key points on omega-3:

 

  • Naturegg Omega 3 eggs are low in saturated fat, an excellent source of vitamin E and a source of omega-3 polyunsaturated fatty acids.

 

  • Naturegg Omega 3 eggs are produced by chickens fed a diet enriched with flaxseed. The research on this diet was conducted at the University of Guelph by poultry science specialists.

 

  • Flaxseed is high in omega-3 polyunsaturated fats, specifically alpha-linolenic acid (LNA).

 

  • Research suggests that North Americans do not get enough omega-3 fats or Vitamin E.

 

  • Omega-3 is linked to the prevention of heart disease.

 

  • New research has also linked the consumption of omega-3 fat to proper brain and eye functioning in young children and the prevention of rheumatoid arthritis, breast and colon cancer and other disorders including Alzheimer’s.

 

  • Other sources of omega-3 polyunsaturated fatty acids are fish (esp. salmon, mackerel, sardines), flax, wheat germ, soy products, walnuts, green leafy vegetables (purslane) and canola and these are not common in the North American diet. We do not eat much fish, flax or canola, which have good omega-3 content. We eat too many foods with a high omega-6 to omega-3 ratio. For example, corn and wheat are in many of the breads and cereals that we eat, and also are fed to the livestock that we consume. This means that there are many sources of omega-6 and few sources of omega-3 in the diet.

 

 

 

  • Omega-3 and omega-6 are both essential polyunsaturated fatty acids. This means that you have to eat them; your body does not produce them.

 

  • It is the ratio of omega 6 to omega 3 that is important. Currently, the ratio is greater that 10:1 omega 6:omega 3 while less than 4:1 omega 6:omega 3 ratio is optimal.

 

  • Also, you need to watch the TYPE of omega-3 that you eat. Plant derived omega-3 is made up of LNA, while fish and egg sources also provide the longer chain DHA (docasohexanoic acid) and EPA (eicopentanoic acid). You need dietary sources of the longer chain EPA and DHA because these are the types of omega-3 specifically linked to the prevention of heart disease and other disorders by recent research. Your body will convert the LNA into DHA and EPA, but only to a limited extent.

 

 

  • In fact the American Heart Association is recommending 900mg of DHA per day to maintain proper heart health. Two Omega 3 eggs provide 165 mg of DHA and a 2 egg equivalent of Omega Pro provides over 500mg of DHA plus EPA.

Why are Naturegg Omega 3 eggs more expensive?

Naturegg Omega 3 eggs are produced from hens fed a ration that contains flaxseed and vitamin E. These components are very expensive, increasing the cost of these eggs.

Naturegg Omega Plus Eggs

Please explain what Naturegg Omega Plus eggs are.

Omega-3 fatty acid nutrition can be very complicated, so you should clarify all facts with your physician. Some key points on omega-3:

  • Naturegg Omega Plus eggs are low in saturated fat, an excellent source of vitamin E and a source of omega-3 polyunsaturated fatty acids.

 

 

  • Naturegg Omega Plus eggs are produced by chickens fed a diet enriched with flaxseed. The research on this diet was conducted at the University of Guelph by poultry science specialists.

 

  • Flaxseed is high in omega-3 polyunsaturated fats, specifically alpha-linolenic acid (LNA).

 

  • Research suggests that North Americans do not get enough omega-3 fats or Vitamin E.

 

  • Omega-3 is linked to the prevention of heart disease.

 

  • New research has also linked the consumption of omega-3 fat to proper brain and eye functioning in young children and the prevention of rheumatoid arthritis, breast and colon cancer and other disorders including Alzheimer’s.

 

  • Other sources of omega-3 polyunsaturated fatty acids are fish (esp. salmon, mackerel, sardines), flax, wheat germ, soy products, walnuts, green leafy vegetables (purslane) and canola and these are not common in the North American diet. We do not eat much fish, flax or canola, which have good omega-3 content. We eat too many foods with a high omega-6 to omega-3 ratio. For example, corn and wheat are in many of the breads and cereals that we eat, and also are fed to the livestock that we consume. This means that there are many sources of omega-6 and few sources of omega-3 in the diet.

 

 

 

 

 

  • Omega-3 and omega-6 are both essential polyunsaturated fatty acids. This means that you have to eat them; your body does not produce them.
  • It is the ratio of omega-6 to omega-3 that is important. Currently, the ratio is greater that 10:1 omega 6:omega 3 while less than 4:1 omega 6:omega 3 ratio is optimal.

 

  • Also, you need to watch the TYPE of omega-3 that you eat. Plant derived omega-3 is made up of LNA, while fish and egg sources also provide the longer chain DHA (docasohexanoic acid) and EPA (eicopentanoic acid). You need dietary sources of the longer chain EPA and DHA because these are the types of omega-3 specifically linked to the prevention of heart disease and other disorders by recent research. Your body will convert the LNA into DHA and EPA, but only to a limited extent.

 

 

 

 

 

  • In fact the American Heart Association is recommending 900mg of DHA per day to maintain proper heart health. Two Omega 3 eggs provide 165 mg of DHA and a 2 egg equivalent of Omega Plus provides over 500mg of DHA plus EPA.

Why are Naturegg Omega Plus eggs more expensive?

Naturegg Omega Plus hens are fed a specially formulated ration that includes omega oils, corn alfalfa, added vitamins and other ingredients. These components are very expensive, increasing the cost of these eggs.

What is lutein?

  • Lutein is a natural compound found in plants and animal tissues belonging to the class of xanthophylls. Xanthophylls provide colour as we can see it in nature, responsible for the red in tomatoes and the orange in carrots. Lutein cannot be synthetized and must be found in our diet.
  • Lutein is found in a wide variety of fruits and vegetables and in eggs
  • Lutein is deposited in the retinal tissues and lens, present at levels far superior to its plasmatic level. Lutein is also present in smaller amounts in the skin, breast and other tissues
  • Lutein forms a very efficient filter for blue-light that reaches the back of the eye and likely contributes to the reduction of oxidative stress on the retina. Lutein may also act directly as an antioxidant and decrease the adverse effects of oxidative stress on the retina
  • Eggs provide a highly bioavailable source of lutein, a prerequisite for lutein to play a protective role in human health
  • Higher intakes of lutein may have a positive effect on age related macular degeneration (AMD), cataracts, certain cancers, and cardiovascular disease

What is the recommended daily intake of lutein?

  • The average daily intake of lutein is about 1,000 mcg
  • There is currently no recommended intake for lutein established by the Department of Health and Human Services and the US Department of Agriculture. In the latest Dietary guidelines for Americans 2005, it is recommended to consume between 2-5 cups (4-10 servings) of fruits and vegetables, translating into 3,000 – 6,000 mcg lutein daily
  • Lutein is present in large amounts in vegetables like kale, spinach and Broccoli, vegetables less and less consumed on a daily basis. Naturegg Omega Plus can help!

Naturegg Nature´s Best Eggs (Vegetarian)

What are Naturegg Nature's Best eggs?

Basically, the main difference between these eggs and regular eggs is the vegetarian feed ration that is fed to the hens. This combined with the fact that we select the eggs from young hens in the peak of their production.

We also guarantee that the hens on the Naturegg Nature's Best program have been fed no antibiotics or medications. If a flock of birds gets sick, which is currently fairly rare, they have to be treated just like a human does. This will mean that the hens would be fed some sort of medication that complies with Agriculture Canada regulations. However, some people are concerned about additives, medications, etc. We guarantee that if the hens on the Nature’s Best program go on a medication, they will be taken off the program. There are no medications, antibiotics or preservatives in the feed of these hens.

Naturegg Organic eggs

What are organic eggs?

Naturegg Organic eggs are produced by free range birds that have access to the outdoors, weather and environment conditions permitting. They live in wide open concept barns allowing them room to roam and have access to nests to lay their eggs. Our hens are fed a multi-grain feed that is manufactured to our specifications. The eggs are laid in a clean nest, ensuring the cleanest possible product. The added benefit is that the feed is grown on land that has had no herbicides, pesticides, or preservatives used on it in three years. Naturegg Organic eggs are packed in recyclable post-consumer plastic cartons that are recyclable where facilities exist.

 

Certified organic by Ecocert Canada.

Burnbrae Farms

Burnbrae Farms Brown Eggs

What's the difference between brown eggs and white eggs?

Egg colour tends to be chosen by what people are used to, which is usually determined by their region of origin. For example, individuals raised in Europe tend to eat brown eggs because that is what is sold there. Brown eggs in Canada are mainly produced by the brown Rhode Island Red and white eggs are produced by the white Leghorn. The colour of the egg is purely genetic, and was probably first determined by what best camouflaged the egg when the bird was in the wild. The catch is that brown chickens tend to be bigger and they eat more feed, so brown eggs are more expensive to produce than white eggs. Brown shells do tend to be somewhat thicker and therefore less prone to breakage and able to keep the egg fresher. Otherwise, there is really no difference in nutritional value between white and brown eggs.

I've found a lot blood spots in Brown or Free Run eggs

Brown chickens tend to deposit blood spots more readily in their eggs, and therefore it is more likely to find these in brown eggs than white eggs. The brown shell colour also makes the spots harder to detect when they pass over the candling light (scan eggs for defects). The blood spot is simply a small amount of blood and is not harmful for human consumption. You can easily pick it out with a knife.

Burnbrae Farms Prestige Eggs

What are Prestige Eggs?

These are eggs produced from young hens in the peak of their production. This means that the eggs have a firm, smooth shell and that the white and yolk hold together. These eggs are also packed to order in our plants, guaranteeing the freshest possible product. When cracking them open you will consistently find eggs that stand up in the pan and are great for frying. As the chicken ages, the

bonds that hold the egg white together deteriorate causing it to go runny. Older hen eggs and old eggs do not fry up as well and also do not perform as well in baking.

We use young hen eggs for our Prestige brand, our Nature's Best/Vegetarian eggs and our Omega 3 eggs to guarantee you the best possible product.

Egg Creations

Egg Creations

What is Egg Creations?

Egg Creations is a cholesterol and fat free whole egg replacement. 500 mL of Egg Creations is equivalent in volume to 10 large eggs, but has the fat and cholesterol from only 1 large egg. Egg Creations Original can be used anywhere whole beaten eggs are used including baking and traditional breakfast dishes (scrambled, omelets, etc.). See the Recipe section for some ideas.

Is Egg Creations Natural?

Egg Creations is made from real egg whites, cheese, chives, peppers, celery and onions with other ingredients necessary to provide a great egg experience.

Why is Egg Creations cholesterol and fat free?

Egg Creations is made from only egg whites which are cholesterol and fat free. All the other ingredients in the product are there to provide minerals and vitamins and the rich egg taste and texture you expect in a whole egg.

What is Pasteurization?

Egg pasteurization is a heat treatment that ensures bacteria is eliminated from the egg. The pasteurization process makes the product safer and extends the shelf life in your home.

Do I have to keep Egg Creations refrigerated?

Eggs, whether they be in a carton or in a shell, must be kept refrigerated at all times. This includes at the hen house, the grading station, the grocery store and in your home. Refrigeration limits the growth of bacteria. Egg Creations should be kept much the same way you would keep your milk and other dairy products, or else it will spoil.

Can I eat Egg Creations right out of the carton?

Egg Creations is pasteurized using a special process that is guaranteed to kill the harmful bacteria. Therefore, it can be eaten raw from the container and Original is ideal for preparations like Caesar Salad and mayonnaise that call for raw eggs in the recipe.

Can Egg Creations be used in baking?

We have had many food stylists and recipe developers work with Egg Creations and they rave about how it performs in baking and cooking. Some of the recipes they've developed are in our Recipe section.

Can Egg Creations be frozen?

Egg Creations can be frozen prior to best before date for up to 3 months. Simply thaw in refrigerator overnight and use as normal. Whether used fresh or after thawing Egg Creations should be used within seven (7) days of opening.

How does your safety seal work?

Egg Creations is packaged in a 500 mL carton that’s safety seal is automatically punctured when the cap is twisted.  Twisting the cap cracks open the lid around the neck of the container and this in turn pushes down the safety tab into the carton. 

How do I cook Egg Creations in the microwave?

Pour 1/2 cup (125 mL) liquid eggs into a microwave-safe bowl. Cover with a lid or plate. Cook on MED-HIGH for 60 seconds or until almost set; break up egg with a fork. Cook, covered, on MED-HIGH for 10 seconds or until set. Fluff with a fork and season with salt and pepper to taste.

Tip: For creamier eggs, stir in 1 tbsp (15 mL) of milk before cooking.

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

Nutrition

Cholesterol and Eggs

What is cholesterol?

Cholesterol is a waxy, fat-like substance (lipid). Humans cannot live without cholesterol. It is essential to your body’s cell membranes, to the insulation of your nerves and to the production of certain hormones. Cholesterol is used by your liver to make bile acids which in turn help digest your food.

 

There is much confusion about the cholesterol you eat and the cholesterol in your blood. Your dietary cholesterol exists in food as a dietary lipid. You find cholesterol only in animal products such as meat and dairy foods. Blood cholesterol exists in a different way, as a natural component of your blood lipids. The cholesterol in your blood comes both from your liver and from the foods you eat. Your liver makes about 80% of your blood cholesterol. Only about 20% comes from your diet. The amount of fat and cholesterol you eat may influence all levels of your blood lipids, including your blood cholesterol levels.

 

There is also good cholesterol referred to as HDL and bad cholesterol called LDL. A small percentage of the population is hypersensitive to dietary cholesterol, just as a certain segment of the population is diabetic. Only your Doctor can test your cholesterol levels and advise you of what your cholesterol reading is and what appropriate steps are right for you. Diet and exercise are almost always the first lines of defence against undesirable lipid levels. Changes in diet and frequent exercise can reduce your blood cholesterol level by up to 15%, but if you are a normal healthy person, reducing your saturated fat and trans fatty acid intake has the biggest impact on reducing serum cholesterol, and not reducing your cholesterol intake. However, some people have genetically determined lipid problems that don't respond to diet and require medication. These individuals should definitely consult with a doctor regarding dietary cholesterol.

How true is what I read about cholesterol and eggs?

1) Doctors first started recommending that the general population limit their egg consumption because intuitively it would make sense that a lot of cholesterol in the diet would cause an increase in blood cholesterol and there were studies done that supported this hypothesis. This claim was derived from limited 'so-called' proven science. Since these warnings of the 60's, 70's and 80's that basically massacred egg consumption, new studies have surfaced that contradict this original hypothesis.

2) As far as we know, no new scientific studies link egg consumption to heart disease. Currently, all of the new research concludes that for the average person, egg consumption does not increase serum cholesterol significantly. In fact two long-running epidemiology studies, the Nurses Health Study at Brigham and Women's Hospital, Boston, and the Health Professionals Follow-up Study at Harvard School of Public Health reveal that there is no link between egg consumption and heart disease or stroke. This was based on a sample size of nearly 120,000 adults and an average of 12 years of tracking their egg consumption versus the disorders that arose over this time frame The high egg users were no more prone to heart or stroke than the low egg users.

3) New research is showing that it is saturated fat and not dietary cholesterol that increases cholesterol in the blood and leads to clogging of the arteries.

4) Cholesterol is part of every cell in the body. If you do not consume it, your body will produce it. It is a very important nutrient to normal cell development and functioning. This is why it is in an egg. An egg contains all of the nutrients necessary to take a single fertilized cell and turn it into a multi-celled life form (a chick). That is, it contains all nutrients necessary to grow life. The egg is the equivalent of a human umbilical cord. This is why it contains so many vitamins and minerals and this is also why it contains cholesterol. The only vitamin missing for human nutrition is vitamin C.

5) A certain small percentage of the population is hypersensitive to dietary cholesterol and these people should consult their physicians about dietary cholesterol intake.

6) In a study done on Omega 3 eggs, 25 hypercholesterolemic (high blood cholesterol) individuals were fed 12 eggs per week. Of the 25 individuals only 2 experienced a scientifically significant increase in serum cholesterol from consumption of both Omega 3 eggs and regular large eggs. All 25 experienced a reduction in serum tryglicerides when consuming 12 Omega 3 eggs per week, and all 12 increased their omega-3 consumption in general by consuming Omega 3 eggs. Overall positive results for eggs, especially Omega 3 eggs! This study focused on the segment of the population that has a problem with high blood cholesterol, and only a small percentage of these people experienced any kind of increase in serum cholesterol.

How many eggs can I eat a week?

The number of eggs any one individual can eat within a week is very specific to that person's health issues or needs. For young children, eggs are an excellent source of necessary protein and other nutrients important to growing bodies and minds.

 

Most adults without health issues can easily eat one or two eggs a day and have no negative effect on their fat and cholesterol count. For some adults, where cholesterol or other health factors are an issue, their Doctor may have recommended two to three eggs a week. Our 80% fat and cholesterol reduced egg replacement called Naturegg Break-Free allows these individuals to increase their egg consumption from 2 to 10 eggs per week. One carton (250mL) of Naturegg Break-Free is equivalent in protein, taste and texture to 4 eggs, but contains the fat and cholesterol from only one egg. With Naturegg Break-Free you can enjoy a hearty scrambled egg dish or an omelet and not feel guilty or concerned about your fat and cholesterol intake. Look for more information on Naturegg Break-Free in our product section. Or you can try our Naturegg Omega Pro liquid egg which is low in fat and cholesterol and made from 100% egg whites with added omega-3 fatty acids and other wholesome ingredients to provide minerals and vitamins.

Our Products

You know how nutritious they are; now remind yourself of how delicious they are with our selection of eggs. Go ahead and crack a smile.

Shell Eggs

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Cracked Eggs

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Prepared Eggs

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Animal Welfare

Our success depends on the care and attention that we provide to our hens. After all, a healthy hen is a quality-producing hen. But treating all our animals humanely isn’t just a business philosophy; it’s our moral commitment.

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Making the Grade

There are a few steps in between being an egg and becoming a Burnbrae Farms egg. Each of our eggs is put through a rigorous grading system to assure that only the highest-quality product makes it to your table.

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