Egg Types

Regular White: The ‘classic’ white egg represents approximately 80% of Canadian egg production. Produced by White Leghorn hens this egg is a nutritious and versatile source of protein.

Brown: Produced by Rhode Island Red hens, brown eggs are a nutritious and delicious source of protein and equally nutritious as the classic white egg.

Omega-3: Eggs that contain a higher level of omega-3 polyunsaturated fatty acids which have been associated with a reduced risk of heart disease. The higher levels have been achieved with the addition of flax to the hen’s diet.

Free Run: Eggs produced by hens allowed to roam freely inside the laying barn.

Free range: Eggs produced by hens able to move freely indoors and out in a fenced-off pasture.

Organic Eggs: Eggs produced by hens that have been fed certified organic grains.

Premium: An A+ egg. Premium eggs are those gathered from young hens at the peak of their laying cycle. These eggs will have a stronger shell and thicker white and exceed the requirements for Grade A eggs. Perfect for poaching, frying and hard cooking.

Vegetarian: Eggs laid by hens fed an all vegetarian diet.

Vitamin Enhanced: Eggs that contain higher levels of certain nutrients including vitamin E, folate, vitamin B6 and vitamin B12.

Liquid Eggs: Liquid egg products can be simply egg whites or egg whites mixed with other ingredients to replace the yolk while adding a golden colour. Liquid eggs are perfect for people who are looking for a low-fat; low-cholesterol egg product. For comparison, 4 tablespoons of liquid egg is equal to one large egg while a 500 g carton would be the equivalent to 10 large eggs.