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Q. What causes double-yolk eggs?
A. A hen will sometimes produce double-yolk eggs at the very beginning or near the end of her reproductive life due to hormonal changes. When this happens, the shell forms around two yolks instead of one, creating a double-yolk egg. Double-yolk eggs are safe to eat and cook with. If substituting them for large classic eggs in a recipe, their additional volume may affect the outcome of the recipe.
Q. Why is the yolk colour different in some eggs?
A. Egg yolk is determined by the diet of the hen and does not affect the nutritional value or quality of the egg. Hens fed a larger proportion of wheat in relation to other components of the diet produce eggs with pale yolks. A diet containing a high proportion of yellow corn, for example, will result in eggs with much darker yolks. The choice of grains depends primarily on the availability of these crops.
Q. How are eggs sized?
A. 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
Q. How long does it take for eggs to get from the farm to the store?
A. In Manitoba, eggs travel from the farm, to the grading station, to the grocery store within 5 to 7 days of being laid. |
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