Yes, there’s a world egg day, and why wouldn’t there be, given that in Canada alone, over 1,000 farmers deliver more than 650 million dozen eggs each year?
We love the things: there are dozens of ways to eat them in the morning, and they are the vital ingredient in countless classics, from meringues to fresh pasta, and even a whiskey sour (the queen of cocktails).
To Celebrate World Egg Day, Egg Farmers of Canada has arranged for local egg farmers to be in stores country-wide, talking up their trade. Chat them up at either of these locations today, from noon to 4pm.
- Dominion in Corner Brook (5 Murphy Square)
- Sobey’s in Paradise (1621 Topsail Road)
And now, 5 things you maybe didn’t know about eggs …
1: Carrots Aren’t the Only Things Good for Your Eyes
Eggs are full of vitamins and minerals. It makes sense, given their yolk provides highly nutritious sustenance to chicks. Among all that nutrition is Lutein and zeaxanthi, two words many of us aren’t familiar with. All you need to know is they maintain good vision, and are thought to reduce the risk of age-related eye diseases, such as cataracts and macular degeneration
2: The Difference Between White & Brown Eggs is … the Hen
Their eggshells are different colours, but white and brown eggs are biologically pretty well the same. In other words, one is no better for you than another; it’s what the hens are fed that may make a difference. Different breeds of hen lay different colour shells. As a rule of thumb, white-feathered hens lay white eggs, brown-feathered hens lay brown ones.
3: Why Are Some Eggs Labelled As “Omega-3 Eggs.”
Omega-3 fatty acids are great for your heart, and your body can’t make them. You have to eat them in your diet. So why are some eggs labelled as “omega-3” eggs and others not? It comes down to the old adage, “You are what you eat.” By feeding hens a diet high in things like omega-high flaxseed, the eggs become high in omega-3s. Flaxseed naturally contains alpha-linolenic acid, a plant-based type of omega-3 fatty acid.
4: Why Are There Special Cartons for Eggs?
The cartons keep them safe, sure, but more importantly, they are an effective barrier that prevents your eggs from absorbing the odours and flavours of other things in your fridge. Eggshells are covered in thousands of pores that would allow odours or flavours to enter them.
5: The Secrets of a Perfectly Poached Egg, Revealed.
Poaching an egg for an instagram-worthy eggs Benedict isn’t as easy as tossing an egg into boiling water for 3-5 minutes. Here’s 4 pro tips:
- Add a tablespoon of vinegar to the boiling water.
- Reduce the boiling water to a gentle simmer before adding the egg.
- Crack the egg into a small bowl, then hold that bowl in the boiling water for a little bit, before letting the egg slide into the water. This is the key to avoiding those unsightly white wisps.
- Keep the water moving slowly as the egg poaches, by gently string with a spoon.
- 3 minutes for a proper poach; 5 if you want the yolk all hard. (which you shouldn’t, but no judgement here)