Let’s play a game!
I’ll give you a common thought on eggs, and you tell me if you think it’s fact or fiction! Ready??????
1. Double yolk eggs, real or something only unicorns eat?
Have you ever seen one? It’s a definite fact and the last time I was visiting my parents they told me that they had a carton of eggs recently and almost every egg was a ‘double yolker’! They were amazed and my husband was a wee bit jealous, he eats A LOT of eggs and has never found one. While they may be a little bit like that four leaf clover, they are in fact real and Burnbrae farms even offers Super Bon-EE Doubles cartons where 50% double yolks are guaranteed but only limited quantities are available. I’m wondering if my parents didn’t come across one of these!
2. Brown and white eggs have different nutritional value. Fact or Fiction?
This is something that I actually learned while visiting the Burnbrae farm and I was surprised! The truth is there is no difference in nutrition content between a brown shell and a white shell. Flavour or cooking functionality is also not affected by the shell colour either. The egg shell colour is determined by the breed of chicken. At Burnbrae, brown eggs are laid by the brown Rhode Island Red hen and white eggs are laid by the White Leghorn. The colour of a hen’s ear area is the indicator, with a white or light spot meaning white eggs. The brown chickens are larger and require more food to make an egg, which is why brown eggs* cost more than white eggs. Interesting right?
3. You can tell the quality and freshness of an egg by the colour of the yolk. Fact or Fiction?
This is something else I learned by getting up close and personal with the staff and hens of Burnbrae farms! The answer is Fiction, the colour of an egg yolk is influenced by what hens eat. A wheat-based diet will produce a pale yellow yolk, while a corn-based diet produces a darker yellow yolk. Adding ground marigold petals to the hens’ diet increases lutein levels and these yolks are more orange.
4. Eggs are still good after the expiry date. Fact or Fiction?
This one may surprise you! The answer is actually Fact. You can safely eat eggs up to three weeks past the code date – provided they have been stored in the refrigerator (at 0 to 8C) – not in the door where the temperature is less consistent. Also, there is no difference in nutrition between a day-old egg and a two-month old egg. The code date ensures Grade A freshness and quality.
To test freshness, float an egg in water, an older egg will float. As the egg ages there is an accumulation of air between egg shell and egg shell membrane which will cause the egg to float.
So how did you do? Don’t feel bad if you got some wrong, before I toured Burnbrae Farms last June, I was an egg newbie too. I mean, I loved eating eggs, I just didn’t know a whole lot about them. I left Burnbrae Farm with a wealth of knowledge, a few awesome recipes, and a complete appreciation for the hard work and years of experience that goes into the family business. 70 years ago when the Hudson family started providing eggs to Canadian families, they only produced one type of egg, today they offer a variety of eggs to meet customer needs and they are always testing and dreaming up new ideas! The Hudson’s are passionate about their eggs!
Looking for more ways to sneak eggs into your daily meals? You should be! Did you know that every large egg provides about six grams of protein and a variety of vitamins, minerals and important antioxidants? They are a ‘superfood’ that is low in saturated fat, sodium and carbohydrates and are only 70 calories! Bam! Go eat more eggs!
Visit the Burnbrae Farms Recipe Nest for a ton of recipes featuring eggs for every meal of the day. I found this fun recipe for a Pizz-Oma-Dilla that I knew would be a huge hit with my boys!
A Pizz-Oma-Dilla is a combination of a pizza, omelette and quesadilla all mashed together in one delicious shell.
|1 cup||Egg Creations™ Original or Egg Creations™ Cheese and Chives, well shaken||250 mL|
|1/4 tsp||each dried basil and oregano||1 mL|
|1/4 cup||each chopped red or gree pepper, mushrooms and onion||50 mL|
|1/2 cup||prepared pizza sauce, divided||125 mL|
|2||large flour tortillas|
|3/4 cup||shredded, part-skim mozzarella cheese, divided||175 mL|
1. Lightly coat a medium nonstick skillet with nonstick cooking spray and set over medium heat. Stir the eggs with the basil and oregano. Pour into the skillet; scatter the peppers, mushrooms and onions evenly over top. Cover and cook for 3 to 5 minutes or until set. Slide onto a plate to set aside. If the kids are a bit picky like ours just omit the fillings they don’t like. My boys stuck with just the pepper or plain, but mom and dad stuffed ours full!
2. While the eggs are cooking spread half of the pizza sauce evenly over each tortilla. Sprinkle each tortilla evenly with half the cheese over the full surface. Cut the omelet in half and place one half on one side of each tortilla; fold over to enclose. We let the boys have the pizza sauce and the adults opted to drizzle salsa in our instead.
3. In batches, toast the prepared tortillas in the skillet, for 2 to 3 minutes per side or until golden and cheese is melted. Cut into wedges to serve. Don’t skip this step, it makes all the difference. The toasted tortillas hold everything together nicely and add a great crunch.
#EggMyths Twitter Party
Join the #EggMyths Twitter party on February 9th at 9 pm EST!
Official rules and regulations for the Twitter Party can be seen HERE.
Disclosure: I am participating in the Burnbrae Farms campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.