You will find plenty of variety in the egg case at your grocery store. The options may include classic, omega-3 enhanced, free run, free range, organic, vegetarian and liquid eggs. You will need to consider the merits of each type of egg and decide which is best for you and your family. Some eggs may be slightly different in nutrient value than classic eggs, or they may come from hens housed or fed in a special way. All eggs, no matter which type, are produced according to the same high standards of quality, freshness and cleanliness. For more information on the types of specialty eggs available, please refer to the brochure entitled Eggs ... So Many Choices (PDF - 750 KB), which can be ordered through your provincial egg organization.

These eggs are produced by hens fed a diet that contains 10 to 20 percent flaxseed. Flaxseed contains omega-3 polyunsaturated fatty acids which are important for lowering blood triglyceride levels and have been shown to protect against cardiovascular disease and cancer. Omega-3 enhanced eggs contain 0.4 g omega-3 fatty acids compared 0.04 g found naturally in classic eggs. (Health Canada recommends we eat 1 to 1.5 g of omega-3 fat each day). The cholesterol and total fat contents are about the same as in classic eggs.

A hen's feed determines the colour of the egg yolk. A hen that eats a wheat-based diet (more common in Alberta for example) produces eggs with light yellow yolks. A hen that consumes a corn or alfalfa-based diet produces eggs with dark yellow yolks. Yolk colour is not an indicator of nutritional value.

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.

As long as the eggs have been handled properly, the Best Before date on the carton gives an indication of freshness. A fresh egg, in its shell, will sink in water while an old egg will float. This happens because as the egg ages, it absorbs air through the pores in its shell. Moisture from the white evaporates and the inner shell membrane shrinks, causing the air cell to expand. When an egg is cracked open, the yolk of a fresh egg will be round and will sit up high. The white will be thick and will closely surround the yolk. In an older egg, the yolk will be flat and will break easily, and the white will be thin and watery.

The Best Before date is not an expiry date. If they have been kept refrigerated, eggs can be eaten for a short time after the Best Before date. However, keep in mind that the Best Before date (28 to 42 days from the packaging date) indicates the length of time the eggs will maintain their Grade A quality. After the Best Before date, eggs should be cooked thoroughly (for example, used for baking or hard cooking).

The best place to store eggs is in their carton on a shelf in the main body of the refrigerator. Keeping them in the egg compartment on the door will not provide a consistent and cool enough temperature for them. Leaving eggs in their carton will protect them from breakage and will keep them from absorbing strong odours from other foods. Also, you will be able to keep track of the Best Before date if eggs are kept in their original packaging.

Yes, as long as the eggs are handled properly:

• Use fresh Canada Grade A eggs that have been kept refrigerated. The Best Before date on the carton will help determine freshness.
• Ensure that the egg is clean and the shell is not cracked.
• Wash your hands, cooking surface and utensils immediately before and after preparation. As an extra precaution, you may want to use a diluted bleach solution (1 teaspoon (5 mL) of bleach per 4 cups (1 L) of water) as a disinfectant for your work surface and utensils.
• Prepare only enough food for one meal or sitting. Do not keep leftovers.
• Serve all egg-rich products imediately after preparing or store them in the refrigerator.

Because the shell of the egg protects the contents from contamination, it is recommended to buy clean, uncracked eggs. If you find an egg with a broken shell, you can still use it with care. Use the egg as soon as possible in a dish that is cooked thoroughly such as a cake, cookies or a casserole. Do not use cracked eggs in drinks, meringues, uncooked sauces or icings. Do not use a cracked egg if the egg's contents are leaking through the shell, the egg is stuck to the carton or the eggshell is prominently stained or dirty.

Hard-cooked eggs, in the shell or peeled, will keep for one week in a covered container in the refrigerator.

Homemade pickled eggs can be stored in the refrigerator for one month.

Yes, but they should not be frozen in the shell as the cold temperature may cause the contents of the egg to expand and crack the shell. To freeze eggs:

• Lightly beat whole eggs just until blended. Pour into a freezer container. Cover with a tight-fitting lid. Label the container with the number of eggs and the date. Three tablespoons (45 mL) of thawed whole eggs is equal to one large fresh egg.
• Egg whites can be frozen separately. Pour into a freezer container. Cover with a tight-fitting lid. Label the container with the number of egg whites and the date. Two tablespoons (30 mL) of thawed egg white is equal to one large fresh egg white.
• Egg yolks will thicken or gel when frozen and therefore need special treatment. Beat the yolks with either 1/8 teaspoon (0.5 mL) salt or ½ to 1 teaspoon (2 to 5 mL) sugar or corn syrup for each ¼ cup (50 mL) yolks (about 4 yolks). Pour into a freezer container. Cover with a tight-fitting lid. Label the container with the number of egg yolks and the date and whether you added salt or sugar. One tablespoon (15 mL) thawed yolk equals one large fresh yolk.

Place the egg on its side and spin it around with your fingers. A hard-cooked egg will spin smoothly and rapidly. A raw egg will wobble and spin slowly because the liquid centre will prevent the egg from building up momentum to keep it turning.

This discoloration is the result of a reaction between the sulfur and iron naturally found in eggs. It occurs when eggs are overcooked, or when there is a high level of iron in the cooking water. Although the colour isn't very attractive, the eggs are safe to eat and will still be nutritious and flavourful. An appropriate cooking time and rapid cooling of the eggs after they are cooked will prevent the formation of this grey ring.

Using the microwave is a quick and easy way to cook eggs:

• Spray a small dish or mug with cooking spray or place ½ teaspoon (2 mL) butter or margarine in the dish and heat in the microwave for a few seconds. Rotate the dish so the melted butter coats all sides.
• Crack an egg into the dish. Pierce the yolk with a fork or toothpick. Cover the dish with plastic wrap, pulling back one corner to allow for venting.
• Microwave on Medium-High (70% power) for 45 seconds to 1 minute. (Cooking time and power level will very depending on the power of the microwave.) The egg should be undercooked slightly as it will continue to cook as it stands. Let stand for one minute before removing plastic wrap.

These strands are called chalazae (chuh-LAY-zee) and are a natural part of the egg. They anchor the yolk in the centre of the egg. The fresher the egg, the more prominent the chalazae will be. The chalazae do not need to be removed unless you are making a smooth custard or sauce. They can be removed with the tip of a knife or strained from a beaten egg mixture if desired however.

It is a blood spot caused by the rupture of a blood vessel in the hen when the egg is forming. Though eggs with blood spots are normally removed during the inspection and grading process, occasionally a few may slip by undetected and end up in a carton. An egg with a blood spot is safe to eat, and you can cook and bake with it in the usual ways. If you wish, you can remove the spot with the tip of a knife before you cook the egg.

Together, the yolk and the white make a nutrient-rich food as both "parts" contain different nutrients.

• The yolk has many essential nutrients including phosphorous, iron, zinc, vitamins A, B6 and B12, folic acid, pantothenic acid, choline, and thiamin, as well as almost half of the protein and riboflavin in the whole egg. In addition, egg yolks are among the few foods that naturally contain vitamin D. Finally, the egg yolk contains 190 mg of cholesterol and 5 g of fat, less than a third of which is saturated fat, and no trans fat.
• The white contains more than half of the egg's total protein and riboflavin.

Brown and white eggs have the same nutritional value. Shell colour depends on the breed of hen that lays the egg. Usually, white-feathered hens lay white eggs and brown-feathered hens lay brown eggs.

A study* by the Harvard School of Public Health found no link between eating eggs and developing cardiovascular disease in healthy individuals. In fact, limiting dietary cholesterol (by avoiding eggs, for example) could lead to an unbalanced intake of nutrients, which increases the risk for other health problems. Saturated and trans fats, typically found in baked goods, pastries, processed foods and whipped toppings, tend to raise blood cholesterol levels. Eggs contain very little saturated fats and no trans fats.

As long as you eat eggs as part of a healthy, well-balanced diet and lifestyle, there is no limit to the number of eggs you can eat in a week. (If you have high blood cholesterol, speak to a dietitian or your doctor for diet advice.) Eggs are part of the Meat and Alternative food group of Canada's Food Guide to Healthy Eating and are considered a nutritious choice.

All eggs produced in Canada are produced with the same high food safety and quality standards, so anytime you see the Canada Grade A and maple leaf symbol on an egg carton, that's your assurance of top quality. That being said, presently about 2/3-3/4 of Large eggs in Alberta grocery stores (or 8-9 eggs in a carton of a dozen eggs is another way to look at it) are produced in Alberta; the others come from farms in one of Alberta's neighbouring provinces. A tip if interested in "Buying Alberta" as much as possible: choose Medium or Small size eggs. With the current egg management system and supply, a higher percentage of Small and Medium eggs in those cartons will be AB-produced.