eggs

Much like the term “poultry” mostly refers to the chicken, the term “egg” refers to the hen’s egg. When the eggs are from other species, they are referred to specifically by name: quail eggs, guinea fowl eggs, etc.

Since the beginning of time, the egg has been a symbol of fertility. But, even though it has been consumed since Antiquity, never has it been more popular than it is today because modern farming methods have allowed breeders to keep up with the ever-increasing demand so eggs are readily available at all times.

There probably isn’t a more versatile product in cooking than the egg. It can be served for breakfast, lunch, and dinner, as an appetizer, main meal or desert. For breakfast, eggs are fried, poached, scrambled, and used to make omelettes, quiche, soufflé, crêpes…. It goes into the preparation of pasta, garnishes and hors-d’œuvres, pastries, sweet rolls and breads, meringue and even drinks… to name but a few!

There are four parts to an egg: the shell, the membrane, the white and the yolk

The shell protects the egg, defends it against germs, and keeps it humid. The colour of the shell depends on the race of hen and has no bearing on nutritional value or flavour.

The membrane is made of two to three fine layers of protein fibres that cling to the shell and protect the inside from bacteria and mould.

The white or “albumen” is 87% water and 12.5% protein albumin. The egg white accounts for 59% of the weight and two-thirds of the egg. The opaque, spiral albumin filaments, the chalaza, surround the yolk and keep it in place. The fresher the egg, the denser and firmer the egg white surrounding the yolk.

The yolk is formed of several super-imposed layers of vitellus, alternately pale yellow to dark yellow. The colour of the yolk can be lighter or darker depending on the food the hen was raised on. The egg yolk is 50% solid, 16% protein, and 30% lipid.

Have you tried METRO’s fabulous Irresistible Gourmet quiches yet?
There are a few to choose from: Gourmet broccoli and cheddar, Gourmet artichoke, tomato and olive quiche, Gourmet Florentine quiche and Gourmet Mediterranean quiche.

Four flavourful, top quality quiches! These are unique recipes made from the highest-quality ingredients. A healthy meal that is delicious and ready to eat in no time at all! Try it once and you will want to make it a regular on your menu!

Omega-3 eggs
These eggs look the same as traditional eggs but contain more Omega-3 poly-unsaturated fat and vitamin E because flax seeds are added to the hens’ meal. Omega-3 fatty acids are known to reduce blood cholesterol, lower the risk of developing Alzheimer’s disease, and contribute to maintaining good vision.

Organic eggs
Certified organic eggs come from hens that were raised and fed according to very strict, government-regulated standards.

To be labelled “organic,” the egg must come from hens that are organically-farmed according to very specific standards. Their breeding ground must be considered natural and at every stage of their lives, the hens are fed certified organic seed, preferably whole or ground, free of pesticides, artificial fertilizer or animal meal. No artificial colour, flavour or synthetic additives can be used to raise these hens.