Frequently Asked Questions

A hen’s feed determines the colour of the egg yolk. A hen that eats a wheat-based diet (more common in the Western Provinces) 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.

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.

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

Eggs are a good low-kilojoules food (about 280 to 331 kilojoules each) with high nutrient density. Only about a quarter of the fat it contains is the bad, saturated kind. If you are concerned about your cholesterol intake, try to limit your intake of egg yolk to 3-4 per week (a 50g egg contains about 200mg of cholesterol).

Specification for egg sizes (graded by weight in grams) was changed a few years ago. Small eggs, which used to include eggs of 35g or more, were reduced to 33g or more. Medium eggs remain at a minimum weight of 43g and large eggs remain at a minimum weight of 51g. Extra large eggs have been reduced to 59g and above while jumbo eggs remain at 66g or larger.

  1. Eggs should preferably be stored in a fridge with their sharp points facing downwards by consumers. To reach room temperature they should be removed from the fridge about 20 minutes before use or placed in warm water for ten minutes.
  2. Left over egg white can be kept in an airtight container for up to ten days.
  3. Left over egg yolk can be kept in the fridge for three days if covered with a little bit of water, milk or oil.
  4. To thicken cream you can add stiffly whipped egg white. The cream and egg white should be whipped separately and then added together.
  5. Whipped cream can be replaced by cutting banana in thin slices and whipping it with egg white until the banana is mashed and the egg white stiff. This must be used immediately.
  6. In cooking, a nice golden brown colour can be obtained by whipping an egg with a small amount of water or milk and brushing it over baking or oven dishes.
  7. Left over food should not be discarded. It can be used in quick, economic light meals with eggs.
  8. Hard boiled eggs should always be kept in the fridge for those inbetween meals, for garnishing and use in salads, etc. To distinguish them from raw eggs, the shells should be cracked.
  9. To determine whether an egg is raw or cooked roll it on a table. If it stops immediately it is raw. A cooked egg will keep on rolling.
  10. When homemade mayonnaise curdles, mix an egg yolk and 5ml lemon juice in a separate clean bowl and whip slowly with curdled mayonnaise.
  11. To drain fried or poached egg, leave it on an egg lifter on a paper towel before serving.
  12. Meringue-crust can be sealed with cooked condensed milk.
  13. When cooking eggs for garnishing or stuffed eggs stir them regularly to ensure that the yolk sets exactly in the middle.