January 2008
An eggs-planation
Why did the consumer cross the road? Perhaps to avoid the bewildering array of eggs in the supermarket. To help, we've hatched
a lexicon. Note that specialty eggs (organic, omega-3, and such) usually cost more than others. Although large eggs have about
70 calories and 5 grams of fat, nutrients can depend on what hens eat. FYI, eggs are no longer thought to have a significant
impact on blood cholesterol.
White vs. brown. Color comes from the hen's breed. Brown hens tend to be larger and need more feed, which can mean a slightly higher egg price. There's no difference in flavor.
Organic. Laid by hens whose feed is made with minimal use of pesticides, fungicides, herbicides, and commercial fertilizers. The U.S. Department of Agriculture sets the standards. All eggs, organic or not, are free of hormones, and there's no nutritional edge to organic.
Nutrient-enhanced. Claim to have higher levels of an omega-3 fatty acid, vitamin E, or lutein because of ingredients added to feed. (Omega-3 content is boosted by adding flax, marine algae, or fish oils.)
Free-range. Laid by hens raised outdoors (very few are) or with daily access to the outdoors. The USDA requires no specific amount of outside time.
Cage-free. Laid by hens permitted to roam in barns but not outside. The term isn't regulated by the USDA.
Pasture-raised. Hens eat feed from pastures but don't roam free. They're kept in pens that are moved around pastures.
Pasteurized. Eggs are placed in warm water to kill bacteria, then shells are waxed to prevent cross-contamination. Such eggs are sometimes used in hospitals and nursing homes and are suitable for recipes that call for raw eggs.
White vs. brown. Color comes from the hen's breed. Brown hens tend to be larger and need more feed, which can mean a slightly higher egg price. There's no difference in flavor.
Organic. Laid by hens whose feed is made with minimal use of pesticides, fungicides, herbicides, and commercial fertilizers. The U.S. Department of Agriculture sets the standards. All eggs, organic or not, are free of hormones, and there's no nutritional edge to organic.
Nutrient-enhanced. Claim to have higher levels of an omega-3 fatty acid, vitamin E, or lutein because of ingredients added to feed. (Omega-3 content is boosted by adding flax, marine algae, or fish oils.)
Free-range. Laid by hens raised outdoors (very few are) or with daily access to the outdoors. The USDA requires no specific amount of outside time.
Cage-free. Laid by hens permitted to roam in barns but not outside. The term isn't regulated by the USDA.
Pasture-raised. Hens eat feed from pastures but don't roam free. They're kept in pens that are moved around pastures.
Pasteurized. Eggs are placed in warm water to kill bacteria, then shells are waxed to prevent cross-contamination. Such eggs are sometimes used in hospitals and nursing homes and are suitable for recipes that call for raw eggs.
