The egg
An essential food
- Low calorie, low fat, low sugar
- Rich in vitamins A, B, E, K, PP
- High in minerals (iron, phosphate, sodium and magnesium)
Some nutritional facts
- 1 egg = 90 calories
- 2 eggs = 100 grams of meat or fish
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A whole egg has 12% of the NRV of proteins which are rich in essential amino acids and have a very balanced composition. The egg is a reference protein.
How to make the most of its exceptional qualities
- Do not expose it to variations in temperatures
- Store it in a cool place separate from other foods
- Do not cook it for too long to preserve the vitamins
- Avoid using very cold eggs to make hard-boiled eggs (difficult to peel)
- From 1 to 10 days: boiled, poached, tartar, beaten egg white, mayonnaise, cocktails; more than 10 days: other uses
Egg farming methods
- Organic farming (code 0) : the hens are fed with organic feed (at least 95%). They have access to open-air runs where they have shelters and vegetation. The AB (Agriculture Biologique) label certifying organic farming and the EU Organic logo are displayed on the packaging.
- Free range egg farming (code 1) : the hens have access to open-air runs during the day. The wording "free range eggs from hens raised in the open air" is written on the packaging. The Red Label eggs originate from this type of farming.
- Barn eggs (code 2) : indicates that the hens move freely indoors. The wording "Barn eggs from hens roaming freely indoors" is displayed on the box.
- Standard farming (code 3) : it represents 70% of French egg production. In compliance with the new European standards, the hens are in groups of 20 to 60, are provided with perches, nest boxes and a carpet litter to scavenge and peck on. These collective housings meet the behavioural needs of the hens whilst at the same time offering cheap eggs to the consumers.
The various qualities
The eggs sold to the consumers are always class "A" eggs. They can be fresh or extra fresh.
- A "fresh" egg can be consumed up to 28 days after being laid.
- The wording "extra fresh" or "extra" can be used as an additional indication on packages. The egg is considered extra fresh up to the 9th day after being laid. In these cases, the hatching date and the last date of extra freshness are specified on the packaging.
Various size
- Very large: more than 73 g
- Large: 63 to 73 g
- Medium: 53 to 63 g
- Small: less than 53 g
Poultry feed
- Mineral salts 1%
- Alfalfa 2%
- Calcium carbonate 7%
- Maize 16%
- Soya 24%
- Wheat 50%
