Products | Star Egg

By: Star Egg Company  09-12-2011
Keywords: Foods, Vitamin, Eggs




Today, consumers want foods that are healthy but require very little preparation and cooking time. Shell eggs are a natural choice. They are quick, convenient and packed with all the essential amino acids and many of the vitamins needed to maintain a healthy lifestyle.

For more detailed information on our full service line of products, please select the appropriate link below

grocery, convenience and bulk warehouse outlets
restaurants, hotels, institutional facilities

Star Egg Company Ltd. offers two house branded product lines

Branded under the Harman family name, this product line offers our customers a traditional selection of quality, value priced eggs.
TM/MC

Harman

GoldEgg/Jaune DoréTM/MC

GoldEgg Free Run

GoldEgg Gold V

GoldEgg Organic

GoldEgg Omega 3 Large – 12 Pack

GoldEgg Omega 3 Large – 18 Pack

GoldEgg Omega Choice

We understand that each of our commercial customers fill a unique niche in the Food Service industry and consequently will have unique product requirements. We have attempted to provide a wide range of products to address as many of these needs as possible. All products listed below may be picked up or, delivered with advance ordering notice provided.

15 Dozen Loose Pack (30 eggs/tray x 6 trays)
Regular Large Size Eggs
GoldEgg Omega 3 Large Size Eggs
GoldEgg Omega  ChoiceLarge Size Eggs
GoldEgg Free Run Large, Medium Size Eggs
GoldEgg Organic Large, Medium Size Eggs
GoldEgg Gold V, Medium Size Eggs
Regular Medium Size Eggs
Regular Small Size Eggs
Regular Pee Wee Size Eggs (limited/seasonal availability)
Saskatchewan Cracks

15 Dozen Carton Pack
Harman XL Size Eggs
Harman Large Size Eggs
GoldEgg Omega 3 Large Size Eggs
GoldEgg Omega Choice Large Size Eggs
GoldEgg Free Run Large Size Eggs
GoldEgg Organic Large Size Eggs
GoldEgg Gold V Large Size Eggs
Harman Medium Size Eggs

To place an order, please contact our Billing Administrator (306) 244-4041.

Grading Criteria and Nutrition Information

Grading Process and Criteria

The Star Egg Company Ltd. fleet of trucks transport fresh, unwashed eggs from farms across the province to the grading station in Saskatoon where the eggs are washed, candled, weighed and packaged for sale. Egg grades are determined by quality and weight, and are determined by the following criteria:

  Canada A Canada B Canada C
Shell Clean, sound Clean, sound and slightly stained May be cracked, up to 1/3 stained, no dirt
Air cell size 4.8mm 9.6mm No limit
Yolk Outline indistinct, round, reasonably well centred Outline visible, moderately oblong Outline prominent, may be oblong in shape.
Broken-Out Appearance Yolk fairly well rounded and erect, surrounded by thick albumen Yolk slightly flattened and enlarged, surrounded by moderately thin albumen Yolk enlarged or flattened, surrounded by very thin albumen
Weight SizeJumbo
XLarge
Large
Medium
Small
Pee Wee
Weight
(at least)
70g
63g
56g
49g
42g
42g
At least 49g per egg No restrictions

Nutrition Information





The egg has long been known as one of nature’s most complete foods and an excellent source of protein. The reason eggs are such an excellent source of protein is because each serving contains all nine essential amino acids that cannot be synthesized in the body, (histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine). Unlike fat cells for fat and muscle or liver for glucose, there is no place in the body to store protein. We need to consume enough protein to provide our bodies the tools to build muscle and repair damaged tissue and organs as well as provide the energy to perform work.

Animal and plant or vegetable foods are the two major protein sources. Animal protein foods include meat, poultry, fish, dairy products and eggs and are said to be of high biological value. Plant protein sources, although good for certain essential amino acids, do not always offer all nine essential amino acids in a single given food. For example, legumes lack methionine, while grains lack lysine.

In addition to protein, eggs contain zero trans fats, are high in folate which aids in neural tube development during pregnancy, are a source of vitamin E, an excellent source of B12, vitamin K and selenium and contain no carbohydrates or sugars. The complete nutrition profile for one regular 53g egg is listed below.

Per 53g serving

Calories 70g
Fat 5g (8%)
Saturated 1.5g (8%)
Trans 0g
Cholesterol 195mg
Sodium 65mg (3%)
Carbohydrate 1g (1%)
Fibre 0g
Sugars 0g
Protein 6g
Vitamin A 10%
Vitamin C 0%
Calcium 2%
Iron 6%
Vitamin E 15%
Thiamine 2%
Riboflavin 15%
Niacin 8%
Vitamin B6 2%
Folate 15%
Vitamin B12 50%
Pantothenic Acid 20%
Phosphorous 6%
Magnesium 2%
Zinc 8%
Selenium 35%

Controlling cholesterol in the diet has become an important health issue in North America. Canadians are among the highest consumers per capita of the foods which lead to increased blood serum cholesterol. Such foods are typically high in “low-density lipoprotein” (LDL) which is responsible for taking cholesterol to your body’s cells. LDL cholesterol is called “bad” cholesterol because high levels in your blood can increase your risk of heart disease.

Perhaps you recently visited your family doctor and were advised to reduce the amount of cholesterol in your diet. In essence, your doctor has asked you to reduce the LDL or “bad” cholesterol in your diet. Fortunately, you DO NOT have to eliminate eggs from your diet as the cholesterol found in eggs is known as “high-density lipoprotein”(HDL) or “good” cholesterol. HDL picks up extra cholesterol and takes it to the liver to be removed from your body. This prevents cholesterol from adding to the plaques on the artery walls of the heart and brain which if ever blocked will cause a heart attack or stroke.

Salmon Dill Pie with Rice Crust

Ingredients:
2 ½ cups cooked rice, cooled
6 eggs
2 tsp oil
2/3 cup diced onion
½ cup diced celery
2/3 cup fat-free evaporated skim milk
1 tbsp chopped fresh dill or parsley ( or 1 tsp/5ml dried dill)  Salt and pepper, to taste
1 can (170 g) salmon, drained
¾ cup shredded low-fat Swiss cheese

Stir together rice and one whisked egg. Spray 9-inch (23 cm) pie plate with cooking spray. Press rice mixture into bottom and sides of pie plate. Heat oil in non-stick skillet. Cook onion and celery, stirring occasionally, until soft, about 5 minutes. Whisk together remaining eggs, evaporated milk, dill, salt and pepper in large bowl. Stir in onion mixture, salmon and half of the salmon and half of the cheese. Spread in rice crust. Top with remaining cheese.  Bake in preheadted 375oF (190oC) oven until knife inserted in centre comes out clean, about 30 to 35 minutes.

May also be made with leftover cooked salmon or canned or leftover cooked tuna or crab meat.

BLT Egg Wrap

Ingredients:
1 slice chicken bacon
1 egg
¼ tsp onion powder
1 small low fat flour tortilla
2 tsp low-fat mayonnaise
2 tbsp diced tomato
leaf lettuce
salt & pepper to taste

Directions: Cook bacon in non-stick skillet over medium heat, or in microwave, until crisp; fold in half and set aside.  Wipe skillet clean. Whisk together egg, onion powder, salt and pepper in small bowl. Pour mixture into skillet; cook, stirring slightly, over medium heat. As mixture begins to set, gently move spatula across bottom and sides of skillet to form large, soft curds. Cook until eggs are thickened and no visible liquid egg remains but are still moist. Spread tortilla with mayonnaise. Place lettuce on top, add bacon, egg and tomato. Fold wrap and serve.

Serves 1.

Mini Bread Puddings

Ingredents:
4 eggs
½ cup 2% Milk
½ cup granulated sugar
1 ½  tsp vanilla
2 ½ cups cinnamon raisin bread cubes (½ inch x ½ inch)
2/3 cup chopped dried apple and/or dried cranberries
cooking spray (optional)

Whisk together egges, milk, sugar and vanilla in large bowl. Stir in bread cubes and dried fruit.  Line a 6-muffin pan with paper baking cups or spray with cooking spray. Spoon mixture into cups, filling to top. Bake in preheated 350oF oven until knife inserted in centre comes out clean, about 20 minutes.

Mini bread puddings can be made ahead and reheated in the microwave for a grab-and-go breakfast. They freeze well.

Baked Egg Bites

Rich in omega-3 oils and calcium, eggs baked with cheese in muffin tins end up the perfect shape to serve on a crumpet or bagel. A light supper or a nourishing brunch, this charming dish is the perfect nursery food: comforting, simple to make, and nutritious.

Ingredients:
6 eggs
1/2 cup milk
1/4 cup grated Swiss, Gruyere, sharp cheddar, or chevre
salt and pepper to taste

Directions

1. Preheat oven to 400F.

2. Butter 8 muffin cups. Whisk eggs, milk, salt and pepper together and divide evenly among the 8 buttered muffin cups.

3. Sprinkle eggs with grated cheese. Bake for 15 minutes, until eggs are golden and puffed.

4. Slide a knife around each egg to remove from tin. Serve on toast, or on English muffin or bagel halves.

Serves 4.

Easy Eggs Frittata

1/4 cup sun-dried tomatoes
6 eggs
2 tablespoons milk
1/4 teaspoon each salt & pepper
2 tablespoons butter or margarine
3 ounces blue cheese, crumbled
1 tablespoon chopped fresh basil or parsley

Cover tomatoes with hot water and soak 15 mins; drain and slice into strips. Preheat broiler. In medium bowl whisk eggs, milk, s&p until blended. Melt butter over high heat in 10 inch oven proof skillet. When butter foams, pour in eggs and immediately reduce heat to medium. As edges of eggs begin to set, lift edges to let uncooked eggs flow under. Continue cooking until firm but moist. Sprinkle tomato strips, crumbled blue cheese and chopped basil or parsley over frittata. Put pan under broiler 1-2 minutes until eggs are puffed and cheese barely melted. Serve from pan, cut in wedges.

Serves 4.

Veggie Frittata

Ingredients:
1 tablespoon olive oil
1 tablespoon minced garlic
1/2 bell pepper diced
1 small onion diced
1/2 cup thinly sliced mushrooms
1/2 cup diced tomatoes
4 pepperoni diced (all stems and inner seeds removed first)
1 small can (1/4 cup) sliced black olives
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup red wine
12 eggs
2 cups milk
1 1/2 cups grated mozzarella or jack cheese

Prepare veggies the night before. Sauté onion and garlic in olive oil until transparent. Add bell pepper and mushrooms and cook until just soft. Add tomatoes, pepperoni and olives and simmer until liquid is cooked off, but do not allow to burn or stick to pan. Add Italian seasoning, salt, pepper and wine. Simmer until the wine is cooked off. Cool, cover and set aside until morning.

In the morning lightly beat the eggs. Add the milk and beat. Add the veggies and stir well. Pour mixture into large coated baking dish. Top with grated cheese and bake at 350 for approx. 25 minutes.

1. Is there any nutritional difference between brown shelled and white-shelled eggs?
Shell colour in no way reflects a nutritional difference in an egg. The pigment laid down during shell formation is a result of the genetics of the bird and is directly correlated with feather colour. Simply put, brown hens lay brown shelled eggs and white hens lay white shelled eggs.

2. Why do some eggs have light yellow yolks and others dark yellow yolks?
Yolk colour is determined by the ingredients used to formulate the hens diet. The pale yellow to orange coloured yolks that can be found in eggs around the world are due to varied levels of the xanthophyll pigment in the feed. For example, in the Canadian prairies, wheat and barley tend to be used as the energy portion of the diet and have low xanthophylls levels, therefore pale yellow yolks. In Eastern Canada, corn is the energy feedstuff of choice and has high levels of xanthophylls which creates a dark yolk.

3. How long does it take the hen to form and lay an egg?
A hen will release an ova (yolk) once every 24 hours into the oviduct. Once in the oviduct, the yolk passes through several different stages where it becomes coated in albumen, commonly referred to as “egg white”. Egg White is composed of 40 different types of proteins. It serves to buffer the yolk from mechanical injury, act as a bactericide and act as a template for the deposition of shell membranes. Once the yolk is surrounded by egg white, it will rest in the shell gland pouch for 20 hours and will acquire the bulk of the true shell which consists of 95% calcium carbonate and 5% Organic material. Towards the end of shell formation, pigment is added to the shell.

4. How should I store my eggs?
Eggs should be stored in the carton in the refrigerator until use. Storing eggs in the door of the fridge should be avoided as the opening and closing of the door does not allow them to be kept at a consistently adequate temperature. It will also help prevent cracking and breakage as well as prevent the porous shells from absorbing odours and spoiling the flavour.

5. How can you tell if an egg is fresh?
Provided that the eggs have been kept refrigerated, you may follow the best before date that is stamped on the end of every carton. In addition, when a fresh egg is cracked onto a plate or frying pan, the yolk will remain round and the thick white (egg white tightly surrounding the yolk) will remain firm and sit up high. With an older egg is broken the yolk will be more flattened in shape and will break easily and the white will be much thinner and more watery spreading further in the pan.

6. Will eating eggs increase my risk of heart disease?
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. Hu et al. JAMA 1999; 281:1387-1394

7. What are the white ropey strands in an egg?
These strands are called the chalazae and are a natural part of the egg. They anchor the yolk in the centre of the egg white. 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.

Keywords: Eggs, Foods, Nutrition Information, Vitamin

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