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Eggs: Functional and Nutritional Properties
This booklet is ideal for foods, nutrition and culinary classes. A close look at the functional properties
eggs deliver as an ingredient in the kitchen. An overview of nutritional properties found in eggs and safe handling practices.
Suitable for grades 7 – adults.
Which Came First? The Chicken or the Egg
For Manitoba Egg Farmers, the egg's journey begins at the hatchery with a baby chick and ends with an egg
in the grocery store. This booklet is ideal for Grades 7 to adult.
We're Egg Farmers
Grades 7-Adult. This booklet describes the programs all regulated egg farmers follow to ensure the health of their
hens and the safety of the eggs available in your grocery store.
Where Do Your Eggs Come From Story Book
Ideal for Grade 5 classes. Illustrates how Manitoba eggs travel from the farm to the store.
Where Do Your Eggs Come From Poster
A full-colour, 18 x 24 inch teaching poster featuring the variety of ways laying hens are raised in Manitoba.
Eggs Made Easy
An excellent booklet for Nutrition and Foods classes and EAL programming. Offers four basic recipes with step-by-step
instructions and information on shopping and storing eggs. The booklet also illustrates the role local egg farmers play
as food providers and care givers of their hens.
Ideal for Nutrition and Foods classes. This guide includes step by step techniques, tips, and recipe ideas for cooking
eggs. It also includes nutritional information and tips for buying, storing and handling eggs.
Eggs-Pose: Questions and Answers About Eggs
Ideal for Nutrition and Foods classes. Provides answers to frequently asked questions about eggs including buying, storing
and cooking with eggs.
Provides nutrition information and single serving recipes for seniors.
Provides nutrition information and recipes for people affected with diabetes.
Eggs for your Baby
References Health Canada's newest infant feeding guidelines that recommend introducing whole eggs starting at
six months of age.
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18 - 5 Scurfield Blvd. | Winnipeg, Manitoba | R3Y 1G3
Phone: (204) 488-4888 | fax (204) 488-3544