From Cage-Free to Organic: Decoding Egg Terminology
 | Author:
Allison Kosto, MSU Broadwater County Extension Agent
MSU Broadwater County Extension Agent |
From Cage-Free to Organic: Decoding Egg Terminology
Allison Kosto
MSU Broadwater County Extension Agent
Recently, my daughter and I were studying eggs at the grocery store. I’ll be honest that up until a few months ago, I never really paid attention to the price of eggs. I typically went to Costco, grabbing whatever was cheapest. Last year, my family got chickens and recently found ourselves with extra eggs. My daughter, who is doing poultry in 4-H, decided to start selling eggs to fund her project. We didn’t know how to price them, so we started paying closer attention. On this particular day at Winco, a dozen eggs ranged from $1.48 to $6.48. That’s a 125% price difference! Studying the eggs further, we saw lots of different terminology, especially with the more expensive eggs. Words such as cage-free, organic, farm fresh, pasture-raised, omega-3 and free-range. I think there may be more egg marketing words than there are for meat! What do all these words mean? Are they worth the price difference?
Just like with labeling meat products, the USDA regulates some label language of eggs. This means that in order to use a word on the label, it must meet USDA standards. The regulated terms include organic, cage-free, free-range and no hormones added. The label also includes the egg grade, size and packing information. Unregulated terms include natural, farm-fresh, vegetarian-fed/raised, omega-3, pastured-raised and others.
Organic: This is subject to the most regulation from the USDA. All organic eggs must be from free-range hens (see below) with access to the outdoors. They must only be fed certified organic feed. If they have pasture access, it must qualify for organic certification as well. Additionally, the hens have not been given antibiotics.
Cage Free: Another term regulated by the USDA. Hens are allowed to roam free indoors and have access to fresh food and water. They must have enough space to exhibit natural behaviors such as scratch areas, perches and nests.
Free Range: Also regulated by the USDA. The main difference between free-range and cage-free is that free-range chickens are required to have access to the outdoors.
Pastured Raised: This is not a regulated term, so it does not have a defined meaning. It is likely intended to mean that hens spend most of their lives outdoors with frequent changes to their pasture area.
Antibiotic-Free: In the United States, all eggs are free of antibiotics and antibiotic residue. The use of the term “antibiotic-free” is intended for eggs from hens that have not been treated with antibiotics.
No Hormones: In the US, hormones are not allowed in egg production. Every egg is already hormone-free, so when this terminology is used, it is for marketing leverage.
Nutrient-Enhanced or Omega-3 Eggs: These are eggs from hens that are fed a special diet to enhance certain nutrients in the eggs, such as vitamin E, emega-3, fatty acids, or lutein. For example, hens that are fed a vegetarian diet consisting of canola, flaxseed and linseed are typically higher in omega-3 fatty acids than other eggs. However, this label is not regulated or tested unless there is a complaint.
Natural or Farm Fresh: These terms are not regulated, so using the terms “all natural” or “naturally raised” really has no meaning and are used in marketing to attract buyers. All eggs are natural.
Vegetarian-Fed: Even though this term is not regulated, it is intended to mean that the hens are only fed a vegetarian diet and no meat or fish products or by-products. Generally, these hens are kept in cages or at least indoors so they cannot forage and eat insects or worms.
Pasteurized Eggs: This is different than pasture-raised eggs. Pasteurized is a food preparation term that means the eggs have gone through a heat process to destroy bacteria. However, it is not high enough to cook the eggs. Pasteurization increases shelf life and decreases bacteria. These eggs are becoming more common due to an increased interest from immunocompromised individuals.
Grading: Egg processors are not required to grade their eggs, but many choose to certify their quality. Grade AA eggs have clean, uniform-colored shells and strong whites. Grade A eggs, the most common in stores, have whites that are a little runny. Grade B eggs have some discoloration to their shells.
Color: In general, white eggs come from white hens. Brown and other colored eggs come from colored chickens. Yolk varies in color as well, which is related to the hen’s diet. However, yolk color does not necessarily relate to or change egg nutritional value.
There you have it! After putting this all together, egg labeling is truly more complicated than meat! The main takeaway is that eggs are all natural, hormone-free and a healthy choice for your diet as a high-quality source of protein, all nine essential amino acids and vitamins B12, B2, D, selenium and choline. You can’t go wrong choosing eggs, so pick the source that best matches your values and price point. And when possible, shop local and support a local farmer. For more information, contact me at allison.kosto@montana.edu or 406-266-9242.
