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Egg-straordinary facts!

Egg yolk is one of the few foods that contain Vitamin D.

Eggs contain the highest quality protein you can buy.

Egg protein has the perfect mix of essential amino acids needed by humans to build tissue. In addition, eggs have thirteen essential vitamins and minerals.

A fresh egg will sink in water while an older egg will stand float.

The egg yolk and white separate best when cold, and egg whites will beat to a better volume if they stand at room temperature for 20 to 30 minutes before beating.

A cloudy white is a sign of freshness, not age, because of high carbon dioxide content when the egg is laid.

Eggs age more in one day at room temperature than in one week in the refrigerator.

A mother hen turns over her egg about fifty times per day

so the yolk won’t stick to the sides of the shell.

To produce one egg, it takes a hen 24 to 26 hours and she needs 120g of food and 240ml of water.

Thirty minutes later she starts all over again.

A hen must eat approximately 1.5kg of feed to make a dozen eggs.

An average hen lays 300 to 325 eggs a year and starts laying eggs at 19 weeks of age.