Egg-straordinary facts!


  • Egg protein has just the right mix of essential amino acids needed by humans to build tissues. It is second only to mother’s milk for human nutrition.
  • An average egg contains just 80 calories and 5.9 grams of fat.
  • If you drop an egg on the floor, sprinkle it heavily with salt for easy clean up.
  • To tell if an egg is raw or hard-cooked, spin it! If the egg spins easily, it’s hard-cooked but if it wobbles, it’s raw!
  • White shelled eggs come from hens with white feathers and white ear lobes. Brown shelled eggs are produced by hens with red feathers and red ear lobes.
  • Europe has had domesticated hens since 600 BC.
  • Chickens went to the New World with Columbus on his second trip in 1493.
  • While many people throw rice at weddings, French brides break an egg on the threshold of their new home before stepping in – for luck and healthy babies.
  • An average hen lays 300 to 325 eggs a year and starts laying eggs at 19 weeks of age.
  • A hen must eat approximately 1.5kg of feed to make a dozen eggs.
  • 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 mother hen turns over her egg about fifty times per day – so the yolk won’t stick to the sides of the shell.
  • Eggs age more in one day at room temperature than in one week in the refrigerator.
  • A cloudy white is a sign of freshness, not age, because of high carbon dioxide content when the egg is laid.
  • 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 fresh egg will sink in water while an older egg will stand float.
  • 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.
  • Egg yolk is one of the few foods that contain Vitamin D.