A FUCKTON OF EGG FACTS I STOLE FROM THIS THING
https://sampson.ces.ncsu.edu/2013/09/egg-trivia-facts-3/?src=rss
The U. S. produces about 10% of the world’s egg supply.
Most eggs are laid between 7-11:00am.
A hen requires 24 to 26 hours to produce an egg.
Consumers use approximately 60% of the eggs produced in the United States.
Approximately 9% of the eggs are used by the foodservice industry.
Egg size and grade are not related to one another. Size is determined by weight per dozen.
Grade refers to the quality of the shell, white, yolk and the size of the air cell.
Yolk color depends on the plant pigments in the hens’ feed.
Europe has had domesticated hens since 600 B.C.
Normally, hens with white ear lobes lay white eggs.
Normally, hens with red ear lobes lay brown eggs.
There is no nutritional difference between white and brown eggs.
As hens grow older, they produce larger eggs.
A mother hen turns her eggs about 50 times per day.
You can keep fresh, uncooked eggs in the shell refrigerated for at least 3 weeks, but keep them in their carton to prevent them from absorbing odors from the refrigerator.
A hard-boiled egg will peel more easily if it is a week or older before it is cooked.
Each egg has 7 to 17 thousand tiny pores on the shell surface.
Eggs will age more in 1 day at room temperature than they will in a week when properly refrigerated.
Eggs are placed in cartons with the small end up to keep the air cell in place and the yolk centered.
You can scramble, fry, and poach eggs in a microwave, but you cannot cook an egg in its shell in the microwave. The steam builds up so rapidly that the egg cannot “exhale” it fast enough and the egg may explode.
Eggs contain the highest quality food protein known. It is second only to mother’s milk for human nutrition.
The largest single chicken egg ever laid weighed a pound with a double yolk and double shell.
The most expensive egg ever sold was the Faberge “Winter Egg” sold in 1994 for $5.6 million.
