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EGG TRIVIA: All
You Ever Need to Know
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Europe has had domesticated
hens since 600 B.C. |
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Chickens came to the New World
with Columbus on his second trip in 1493. |
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Eggs were colored, blessed,
exchanged and eaten as part of the rites of spring long before
Christian times. |
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While it is customary to throw
rice at weddings in many countries, French brides break an
egg on the threshold of their new home before stepping in-
for luck and healthy babies. |
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At the time of the French Revolution,
the clever French already knew 685 different ways of preparing
eggs (including, of course, the omelet). |
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About 280 million laying hens produce some
60 billion eggs each year in the United States. That's roughly
one hen for every man, women and child in the country. |
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There are now 200 breeds of chickens. |
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White shelled eggs are produced by hens with
white feathers and ear lobes. Brown shelled eggs are produced
by hens with red feathers and red ear lobes. There is no difference
in taste or nutrition between white and brown eggs. |
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An average hen lays 300 to 325 eggs a year.
A hen starts laying eggs at 19 weeks of age. |
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A lot goes into an egg. The hen must eat
4 pounds of feed to make a dozen eggs (1 « lbs.) |
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To produce one egg, it takes a hen 24-26
hours, and to do so, she requires 5 oz. of food and 10 oz.
of water. Thirty minutes later she starts all over again. |
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Occasionally, a hen will produce double-yolked
eggs throughout her egg-laying career. It is rare, but not
unusual, for a young hen to produce an egg with no yolk at
all. |
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Artificial color additives are not permitted
in chicken feed. Yolk color depends on the diet of the hen.
Feed containing yellow corn or alfalfa produces medium yellow
yolks while feed containing wheat or barely produces lighter
color yolks. Natural yellow-orange substances such as marigold
petals may be added to light colored feeds to enhance the yolk
color. |
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During the packing process, eggs are separated
by size. Minimum weights per dozen are : Jumbo (30 oz.), Extra
Large (27 oz.), Large (24 oz.), Medium (21 oz.), small (18
oz.), and Pee Wee (15 oz.). |
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As a hen grows older she produces larger
eggs. |
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Did you know a mother hen turns over her
egg about fifty times per day (so the yolk won't stick to the
sides of the shell) |
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The egg shell may have as many as 17,000
tiny pores over its surface. Through them, the egg can absorb
flavors and odors. Storing eggs in the carton helps keep them
fresh. |
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Eggs are placed in their cartons large end
up to keep the air cell in place and the yolk centered. |
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Eggs age more in one day at room temperature
than in one week in the refrigerator |
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Eggs can be kept refrigerated in their carton
for at least 4 to 5 weeks beyond the pack date. |
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A hard-cooked egg will peel more easily if
it is a week or two old before it is cooked. |
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To tell if an egg is raw or hard-cooked,
spin it! If the egg spins easily, it is hard-cooked but if
it wobbles, it is raw. |
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A cloudy white is a sign of freshness, not
age, because of a high carbon dioxide content put in when the
egg is laid. |
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If an egg is accidentally dropped on the
floor, sprinkle it heavily with salt for easy clean up. |
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A greenish ring around a hard-cooked egg
yolk is due to either overcooking or a high iron content in
the cooking water. This can be avoided using proper cooking
time and temperature, and by rapidly cooling the cooked egg. |
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In cooking, eggs are "the cement that
holds the castle of cuisine together." because of their
ability to bind, leaven, thicken, emulsify, clarify, and more
in all types of recipes. |
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The egg yolk and white separate best when
cold. |
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Egg whites will beat to a better volume
if they're allowed to stand at room temperature for 20 to 30
minutes before whipping. |
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The stringy piece of material in the egg
is not an embryo but rather a special protein called chalazae
which acts as a shock absorber for the yolk so it doesn't break |
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Eggs contain the highest quality protein
you can buy. Egg protein has just the right mix of essential
amino acids needed by humans to build tissues. In addition,
eggs have thirteen essential vitamins and minerals |
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Eggs contain the highest quality food protein
known. It is second only to mother's milk for human nutrition. |
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Egg yolk is the major source of the egg's
vitamins and minerals. |
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A large egg contains only 75 calories and
5 grams of fat. |
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Egg yolks are one of the few foods that naturally
contain Vitamin D. |
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Eggs have no vitamin C because the chick
can produce it from food it eats. |
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The largest single chicken egg ever laid
weighed a pound with a double yolk and double shell |
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The most expensive egg ever sold was the
Faberge "Winter Egg" sold in 1994 for $5.6 million. |
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During the spring (vernal) equinox (about
March 21), it is said that an egg will stand on its small end.
Although some people have reported success, it is not known
whether such results were due to the equinox or to the peculiarities
of that particular egg. |
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The entire month of May has been declared "National
Egg Month". This is the time of the year to celebrate
the many benefits of the egg. |
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American Egg Board's Howard Helmer, Omelet
King, topped existing Guiness Book of World records for omelet
making in 1990. He emerged with 427 two-egg omelets in 30 minutes. |
Do you have a good egg trivia
to share? If so, send it to the Egg
Nutrition Center
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Copyright© 2004. Egg Nutrition Center. All copy and
images. |
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