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A hen requires 24 to 26 hours to produce an egg. Thirty minutes later, she starts all over again. |
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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 them in their cartons helps keep them fresh. |
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Eggs age more in one day at room temperature than in one week in the refrigerator. |
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About 270 million laying hens produce approximately 5.5 billion dozen eggs per year in the United States. |
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White shell eggs are produced by hens with white earlobes. Brown shelled eggs are produced by hens with red earlobes. |
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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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If an egg is accidentally dropped on the floor, sprinkle it heavily with salt for easy clean up. |
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Egg yolks are one of the few foods that naturally contain Vitamin D. |
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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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If eggs crack on the way home from the grocery store, you can break them into a clean container, cover them, and use them within two days. |
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