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*EGG FACTS PAGE*

I am Egglight, and I want you to read my Egg Facts. Have fun.

Greg is not much for facts, but who is he anyway?

Hi. My name is Egglight. Welcome.

This page is designed to provide a fun list of fun facts about eggs. Since all of us featured on this site are proud Scrambled EggHeads, I felt it was important to understand the basis of our existence, namely the humble egg, the perfect food, the epitome of intelligence and good taste. We are eggheads on eggs. Let's do it together. Yummy.

FUN EGG FACTS

(and more coming)

Please note that I have not confirmed the accuracy of any of these claims.

Australia produces 170 million dozen eggs a year.
Canada has approximately 1100 registered egg farms.
Hens start laying eggs at about 19 weeks of age.
As a hen ages, the size of her eggs increases.
The average hen lays approximately 300 eggs per year.
A healthy hen lays 1 egg every 1½ days.
Eggs are placed in cartons large end up to keep the air cell in place and the yolk centered.
A fresh egg will sink in water while an older egg will float.
As an egg ages, the size of the air cell inside increases causing it to float if placed in water.
Eggs can be frozen, but not in their shells.
Don't eat cracked eggs unless you cracked them.
Do not eat eggs that have been out of the refrigerator for more than 2 hours.
Prepare scrambled eggs over medium-low heat to get fluffy, scrumptious eggs.
Most recipes are written with large eggs in mind.
Eggs contain all 9 essential amino acids making them a complete protein food.
It appears, at this time, namely 2005, there is no significant link between eating eggs and developing cardiovascular disease in healthy individuals.
Chalazae is the stringy material seen in eggs that holds the yolk in place.
Eggs are nature's most perfect food containing all the vitamins you need except for Vitamin C.
When an egg is first laid, it is warm, and as it cools, the contents contract. Thus, the inner shell membrane separates from the outer shell membrane to form an air cell.
In Grade AA eggs, the air cell, when measured, may not exceed 1/8-inch in depth and is about the size of a dime around.
The air cell of Grade A eggs may exceed 3/16-inch in depth.
There is no limit on air cell size for Grade B eggs.
A Bubbly Air Cell exists if the main air cell, present in all eggs, ruptures producing one or more small separate air bubbles floating beneath the main air cell.
To see an egg’s air cell, hard boil it and peel it. You will see it in the flattened end.
Another word for egg white is Albumen.
Albumin, egg white, accounts for 67% of an egg's liquid weight.
Albumin, egg white, contains more than half the egg's total protein, niacin, riboflavin, chlorine, magnesium, potassium, sodium and sulfur.
The albumen of an egg… known to all of us as egg white, consists of four alternating layers of thick and thin rings of different consistencies.
If viewed from the yolk outward, egg white rings are designated as the inner thick or chalaziferous white, the inner thin white, the outer thick white and the outer thin white.
Egg white tends to thin out as an egg ages because its protein changes in character.
When viewed in the skillet, fresh eggs sit erect and are obviously firm while older ones tend to spread out.
The cloudy appearance of egg white comes from carbon dioxide.
Older eggs are more transparent than fresher eggs.
Eggs contain the highest quality food protein known.
Egg protein is second only to mother's milk for human nutrition.
The coating or covering on the egg shell that seals its pores is called Bloom.
Bloom, the coating on an egg shell, helps prevent bacteria from getting inside the shell and also reduces moisture loss.
The American Egg Board can be found at 1460 Renaissance Drive; Park Ridge, Illinois 60068: Phone: 847-296-7043; Fax: 847-296-7007; Email: aeb@aeb.org
Eggs should not be boiled because high temperatures make them tough and rubbery.
Eggs should be hard or soft-cooked not boiled.
At temperatures of 35º to 45ºF (3º to 7ºC), eggs will maintain high quality for several weeks.
One large egg provides 3% of the Reference Daily Intake (RDI) for calcium, most of which is contained in the yolk.
A medium egg contains 66 calories.
A large egg contains 75 calories.
An extra large egg contains 84 calories.
A jumbo egg contains 94 calories.
Is an egg smart food? One large egg contains 0.23 grams of cephalin, a phospholipid found in tissues, especially brain and nerve tissues.
One large egg contains 213 mg of cholesterol.
Egg shell and yolk color differs with various eggs, but color has nothing to do with egg quality, flavor, nutritive value, cooking characteristics or shell thickness.
A yellow or greenish cast in raw white may indicate the presence of riboflavin.
Gold or lemon-colored yolks are preferred by most buyers in the USA.
A greenish ring around hard-cooked egg yolks is the result of sulfur and iron compounds in the egg reacting at the surface of the yolk. It may occur when eggs are overcooked or when there is a high amount of iron in the cooking water.
The largest egg ever discovered was provided to the world by the extinct, flightless elephant bird. The egg was 13 inches by 9.5 inch (33 cm by 24.1 cm). It held over 2 gallons (9 liters) of liquid, which is 8 times the largest egg of today, namely, the ostrich egg.
Few hens are raised outdoors; most are raised indoors.
The ideal conditions for an egg are temperatures that don't go above 40°F (4°C) and a relative humidity of 70% to 80%.
Most commercially produced eggs reach supermarkets within a few days of leaving the laying house.
As an egg ages, the white becomes thinner, and the yolk becomes flatter.
Hard-cooked eggs that are at least a week old are easier to peel after cooking and cooling than fresher eggs.
Just inside the shell of a typical egg are two shell membranes, the inner and the outer.
The vitelline membrane is the covering of the yolk that keeps it contained, otherwise, it would break.
Eggs are examined for both interior and exterior quality and are sorted according to weight (size).
If a human woman gave birth to a 43-pound baby, it would equal the laying of a single kiwi egg based on its relative size.
The outer covering of an egg accounts for about 9% to 12% of its total weight depending on the size of the egg.
The word egg comes from the Latin oo.
The record for the farthest throw of an egg was established on November 12, 1978, in Jewett, Texas. The record is; 323 ft. 2 in. by Johnie Dell Foley.
The greatest height from which a fresh egg was dropped to earth and remained intact is 700 ft. (213 m) by David Donoghue from a helicopter on August 22, 1994, onto a golf course in Blackpool, Lancashire, England.
There are over 9000 types of birds in the world that lay eggs.
70% of snakes lay eggs.
For best results, eggs should be brought to room temperature before use.
The Japanese are the biggest egg eaters in the world, averaging 328 a year (0.8986301 eggs per day - not in Leap Years).
Greg Taylor, the Father of Shoppolis Islands, consumes over 1000 eggs per year (averaging 3 to 4 per day for breakfast)