Millions of eggs are consumed each year. Whether you like your eggs made into a salad, omelet, scrambled, poached, hard or soft boiled, fried or deviled, eggs are really versatile. Here are some fun facts on the common egg:
They last 4-5 weeks from the packing date (typically about 3 weeks after you buy them).
A large egg has 70 calories.
The average chicken lays 250-300 eggs per year!
In spite of the grassy picture on a lot of cartons,”Cage-Free” does not indicate that hens are kept outside. Cage-Free hens may roam in a building or room (located within a barn or poultry house) and have unlimited access to water and food.
When hard-boiled, they twist easily while raw eggs wobble due to the moving liquids inside the shell.
To be considered organic, hens are fed poultry feed without conventional pesticides, fungicides, herbicides or fertilizers. Organic designation doesn’t imply the hens are cage free.
Both the upper and lower beaks of industrial hens are trimmed with a cauterizing machine to prevent them from pecking one another.
Hens that eat only vegetable foods are designated”vegetarian.”
As a hen gets older, her egg size increases.
When fresh eggs are hard-boiled, they’re harder to peel.
Eggs preserved in this manner are often known as”hundred year old eggs” and are still enjoyed today as a unique delicacy.
This high-quality protein source provides 12.6 percent of the protein most folks need in a day. They also contain high amounts of lecithin, an essential nutrient for the human body.
Exterior color has no bearing on the taste of the egg.
Since 1997, consumption is on the rise. In 2007, the average American consumes 259 eggs per year.