The internet is full of fabulous facts about everything from current events to the history basket weaving. Because of this, as we research for our daily content on food trucks, food carts and street food, we stumble upon some items of knowledge that we just did not know. We have decided when these fun facts pop up, that we would share them with our readers in our section titled “Did You Know?”
For today’s Did You Know food fun facts we will look at Eggs.
The Facts: Eggs are laid by females of many different species, including birds, reptiles, amphibians, and fish, and have been eaten by mankind for thousands of years. Bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. Popular choices for egg consumption are chicken, duck, quail, roe, and caviar, but the egg most often consumed by humans is the chicken egg, by a wide margin.
- Egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in cookery. Due to their protein content, the United States Department of Agriculture (USDA) categorizes eggs as Meats within the Food Guide Pyramid. Despite the nutritional value of eggs, there are some potential health issues arising from egg quality, storage, and individual allergies.
- About 240 million laying hens produce some 50 billion eggs each year in the United States. That’s roughly one hen for every man, women and child in the country.
- There are now 200 breeds of chickens.
- 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 nutrition between white and brown eggs.
- An average hen lays 300 to 325 eggs a year. A hen starts laying eggs at 19 weeks of age.
- A lot goes into an egg. The hen must eat 4 pounds of feed to make a dozen eggs.
- June 3 is National Egg Day.
- October 11th is World Egg Day.
- Europe has had domesticated hens since 600 B.C.
- Chickens came to the New World with Columbus on his second trip in 1493.
- 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.
- At the time of the French Revolution, the clever French already knew 685 different ways of preparing eggs.
- 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.
- Eggs are placed in their cartons large end up to keep the air cell in place and the yolk centered.
- Eggs age more in one day at room temperature than in one week in the refrigerator
- Eggs can be kept refrigerated in their carton for at least 4 to 5 weeks beyond the pack date.
- Eggs contain the highest quality protein you can buy. Egg protein has the perfect mix of essential amino acids needed by humans to build you own tissues. In addition, eggs have thirteen essential vitamins and minerals
- 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.
- 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.
|Size||Mass per egg||Cooking Yield (Volume)|
|Jumbo||Greater than 2.5 oz.|
|Very Large or Extra-Large (XL)||Greater than 2.25 oz.||4 tbsp|
|Large (L)||Greater than 2 oz.||3.25 tbsp|
|Medium (M)||Greater than 1.75 oz.||3 tbsp|
|Small (S)||Greater than 1.5 oz.|
|Peewee||Greater than 1.25 oz.|
Grading by quality and size
The US Department of Agriculture grades eggs by the interior quality of the egg and the appearance and condition of the egg shell. Eggs of any quality grade may differ in weight (size).
- U.S. Grade AA
- Eggs have whites that are thick and firm; yolks that are high, round, and practically free from defects; and clean, unbroken shells.
- Grade AA and Grade A eggs are best for frying and poaching, where appearance is important.
- U.S. Grade A
- Eggs have characteristics of Grade AA eggs except the whites are “reasonably” firm.
- This is the quality most often sold in stores.
- U.S. Grade B
- Eggs have whites that may be thinner and yolks that may be wider and flatter than eggs of higher grades. The shells must be unbroken, but may show slight stains.
- This quality is seldom found in retail stores because they are usually used to make liquid, frozen, and dried egg products, as well as other egg-containing products.
Egg Facts We May Have Missed?
If so, please feel free to let us know in the comment section below. We always love to add to these lists. If we can verify that the facts is just that, a fact, we will give the reader credit in the article.
Reference: Fun Facts about Eggs