25 eggstraordinary facts

By admin
24 August 2014

Did you know that an average hen lays 300 to 325 eggs a year? Or that they contain 11 different vitamins and minerals? If you need to brush up on your egg facts, you've come to the right place!

  1. If an egg is accidentally dropped on the floor, sprinkle it heavily with salt for easy clean up.
  2. Eggs age more in one day at room temperature than in one week in the refrigerator.
  3. A large egg contains only 70 calories and 5 grams of fat.
  4. Eggs are a complete protein source, containing all the essential amino acids for building and repairing body tissue.
  5. An average hen lays 300 to 325 eggs a year.
  6. As a hen grows older she produces larger eggs.
  7. You can spin an egg to find out if it is fresh or hard-boiled. If it wobbles, it’s raw and if it spins easily, it’s hard-boiled.
  8. The title of “Omelette King” is officially held by Howard Helmer of the American Egg Board, who holds the Guinness world record for omelette making.
  9. Eggs are a (good) source of lutein and zeaxanthin, which promotes eye health.
  10. Fresh eggs keep in the fridge for about a month. Hard boiled eggs keep for a week.
  11. China produces about 160 billion eggs per year, making it the largest egg producer in the world.
  12. Each year, a person will eat approximately 250 eggs.
  13. You can scramble, fry or poach eggs in the microwave, but don’t cook an egg in its shell in the microwave. The steam builds up so rapidly that the egg can’t “exhale” it fast enough and the egg may explode.
  14. Overcooking an egg may harm the quality of the protein and may destroy some vitamins, especially the heat labile B vitamins.
  15. A cloudy egg white is a sign of freshness, not age: the cloudiness is the of the high carbon dioxide content when the egg is laid
  16. A fresh egg will sink in water, a stale one will float.
  17. The shell represents about 11% of the mass of an average egg, the albumin 58% and the yolk 31%.
  18. There are 3 grades of eggs: AA, A and B. Grades are given based on external and internal quality including: shell texture, egg shape, albumen thickness, and the size of the air cell.
  19. Long before the days of refrigeration, the ancient Chinese stored eggs up to several years by immersing them in a variety of such imaginative mixtures as salt and wet clay; cooked rice, salt and lime; or salt and wood ashes mixed with a tea infusion
  20. Eggs are honoured with a special day called World Egg Day, it is celebrated every year on the second Friday in October.
  21. The white of a large egg measures about 2 tablespoons worth of liquid, the yolk is about 1 tablespoon and the whole egg is about 3 tablespoons.
  22. Eggs contain 11 different vitamins and minerals.
  23. Due to the variety of nutrients found in eggs, they are an ideal food to include in the diets of older adults.
  24. A hen needs about a day to a day and a half to make each egg.
  25. Eggs are a source of choline, a critical nutrient during pregnancy and breastfeeding. Choline, together with other nutrients, help prevent birth defects and help to promote brain and memory development in the unborn baby and infant.

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