Farm Facts About Eggs

Farm Facts About Eggs

Did you know that you can tell whether an egg is fresh or stale by dropping it in water? A fresh egg will sink, but a stale one will float. May is National Egg Month, but eggs are a staple of U.S. agriculture year-round. Check out a few more farm facts about eggs:

  • Egg yolks are one of the few foods that naturally contain Vitamin D.
  • An egg shell can have as many as 17,000 pores over its surface.
  • The edible part of a chicken’s egg is approximately 74 percent water, 12 percent protein and 11 percent fat.
  • China produces about 160 billion eggs per year, making it the largest egg producer in the world.
  • There are roughly 280 million laying birds in the U.S., and each produces 250 to 300 eggs per year. In total, the U.S. produces about 75 billion eggs per year, about 10 percent of the world supply.
  • About 60 percent of eggs produced in the U.S. are used by consumers, and about 9 percent are used by the foodservice industry.
  • You can keep fresh, uncooked eggs in the shell refrigerated in their cartons for at least three weeks.
  • 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.

 

source: American Egg Board