Egg Fun Facts

Older eggs are better for hard-boiling because the albumen shrinks slightly from the shell membrane as the egg ages, making peeling dramatically easier.

Source: Serious Eats — J. Kenji López-Alt, The Food Lab

cooking

The average American egg travels about 300 miles from farm to store. An egg purchased at a farmers' market may be less than a day old.

Source: Leopold Center for Sustainable Agriculture, Iowa State

culture

In the United States, eggs must be washed and sanitized before sale, which removes the cuticle (bloom). This is why American eggs require refrigeration — and European eggs don't.

Source: FDA Egg Safety Rule (21 CFR Part 118)

science

The air cell in an egg (the flat end) grows as the egg ages. USDA Grade AA eggs have an air cell less than 3.2mm (1/8 inch) deep.

Source: USDA Egg Grading Manual

science

Eggs can be preserved for months using water glassing — submerging unwashed eggs in a solution of pickling lime (calcium hydroxide) and water. The technique dates back centuries.

Source: University of Alaska Fairbanks Cooperative Extension

cooking

The world's most expensive commercially available eggs are Kadaknath chicken eggs from India, which can sell for up to $10 each due to the breed's rarity and purported health benefits.

Source: National Bureau of Animal Genetic Resources, India

culture

Egg yolk color ranges from pale yellow to deep orange depending on the hen's diet. Hens eating marigold petals, red peppers, or corn produce darker yolks. Color doesn't indicate nutrition.

Source: Poultry Science Association

science

The word 'oeuf' (French for egg) gave us the culinary term 'eggs en cocotte,' but the tennis term 'love' (meaning zero) also likely derives from 'l'oeuf' — because zero looks like an egg.

Source: Oxford English Dictionary (disputed etymology)

weird

Emus lay dark green eggs — nearly black. The pigment (biliverdin) is the same one responsible for bruise discoloration in humans.

Source: Poultry Science, 2013

animals

A single ostrich egg can make the equivalent of about 24 chicken-egg omelettes and takes approximately 45 minutes to hard-boil.

Source: San Diego Zoo Wildlife Alliance

cooking

The protein avidin in raw egg whites binds to biotin (vitamin B7) and can cause biotin deficiency if consumed in large quantities over time. Cooking denatures avidin, solving the problem.

Source: American Journal of Clinical Nutrition

nutrition

Quail eggs weigh about 9 grams each — roughly one-fifth the weight of a chicken egg. They have a higher yolk-to-white ratio and are considered a delicacy in many cuisines.

Source: Poultry Science Association

animals