It’s not just birds that lay eggs; reptiles, fish, and amphibians can lay eggs too. For these creatures, laying eggs is the way they reproduce. An egg is always laid by the female. Some eggs will be fertilized by a male and will hatch into a baby animal or bird, but lots of eggs aren’t fertilized, which means a baby animal won’t develop. These unfertilized eggs are the ones we can cook and eat for breakfast or dinner. Most of the eggs that we eat come from chickens, but we also eat other kinds of eggs, such as quail, duck, goose, and ostrich eggs. In the UK, the eggs we eat come in different sizes: small, medium, and large. The size of the egg is different depending on how old the hen is; the younger the hen, the smaller the eggs. Eggs also come in lots of different colors, from brown to white to blue to copper. The egg and the hen are most often the same color, so the eggs at this farm are all different shades of brown because they’ve been laid by brown chickens.
Eggs are formed inside the hen over a period of about 25 hours.
- The yolk develops; it sits in the center of the egg and contains vitamins, minerals, and protein.
- The egg white is formed; the egg white sits around the yolk. It’s made mostly from water but also contains proteins.
- The last part of the egg to form is the outside or shell, which takes about 21 hours. The eggshell is made from a material called calcium carbonate, and its job is to protect the yolk inside. On this farm, the hens lay an egg every 27 hours, which means that one hen can lay a whopping 300 eggs every year.
Amazing Health Benefits of Eggs:
- 1 “Eggs are among the new foods that could actually be classified as “superfoods.” They’re rich in nutrients, many of which are not common in the modern diet. In this video, we’re looking at four evidence-based health benefits of eggs. (dinging) Eggs are incredibly nutritious. In fact, they’re among the most nutritious foods on the planet.
- 2 A whole egg contains all the nutrients necessary to turn a single cell into a chicken. A single large boiled egg contains Folate, Vitamin A, B5, B12, Phosphorus B2, and Selenium. Eggs also contain decent amounts of Vitamin D, E, K, B6, Calcium, and Zinc. Eggs are high in quality protein, which is crucial as proteins and their amino acids are the main building blocks of the human body.
- 3 An excellent source of protein, a single large egg contains up to six grams. Eggs contain all the essential amino acids in the right ratios, so our bodies are well-equipped to make full use of the protein in them. Studies show that eating adequate protein can help with weight loss, increase muscle mass, lower blood pressure, and optimize bone health, to name a few benefits.
- 4 Eggs contain lutein and zeaxanthin, antioxidants that have major benefits for eye health. As we age, our eyesight tends to get worse, but there are several nutrients that can counteract this degenerative process. Two of these are called lutein and zeaxanthin, powerful antioxidants that tend to build up in the retina of the eye. Studies show that consuming adequate amounts of these nutrients can significantly reduce the risk of cataracts and muscular degeneration, two common eye disorders. Egg yolks actually contain large amounts of lutein and zeaxanthin. In one controlled trial, eating just 1.3 egg yolks per day for four and a half weeks increased blood levels of lutein by 28% to 50% and zeaxanthin by 114% to 142%.
- 5 Eggs are also high in Vitamin A, which deserves another mention here. Vitamin A deficiency is the most common cause of blindness in the world. Eggs are highly fulfilling and can help you eat fewer calories. As mentioned before, eggs are a high-protein food, and protein is the most fulfilling macronutrient. Eggs score high on a scale called the satiety index, which measures the ability of a food to induce feelings of fullness and subsequently reduce calorie intake. In one study of 30 overweight women, eating eggs instead of bagels for breakfast increased feelings of fullness and made them automatically eat fewer calories for the next 36 hours. In another study, replacing a bagel breakfast with an egg breakfast caused significant weight loss over a period of eight weeks.
- 6 As you can see, there are numerous benefits to eating more eggs. They’re pretty much nature’s perfect food. On top of everything else, they’re also cheap, easy to prepare, and taste awesome.”
Why Egg with Different Colors:
People asked a lot of questions, about why we have so many different colored eggs. We have 3 different Eggs colors
When we go to the grocery store, we open a dozen eggs, and they’re all the same color. The reason that your eggs are the same color in the grocery store is that it’s the same breed of chicken that’s laying those eggs. If the Chicken has so many different breeds we get this beautiful assortment of rainbow-colored eggs.
If you take a closer look at my egg basket, you will see tiny eggs. You can see the difference in size between those eggs. These eggs are laid by Bantam chickens, and I raise Bantam chickens just to get these delicious little eggs. These eggs are so good hard-boiled that they actually have a creamy texture, and they also lend themselves very well to pickling. Because I like these eggs so much, I decided to take some of them and put them in the incubator to hatch. So, inside the barn, we have the cutest little Bantam chicks.
What’s the Difference Between Brown Eggs and White Eggs?
There are all sorts of rumors surrounding brown eggs and white eggs. Some people say that brown eggs are better for you and contain more nutrients. Some people think brown eggs taste better. Others believe that brown eggs are better for cooking things like quiches, while white eggs are better for baking cakes (or vice versa, depending on who you talk to).
Here at Today, I Found Out, we are all about uncovering the truth amongst all of the myths. So, here is the fascinating difference between brown eggs and white eggs: Brown eggs are brown, while white eggs are white. Seriously, brown or white, they are the same on the inside, with one minor caveat that we’ll get to in a minute, and it has nothing to do with whether the chicken is a brown egg layer or white.
Besides that caveat, a brown egg or a white egg will give you the same amount of nutrition, taste the same, and be equally delicious in quiches and cakes. The two also have more or less the same shell thickness. Any differences in shell thickness that you may have observed likely have to do with the age of the chicken. Young chickens lay eggs with shells that are typically harder than older chickens’ eggs, but this is true for both white and brown egg layers.
The rumors about brown eggs being “better” likely started because they are often more expensive at supermarkets. If something costs more, it has to be better quality or better for you, right? Not in this case (and not in many others either). Increasing the price of something, sometimes drastically, is an occasionally used marketing trick to get people to think one product is better than a comparable cheaper product. Sometimes that’s true, but many times it’s not.
As for egg prices, brown eggs cost more in part because the hens that lay them usually eat more, which means the hens cost more to keep per egg. White eggs are most often laid by white or light-colored hens with white earlobes, while brown eggs are most often laid by red-feathered or brown/dark-feathered chickens with red earlobes. (This is not a universal truth, just a general rule. Further, the chicken’s earlobes are really the indicator here, not the feathers, but there is a very strong correlation between earlobe color and feather color, so feather color can be a decent indicator too. Ultimately, egg color is determined by genetics, but the earlobe/feather color thing is a good, though slightly flawed, indicator).”
“Red-lobed chickens tend to be larger than their white-lobed counterparts, which is why they eat more. Farmers need to get reimbursed for the extra feed somehow, so they raise the price of brown eggs. This also explains why white eggs tend to be more popular in supermarkets. White-lobed chickens cost less for farmers to keep, which leads to cheaper eggs, and as a result, grocers buy more white eggs to offer this product cheaper to customers.
White eggs are simply more cost-effective. There is also a commonly touted myth that brown eggs taste better, and that’s why they’re more expensive. As noted, this white egg/brown egg taste difference is a myth. However, the potential difference in taste from one egg to another does lead us to one caveat, though it has nothing to do with the color of the egg—rather, it has to do with the chicken’s diet.
Many chickens raised at home are brown-egg layers, while most of the chickens raised for commercial use are white-egg layers. Different diets affect the taste of the eggs and even the color of the yolk, similar to how diet can drastically affect the taste of the meat of some animals. However, if you were to take one of those brown egg-laying chickens and raise it on the same food as a white egg-laying chicken, their eggs would taste the same and be otherwise indistinguishable aside from the color of the shell.
If their diets are the same, the yolks will even be identical in color. Today, chickens raised for commercial purposes, whether layers of white eggs or brown, are all getting fed the same thing, with perhaps just a slight variance from company to company. If you’ve had some brown eggs from a neighbor or a chicken of your own that’s fed a different diet than commercially fed chickens eat, then there may be a difference in taste.
It just doesn’t have anything to do with the color of the egg. So, if brown egg-laying chickens are more expensive to feed and keep, why do farmers keep them around? The answer is that so many people buy into the “brown eggs are better” myth that brown eggs are still a viable business option. As long as people keep buying the more expensive eggs and are willing to pay marked-up prices beyond factoring in the extra feed, farmers will keep raising chickens that lay them.
These days some of the most hotly debated arguments aren’t over white vs. brown eggs, but over the superior quality of organic vs. non-organic eggs, or free-range vs. cage eggs. While differences in diet can affect the taste, if you’re wondering about the quality of the egg or nutritional value, a study done by D.R. Jones et al. through the Agricultural Research Service and published in Poultry Science in 2010 found that, ultimately, there is very little difference in the quality of eggs produced in these different ways. The small differences they did find “varied without one egg type consistently maintaining the highest or lowest values.”
How to store eggs?
There are different methods you can store Egg:
Room Temperature Storage: Eggs can be stored at room temperature for up to a month, as long as they are stored in a cool and dry place away from direct sunlight and heat sources. You can place them in a basket or a cardboard box with a lid.
Oil or Vaseline Coating: You can also coat eggs with a thin layer of oil or Vaseline to prevent air from entering through the pores of the eggshell, which will help to preserve them. Make sure to use food grade oil, and wipe the eggs with a cloth before use.
Lime Water Solution: Another method is to store eggs in a lime-water solution. Mix one teaspoon of calcium hydroxide in a quart of water and stir until the lime dissolves. Place the eggs in the solution, making sure they are completely covered. Store the eggs in a cool and dry place.
Salt Coating: Eggs can also be preserved by coating them with salt. Mix enough salt with water to make a thick paste, and apply the paste to the eggshells. Let the eggs dry, and then store them in a cool and dry place.
Why Do Americans Refrigerate Their Eggs But Others Not?
Eggs in US, Australia, and Japan are refrigerated alongside other cold items in supermarkets, while in most other countries, they are stored at room temperature with nonperishable food items. Salmonella contamination is the reason why some countries refrigerate eggs. Egg producers in the US prevent salmonella by washing eggs with water at a minimum temperature of 90 degrees Fahrenheit and at least 20 degrees warmer than the egg’s internal temperature.
To prevent contaminated water from entering the egg through its pores, the egg is washed with detergent and sanitized with chlorine. It’s then dried and coated with mineral oil before being stored at temperatures at or below 45 degrees Fahrenheit to prevent external sources of salmonella. Refrigeration is necessary to prevent any existing salmonella from multiplying, ensuring the eggs are safe to eat if cooked, but it doesn’t destroy the bacteria.
Eggs that have previously been refrigerated should continue to be refrigerated, even if they are not internally contaminated with Salmonella. This is because if the eggs are cold and then put in a warm environment, they will start to sweat. This sweating can create condensation on the eggshells, which can facilitate the growth of bacteria that could contaminate the eggs. While Europeans and others who don’t refrigerate their eggs aren’t getting sick from contaminated eggs, they rely on other methods to keep Salmonella in check. To prevent sweating and contraction issues that arise with temperature changes, it’s recommended that eggs be stored in transport and supermarkets at specific temperatures – between 66.2 – 69.8 degrees Fahrenheit (19 – 21 degrees Celsius) in the winter and 69.8 – 73.4 degrees Fahrenheit (21 – 23 degrees Celsius) in the summer. Additionally, the European Union prohibits egg producers from washing their eggs.
How to Boil Perfect Egg?
Boiling an egg is a technique, some people don’t know how much time to take when the egg is boiled perfectly. Here we explain in detail how to boil the perfect egg with time.