Consumer Information

• A hen requires 24 to 26 hours to produce one egg. Thirty minutes later, she starts all over again.
• 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 age more in 15 days at room temperature than in four weeks in the refrigerator.
• 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.
• To tell if an egg is raw or hard-cooked, spin it! If the egg spins easily, it is hard-cooked but if it wobbles, it is raw.
• If an egg is accidentally dropped on the floor, sprinkle it heavily with salt for easy clean up.
• Egg yolks are one of the few foods that naturally contain Vitamin D.
• Yolk color depends on the diet of the hen. Natural yellow-orange substances such as marigold petals may be added to light-colored feeds to enhance colors. Artificial color additives are not permitted.
• Occasionally, a hen will produce double-yoked eggs throughout her egg-laying career. It is rare, but not unusual, for a young hen to produce an egg with no yolk at all.