Packaging

The most familiar egg package is the pulp or foam carton holding 12 eggs. There are sizes other than dozens available in some regions such as 2 1/2 or 3 dozen small eggs per package or packs of 6, 8 or 18. The sponginess of the carton insulates the eggs from jolts. New package designs are constantly being tested to provide the best protection for the eggs.

Whether foam or pulp, the carton prevents loss of moisture and carbon dioxide and also keeps the eggs from picking up undesirable odors and flavors. Even though your refrigerator may have an egg shelf in the door, it is better to store eggs in the carton on an inside shelf for freshness' sake.

Eggs are placed in their cartons large end up to keep the air cell in place and the yolk centered.

The carton shows brand, grade, egg size and nutrient content.

Peeling

Removing the shell and membranes from a hard-cooked egg.

Opinion among researchers is divided as to whether or not salt in the cooking water helps make hard-cooked eggs easier to peel. Some research indicates that a 1 to 10% salt level (2 to 4 tablespoons per gallon of water) makes unoiled eggs easier to peel, but peelability of oiled eggs is not significantly affected. Almost all eggs available on the consumer market are oiled while commercial purchasers may specify unoiled eggs. Most researchers agree that using eggs that are "not too fresh" will help make peeling easier.

A nicely centered yolk makes very attractive deviled eggs and garnishes. However, as an egg ages, the white thins out which gives the yolk more opportunity to move about freely. This can result in a displaced yolk when the egg is hard-cooked. Using the freshest eggs possible will minimize this displacement, but very fresh eggs are more difficult to peel after hard-cooking. The air cell that forms between the shell membranes as the egg ages helps to separate shell from egg, but in very fresh eggs the air cell is still small. The best compromise for attractive eggs with centered yolks that are relatively easy to peel seems to be using eggs that have been refrigerated for about a week to 10 days. Some new research suggests that yolk centering may be better if eggs are stored small-end up for 24 hours before hard-cooking.

Piercing the shell before cooking may also make peeling easier.

Thoroughly cool the egg immediately after cooking in a bowl of ice or under running cold water (5 minutes isn't too long). Peel right after cooling for immediate use or refrigerate in the shell in the carton for use within 1 week. Crackle the shell all over by tapping gently on a table or counter top. Roll the egg between the hands to loosen the shell. Then peel it off, starting at the large end. Hold the egg under running water or dip it in water to make peeling easier.

~see Air Cell, Composition, Cooking Equipment, piercer, Cooking Methods, hard-cooked

Pet Food

Eggs are nutritious for many pets as well as humans and are often an important part of prepared pet food formulas.

Pickled Eggs

Marinated hard-cooked eggs. The marinade may be made from vinegar and pickling spices although spicy cider or pickle juice works well, too. The juice from pickled beets is one of the most popular marinades. When sliced, the lovely red color is a pretty contrast to the yolk and white.

Pickled eggs can be served as a snack or appetizer or cut in wedges and added to tossed green salads; included in cold cut platters; sliced and used as garnish for cooked vegetables and potato salads; or prepared as deviled eggs.

If the container is not opened, pickled eggs will keep several months without refrigeration. Although the acidity of the pickling solution prevents the growth of bacteria, it eventually causes the eggs to disintegrate. Refrigerate opened containers and, to avoid introducing bacteria, use a clean implement to remove eggs  from the solution.

Use several small containers, quarts or less, if the pickled eggs are to be consumed intermittently over a period of time.

~see Cooking Methods, hard-cooked, Peeling

Poached Egg

~see Cooking Methods, poached

Popovers

An egg-rich, hollow bread baked in small cups or pans. A very hot oven creates the steam inside the batter that pops them to magnificent heights.

Preservation

Refrigeration, drying or freezing are the best ways to preserve egg quality. Fresh eggs are so readily available that long storage periods are rarely necessary. However, centuries before modern methods of egg production, transportation and refrigeration became known, man did his ingenious best to preserve the egg intact.

The ancient Chinese stored eggs up to several years by immersion 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. Although the Chinese ate them with no ill effects of which we are aware, the eggs thus treated bore little similarity to fresh eggs, some exhibiting greenish-gray yolks and albumen resembling brown jelly.

Immersion in different liquids too numerous to mention was explored, lime water being a favorite in the 18th century. During the early 20th century, water glass was used with considerable success. Water glass, a bacteria-resistant solution of sodium silicate, discouraged the entrance of spoilage organisms and evaporation of water from eggs. It did not penetrate the egg shell, imparted no odor or taste to the eggs and was considered to have somewhat antiseptic properties. However, it did a rather poor job at relatively high storage temperatures. Eggs preserved in a water glass solution and stored in a cool place keep 8 to 9 months.

Dry packing in various substances ranging from bran to wood ashes was used occasionally, but costs of transporting the excess weight of the packing material far exceeded the dubious advantages.

In an attempt to seal the shell pores to prevent loss of moisture and carbon dioxide, a great variety of materials including cactus juice, soap and shellac were investigated with varying degrees of success. The only coating considered fairly efficient was oil which is still used today.

Thermostabilization, immersion of the egg for a short time in boiling water to coagulate a thin film of albumen immediately beneath the shell membrane, was rather extensively practice by housewives of the late 19th century. Mild heating destroyed spoilage organisms but did not cook the eggs. If kept in a cool place, thermostabilized eggs coated with oil keep several months although some mold growth may take place.

During the first half of the 20th century, storing eggs in refrigerated warehouses was a common practice. Preservation was later improved with the introduction of carbon dioxide into the  cold storage atmosphere. Today, very few, if any, cold storage eggs find their way to the retail market.

~see Cold Storage, Oiling

Price Per Pound

An easy way to compare the price of eggs with other protein foods.

When Large eggs cost 95¢ a Dozen, they are only 63¢ per Pound.

~see Buying

Production

Prior to World War II, most egg production came from farm flocks of less than 400 hens. By the early 1960's, improved technology and the development of sophisticated mechanical equipment were responsible for a shift from small farm stocks to larger commercial operations. In the major egg producing states, flocks of 100,000 laying hens are not unusual and some flocks number more than 1 million. Each of the 235 million laying birds in the U.S. produces from 250 to 300 eggs a year.

Factors That Influence Egg Production

Genetic pattern of the breed of hen Maximum production of top-quality eggs starts with a closely controlled breeding program emphasizing favorable genetic factors. The Single Comb White Leghorn hen dominates today's egg industry. This breed reaches maturity early, utilizes its feed efficiently, has a relatively small body size, adapts well to different climates and produces a relatively large number of white-shelled eggs, the color preferred by most consumers. Because brown-shelled eggs are favored in the New England region, the Rode Island Red, New Hampshire and Plymouth Rock breeds predominate in that area of the country.

~see Color

Hen's age at egg-laying maturity  Although early starters lay more eggs, maturity too early results in many small eggs.

Resistance to disease  Selective breeding is reinforced by good sanitation and vaccination.

Light Control

Of primary importance both during the growing and laying periods, controlled, low-intensity light can be used to delay sexual maturity until the bird's body is big enough to produce larger eggs. Today's laying hen doesn't need to depend upon the fickle sun to tell her when laying time has arrived. Intensity and duration of light can be adjusted to regulate production.

Quality of Feed

Since more is known about the nutritional requirements of the chicken than of any other domestic animal, it is not surprising that rations are scientifically balance to assure layer health along with optimum quality eggs at least cost.

Temperature

Laying houses maintained between 57 and 79ºF. (14 and 26ºC.) are desirable.

Humidity

A relative humidity between 40 and 60% is best.

Replacing or Molting the Flock 

Molting, or loss of feathers, is a natural occurrence common to all birds regardless of species. As the hen ages, egg quality declines and, at about 18 to 20 months of age, molting occurs and egg production ceases. While some flocks are sold for slaughter at this point, replacement is costly. A fairly common practice is to place the flock into a controlled molt. After a rest period of 4 to 8 weeks, the birds start producing again. Poultrymen have found that with two periods of controlled molting, on at 14 months of age and another at 22 months, egg quality is more consistent than with one molt at 18 or 20 months.

The Laying House

In today's egg-laying facilities, temperature, humidity and light are all controlled and the air is kept circulated. The building is well insulated, windowless (to aid light control) and is force-ventilated. Birds are either given the run of the floor area or are housed in cages. Most new construction favors the cage system because of it sanitation and efficiency, but floor operations are also in use.

Feeding

Because care and feeding of hens, maintenance, sanitation and egg gathering all take time and money, there is a strong trend toward automation whenever possible.

Automatic feeders, activated by a time clock, move mash through troughs in the floor or past the cages. Birds at floor level drink from troughs. Those in cages may sip from such sophisticated accessories as self-cleaning drinking cups or nipple valves.

Most poultry rations are of the all-mash type. They are made of sorghum grains, corn, cottonseed meal or soybean oil meal depending upon the part of the country in which the ration is produced and which ingredient is most available. The feed is carefully balanced so that the hen gets just the right amounts of protein, fat, carbohydrates, vitamins and minerals. Today's hen eats a better balanced diet than many people!

The hen's ration may contain the same types of additives approved for human food. Antioxidants or mold inhibitors (also used in mayonnaise and bread) are added to maintain the quality of the feed. And, like people, chickens occasionally require an antibiotic.

An additive is not approved for use in poultry feed unless adequate research has been undertaken to determine its pharmacological properties and possible toxicity and to discover any potentially harmful effects on animals.

Hormones are not fed to poultry in the United States.

How much a hen eats depends upon the hen's size, the rate of egg production, temperature in the laying house and the energy level of the feed. In general, about 4 pounds of feed are required to produce a dozen eggs. A Leghorn chicken eats about 1/4 pound of feed per day. Brown-egg layers are slightly larger and require more food.

Egg quality is affected by the type of feed. Shell strength, for example, is determined by the presence and amounts of vitamin D, calcium and other minerals in the feed. Too little vitamin A can result in blood spots. Yolk color is influenced by pigments in the feed. Maximum egg size requires an adequate amount of protein and essential fatty acids.

Handling

The moment an egg is laid, physical and chemical changes begin to conspire against freshness. Warm temperatures encourage those changes, so newly laid eggs must be gathered frequently and refrigerated quickly.

Some eggs are still gathered by hand, but in most production facilities automated gathering belts do the job. Gathered eggs are moved into refrigerated holding rooms where temperatures are maintained between 40 and 45ºF. (5 and 7ºC.). Humidity is relatively high to minimize moisture loss but should not exceed 80%. Sometimes eggs are oiled as they are gathered.

~see Oiling

Processing and distribution  Some producers sell their eggs nest run (Ungraded) to processing firms which clean, grade, size and carton the eggs and ship them off to retail outlets. Other farms and ranches carry out the entire operation.

~see Egg Products, Egg Products Inspection Act, Grading, Nest Run

Protein

A combination of amino acids, some of which are called essential because the human body needs them but can't synthesize them. The human diet must regularly supply protein which contains all of the essential amino acids. The egg boasts them all: histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, trypto0phan and valine. They are present in a pattern that matches very closely the pattern the body need, so the egg is often the measuring stick by which other protein foods are measured.

In addition to the 9 essential amino acids, there are 9 other amino acids in an egg. Altogether, each Large egg provides a total of 6.25 grams of high-quality, complete protein. For this reason, the egg is classified with meat in the food categories. One egg = 1 ounce of lean meat, fish or poultry. A Large egg provides 10 to 13% of the Daily Reference Value for protein and varying amounts of many other nutrients, too.

~see Biological Value, Buying, Nutrient, Nutrient Density, Daily Reference Values (DRVs)

Pullet

A young hen, less than 1 year old.