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EGGS ARE SOLD IN SUPERMARKETS
Since 1998, the share of eggs sold in
retail stores has increased from 55% to 60%. That translates
to over 4 billion more eggs being sold at retail each year.
Of the eggs sold at retail, 89% of those sales occurred in supermarkets
and supercenters. |
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EGG CONSUMPTION IS INCREASING
Throughout the past decade, egg consumption has been steadily
rising and has reached its highest point in over 20 years. Better
understanding of the nutritional and health aspects of eggs, combined with their versatility and low cost, have brought renewed
growth to the egg category. |
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EGG COSTS FOLLOW SEASONAL PATTERNS
Egg costs typically follow a predictable seasonal pattern with higher costs November through Easter, and lower costs during late spring and summer months. Utilizing this information can help you plan more effectively throughout the entire year.
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MORE FACTS ABOUT EGGS
- The high point for per capita egg consumption
was in 1945 with 402 eggs.
- An egg shell has as many as 17,000 pores
over its surface.
- A chicken consumes 4 pounds of feed to
make a dozen eggs.
- A mother hen will turn over her egg about
50 times each day (so the yolk won’t stick to the sides
of the shell).
- A hard-cooked egg will peel more easily
if it is a week or two old before being cooked.
- Howard Helmer, the “Omelet King,” is in the Guiness Book of World Records for making 427 two-egg
omelets in 30 minutes.
- The most expensive egg ever sold was
the Faberge “Winter Egg” sold in 1994 for $5.6
million.
- It is believed that Christopher Columbus’ ships carried to this country the first of the chickens
related to those now in egg production.
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EGG
SIZING
Egg size is based on minimum net weight
expressed in ounces per dozen.
EGG GRADING |
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Grade AA
Egg content covers a small area. White is firm, has
much thick white surrounding the yolk and a small amount
of thin white. The yolk is round and upstanding. Grade
AA eggs are marketed regionally in the United States.
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Grade A
Egg content covers a moderate area. White is reasonably
firm and has a considerable amount of thick white and
a medium amount of thin white. The yolk is round and
upstanding.
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Grade B
Egg content covers a very wide
area. White is weak and watery, has no thick white and
the large amount of thin white is thinly spread. The yolk
is enlarged and flattened. Grade B eggs are not sold at
retail. |
BY THE NUMBER
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