Egg Information
Egg Trivia
A hen requires 24 to 26 hours to produce an 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 one day at room temperature than in one week in the
refrigerator.
About 240 million laying hens produce approximately 5.5 billion dozen
eggs per year in the United States.
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.
During the spring (vernal) equinox (about March 21), it is said that
an egg will stand on its small end. Although some people have reported
success, it is not known whether such results were due to the equinox
or to the peculiarities of that particular egg.
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-yolked 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.
Egg Production Information
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 flocks 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
Rhode Island Red, New Hampshire and Plymouth Rock breeds predominate
in that area of the country.
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 balanced to assure layer health along with optimum
quality eggs at least cost.
Temperature
Laying houses maintained between 57 and 79°F. (14 and 26°C.)
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,
one 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 egglaying 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 its 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. Antioxidant 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 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 45 degres.
(5 and 7 degrees C.). Humidity is relatively high to minimize moisture
loss but should not exceed 80%. Sometimes eggs are oiled as they are
gathered.
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.
Information provided by the American Egg Board www.aeb.org
Egg Recipes
Huevos El Rancho
Ingredients:
2 eggs
4 tbsp. Ranch dressing
1/2 medium white onion, minced
Black pepper, to taste
In lightly oiled microwave-safe dish, thoroughly beat together ingredients.
Microwave at half power, covered, for approx. 5 - 6 minutes, stirring
every couple of minutes. Serve hot.
Has a delicate, creamy flavor that goes well with buttered muffins or
toast.
Servings: 1
Oeufs Cordon Rouge
Ingredients:
2 eggs
3 - 4 tbsp. French dressing
1/2 medium onion, minced
black pepper, to taste
dash hot sauce, if desired
In lightly oiled microwave-safe dish, thoroughly beat together ingredients.
Microwave at half power, covered, for approx. 5 - 6 minutes, stirring
every couple of minutes. Serve hot.
Has a chewy texture and delicate sweet-sour taste that goes well with
pancakes or a toasted muffin.
Servings: 1
Zucchini Egg Scramble
Ingredients:
4 eggs
2 small zucchinis, in quarter-inch slices
3 - 4 oz. longhorn cheese, shredded
3/4 medium onion, sliced thick
4 tbsp Jalapeño Ranch dressing
1 pkg. NewMenu® TofuMate® Taco seasoning
1 tbsp. cooking oil (for frying)
black pepper, to taste
In a large frying pan, sauté the zucchini and onion slices under
medium-high heat, tossing frequently, until brown. Meanwhile, beat the
eggs, Ranch dressing, taco seasoning, and cheese together in a bowl.
Lower the heat in the frying pan and pour the mixture in the bowl slowly
into the frying pan. Continue cooking the combination in the frying
pan, under low heat, scrambling frequently with a wooden fork or spatula,
until the eggs are done. Serve immediately.
Servings: 3
Recipes provided by Aunt Hattie's Egg Recipes http://personal.riverusers.com/~thegrendel/cse.html
