For a free colour booklet with interesting information on chickens, eggs, the history of the chicken in New Zealand, the various farming methods, and more, click here to download your free copy.   www.eggfarmers.co.nz/uploads/ChookBook_Web.pdf

• A hen requires 24 to 26 hours to produce an egg.

• 30 minutes later, she starts all over again.

• The eggshell may have as many as 17,000 tiny pores over its surface. Through them, the egg can absorb flavours and odours.

• Eggs age more in one day at room temperature than in one week in the refrigerator.

• Hens with white feathers and ear lobes produce white shelled eggs. Hens with red or brown feathers and red ear lobes produce brown shelled eggs.

• 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 colour depends on the diet of the hen. Natural yellow-orange substances such as marigold petals may be added to light-colored feeds to enhance colours. Artificial colour additives are not permitted.

• Eggs are nutritious for many pets as well as humans and are often an important part of prepared pet food formulas. Eggs can improve animal fur and coat health and maintain eyesight.
  

• A pullet is a ‘young’ hen (like a heifer is a ‘young’ cow)

• The egg shell accounts for about 9 to l2% of its total weight.

• The shell is largely composed of calcium carbonate (about 94%) with small amounts of magnesium carbonate, calcium phosphate and other organic matter including protein. Shell strength is greatly influenced by the minerals and vitamins in the hen's diet, particularly calcium, phosphorus, manganese and Vitamin D. If the diet is deficient in calcium, for instance, the hen will produce a thin or soft-shelled egg or possibly an egg with no shell at all.

• Shell thickness is also related to egg size, which, in turn, is related to the hen's age. As the hen ages, egg size increases. The same amount of shell material which covers a smaller egg must be ‘stretched’ to cover a larger one, hence the shell is thinner.

• Eggs are an important source of complete protein for vegetarians. One egg = 1 ounce of lean meat, fish or poultry.