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A hen requires 24 to 26 hours to produce one egg. Thirty minutes later, she starts all over again.
It is not necessary for a rooster to be present for egg laying. The egg production cycle of the hen is similar to the estrous cycle of female mammals, in the sense that the presence of males has no impact.
White shelled eggs are produced by hens with white feathers and white ear lobes. Brown shelled eggs are produced by hens with red feathers and red ear lobes.
It takes about 21 days for a chicken egg to hatch.
Unless they are sold as fertilized eggs, they are not fertile and cannot be hatched.
Shell eggs will remain fresh for 2-3 weeks after the “sell-by” or “best-before” date, if they are not cracked and have been refrigerated properly. They should be refrigerated as soon as possible after purchase from a refrigerated case. Hard cooked eggs should be kept in the refrigerator for no more than one week.
Keep eggs in their carton to minimize absorption of refrigerator odors.
While the risk of salmonella poisoning from eggs is minimal, precautionary steps should always be taken to heat eggs for recipes calling for raw or lightly-cooked eggs.
Many recipes that require raw or undercooked eggs can be easily revised with a cooking step. Whole eggs, yolks, or whites can be combined with sugar, water or other liquid from the recipe and should be cooked over low heat until the mixture coats a metal spoon with a thin film or reaches 160° F.
Fresh eggs may be difficult to peel. Eggs which have been stored for a week to 10 days before cooking will usually peel more easily, because the interior contents shrink and pull away from the inside of the shell.
Small spots of blood are occasionally found in an egg yolk. These do not indicate a fertile egg; they are caused by the rupture of a blood vessel on the yolk surface during formation of the egg. Most eggs with blood spots are removed during the grading process, but a few may escape detection. The spot can be removed with the tip of a knife, if you wish. Brown eggs commonly have specks of brown pigment floating in the egg white. These spots are not blood.
The harmless greenish ring is due to an iron and sulfur compound which forms when eggs are overcooked or not cooled quickly.
These rope-like strands of egg white, called chalazae, are not imperfections or beginning embryos but a natural, edible part of the egg protein. They keep the yolk centered in the thick white. Chalazae are more predominant in fresh eggs.
Eggs are one of today’s best food buys. A dozen Large eggs weighs 1 ½ pounds so at $1.50 a dozen, eggs are only $1.00 per pound. Eggs supply high-quality protein and a variety of important vitamins and minerals at a very low price.
Fertile eggs have the same nutrition as non-fertile eggs.