and Figures About Eggs
Eggs are endlessly fascinating and we could have made this section much bigger. We have tried to cover the basics and answer most (if not all) the questions that usually get asked about eggs.
Hens
With its ancestors being native Jungle Fowl of South East Asia, hens have been kept in Britain since Roman times. Over the years, dozens of different breeds
were developed with a gradual split
between those reared for meat and those
prized for their eggs. Of the layer breeds
the two best known are the Rhode Island
Red for brown eggs, and the White Leghorn
for white. Nearly all modern laying hens are
based on these two breeds.
of Eggs
Under European law there are two classes of egg quality; Grade A
and Grade B. Grade A and Grade B differ somewhat in their use, and what they're used for.
Grade A eggs are the highest grade. They are naturally clean, fresh eggs, internally perfect with shells intact and the air sac not exceeding 6mm in depth. The yolk must not move away from the centre of the egg on rotation. Grade A eggs are sold as shell eggs.
Grade B eggs are broken out and pasteurised. In addition, there is another class of eggs called industrial eggs which are for non-food use only and are used in products such as shampoo and soap.
and Structure of Eggs
On average, by weight, an egg is 11% shell, 58% and 31% yolk. Eggs are sized and packed in 10 gram bandings. Over 73 grams are Very Large (XL), 63 grams to 73 grams are classed as Large (L), 53 grams to 63 grams are classed as Medium (M) and under 53 grams are classed as Small (S). The average weight of an egg is about 63 grams and over 90% of eggs are Large or Medium with only 5% each of Very Large or Small eggs.
Your Eggs Cool
Eggs are much better (and safer) if kept cool, either in a fridge or a cool larder. They should be stroed vertically with the blunt end facing upwards; this prevents the air cell trying to change ends and push the yolk off centre. Finally, keep them well away from anything with a strong smell.