1. The biggest egg consumers

Just in case you wondered, eggs are really one of the most consumed foods in the world. China is one top, eating about 50 pounds of eggs (per person) per year, followed closely by Japan and Mexico. Even though some Western countries see eggs as unhealthy, the US still eats their fair share of it – more than 30 pounds per person a year.

2. Safe eggs

To ensure egg safety and quality, make sure to store them in the refrigerator at below 41°F (5°C). At room temperature, there is a higher chance of Salmonella to grow. Make sure to store the in the middle of the refrigerator and not the door, as the temperature is more consistent in the body. Leftover egg whites of yolks should always be stored in the refrigerator immediately.

3. Nutrient powerhouses

Recent studies show that it’s actually safe to eat up to 3 eggs per day. Eggs are a great source protein, vitamins, and minerals. In fact, one egg provides you with more than 10% of your daily protein requirement. They also raise the good cholesterol. For optimal health, you should enjoy them boiled or poached instead of fried.

4. How many eggs can you eat in one sitting?

Not everyone sticks with the maximum egg requirement. In 2013 competitive eater, Joey Chestnut, ate a total of 141 eggs in only eight minutes! That’s a lot of eggs! For the women, Miki Sudo broke the women’s world record by eating a total of 104 eggs. We don’t recommend eating that many eggs!

5. Why is the yolk so yellow?

The egg yolk color is determined by the chicken’s diet. When they are fed on a diet filled with carotenoids, it results in a dark orange yolk. Carotenoids are orange-yellow pigments found in plant material. It does not have an effect on the nutritional value of the egg, but some folks insist that darker yolks taste better!

6. Brown eggs vs white eggs

Brown and white eggs don’t differ in nutritional value, but they are laid by two different types of hens. Brown eggs are usually more expensive than white ones, because the hens that lay them need more feed! So more feed means the farmer has more expenses, and this equals a higher price tag on brown eggs.

7. Why is free range so expensive?

There are good reasons why free-range eggs are so expensive. Free-range chickens need more space, and also require more feed. Free-range hens are free to roam the open spaces, so they are more prone to predator attacks. This is of course another expense for the farmer, which makes the eggs more expensive.

8. What’s that weird stringy thing?

The stringy white stuff in raw eggs is perfectly normal. The white strands you see when cracking open an egg, is chalaza (or chalazae for plural). It’s membranes that attaches the egg yolk to the rest of the egg. It’s made of protein and safe to eat! So don’t freak out next time you see it! In fact, the more prominent they are, the fresher the egg!


9. What are egg shells made of?

Egg shells are made from calcium carbonate (CaCO3) crystals and come in various colors and textures. They’re covered with thousands of tiny pores which makes them permeable. Just below the egg shell, there is a semipermeable membrane, allowing for air and moisture to pass through its pores.

10. Is it fresh?

If you’re not sure of the freshness of an egg, you can do a quick experiment. Place the egg in a bowl of water. In older eggs, a large pocket of air forms at the base, causing it to float. Fresh eggs don’t have this and will sink to the bottom. This is one of the quickest ways to test for freshness.