All About Eggs

The Hen

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

Grade "A" Eggs

Under EU rules only Grade A eggs are allowed for retail sale. This means that they must have

  • a clean, smooth shell
  • an air space no larger than 6mm
  • a clear white, free from meat or blood spots
  • a central yolk
  • no nasty odour

In addition Grade A eggs must not have been washed or stored below 5 oC.

Egg Sizes

Eggs are sized and packed in 10 gram bands:

  • Over 73g Very Large XL
  • 63 - 73g Large L
  • 53 - 63g Medium M
  • Under 53g Small S

The average weight of an egg is about 63g and over 90% of eggs are Large or Medium with only 5% each of Very Large or Small


Egg Diagram

By weight an egg is 11% shell

58% white and 31% yolk


Freshness

As an egg ages it gets lighter through evaporation and the air space grows. Hence the old water test for freshness - a fresh egg sinks and an old egg floats. When broken a fresh egg shows a clear distinction between the thick inner white and the thin outer white. With age this becomes less distinct and the egg spreads more on a flat surface.

Typically eggs reach the shops within 2-3 days of being laid.

Under EU rules they are given a maximum best before date of 28 days but the British Lion Code sets a shorter life.


Storage

Eggs are much better (and safer) if kept cool, either in the fridge or a cool larder. They should be stored vertically with the blunt end upwards - this prevents the air cell trying to change ends and push the yolk off centre. And finally, keep well away from anything with a strong smell.

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