World Egg Day is celebrated every year on the second Friday in October to raise awareness of the benefits of eggs and their importance in human nutrition. This year it falls on October 9, 2020.
Eggs are one of nature’s tastiest and healthy power foods. Eggs are a protein-packed, nutrient-rich, and moderate breakfast food that can assist you with getting fit and healthy without breaking all available resources. Here are interesting facts about eggs you need to know.
Egg yolks and entire eggs store significant amounts of protein and choline and are generally used in cookery. Because of their protein content, the United States Department of Agriculture (USDA) classifies eggs as Meats within the Food Guide Pyramid. Despite the nutritional benefit of eggs, some potential health issues are emerging from egg quality, storage, and individual allergies.
Interesting and Amazing Facts about Eggs
- Around 240 million laying hens produce somewhere in the range of 50 billion eggs every year in the United States. That is about one hen for every man, woman, and kid in the nation.
- White shelled eggs are created by hens with white feathers and ear lobes. Brown shelled eggs are created by hens with red feathers and red ear lobes. There is no distinction in nutrition between white and brown eggs.
- Eggs contain the highest quality food protein known. It is second just to mother’s milk for human nutrition.
- A normal hen lays 300 to 325 eggs per year. A hen begins laying eggs at 19 weeks old enough.
- The hen must eat 4 pounds of feed to make a dozen eggs.
- While it is standard to throw rice at weddings in numerous nations, French ladies break an egg on the edge of their new home before stepping in for luck and healthy babies.
- The egg shell may have upwards of 17,000 little pores over its surface. Through them, the egg can absorb flavors and odors. Storing them in their containers helps keep them fresh.
- Eggs are put in their containers huge end up to keep the air cell in place and the yolk centered.
- Eggs age more in one day at room temperature than in one week in the refrigerator. They can be saved refrigerated in their container for at least 4 to 5 weeks beyond the pack date.
- The biggest single chicken egg ever laid weighed a pound with a double yolk and double shell.
- The most costly egg ever sold was the Faberge “Winter Egg” sold in 1994 for $5.6 million.
- An enormous egg contains just 70 calories and 5 grams of fat.
- Egg protein has the perfect mix of basic amino acids required by people to construct tissues. It is second just to mother’s milk for human nutrition.
- To produce one egg, it takes a hen 24-26 hours.
- As a hen develops older she creates bigger eggs.
- The fastest omelette producer in the world made 427 two-egg omelettes in 30 minutes. American Egg Board’s Howard Helmer, is the Omelette King; he holds three Guinness World Records for omelette making.
- You can peel hard-boiled eggs by blowing it out its shell from one finish of the egg.
- Blood can be used as an egg substitute in baking and making ice cream.
- Eggs have around 6 grams of high-quality protein in them.
- Eggs are additionally wealthy in choline which promotes ordinary cell movement.
- Chickens are fit for laying an egg inside another egg.
- Concerning their body size, kiwis lay the biggest eggs.
- Hens turn their eggs more than 50 times per day to keep the yolk from sticking aside.
- Just fertilized bumblebee eggs transform into females and queens.
- British eggs are illicit in the U.S. since they are unwashed.
- U.S. eggs are illicit in British markets since they are washed.
- Eggs contain around 9 fundamental amino acids.
- Eggs are the most affordable source of protein.
- Eggs are likewise gluten-free.
- Chickens don’t produce one egg at a time.
- Eggs contain zero carbs and no sugar which won’t cause you to feel adjusted after eating them.
- The hats that chefs wear generally have pleats that are equivalent to the number of ways you can cook an egg.
- The color of the eggshell has nothing to do with the egg’s nutritional value or its flavor. Rather, they demonstrate the breed of the hen that laid the egg.
- The diet of the hen will decide the color of the yolk.
- Brighter yolks are because of the marigold petals ranchers put in the hens feed.
- Chef hats traditionally have pleats equivalent to the number of ways that you can cook an egg.
- Harriet, a hen from the United Kingdom, laid the world’s biggest egg in 2010. Her surprising egg estimated 9.1 inches in diameter.
- It takes a hen somewhere in the range of 24 and 26 hours to build up an egg. When she lays an egg, the development of a new egg typically begins within 30 minutes.
- Chickens don’t create one egg at a time. Rather, creating hens regularly have a few eggs in different stages of improvement.
- Eggshell colors have nothing to do with the flavor or nutritional value of the egg. Brown, white, and even blue and green eggshells are just demonstrative of the breed of hen.
- The hen’s diet decides the color of the yolk. A few makers feed natural supplements like marigold petals so their hens lay eggs with brighter yolks.
- There are a few reasons why we eat chicken eggs rather than duck or turkey eggs. Chickens lay more eggs, they need less nesting space and they don’t have the solid mothering senses of turkeys and ducks, which makes egg collection simpler.
- White eggs are more well known among commercial makers since chickens that lay white eggs will in general be littler than their brown egg-laying cousins, along these lines requiring less food to produce a similar number of eggs.
- The greater part of the present egg-laying hens are White Leghorns (white eggs) or Rhode Island Reds and Barred Plymouth Rocks (brown eggs).
- Not all chickens make eggs similarly. A few breeds lay eggs almost every day. Different breeds lay eggs each other day or once to two times every week.
- With regards to the number of eggs laid every year, Iowa leads the country with more than 14.8 billion eggs produced every year. Ohio is the next state in line, creating 7.9 billion eggs every year.
- Eating raw eggs won’t assist you with building muscle. Just 51% of the proteins in raw eggs are digestible, while 91% of the proteins in cooked eggs are digestible.
- Can’t tell if that egg in the fridge is raw or hardboiled? Raw eggs wobble as the liquid inside shifts, yet hardboiled eggs turn easily.
- Since older eggs have bigger air cells, they’re a lot simpler to peel than fresh eggs.
- An egg is a natural vessel laid by different female creatures.
- An egg has involved in an eggshell, egg white (egg whites), and egg yolk (vitellus).
- Eggs have been eaten by people for a large number of years.
- Eggs that are eaten by people regularly originate from birds, similar to chickens, ducks, and geese.
- People generally eat the egg white and egg yolk; the eggshell is disposed of.
- The mass production of chicken eggs is a worldwide industry.
- In 2017, the mass production of chicken eggs created around 88 million tons of eggs.
- In 2017, China was the biggest maker of chicken eggs with around 34 million tons of eggs.
- In January 2019, egg factories in the United States produced over 9.4 billion eggs.
- One large egg contains 70 calories.
- One large egg contains 5 grams of fat.
- One large egg contains 185 milligrams of cholesterol.
- One large egg contains 70 milligrams of sodium.
- One large egg contains 6 grams of protein.
- One large egg contains 150 milligrams of choline.
- One large egg contains no sugar or carbohydrates.
- Normal egg preparation strategies incorporate hard-boiled, fried, omelette, picked, poached, and scrambled.
- A hard-boiled egg is boiled in water until the egg white and egg yolk sets.
- A fried egg is an egg aired out into a frying pan and cooked.
- An omelette is produced using beaten eggs and cooked with different fillings, similar to cheese, vegetables, and meat.
- A pickled egg is a hard-boiled egg that is relieved in saltwater or vinegar.
- A poached egg is an egg cooked in water with the eggshell eliminated.
- A fried egg is a beaten egg cooked in a frying pan.
- The biggest egg consumed by people originates from an ostrich.
- One of the smallest eggs consumed by people originates from a quail.
Egg Nutrition Facts
The following nutrition data is given by the USDA to one large hard-boiled hen’s egg (50g).
- Calories: 78
- Fat: 5g
- Sodium: 62mg
- Carbohydrates: 0.6g
- Fiber: 0g
- Sugars: 0.5g
- Protein: 6g
- Choline: 147mg
Eggs are a low-carb food, giving under 1 gram of carbohydrate in one large egg. They have a small amount of sugar and no fiber.
Eggs are one of nature’s most nutrient-dense foods. One large (53g) Grade-An egg contains 6g of protein and just 70 calories. Canada’s Food Guide believes 2 eggs to be one serving from the Meat and Alternatives food group.
Eggs are one of the few foods viewed as a complete protein since they contain each of the 9 essential amino acids. Amino acids are considered ‘building blocks for the body’ since they help form the protein.
To keep up a healthy, balanced diet, Canada’s Food Guide suggests eating 1-3 servings of Meat and Alternatives every day, contingent upon age and gender. This incorporates a variety of protein sources, for example, meat, poultry, fish, beans, and eggs.
Eggs are a phenomenal source of high-quality protein, as well as they additionally contain numerous vitamins and minerals:
|Protein||Essential for building and repairing muscles, organs, skin, hair and other body tissues; needed to produce hormones, enzymes and antibodies; the protein in eggs is easily absorbed by the body|
|Iron||Carries oxygen to the cells; helps prevent anemia – the iron in eggs is easily absorbed by the body|
|Vitamin A||Helps maintain healthy skin and eye tissue; assists in night vision|
|Vitamin D||Strengthens bones and teeth; may help protect against certain cancers and auto-immune diseases|
|Vitamin E||An antioxidant that plays a role in maintaining good health and preventing disease|
|Vitamin B12||Helps protect against heart disease|
|Folate||Helps produce and maintain new cells; helps prevent a type of anemia; helps protect against serious birth defects if taken prior to pregnancy and during the first three months of pregnancy|
|Selenium||Works with Vitamin E to act as an antioxidant to help prevent the breakdown of body tissues|
|Lutein & Zeaxanthin||Maintains good vision; may reduce the risk of age-related eye disease, such as cataracts and macular degeneration|
|Choline||Plays a strong role in brain development and function|