Chicken Egg Anatomy

Did you know this about eggs………………………….?

A hen requires 24 to 26 hours to produce an egg. Thirty minutes later, she starts all over again.
Eggs age more in one day at room temperature than in one week in the refrigerator. So keep them in the fridge.
The egg shell may have as many as 17,000 tiny pores over its surface. Through them, the egg can absorb flavours and odours. Storing them in their cartons helps keep them fresh.

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.
To tell if an egg is raw or hard-cooked, spin it. If the egg spins easily, it is hard-cooked, however, if it wobbles, it is raw, so do not drop it.
If an egg is accidentally dropped on the floor, sprinkle it heavily with salt for easy clean up.
Egg yolks are one of the few foods that naturally contain Vitamin D.
Yolk colour depends on the diet of the hen. Natural yellow-orange substances such as marigold petals may be added to light-coloured feeds to enhance colours. Artificial colour additives are not permitted.
Occasionally, a hen will produce double-yolked eggs throughout her egg-laying career. It is rare, but not unusual, for a young hen to produce an egg with no yolk at all.

Some more amazing egg facts!

Albuman – This is commonly known as the white of the egg.
Chalazae – This keeps the yolk in place.
Egg Cell – This part would develop into a baby chick if it were to be fertilised.
Yolk – The yolk is full of goodness and feeds the chick if the egg was fertilised.
Shell – Protects the inside from germs.
Vitelline Membrane – This holds the yolk together.
Membrane – This is a fine skin that surrounds the egg.
Air Pocket – The air pocket grows as water is released. The smaller the air pocket, the fresher the egg.