A dozen interesting facts about Free Range Eggs that may just surprise you!
Yolk colour depends on the diet of the hen.
Free Range eggs age more in one day at room temperature than in one week in the refrigerator.
As a hen grows older she produces larger eggs.
To tell if an Free Range egg is raw or hard-cooked, spin it! If the egg spins easily, it is hard-cooked but if it wobbles, it is raw.
Free Range egg yolks are one of the few foods that are a naturally good source of Vitamin D.
If an egg is accidentally dropped on the floor, sprinkle it heavily with salt for easy clean up.
To produce one Free Range egg, it takes a hen 24-26 hours.
Free Range eggs contain the highest quality protein you can buy.
Free Range egg protein has just the right mix of essential amino acids needed by humans to build tissues. It is second only to mother's milk for human nutrition.
An average Free Range hen lays 300 to 325 eggs a year.
A large Free Range egg contains only 70 calories and 5 grams of fat.
The fastest omelette maker 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.
An eggshell may have as many as 17,000 tiny pores over its surface. Through them, the egg can absorb flavours and odours.
A pullet is a ‘young’ hen (like a heifer is a ‘young’ cow)