Eggs have been a staple of human diets for thousands of years, yet most of us barely scratch the surface of their fascinating complexities. They are more than just a breakfast ingredient or a convenient protein source—they hold cultural, scientific, and nutritional marvels that many have never considered. Here are eight eye-opening facts about eggs that might just change the way you see them.
1. The Colour of an Eggshell Reveals More Than You Think
Eggshells can be white, brown, blue, green, or even speckled, but the colour has nothing to do with nutritional value. Instead, it is determined by the breed of the hen. White eggs typically come from hens with white earlobes, while brown eggs are laid by hens with red earlobes. Meanwhile, blue and green eggs, often seen in breeds like the Araucana, contain a pigment called biliverdin, which is linked to bile production in birds.
2. An Egg’s Freshness Can Be Tested in Water
Ever wondered if an egg in your fridge is still fresh? The water test provides an easy answer. Fresh eggs sink to the bottom of a bowl of water and lie flat, while older eggs begin to tilt upwards. If an egg floats, it has gone bad. This is because the air pocket inside the egg grows over time, making it buoyant.
3. Eggs Have a Natural Protective Layer
When a hen lays an egg, it is coated with a thin, invisible layer called the bloom or cuticle. This coating protects the egg from bacteria and moisture loss. In many European countries, eggs are not refrigerated because they retain this protective layer. However, in places like the United States, eggs are washed, removing the bloom and necessitating refrigeration to prevent contamination.
4. The Yolk Colour Is Dictated by Diet
The vibrant golden or pale yellow hue of an egg yolk is not a matter of breed but rather diet. Hens fed a diet rich in marigold petals, paprika, or maize produce deep orange yolks, while those eating wheat-based feeds lay eggs with paler yolks. This does not significantly affect the nutritional value, but many chefs believe darker yolks enhance flavour.
5. Eggs Can Be Stored Upside Down for Longer Freshness
Most people store eggs with the pointed end facing up, but flipping them upside down extends their shelf life. The reason lies in the air cell within the egg—keeping the broader end at the top helps maintain the yolk’s central position and slows down moisture loss, preserving freshness.
6. Eggs Are One of the Few Complete Protein Sources
Few foods contain all nine essential amino acids required by the human body, but eggs do. This makes them a complete protein source, essential for muscle growth, tissue repair, and enzyme production. Additionally, the protein in eggs is highly bioavailable, meaning the body absorbs and utilises it more efficiently than other sources like meat or legumes.
7. Raw Eggs Are Not Always More Nutritious
The debate over raw versus cooked eggs often centres on nutrition, but cooking actually enhances some benefits. While raw eggs contain all their original nutrients, they also contain avidin, a protein that blocks biotin absorption. Cooking deactivates avidin, allowing the body to absorb more biotin, which supports metabolism, skin health, and nerve function.
8. Double Yolks Are a Sign of Youth—Or a Genetic Quirk
Finding a double-yolked egg is considered lucky in many cultures, but it is more common than people think. These eggs typically come from young hens whose reproductive cycles are still developing. However, some breeds, like the Lohmann Brown, are genetically predisposed to laying double-yolked eggs.
Eggs remain one of the most versatile and intriguing foods in human history. Whether you enjoy them scrambled, poached, or baked into a masterpiece, they offer far more than meets the eye. So, the next time you crack open an egg, remember—there’s always more to discover inside.
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