The hen eggs have the size and the color which vary according to the breed.
On our premises, the extremes go from 38 g. for our bantam English hen to 100 g., the record of a layer of Harco breed and even 105 g for a Sex-Link.
The colors vary from white to brown, in the most common breeds. Do not forget the dark brown eggs of Marans and blue-green of the araucanas.
The color of the shell of eggs depends on the hen breed.
This has not influency on the taste. Culturally, in some countries, white eggs are preferred. In other countries, brown egges have the consumer's preference.
We can note:
The caloric intake of an egg is approximately 85 Kcal/100 g. egg.
Its chemical composition:
with in particular:
This is distributed as follows:
Note however that these are averages; there are variations from one breed to another.
Having a hen with a specific age, a larger egg contains more albumen. But during one year of laying, the size of eggs tends to increase, in particular the size of the yolk.
The shell is made up mainly of:
The color of the shell varies according to the breed: white, cream-coloured, brown, blue-green, etc. It is a genetic factor which is without effect on the food value or savour of eggs. The shell primarily consists of limestone (calcium carbonate). The shell protects eggs from the shocks and evaporation; it is semipermeable (it lets pass oxygen and carbon dioxide; it prevents the microbial penetration) and includes approximately 10 000 pores.
Under the shell are the shell membranes (outer and inner), being used a protection against the undesirable elements (moulds, bacteria).
At one end of the egg, there is the air cell. Non-existent to the moment of the laying, the cooling of the egg, brings the formation of an air cell between the 2 shell membranes.
The albumen surrounds the vitellus. It is used as a shock protection. The albumen located in periphery is more fluid. The remainder is more viscous. During the development of the embryo, it will provide water and proteins.
The chalazae are used to maintain the vitellus in the center of the egg.
The vitellus is surrounded by a thin membrane. The germ is located there and is being used as starting point for the development of future chick. For a good embryonic development, it is important that the germ remains on the top of the vitellus. This is made possible by the chalazae. The remainder of the vitellus will be used as nutritive matter for the embryo.
A soft egg shell is the symptom of a lack of calcium.
Just give crushed oyster shells.
This can be due to stress, disease or food deficiency. Nevertheless, the main reason is to be sought is a too strong sunning (especially thru in hot countries). Make sure hens have a shaded zone on their course.
This includes the irregular, tough ends or with asperities.
These problems are noted especially in old hens. Otherwise, it can also be the sign of a disease; it is better to consult a veterinarian.
These are small eggs without yolk. This happens when a young pullet starts laying. It is not important and can be ignored unless the pullet continue to lay such eggs. This may also happen to old hens having undergone a sudden shock.
The presence of nipples or certains herbs can make turn the yolk greenish. Check the grazing ground and rake if necessary.
The yolks are naturally clearer in winter when the grass does not grow and there is nothing abnormal with that. Some prefer darker yolks thinking that this is associated with the concept of "more natural". You just have to know that a food additive is sufficient to make yolks darker; stockbreeders use them of course. Yolk is more intense when carrots, red corn and greenery is introduced in the food.
Depending on the country, the consumers prefer a more or less dark yolk. For example, the Germans prefer an egg yolk more orange than the French. To determine the color of an egg, the Roche company diffused a scale of color for egg yolks: 15 nuances between yellow and orange carrying numbers from 1 to 15. To avoid the problems inherent in the differences between analysts and lighting, Minolta developed a system comprising a colorimeter, a computation software and a calculator to measure the color of the yolk according to the Roche scale. Breeders just need to adapt the food of the poultry to the target public.
This often happens with large eggs. This is by no means a problem, except when incubating fertilized eggs. In this case, those eggs will be isolated.
In fact, 2 yolks are released in the oviduct at the same time (either an early ovulation or a delay of the yolk in its progression in the oviduct) and wrapped in a single shell. This can also be caused by a sudden shock.
Trails of blook can be found on the shell, either at the time of the exit of a very large egg or in a young pullet which starts to lay. This is the reason why it is recommended not to force on lighting as long as the laying did not start.
If there are more bloodstains, you may suspect the presence of red ascarids and treat if this is the case.
A little blood can escape from the ovarian follicle and is included without the albumen. This may be caused by a shock or stress and is arrange all alone.
If a hereditary tendency to this problem, it is necessary to cease employing them for the reproduction.
The solution with this problem is obvious. It is really important to maintain cleanliness in and in the neighbourhood of the nests. Frequently collect eggs.
This can occur when the weather is hot and more frequently with old hens.
If the problem persists, consult a veterinarian.
In Wallonia, the only mentions authorized to be reproduced on egg packs concern:
There are 3 categories of eggs: A, B and C. Only category A is intended for consumers. The 2 others are intended for the industrial production of products containing eggs.
There are 4 mentions of size:
The following mentions are optional :
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