Infographic: An Egg Story

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While eggs do have cholesterol, more than 40 years of research shows that healthy adults can enjoy eggs without impacting their risk of heart disease! 


Animal health is a top priority for farmers. Even one sick bird can cause illness to spread very rapidly. Allowing a few days between visiting flocks ensures the protection of bird health!

Hens are raised indoors to protect them from illness, predators and the elements. Climate-controlled facilities allow farmers to keep flocks at a comfortable temperature while providing plenty of airflow through the barn.


Egg farmers, farm employees, and veterinarians take biosecurity very seriously. All farmworkers must wear special protective clothing and wash their hands to prevent hens from becoming sick.

Egg farmers are committed to providing the best care possible for their hens. UEP Certified provides guidelines for all types of hen housing that ensure farmers adhere to science-based welfare practices!

Egg yolks have choline, an important nutrient for pregnancy that aids in healthy brain development of the fetus. Eggs also contain vitamin D which is crucial for bone health!


Egg yolk color is determined by a hen’s diet. Those fed wheat and barley produce eggs with lighter color yolks. Hens fed green plants, corn and alfalfa produce eggs with darker color yolks.


A double yolk occurs when a chicken releases two yolks into the same shell. Some say it’s a sign of good luck to find them!


Eggs are gathered immediately on collection belts to be sent for sanitization and washing.
Conventional housing and modern manure management keep egg-laying hens in minimal contact with waste, greatly minimizing disease risk.

Based on guidance from animal welfare experts, most egg-laying hens are provided sufficient ventilation, light, and constant access to feed and water in conventional housing systems.


Egg farmers responsibly manage manure to enhance soil, water, and air quality

Egg farmers work with scientists, researchers, engineers, & technical experts to further improve their sustainability practices. Manure from hens can be recycled into natural fertilizer to grow crops with little nutrient loss to waterways or the air.


Through the use of technology and innovation in animal welfare, more eggs are produced today using fewer natural resources

From 1960 to 2010, 32% less water was used to produce a dozen eggs. If egg farmers used technology from 1960 to produce today’s supply of eggs, they would need 1.3 million additional acres of corn and 1.8 million more acres of soybeans.


Strict biosecurity practices prevent diseases from entering egg farms

Common biosecurity practices include: biosecurity signs, entry/exit procedures, sanitizing vehicles and equipment, wearing designated clothing, and boot wash stations.


Egg farmers use antibiotics responsibly to ensure high standards of animal welfare and food safety

Due to successful disease prevention, few hens require antibiotics. If necessary, hens are briefly treated under the supervision of a veterinarian. Eggs from treated hens can’t enter the food supply unless they’re safe for human consumption.


Eggs are carefully washed and sanitized before arriving at the store

Egg farmers follow rigorous cleaning procedures to prevent disease. Eggs are washed and sanitized under strict regulations with 110-115°F water to remove contaminants.


Most eggs aren’t gathered in baskets anymore! To ensure freshness, an automated belt gathers eggs and moves them to a refrigerated holding room until they are washed and inspected.


A 2010 study showed hens are 27% more productive than their 1960 counterparts thanks to improvements in health, nutrition and living environments!


Eggs are graded AA, A or B based on the appearance of their shell, yolk and albumen (also known as the egg white).


Hen housing practices used today, most of which include housing hens indoors, eliminate many hen diseases and provide the hen with protection against the weather and predators, while improving food safety, the environment and animal welfare.


Eggs take only 24 to 26 hours to form in a hen. Thirty-minutes after laying eggs, the process inside the hen starts all over again.


An egg is nature’s multivitamin!


Omega-3 enriched eggs are laid by hens fed a special diet rich in omega-3’s. These eggs provide more omega-3 fatty acids from 100 mg to over 600 mg per egg.


Most eggs are to your local grocery store within just one week of being laid on the farm! That’s fresh!


chickens are never raised with added hormones or steroids

Fact: All poultry are raised without added hormones.


There can be as many as 17,000 pores over the surface of an egg. These pores allow oxygen in, while letting moisture and carbon dioxide out. 


Myth: Brown eggs are fresher and healthier than white eggs.

Fact: Egg color does not contribute to freshness or nutritional value. Color depends on the breed of hen that laid the egg. All eggs are a great source of protein with 6 grams per egg and an average of only 70 calories! 


Ever wonder how many eggs a hen lays in a year?


One step in the farm to store journey is candling! Egg shells are translucent enough for inspectors to hold the egg up to a light source and check the interior for quality without breaking the shell.


There are three main types of hen housing: conventional cage, cage-free and enriched colony. Hens in enriched colony housing live in smaller groups and have space for natural behaviors like perching, scratching and dust bathing. Curtains provide hens with privacy during nesting.


America’s egg farmers feed their hens food that meets the birds’ daily nutrient requirements. The feed is carefully balanced by a poultry nutrition specialist to combine the right amounts of protein, fat, carbohydrates, vitamins and minerals.


Compared to 1960, egg farmers have made significant strides in minimizing their environmental impact with the help of technological advancements and improved animal husbandry practices.

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