A young hen is referred to as a pullet. The hen can start laying eggs as early as 16-18 weeks old.

A hen requires 24 to 26 hours to produce an egg, she starts all over again after 30 minutes. A hen can lay up to 300 eggs per year.

An egg will age more in one day at room temperature than in one week in the refrigerator.

White shell eggs are produced by white feathered hens and Brown shell eggs are produced by red and/or brown feathered hens.

You are able to test an egg to see if it is raw or hard boiled by simply giving it a light spin. If it wobbles then the egg is raw and if it spins easily then it is boiled.

You are able to test an egg for freshness by placing the egg in a bowl of water. If the egg sinks to the bottom then it is fresh and if the egg is stale it will float on top of the surface due to the large air cell within the egg.

Eggs are best stored vertically in the egg carton, large end up as to keep the egg yolk centred and protect the egg’s air pockets.

An egg is made up of 51% Water, 16% Protein and 30.5% fat & minerals. Total Weight of an egg is made up of 31% Yolk, 75% Water and 9-12% Egg Shell.

An uncooked egg contains approximately 70 calories and a cooked egg contains approximately 77 calories.

Egg yolks are one of the few foods that naturally contain Vitamin D.

If an egg has been accidently dropped then sprinkle it heavily with salt for easy clean up.

Over 4.1 Billion Eggs are consumed by Australians. Therefore approximately one person consumes 200 eggs each year.

Eggs are considered a natural protein especially for vegetarians as one egg equates to one ounce of lean meat, fish or poultry.