A hen will occasionally produce double-yolked eggs during her egg-laying career. It is rare, but not unusual, for a young hen to produce an egg with no yolk at all.

Yolk color depends on the diet of the hen. Natural yellow-orange substances such as marigold petals may be added to light-colored feeds to enhance colors. Artificial color additives are not permitted.

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

If an egg is accidentally dropped on the floor, sprinkle it heavily with salt for easy clean up.

To tell if an egg is raw or hard-cooked, spin it! If the egg spins easily, it is hard-cooked; if it wobbles, it is raw.

White shelled eggs are produced by hens with white feathers and ear lobes. Brown shelled eggs are produced by hens with red feathers and red ear lobes.

About 280 million laying hens produce approximately 6.1 billion dozen eggs per year in the United States.

Eggs age more in one day at room temperature than in one week in the refrigerator.

An egg shell may have as many as 17,000 tiny pores over its surface. Through them, the egg can absorb flavors and odors. Storing them in their cartons helps keep them fresh.

A hen requires 24 to 26 hours to produce an egg; 30 minutes later, she starts all over again!