Description
The chicken, a descendant of the jungle fowl was probably domesticated in Southeast Asia and the Indian subcontinent as early as 7500 BCE. Today there are nearly 200 varieties of domesticated chicken across the world and chicken eggs are one of the most commonly consumed animal products in the world.
China, US and India are the top producers of chicken eggs in the world while Japan, Paraguay and China are the highest consumers.
There is no nutritional difference between white and brown eggs; hens with white feathers and ear lobes lay white eggs and hens with red feathers and ear lobes lay brown eggs. The intensity of the shell colour of the eggs laid by a particular hen can also vary from time to time, with an occasional lighter or darker eggshell.
The plant pigments in the hen’s feed determine the colour of the yolk. Foraging or free-range hens will produce a variety of yolk colours.
The thickness of an eggshell depends on the age of the chicken; young chickens lay eggs with thicker shells while older chickens lay eggs with thinner shells.
Hens don’t usually lay eggs in the dark and would postpone laying to the next morning in case their laying time is after dusk.
Sometimes, the egg yolk or egg white may have red or brown specks in it. These are harmless bits of tissue and can be removed with a spoon or knife before cooking.
Buying & Storing
Fresh, uncooked eggs in the shell can be stored in the refrigerator for at least 3 weeks but these should be stored in their carton or a container to prevent them from absorbing odors from the refrigerator.
Eggs should be stored with the small end up to keep the air cell in place and the yolk centered.
Fresh eggs will sink in water as these are dense and have a very small air cell (located on the larger end of the egg).
Chicken eggs can be frozen for up to a year – just whip lightly with a pinch of salt before freezing.
Cooking Tips
Eggs can be eaten on their own by scrambling, frying, poaching, boiling, pickling or in omelettes or used in baked goods, sauces, puddings, ice cream, curries and casseroles.
A hard-boiled egg will peel more easily if it is put in boiling water instead of heating the egg with the water.
Nutritional Value
Eggs are fairly high in quality animal protein and contain all the essential amino acids that humans need. They are also rich in a lot of vitamins and minerals. Eggs are among the best dietary sources of choline, which is used to build cell membranes and has a role in producing signaling molecules in the brain, along with various other functions. Eggs also contain powerful antioxidants; two of these are called lutein and zeaxanthin that may reduce the risk of age-related macular degeneration, the leading cause of blindness in older adults.
Approximate nutritional values for Chicken egg – whole, hard-boiled
Serving size: 100g
Servings: 1
Amount per serving
(Source: USDA National Nutrient data base)
| Principle |
Nutritional Value |
Percentage of RDA |
| Energy |
155 Kcal |
— |
| Carbohydrates |
1.12 g |
— |
| Protein |
12.6 g |
— |
| Total Fat |
10.6 g |
— |
| Cholestrol |
373 mg |
— |
| Vitamins |
| Folates |
44 μg |
11% |
| Niacin |
0.64 mg |
<1% |
| Pantothenic acid |
1.4 mg |
28% |
| Pyridoxine |
0.121 mg |
9% |
| Riboflavin |
0.5 mg |
42% |
| Thiamin |
0.066 mg |
6% |
| Vitamin B12 |
1.11 μg |
46% |
| Vitamin D |
87 IU |
15% |
| Vitamin E |
1.03 mg |
7% |
| Vitamin K |
0.3 μg |
0% |
| Choline |
294 mg |
60% |
| Electrolytes |
| Sodium |
124 mg |
8% |
| Potassium |
126 mg |
3% |
| Minerals |
| Calcium |
50 mg |
5% |
| Iron |
1.2 mg |
9% |
| Magnesium |
10 mg |
3% |
| Phosphorus |
172 mg |
25% |
| Zinc |
1.0 mg |
11% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Ranjini Ray (verified owner) –
My family now only has Badabon eggs. It’s fresh,delicious and gives you a feel good factor.
Check out the colour of the yolk