In modern hen houses, computers control the
lighting, which triggers egg laying. Most eggs are laid between 7
and 11 a.m. A hen requires about 24 to 26 hours to produce an egg.
Egg size and grade are not related. Size is determined by weight per
dozen. Younger hens tend to lay smaller eggs. The size increases as
the hen grows older and bigger. Grade refers to the quality of the
shell, white and yolk.
Dates on egg cartons reflect food quality, not food safety. An
‘expiration’ or ‘sell-by’ date on an egg carton tells the grocer to
pull the eggs if they haven’t sold by that time. A ‘best-by’ or
‘use-by’ date tells you that your eggs will still be of high quality
if you use them by that date.
You can keep fresh, uncooked eggs in the shell, refrigerated in
their cartons for at least three weeks after you bring them home,
with insignificant quality loss. Properly handled and stored, eggs
rarely spoil. If you keep them long enough, eggs are more likely to
dry up. Eggs age more in one day at room temperature than they will
in one week in the refrigerator.
The chef’s hat, called a toque, is said to have a pleat for each
of the many ways you can cook eggs.