• a hen requires 24 to 26 hours to produce an egg? Thirty minutes later, she starts all over again — Wow! She’s a better woman than I.
• the egg shell may have as many as 17,000 tiny pores over its surface and eggs age more in one day at room temperature than in one week in the refrigerator? Keep your eggs fresh and your family healthy by storing your eggs in their original carton in your refrigerator.
• 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, so if the “Brown eggs are local eggs and local eggs are fresh” jingle is true, our local hens have red feathers and red ear lobes. In fact, New England is one of the few places in the U.S. where brown eggs are preferred by consumers over white eggs (except at Easter time). Red hens are slightly larger birds and require more food, so brown eggs are often more expensive than white eggs at the supermarket.
• you can tell if an egg is raw or hard-cooked by spinning it? If the egg spins easily, it is hard-cooked, but if it wobbles, it is raw. Because the liquid yolk and white in raw eggs are different densities, they flow from side to side, and wobble, as the egg spins.
• if an egg is accidentally dropped on the floor, you can sprinkle it heavily with salt for easy clean up?
• during the spring equinox (on or about March 21), it is said that an egg will stand on its small end? According to the American Egg Board (aeb.org), some people have reported success, but it is not known whether such results were due to the equinox or to the peculiarities of that particular egg.
• egg yolks are one of the few foods that naturally contain Vitamin D?
• 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 yolk color? Artificial color additives are not permitted by the FDA.
• a young hen may produce an egg with no yolk at all?
• true free-range eggs are those produced by hens raised outdoors or that have daily access to the outdoors? Due to seasonal conditions, however, few hens are actually raised outdoors. Some egg farms are indoor floor operations and these are sometimes erroneously referred to as free-range operations. Due to higher production costs and lower volume per farm, free-range eggs are generally more expensive. The nutrient content of eggs is not affected by whether hens are raised free-range or in floor or cage operations.
• no commercial laying hen feed ever contain hormones?
• a blood (or “meat”) spot occasionally found on an egg yolk is caused by the rupture of a blood vessel on the yolk surface when it’s being formed or by a similar accident while the egg is being laid?
• in late-nineteenth-century Germany, eggs were used as birth certificates? The newborn’s name and birth date were etched into the shell of a dyed egg, and courts honored these “IDs” as proof of age and identity.
• the term “egg money” originated before World War II, when most eggs were produced by small flocks that scratched their way around the barnyard; the farmer’s wife usually supervised the operation and the money received from the sale of the eggs was considered hers?
• eggs were originally colored, blessed, exchanged, and eaten as part of the rites of spring long before Christian times? Even the earliest civilizations held springtime festivals to welcome the sun’s rising from its long winter sleep. They thought of the sun’s return from darkness as an annual miracle and regarded the egg as a natural wonder and a proof of the renewal of life.
• in the Jewish tradition, a roasted egg on the Passover Seder plate has stood for life and the hope of salvation for many, many centuries
• in Christianity, the Easter Egg is a symbol of Christ’s Resurrection from the tomb?
• for centuries, eggs were among the foods forbidden by the church during Lent, so it was a special treat to have them again at Easter? In Slavic countries, baskets of food including eggs are traditionally taken to church to be blessed on Holy Saturday or before the Easter midnight Mass, then taken home for a part of Easter breakfast. In Newburyport, Fr. Marc Piché from Immaculate Conception Church will visit your home to bless your food if you call the rectory and make an appointment.
• many countries continue the age-old ritual of egg-tapping? My husband’s family is Lebanese, and they call it “fey-hees” (note: phonetic spelling only). Two opponents choose an egg and hold it in their fist, leaving only the tip exposed. Then they tap the eggs, one against the other. The one finishing with an unbroken egg wins, and continues to challenge other opponents. (The trick is protecting as much of the egg as possible with your fingers.)
• in China, parents might give family members and friends a red-dyed egg to announce the birth of a child?
• Germans use green eggs as a symbol of mourning on Maundy Thursday (Holy Thursday)?
• during the Renaissance in Italy, romantic young men tossed empty eggshells filled with perfume or cologne at young women? The custom spread to Austria, France, and Spain. Later, in Mexico, empty eggshells were filled with confetti and used to make wishes. The eggshells, called cascarones, are still used today at Easter and for other happy occasions.
• for a special celebration, Japanese parents give their children eggs that are decorated to look just like the children?
Decorating eggs
People in central European countries have a long tradition of elaborately decorated Easter eggs. Polish, Slavic, and Ukrainian people create amazingly intricate designs on the eggs. They draw lines with a wax pencil or stylus, dip the egg in color and repeat the process many times to make true works of art. Every dot and line in the pattern has a meaning. Yugoslavian Easter eggs bear the initials “XV” for “Christ is Risen,” a traditional Easter greeting.
You can use Easter egg dye available in the supermarkets and drug stores at this time of year, food coloring packages also have tables on the side for getting great bright colors. A while back, I read about coloring eggs with natural materials and gave it a try. In theory, you will get the following colors from the following materials: Pink-red – fresh beets, cranberries, radishes, or frozen raspberries; orange – yellow onion skins; light yellow – orange or lemon peels, carrot tops, celery seed, or ground cumin; yellow – ground turmeric; light green – spinach; green-gold – yellow delicious apple peels; blue – canned blueberries or red cabbage leaves; beige-brown – strong brewed coffee; brown-gold – dill seeds; brown-orange – chili powder; grey – purple or red grape juice or beet juice. I did not try all of these, but the ones I did try did not have brightly colored results – and it was a pretty expensive experiment.
According to marthastewart.com, you can die eggs with silk neck ties.
1. Cut silk into a square (or a piece) large enough to wrap around a raw egg.
2. Wrap a raw egg with a piece of silk, making sure the printed side of the material is facing the egg. Silk can still be used if it doesn't fit perfectly around egg.
3. Place the silk-wrapped egg in a piece of old white sheet, white pillowcase, or white tablecloth and secure tightly with a twist-tie.
4. Place the egg(s) in an enamel, glass, or coated metal pot (a metal pot will react with the vinegar, causing the solution to become cloudy, and your eggs not as vibrant). Fill pot with water to cover eggs completely. Then, add three tablespoons of white vinegar.
5. Bring water to a boil, turn heat down, and simmer for 20 minutes (longer if you plan on eating the eggs).
6. Remove eggs from water with tongs or spoon and let cool.
7. Remove fabric from cooled egg.
8. For shiny eggs, wipe with vegetable oil.
Silk can be reused on eggs.
Before decorating eggs, you can either hard-boil them or blow the egg out of the egg shell. If you use blown-out eggshells, you can use them again and again. If you use hard-boiled eggs as a centerpiece or decoration, they will be out of refrigeration for hours, or even days. You should not eat eggs that have been cracked during coloring or while out, and you should not eat eggs that have been at room temperature for more than 2 hours. Cook extra eggs to refrigerate for eating and discard the eggs that have been left out as a decoration.
Either way, if eggs are to be dyed, washing them in a mild detergent solution helps to remove the oil coating so that the color adheres more evenly.
To blow out an eggshell, first, wash and dry the egg. Prick with a long needle to make a small hole in the small end of the egg and a large hole in the large end of the egg (probably about ¼"). Stick the needle into the yolk to break it.
Then, either shake the egg large-end-down over a cup or bowl until the contents come out. you can also use a baster to pull out the contents or an ear syringe to “blow” them out. If the contents don’t come out easily, insert the needle again and move it around to be sure both the shell membranes and yolk are broken. Rinse the shell under cool running water and let it dry. Be careful when decorating empty shells – they’re quite fragile.
The contents can be used in any thoroughly cooked recipe which calls for mixed yolks and whites. Label containers in which you store the insides of these eggshells with the number of eggs they contain. Use them immediately in a fully cooked dish or freeze them for later use. Most baked dishes such as casseroles, custards, quiches, cakes or breads are good uses for eggs emptied from their shells.
To hard-boil eggs, place eggs in single layer in saucepan. Add enough tap water to come at least 1 inch above eggs. Cover. Quickly bring just to boiling. Turn off heat. If using an electric stove, remove pan from burner to prevent further boiling. Let eggs stand, covered, in the hot water about 15 minutes for large eggs (12 minutes for medium, 18 for extra large). Immediately run cold water over eggs or place them in ice water until completely cooled.
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