Can eggs be produced without a rooster (cock)? Yes.The hen produces a fully formed egg yolk prior to fertilization, and the rest of the egg contents are added regardless of whether or not fertilization takes place. In a few cultures that practise vegetarianism, the infertile egg is accepted as a food item. Otherwise, there is essentially no difference between fertilized and unfertilized eggs when used as food. What are the stringy bits in the egg white and are they safe to eat? These are called “chalazae” and are part of the egg white. They consist of twisted strands of protein fibres and their function is to hold the egg yolk in a central position within the egg. This is important during incubation, and also when eggs are hard cooked. The chalazae are quite safe to eat, and become invisible once the egg is cooked. Is there a difference between white and brown eggs? Only the colour of the shell! Nutritionally, they are identical. Different breeds of hen lay different coloured eggs. White eggs are primarily produced by White Leghorns and commercial hybrid chickens derived from them. Other Leghorn varieties also lay white eggs. Brown eggs are laid by many breeds: Rhode Island Reds, Barred and White Plymouth Rocks, etc. The darkest brown eggs are laid by Marans. The brown pigment is the last part of the shell to be formed, and consists of a very thin layer. One breed, the Araucana, which originates in South America, lays blue eggs. Interestingly, the blue colour exists throughout the entire thickness of the shell, unlike brown eggs, on which it is only on the outer surface. If Araucanas are crossed with brown-egg breeds, the progeny produce greenish coloured eggs. Does the colour of the shell reflect the colour of the hen's feathers? No. Some white eggs come from hens with coloured feathers and vice versa. How can I tell if eggs are fresh? An egg has a small air space in the large end. When fresh, this space is small and when placed in cold water, the egg will sink. As eggs become older, they lose weight through evaporation and the air space becomes larger. Such eggs will float when placed in cold water. What's so special about “free range” eggs? World-wide, most hens are kept in cages. This is the most efficient way to produce eggs and also the safest from a food safety perspective. However, some people believe that the welfare of the hen is compromised when kept in a cage. Hens allowed to use outside range are called “free range”. Eggs from such birds have no measurable difference in nutritional value, but if the range has abundant vegetation, the egg yolk may appear a darker colour. Can I buy “low cholesterol” eggs? It is generally not possible to reduce the cholesterol content of commercially produced eggs by a significant amount. Eggs sold as “low cholesterol” are often smaller than regular eggs, or come from younger hens that lay eggs with slightly smaller yolks. You can buy liquid eggs in which the amount of yolk is reduced, or removed altogether, and/or replaced with vegetable oil. Such products contain less or no cholesterol compared with shell eggs. If I have a high level of serum cholesterol, can I still eat eggs? In most people, cholesterol from eggs does not result in an increase in serum cholesterol. Consult with a doctor to find ways to reduce serum cholesterol if your level places you in a high-risk category. Most likely, you can continue to enjoy eggs without worrying about the cholesterol.
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