Category: Egg production

A hen's age is often the primary factor influencing egg size, with younger and older birds producing smaller eggs than those in their prime. If you've recently noticed your eggs getting smaller, it's likely a natural change or a symptom of manageable issues related to nutrition, environment, or health.

According to agricultural data, commercial egg producers lose an estimated 6–8% of eggs due to poor shell quality, costing the industry billions annually. This guide reveals essential strategies for poultry owners on how to improve egg shell quality, focusing on diet, environmental factors, and proactive management to reduce cracks and defects.

According to poultry experts, the age of a hen is the most common reason for changes in egg size, with young pullets laying smaller "pullet eggs" and aging hens producing smaller eggs toward the end of their laying cycle. Understanding why are my eggs smaller involves looking at several factors beyond just age, including nutrition, environment, and genetics.

In the United States, all commercially produced USDA-graded eggs, including organic, are washed and sanitized before being sold. Many question, 'Are organic eggs washed with chlorine?' The answer: chlorine-based sanitizers are permitted, but with limits under organic regulations.

According to USDA guidelines, all commercially sold, graded eggs in the United States must undergo a thorough washing and sanitizing process before reaching the supermarket. This mandatory procedure is directly related to the answer to the question: **Do egg companies wash their eggs?** and significantly affects how we store eggs compared to other parts of the world.

Unlike in many European countries where eggs are sold unwashed and at room temperature, U.S. commercial eggs undergo a mandatory washing and sanitizing process that often uses chlorine-based solutions. This practice is a key part of the American food safety strategy, leading to different handling and storage requirements.

The color of an egg yolk is almost entirely determined by a hen's diet, and in Japan, that diet is meticulously controlled to produce a specific, vibrant orange hue. This aesthetic choice is a key reason **why are yolks in Japan orange**, with a focus on visual appeal for culturally significant dishes featuring raw eggs.