19 Chicken Egg FAQs I’m Here to Answer

Eggs are quite an impressive food. They contain all the nutrients essential for developing new life, and thus have extensive benefits for us as well.

Here are the answers to 19 Frequently Asked Questions about chicken eggs that we’ve received throughout the years. (If you have a question that I didn't answer here, send it to me so we can make it an even 20!) My hope is that this post will reinforce the status of eggs as a superfood, and leave you better educated as a consumer.

In this post I am specifically referring to chicken eggs, but nearly all of the same principles apply to other eggs as well.

Can Eggs Be Stored On The Counter?

Yes, but only if the eggs haven’t been washed and still have their natural egg bloom intact. Unwashed eggs can be stored at room temperature for up to three weeks from the “date of lay.”

What Is Egg Bloom?

Egg “bloom” (or “cuticle”) is a thin protective film that develops around the outside of an eggshell just before it is laid. This ultra-thin protective layer keeps bacteria from entering the eggshell’s thousands of pores.

When an egg gets washed, the bloom is effectively removed, rendering the eggshell defenseless against contamination. This is why washed eggs must be kept refrigerated.

Why are Unwashed Eggs Difficult to Find?

Most federal, state, and local authorities in the US require eggs to be candled, washed, and refrigerated before being sold to the end consumer. This is why pasture-raised eggs from David’s Pasture must be kept refrigerated.

How Long Do Eggs Last In The Fridge?

Eggs can be safely stored in your refrigerator for up to three months from the pack date, or first day they were refrigerated. Most sources will tell you three to five weeks, but that is because they are referring to store-bought eggs that may already be over a month old at purchase.

How Long Do Eggs Last In The Freezer? (You Can Freeze Eggs?!)

If you would like to preserve your eggs even longer, you can safely store them in your freezer for up to a year. The eggshells will break when frozen, so you’ll need to crack the eggs into a freezer-safe container first. This is a great way to avoid wasting a surplus of eggs.

Are Fresh Eggs Easier to Peel?

Nope, quite the opposite. Eggshells are strongest when they are fresh, so if you are tired of wrestling with the shell on your hard-boiled eggs, store them for a few extra weeks before hard-boiling.

Can Eggshells be used as a Calcium Supplement?

Yes! Eggshells are largely composed of calcium carbonate, a necessary mineral for several bodily functions. In fact, chickens will often eat the broken shell of their own eggs to supplement their calcium intake. 

If you are looking to boost your own calcium levels naturally (and for free!), see this post: Eggshells: The Perfect Calcium Supplement

A warning though: many store-bought eggs are washed with chemicals and coated with substances that enhance their presentation. Use shells from pasture-raised eggs that you can trust have not been treated. 

Can Eggs Absorb Odors?

They sure can, especially if the bloom is no longer present. A fellow farmer once shared about a customer who called to let them know that their eggs tasted like lemon. After a few days of troubleshooting, the customer realized he had set them in his refrigerator right next to a bag of fresh lemons, and the eggs quickly took on the citrusy flavor profile.

Can You Dye Eggs Naturally (Without Synthetic Dyes)?

Yes, this is actually a lot of fun. Instead of commercial dyes, use plants or plant-based foods the next time you go to dye eggs.

We’ve had customers dye our eggs with things like blueberries, beets, and turmeric for beautiful, toxin-free easter eggs. Here’s an article on How to Naturally Dye Easter Eggs.

What Is Stuck On My Eggshells?

Excess calcium deposits on eggshells are common in older flocks and typically result in hard “bumps” on the outside of the shell, ranging in color from white to red or brown. The bumps may be found on any side of the eggshell. But don’t worry, these deposits do not affect the safety or quality of the egg.

What Is The Difference Between White, Brown, And Blue/Green Eggs?

The color of an eggshell is simply determined by the breed of chicken who laid it. Large companies generally choose white egg layers, and small farms and backyard chicken owners tend to raise brown egg layers. However, the color of the shell has zero effect on the quality or taste of the egg itself.

Why Causes Different Egg Sizes?

Eggs come not only in a wide range of colors, but sizes too! The age and nutritional intake of a hen are the primary factors in egg size, although bigger eggs do not necessarily indicate a healthier hen. Young hens (pullets) tend to lay very small eggs, appropriately referred to as “pullet eggs,” while eggs from older hens will more often be large or extra-large. 

What Causes Double-Yolks?

Simply put, double yolks are caused by a glitch in a hen's reproductive system that results in two yolks being enveloped by a single shell. This happens most often in young hens who are still "figuring it out," and older hens while experiencing reproductive changes.

What Determines the Color of an Egg Yolk?

This is completely determined by a hen's diet. Naturally occurring pigments in the food that a hen consumes, including carotenoids, are what give egg yolks their yellow, gold, or red coloring. Now that we know this, we are able to precisely control the color of an egg yolk by changing the hens diet. You will enjoy this post on the subject: Why Yolk Color Is No Longer a Trademark of Healthy Eggs

Does A Hen Require A Rooster To Produce Eggs?

Nope! A hen will lay her eggs regardless of whether or not there is a rooster present. The eggs cannot hatch, of course, if the hen does not have a mate, but that does not affect the flavor or nutrient content of the egg. And while refrigerated, a fertilized egg cannot develop, so it is still safe to eat.

What is this Red Spot in my Egg?

Every once in a while you may crack open an egg to find small red spots inside. These are commonly referred to as “meat spots,” and they can be a sign of a hen's poor nutrition, or, similarly to calcium deposits and double yolks, the result of changes in her reproductive system.

Is It Better To Eat Cooked Eggs Or Raw Eggs?

Fun fact: studies have shown that, while both cooked and raw eggs are extremely nutrient-dense, cooking an egg makes the protein more digestible. Cooked eggs also result in increased amino acid levels. So while Rocky definitely chose the right post-workout food, he would’ve been better off to have cooked it.

Does a Hen’s Diet Affect the Flavor and Nutrition of the Eggs?

Absolutely! Just ask any of the hundreds of customers who have bragged to their friends about the superior taste of pasture-raised eggs from David’s Pasture. Egg-nutrient levels are also affected by a hen's diet, so not only is the taste and nutrition content of an egg at it’s peak while fresh, but both are improved when the hen is well fed and cared for. Eggs from pasture-raised hens have been shown to have higher levels of vitamins A and E, and omega-3 fatty acids. (This is true of hens actually raised on pasture; sadly, not all “pasture-raised” hens in the US spend much of their life on pasture. See Real vs Fake Pasture-Raised.)

What Nutrients Do Eggs Contain?

Eggs are a superfood because they naturally contain all of the nutrients necessary for developing and sustaining a chicken. They contain all nine essential amino acids (EAAs), and are rich in vitamin B2 (riboflavin), vitamin B12, vitamin D, selenium and iodine. As mentioned above, they also contain vitamins A and E, and omega fatty acids.

Eggs are an excellent source of protein and fat, with each large chicken egg giving you approximately 7 grams of protein and 5 grams of fat. They are also a great source of good cholesterol, a substance that is required for many of our bodily functions, including the synthesis of vitamin D. 

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If you have another egg or otherwise food related question, please comment below or contact me directly. Thank you for reading!

In good health,

Your farmer,
Remi Kesten