Weight of Eggs

The North Carolina Experiment Station, in some experiments lately concluded, has brought out the following facts: Eggs from different breeds of hens, if sold by weight, would vary from twelve to twenty cents a dozen, while a dozen eggs of the Pekin duck would be worth twenty cents a dozen at the same price per pound. This shows how foolish it is for us to use eggs by count rather than measure in our recipes for making different dishes.

Nutritive Value of Eggs

The following table from Farmers' Bulletin No. 128 shows that eggs resemble meat and other animal foods in composition. There is not a great difference in the food value of hens' eggs and the eggs of other domestic fowls. The yolk and the white of eggs differ in the following particulars: The yolk contains much fat and a goodly amount of mineral matter. The white is particularly free from fat, and has very little mineral matter. The white contains less water and less protein than the yolk. When eggs are properly cooked they are very thoroughly digested. Eggs are valuable food, not only because of the valuable nutrients they contain, but also because they are an almost universal favorite, and therefore aid much in giving needed variety, and in making other foods palatable. It will be further noticed that there is practically no difference in the food value of brown-shelled and white-shelled eggs, despite the fact that they have in some places a different market value.

Average of Composition of Eggs, Egg Products, etc., and Certain Other Foods.

From Farmers' Bulletin No. 128