1. Is there a nutritional difference between white and brown eggs?

Actually, no. The difference is all about the chicken. White and brown eggs have no nutritional difference; however, they do have a noticeable price variance on store shelves. Brown eggs are more expensive than white eggs because of the difference in the hens that lay them. White eggs are laid by chickens with white feathers and white ear lobes, while brown eggs are laid by red-feathered chickens with red ear lobes. Chickens with red feathers are larger in body size and require more feed which is why brown eggs are more expensive on store shelves.

2. How do eggs affect my risk of heart disease?

The results of two recent studies indicate that eating eggs daily can actually lower your risk of heart disease. Even though studies in the past indicate that eating eggs can result in cholesterol issues, the study published by the American Journal of Clinical Nutrition indicates that research participants failed to develop any increased risk of heart-clogging diseases.

3. How can you find the exact date a carton of eggs was packed?

It’s called a Julian date and you can find it on the outside of any egg carton purchased in a store. The three-digit number represents the day of the year the eggs were washed, graded and packed in the carton. For instance, January 1 is written as 001 and December 31 is written as 365.

4. Why are free-range eggs more expensive?

The cost of producing free-range eggs is higher, so the price you see in the store will be more expensive as well. Dr. Kenneth Anderson, Poultry Scientist with North Carolina State University Extension, says that labor costs are 10 to 20 times higher for free-range hens. The hens are typically larger in size and require more feed to develop and lay their eggs. Free-range hen production sees a higher mortality rate due to predators which is a financial loss for the producer.

5. How long does it take a chicken to lay an egg?

The entire formation of an egg takes between 24 and 26 hours. Of the day-long process, forming the eggshell takes 20 hours alone. Lisa Steele, writer of Fresh Eggs Daily, explains that a chicken’s diet contains a high percentage of calcium, which is used to help form the eggshell. Soon after the chicken is done laying an egg, its body will release a new yolk for the egg formation process to begin again. A good hen will lay between five and seven eggs each week during prime production in the spring and summer months.

There is not a nutritional difference between white and brown eggs.
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Now we know chickens are busy little animals who lay 250-300 eggs per year. Altogether, there are around 280 million laying hens in the United States. The next time you crack open eggs to make your favorite breakfast dish or baked good, you’ll have a greater knowledge base about a staple in the kitchens of many homes around the world.

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Here’s a helpful guide to understanding your egg carton.

(Photo source: United Egg Producers)

Julian date: This is usually found on the short side of the carton and is the number of the day of the year the eggs were packed. The day is written as a number, with Jan. 1 written as 001 and Dec. 31 as 365.

Sell by date: Many cartons also have a “sell by” date, although it is not required. This is the date beyond which eggs should not be sold. However, the eggs are still safe to eat for four to five weeks after the Julian (packing) date, even if the sell by date passes before that time.

Plant number: This starts with a P and indicates the facility where the eggs were packaged. Visit USDA to enter the plant number and learn more about the facility.

UEP Certified: The United Egg Producers’ UEP Certified logo can be used on cartons of eggs from farms that follow UEP’s guidelines for hen health and well-being. Participating farms must meet the certification guidelines on 100 percent of their hens as verified through independent, third-party audits.

Cage-Free: These climate-controlled barns have open floor space, accessible perches and enrichments, and hens are allowed to roam freely through sections of the building, exhibiting natural behaviors.

Free-Range: Hens have some access to the outdoors. Due to higher production costs and lower volume per farm, free-range eggs are generally more expensive.

Organic: USDA Certified Organic eggs are produced according to USDA standards that require hens receive only organic feed and have access to the outdoors.

If the carton doesn’t specify, the eggs were most likely produced in conventional cage housing, which consists of stacked rows of cages. It’s in that type of housing where the vast majority of eggs in the United States are produced.

Pasteurized: This term is regulated by the Food and Drug Administration and refers to eggs heated in their shells to temperatures just below the coagulation point to eliminate naturally occurring pathogens. Though the supply is somewhat limited, pasteurized eggs can be beneficial for individuals with compromised immune systems.

Hormone Free: Egg-laying hens are never fed hormones. So whether or not the carton says so, all eggs are hormone free.

Safe handling instructions: The Food and Drug Administration requires all cartons of raw, shell eggs to carry the following statement: SAFE HANDLING INSTRUCTIONS: To prevent illness from bacteria: Keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly.

One other question we had about egg cartons: Is it safe to reuse them?
The Egg Safety Center recommends that cartons not be used to store eggs again. Even though the eggs are washed and sanitized before being packed in new cartons, there is potential for cross contamination if eggs are stored in them repeatedly.

To learn more about the sustainability of different types of housing systems, visit Coalition for Sustainable Egg Supply.

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A reader recently asked about housing conditions for egg-laying hens, wondering which housing system is most humane.

The Coalition for Sustainable Egg Supply examined this issue to help support greater understanding of hen housing, so we looked to their research for insight. The study compared hens in three housing systems:

• Conventional cages, in which hens are stacked in cages
• Cage-free housing, in which hens are allowed to roam freely through sections of the barn
• Enriched colony, which is a hybrid between the two systems in which hens are in larger cages that contain perches, nesting and foraging areas

Check out an infographic that explains the housing systems.

So which housing system had the happiest, healthiest hens? While happiness can’t be measured in hens, the research shows the answer to which was healthiest is not necessarily clear cut, as each housing system was found to have positive and negative aspects.

In addition to assessing aspects of food safety, food affordability, the environment, and worker health and safety, researchers studied a number of factors that impact animal well-being. You can view an interactive infographic to evaluate each of those elements and determine which eggs to choose based on what matters to you. Following is a summary of the key animal health and well-being findings.

Exhibiting Natural Behaviors: Hens in the cage-free and enriched colony systems had freedom to exhibit natural behaviors, regularly using perches and nest boxes. In the cage-free houses, they also dust-bathed. Even though hens in the enriched colonies had access to scratch pads, they did not use them very much. Due to their enclosures, hens in the conventional cages had limited ability to exhibit natural behaviors.

Bone Health: Hens in cage-free housing had stronger bones overall, likely because of their ability to “exercise.” However, they also had more keel bone (breastbone) fractures, which may have been caused by failed attempts to fly. Hens in conventional cages had the highest incidence of foot problems.

Mortality Rates: The death rate of hens was more than twice as high in the cage-free system than in either conventional cages or enriched colonies. The leading causes of death in all housing systems were hypocalcemia (low blood calcium levels) and egg yolk peritonitis (due to leakage of egg yolk into abdominal cavity). The cage-free houses had the highest incidence of hens being cannibalized or excessively pecked.

Physiological Health: In order to determine if the hens were experiencing stress, blood samples were drawn and adrenal glands measured. Overall, that physiological data did not demonstrate the presence of acute or chronic stress for hens in any housing system.

Food Safety: When properly managed, it was found that each of the three housing systems researched can provide safe, high quality eggs.

Understanding that each housing system has positive and negative aspects in each of the elements researched, we encourage you to choose eggs produced by hens housed in the system that you feel is best.

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Studies have found that pathogen prevalence is actually higher in niche market/ free range antibiotic-free farm animal production systems compared to conventional confinement operations.

For example, a nationwide survey showed that conventionally-labeled milk had the lowest bacterial counts compared to organic systems. A pork-related study found significantly higher prevalence of Salmonella and other pathogens in free-range pigs compared to those raised in confinement systems.

One reason prompting the move to raising certain farm animals indoors beginning a half-century ago was control of pathogens – diseases from parasites in particular. A return to outdoor systems may contribute to reemergence of parasitic pathogens, some of which have been effectively eliminated from food animals.

True or Not? “Elimination of farm subsidies will reduce obesity and associated health problems.”

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The 2010 Salmonella outbreak in eggs is a distant memory for many, but food safety is always top of mind for us. To follow up on our earlier posts about housing systems, we wanted to know if the type of housing (cage-free, enriched or caged) played a part in food safety.

We interviewed Dr. Deana Jones, USDA Agricultural Research Service, and Dr. Jeroen Dewulf, Belgium, about the safety of eggs from different housing systems.

Are eggs from free-range and cage-free hens safer than from caged hens?

 Dr. Jones:

At this time, there is no clear-cut scientific evidence to support either side. That is an area of research that we are working on now. We are doing research on the microbiology of eggs from conventional and alternative production methods in order to glean how we can ensure the safety of all the eggs reaching the consumer. We want to have a safe egg supply in the United States, and that is our research goal.

Dr. Dewulf:

I want to emphasize that our results are valid for Europe. We have learned that production systems in the U.S. are different than they are in Europe. I think that is an important fact. In Europe, we’ve looked at the effects of alternative housing systems on layers in regards to the prevalence of zoonotic pathogens, especially Salmonella. We found less Salmonella in free-range production systems and floor-raised production systems. We define floor-raised housing systems as chickens that are inside, in buildings, but all on the floor, not in cages. Free-range systems are defined as floor-raised, but the chickens also have the opportunity to go outside.

If you took a hen out of the cage, would her eggs have less chance of Salmonella?

Dr. Jones:

We are working on an answer, and it is part of our five-year-project plan. I’m working with three scientists whose primary function is to look at the effects of housing conditions, immunology of the hens, microbiology of the eggs and the resulting quality of the eggs.

There is historic research that has been published throughout the years, dealing with factors that contribute to Salmonella in table egg production. Almost all of that work has focused on conventional cage production. So you can’t draw an inference to what’s going to happen in an alternative method. But you can see factors that have contributed to Salmonella instances in cage production.

Dr. Jones referenced 2011 Poultry Science 90:251-262, which states, “The current white paper attempted to provide insight into how changing the U.S. egg industry from one that houses its hens in conventional laying cages to furnished cages, aviaries, or a cage-free system affects the safety and quality of eggs produced in these different environments. There is no general consensus demonstrating the superiority of one housing situation over another regarding food safety and egg quality.”

Dr. Dewulf:

From a European perspective, that is what we’ve seen. We thought about the reasons and were able to identify a number of risk factors. Older caged housing systems are at a higher risk, as are larger flocks.

What is the industry doing to help prevent outbreaks of Salmonella in layers?

Dr. Jones:

By July 9, 2012, every producer in the U.S. that has more than 3,000 hens on site will be required to follow the federal law aiming at reducing Salmonellaincidence on the farm and during transportation of eggs. Additionally, it’s important to note that egg farmers are very concerned about wanting to have safe eggs. Farmers don’t want people to get sick, and they want to stay in business. Egg farmers are looking to do the best they can.

If I’m really concerned about Salmonella in my eggs, what should I do to minimize the risk?

Dr. Jones:

Always use safe handling practices, refrigerate your eggs, wash your hands, and prevent cross-contamination. Salmonella does not handle heat very well; therefore, if you cook it thoroughly, you’re going to kill it. Safe handing techniques will help to minimize the consumer’s risk.

Always use safe handling practices, refrigerate your eggs, wash your hands, and prevent cross-contamination.
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For more about safe handling practices, please visit the Food Safety and Inspection Service.

The Coalition for Sustainable Egg Supply is currently conducting a commercial-scale study of housing alternatives for egg-laying hens in the U.S. The first research flock was placed in April 2011. The study will be replicated over two flocks with conclusion in 2014 and results reporting to follow.

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• Cage free: This label indicates that the flock was able to freely roam a building, room, or enclosed area with unlimited access to food and fresh water during their production cycle.
  • Note: There are no regulations for outdoor access with the cage-free label.

• Free range or free roaming: Producers must demonstrate to the USDA that the poultry has been allowed access to the outside.

• Grass-fed (or forage-fed): Grass and forage shall be the feed source consumed for the lifetime of the ruminant animal (like cattle), with the exception of milk consumed prior to weaning. The diet shall be derived solely from forage consisting of grass, forbs (e.g., legumes, Brassica), browse (e.g. twigs, leaves), or cereal grain crops in the vegetative (pre-grain) state. Animals cannot be fed grain or grain byproducts and must have continuous access to pasture during the growing season. Hay, haylage, baleage, silage, crop residue without grain, and other roughage sources may also be included as acceptable feed sources. Routine mineral and vitamin supplementation may also be included in the feeding regimen. If incidental supplementation occurs due to inadvertent exposure to non-forage feedstuffs or to ensure the animal’s wellbeing at all times during adverse environmental or physical conditions, the producer must fully document (e.g., receipts, ingredients, and tear tags) the supplementation that occurs including the amount, the frequency, and the supplements provided.

• Humane: Multiple labeling programs make claims that animals were treated humanely during the production cycle, but the verification of these claims varies widely. These labeling programs are not regulated.

• Natural: As required by USDA, meat, poultry, and egg products labeled as “natural” must be minimally processed and contain no artificial ingredients. However, the natural label does not include any standards regarding farm practices and only applies to processing of meat and egg products. There are no standards or regulations for the labeling of natural food products if they do not contain meat or eggs.
  • Note: Food products regulated by the FDA (everything except meat, poultry and processed egg) can also be labeled natural. The FDA notes that from a food science perspective, it is difficult to define a food product that is ‘natural’ because the food has probably been processed and is no longer the product of the earth. The FDA has not developed a definition for use of the term natural or its derivatives. However, the agency has not objected to the use of the term if the food does not contain added color, artificial flavors, or synthetic substances.

• Naturally raised: Livestock used for the production of meat and meat products that have been raised entirely without growth promotants, antibiotics (except for ionophores used as coccidiostats for parasite control), and have never been fed animal (mammalian, avian, or aquatic) by-products derived from the slaughter/harvest processes, including meat and fat, animal waste materials (e.g., manure and litter), and aquatic by-products (e.g., fishmeal and fish oil). All products labeled with a naturally raised marketing claim must incorporate information explicitly stating that animals have been raised in a manner that meets the following conditions: 1) no growth promotants were administered to the animals; 2) no antibiotics (other than ionophores used to prevent parasitism) were administered to the animal; and 3) no animal by-products were fed to the animals. If ionophores used only to prevent parasitism were administered to the animals, they may be labeled with the naturally raised marketing claims if that fact is explicitly noted.

• No hormones (hogs and poultry): Hormones are not ever allowed in raising hogs or poultry. Therefore, the claim “no hormones added” cannot be used on the labels of pork or poultry unless it is followed by a statement that says “Federal regulations prohibit the use of hormones.”

• No hormones (beef): The term “no hormones administered” may be approved for use on the label of beef products if sufficient documentation is provided to the USDA by the producer showing no hormones have been used in raising the animals.

• No antibiotics (red meat and poultry): The terms “no antibiotics added” may be used on labels for meat or poultry products if sufficient documentation is provided by the producer to the USDA demonstrating that the animals were raised without antibiotics.

• Organic:  Food or other agricultural products that have been produced without synthetic fertilizers, sewage sludge, irradiation, and genetic engineering.  Organic production integrates cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity.
  • Note: Pesticides derived from natural sources (such as biological pesticides) may be used in producing organically-grown food.
  • The National Organic Program regulates all organic crops, livestock, and agricultural products certified to the USDA organic standards. Organic certification agencies inspect and verify that organic farmers, ranchers, distributors, processors, and traders are complying with the USDA organic regulations. USDA conducts audits and ensures that the more than 90 organic certification agencies operating around the world are properly certifying organic products. In addition, USDA conducts investigations and conducts enforcement activities to ensure all products labeled as organic meet the USDA organic regulations. In order to sell, label, or represent their products as organic, operations must follow all of the specifications set out by the USDA organic regulations.
  • To know if your food is organic, look at the label. If you see the USDA organic seal, the product is certified organic and has 95 percent or more organic content. For multi-ingredient products such as bread or soup, if the label claims that it is made with specified organic ingredients, you can be confident that those specific ingredients have been certified organic.

• Pasture-raised: Due to the number of variables involved in pasture-raised agricultural systems, the USDA has not developed a labeling policy for pasture-raised products.

Click here to read more information about the Nutrition Facts label.

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Because of all the chatter about eggs from bloggers like Ann from “Healthy Tasty Chow” and Diana from “A little bit of Spain in Iowa”, researchers like those at the University of Florida, and reporter Jeffrey Kluger from Time Magazine, we wanted to get down to the facts. So, we contacted Dr. Kenneth Anderson – Professor and Poultry Extension Specialist at North Carolina State University – to gain some insight.

Why are free-range and cage-free eggs priced differently than caged hen eggs?

Dr. Anderson: “Free-range eggs are more expensive due to the costs associated with production. Labor costs are 10 to 20 times higher for range hens. They also are typically larger hens that have greater feed consumption than the cage counterpart. The greater activities of the hens on the range and exposure to colder temperatures from fall to spring also require more feed. The hens have lower production due to nutrient partitioning and mortality. Mortality in range hens has been shown to have rates of 20 to 40% primarily due to predation.”

Do fewer producers of non-caged bird eggs automatically increase the cost of those eggs?

Dr. Anderson: “Supply and demand will have an impact on the overall price of the egg depending on the selling points. Typically cage-free and free-range eggs are sold at cost of production plus.”

Will the price of free-range and cage-free eggs decrease if all producers move to those systems?

Dr. Anderson: “No, demand will increase due to fewer eggs being produced because of the lower number of hens and lower productivity rates. For true range production, it requires about one acre for 500 hens.”

You shared your research of free-range vs. cage-produced eggs with us. Based on what you found, is the reason for higher cost eggs from free-range and cage-free systems because of greater nutritional composition of those eggs?

Dr. Anderson: “No. These costs are based purely on the increased cost of production associated with extensive production systems.”

At the end of the day, what is your recommendation for buying eggs?

Dr. Anderson: “Buy what you feel comfortable with. If cost is the issue, buy cheap; if you have a philosophical belief that hens need a more natural environment, then spend the money.”

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We took an in-depth look at each of the terms and asking experts their professional opinions, as we know consumers are interested in learning about the lives of hens that produce these eggs for us to eat. We’ll embark on a three-part series to get to the bottom of the questions we’ve received and the general scope of this topic.

So what are the most common ways hens are raised to produce eggs? We’ll look at the top four types of barns and get expert insights on the advantages and disadvantages to each.

The experts we enlisted for this post are Dr. Darrin Karcher professor at Michigan State University and Dr. Patricia Hester, professor of Animal Sciences at Purdue University. Dr. Karcher describes the systems used for laying hens, while Dr. Hester gives the advantages and disadvantages to each.

Conventional Cages

This system provides 67-86 square inches per bird, as well as continuous feed and water. Dr. Karcher explains that the industry currently uses the conventional cage system most frequently.

• Advantages:
  • Hens have fewer incidences of cannibalism because of smaller group sizes.
  • Cages provide protection from predators and wildlife.
  • Hens housed in cage housing systems are at a lower risk of infectious disease.
  • Conventional caging does not incorporate the use of litter.  Litter-based systems have been shown to have increased levels of ammonia, dust and bacteria.
  • Hens in cages have improved livability
• Disadvantages:
  • Restriction of natural behaviors: Hens in cages are less able to perform behaviors such as dust bathing and foraging.
  • Nesting and roosting are not options in the conventional cages.
  • Hens may experience overgrown claws.
  • Caged hens have poorer skeletal health because of lack of exercise.

Enriched Colony Housing Units

This system provides around 116 to 144 square inches per bird again with constant feed and water. But there are perches, a forage mat or scratch pad area, as well as a nest box or an area where the birds can have some privacy to lay eggs. Abrasive strips are provided to keep claws trimmed.

• Advantages: 
  • Hens are better able to express their natural behaviors  such as nesting, foraging, and perching than in conventional cages
  • Perches: Hens are motivated to perch, especially to roost at night. Perches improve bone strength
• Disadvantages: 
  • Foraging behavior and dust bathing are not expressed as easily as in cage-free systems.
  • Nest-dwelling parasites can be a problem.

Cage Free

There is a colony nest box which usually runs down the center of the house with a slatted area where the feed and water are located so the hens then can go into this nesting area to lay their eggs. Aviaries also fall into the category of cage-free housing where hens can use vertical space to access one or more tiers consisting of wire or perforated floors or platforms.  A littered area for scratching is available in cage-free systems.

• Advantages:
  • Barn – and – aviary raised hens show improvement in bone strength, but more bone breakage occurs because of increased activity over hens raised in cages.
  • Increased ability to forage and dust bathe.
• Disadvantages:
  • Birds raised on the floor are more likely to encounter disease carriers in feces or dampened litter, potentially leading to reduced health.
  • Cannibalism and pecking is greater in cage-free systems.
  • Litter – based systems have been shown to have increased levels of ammonia, dust, and bacteria.

Free-Range

The key feature of free-range housing is access to an outdoor area during the day.

• Advantages:
  • Hens with access to both indoor and outdoor areas have the greatest range of behavioral opportunities. Hens that spend more time outside have better feather condition.
• Disadvantages:
  • Outdoor conditions could potentially expose hens to toxins, wild birds and their diseases, predators, and climatic extremes. Hens are often reluctant to use the range area or venture far from the hen house resulting in wear of the pasture in the area near the house.

What type of eggs does your family buy? Tell us in the comments section!

This is the first post of a three-part series. Be sure to check out Part Two and Part Three.

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