As an egg ages, its quality deteriorates due to the breakdown of proteins and the loss of moisture.

Candling involves holding an egg up to a light source to examine its interior for signs of freshness, such as a firm yolk and a clear air cell.

Egg grading is a process that evaluates the quality of eggs based on factors such as shell condition, yolk firmness, and air cell size.

AA grade eggs have the highest quality, with firm yolks, thick whites, and clean, unblemished shells.

Grade AA eggs must have an air cell that is no larger than 1/8 inch in depth.

Eggs should be stored at a temperature between 32°F and 40°F to maintain their quality and freshness.

Eggs can be safely stored in the refrigerator for up to 4 weeks from the date of purchase.

A hard-boiled egg will spin smoothly, while a raw egg will wobble.

The yolk contains the majority of the egg's nutrients, including protein, vitamins, and minerals.

The eggshell acts as a barrier against bacteria and other contaminants.

A large egg typically weighs around 2 ounces.

Ovalbumin is the primary protein responsible for the egg's foaming ability.

The chalazae are twisted strands of protein that help to keep the yolk centered in the egg.

The yolk contains pigments called carotenoids, which give it its yellow color.

A hen typically lays around 300 eggs per year.