This adds up to more than 250 eggs a year. The eggs roll down sloping floors to moving belts that carry them to a refrigerated area where they are washed, sanitized, inspected and packaged. Most eggs are sold fresh in the shell, but eggs are also available in liquid, frozen or dried form. Eggs are inspected by candling, which involves putting the eggs in front of a bright light to show defects in the shell, yolk or white. The first step in making egg products is breaking the eggs and separating the yolks, whites and shells.
Eggs come in different sizes and colors.
The hen's breed determines the eggshell color. White is most folks' choice, and the most popular chicken is the White Leghorn. Yolks can vary in color, too, but color variations do not affect quality or flavor. The chicken's breed, weight, diet and living environment are also factors. You can learn more about eggs from the Web site of the American Egg Board .