From the Farm to your Table
From the moment the egg is laid, physical and chemical changes begin. Freshly laid eggs must be gathered frequently
and refrigerated quickly. Warm temperatures lower the eggs’ freshness and quality.
Some eggs are gathered by hand. Most large laying houses use automated gathering machines to do the job. Eggs
that are gathered are moved into refrigerated holding rooms where temperatures are maintained at 45°F or less.
Humidity is kept high to keep moisture from being lost from the eggs. Eggs are washed, sanitized, graded for quality and
packaged. They are stored in large refrigerated coolers, then transported in refrigerated trucks to grocery stores. Eggs
usually arrive at the store within 72 hours of being laid. You can choose any variety of eggs to take home and to prepare
your favorite egg dish.
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The hens lay
their eggs .
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Eggs are washed and
sanitized,then dried.
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Eggs are inspected
for quality using
lights and sound.
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Eggs are brought from the laying
houses on conveyor belts for cleaning,
grading and packaging. (above)
You have many
egg choices
at the grocery
store.
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The eggs are weighed
by electronic scales and
packaged by size based
on weight.
Packaged eggs are put in boxes and
moved into a refrigerated room (cooler)
for storage until they are shipped by
refrigerated trucks to stores.
You can see videos of eggs
being produced and
processed at
http://coloradoeggproducers.com
There are hundreds of ways to enjoy eggs -
deviled to scrambled, cookies to ice cream.
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