If it is local eggs, there are usually about ten. Because free-range eggs are relatively small, if they are eggs from a farm, there are usually only eight. An egg weighs about 50 to 60 grams.

The average egg weight of laying hens at 21 to 24 weeks of age is 55.05 grams, and at 33 to 36 weeks of age, the average egg weight is 63.2 grams. After reaching 57 to 60 weeks of age, the average egg weight is 66.65 grams.

The water content of eggs is about 65%, and each egg requires 340 ml of water. Small changes in the amount of water consumed will have a greater impact on the weight of the eggs, especially when the chicken is at the peak of egg production and in hot weather. In the summer, the supply of water is even more important. Once the supply is insufficient, it will inevitably cause a decrease in egg production and egg weight. Extended information

Albumin is a semi-fluid gelatinous substance in the skin under the shell, accounting for about 57%-58. 5% of the whole egg. Egg whites contain approximately 12% protein, mainly ovalbumin. Protein also contains a certain amount of riboflavin, niacin, biotin, calcium, phosphorus, iron and other substances.

The shell membrane is a fibrous membrane wrapped around the protein. It is an organic fiber network composed of tough keratin. The shell membrane is divided into two layers: the outer shell membrane is thicker and is close to the eggshell. It is an opaque and structureless membrane that prevents the water content of the egg from evaporating; the inner shell membrane is about 1/3 of the thickness of the former and is attached In the inner layer of the outer shell membrane, air can pass freely through this membrane.

Baidu Encyclopedia-Eggs