Americans perceive eggs as valuable because they are easy to cook, taste good, and are versatile. Americans also appreciate eggs for their ability to support weight management and fitness goals. Those aged 18-35 and 55+ equally agree that fitness support (e.g., muscle development, maintaining muscles, etc.) is a nutritional benefit of eating eggs.

When it comes to cooking, half of Americans agree they are in a cooking rut, and 71% wish they could make faster meals that are more nutritious. In particular, younger Americans feel stuck and are seeking faster, more nutritious, and more inspired meals. If weeknight dinners are a challenge, eggs are the most valuable ingredient in your fridge.

Everyone knows eggs make an unbeatable breakfast, but the multifaceted egg can also rescue the family from routine after a long, busy day – and even better, they’re already in your kitchen. With their versatility, taste and ease, eggs offer dozens (a carton-full, if you will) of delightful ways to deliver unforgettable moments around the dinner table (and impress the pickiest of eaters). Look no further than these Chicken Cutlets, Easy Microwave Ramen with Eggs and these Scrambled Egg & Stir-Fried Veggie Lettuce Cups for easy weeknight dinners.

See below for more on what makes the egg so invaluable.

While eggs bring comfort in the morning, don’t overlook everything they add to lunch, dinner and desserts. You might not be aware, for example, that egg yolks contain fats that assist with the flavor release of other ingredients, or that eggs help you better absorb nutrients found in vegetables like vitamin E.

And while it’s true America’s egg farmers produce 100 billion eggs each year, the egg is one of a kind. Read on for a dozen farm-fresh facts about eggs that may surprise you!

We’re serving up a dozen farm-fresh facts we bet you never knew about eggs.

1. America’s egg farmers produce about 100 billion eggs each year – enough to wrap around the earth five times.
2. The color of an egg’s shell— brown or white, for example— corresponds to the
3. Eggs are a complete protein. In fact, eggs are often the standard that food scientists use when they assess the protein quality of other foods.
4. Eggs are one of the few foods rich in choline, a nutrient that helps support lifelong brain health including memory, thinking, mood and more.
5. Eggs and veggies make a perfect pair: eggs help you better absorb nutrients found in vegetables, like Vitamin E.
6. Unless the carton says the egg is nutritionally enhanced, ALL eggs have the same nutritional value – no matter the shell color or how the hens that laid them were raised.
7. Egg yolks contain fats that assist with the flavor release of other ingredients in a recipe, making everything more delicious.
8. Eggs are a climate-friendly protein, and America’s egg farmers have reduced their greenhouse gas emissions by 71%.
9. Really fresh eggs are harder to peel. For an easier peel, use eggs that have been in the fridge for at least one week.
10. Properly refrigerated, an egg will retain its quality for about six weeks and will rarely spoil like meat and fruit.
11. Egg whites aerate batters by creating a foam up to eight times greater than the original liquid, for added structure and bounce.
12. The average American consumed more than 279 eggs in 2022. You’ll find eggs in more than 90% of U.S. refrigerators.

*Facts 1-11 are cited from the American Egg Board and fact 12 is substantiated by the USDA

Are farmers still able to supply eggs? 

Yes, America’s egg supply is strong.  From farmworkers to truck drivers to grocery store employees, everyone is working hard.

It’s been harder to find eggs in grocery stores lately. Why is that?

As people prepared to stay at home, they stocked-up on staple products, including eggs. This created temporary out-of-stock situations at some stores and some grocers had to limit the quantity of eggs people could buy. America’s egg farmers are helping grocers replenish stock quickly.

Why are egg prices higher now?

Egg prices went up because people are buying more eggs than normal. It’s important to know most farmers don’t get to choose the final price of their eggs because eggs are sold as commodities. Eggs are still one of the most affordable and best sources of high-quality protein.

Why are eggs so popular right now?

Eggs are a popular choice, especially for parents with children at home, because they’re nutritious and easy to make. People are using more eggs because now they’re making three meals a day at home, seven days a week, plus snacks, and eggs work for any meal. People are also baking more, and this calls for eggs.

What is being done to get more eggs to stores?

Egg farmers are working to redirect eggs that would have gone to restaurants and hotels into grocery stores to help meet the extra need.

Will I have eggs for Easter?

We expect there will be eggs available for Easter, and your egg farmers are as committed as ever to providing wholesome, nutritious eggs for families across the country to decorate and enjoy as they spend Easter at home.

Do I need to wash my eggs?

No. All eggs in the U.S. sold at the grocery store and other retail locations are washed and sanitized before they go into the carton.

How long after the pack date do eggs last?

Eggs are usually good for four to five weeks past their pack date, when properly refrigerated.

For example, egg yolks are the star ingredient in mayonnaise, Hollandaise sauce, Caesar salad dressing, chilled souffles, chiffons, mousses and other recipes, but they don’t have to be raw. In fact, eggs should always be fully cooked before being consumed.

To ensure food safety, you can use either pasteurized eggs/egg products OR cooked eggs in dishes calling for raw or lightly cooked eggs.

Now you may be thinking, “Cooked eggs in a dish that calls for raw eggs?! That’s crazy!”

Rest assured, the only thing cracked about this method is the eggs…

How to cook whole eggs before using them in a dish

The following method can be used with any number of eggs and works for a variety of recipes

In a heavy saucepan, stir together the eggs and either sugar, water or other liquid from the recipe (at least 1/4 cup sugar, liquid or a combination per egg). Cook over low heat, stirring constantly, until the egg mixture coats a metal spoon with a thin film or reaches 160^◦F. Immediately place the saucepan in ice water and stir until the egg mixture is cool. Proceed with the recipe.

Most retailers also carry pasteurized eggs that are available in their original shells. All egg products sold at retail, like liquid eggs in the egg case, are also pasteurized.

How to cook egg yolks before using them in a dish

This method can be used with any number of yolks:

In a heavy saucepan, stir together the egg yolks and liquid from the recipe (at least 2 tablespoons liquid per yolk). Cook over very low heat, stirring constantly, until the yolk mixture coats a metal spoon with a thin film, bubbles at the edges or reaches 160^◦F. Immediately place the saucepan in ice water and stir until the yolk mixture is cool. Proceed with the recipe.

How to cook egg whites before using them in a dish

This method can be used with any number of whites and works for chilled desserts as well as Seven-Minute Frosting, Royal Icing and other frosting recipes calling for raw egg whites:

In a heavy saucepan, the top of a double boiler or a metal bowl placed over water in a saucepan, stir together the egg whites and sugar from the recipe (at least 2 tablespoons sugar per white), water (1 teaspoon per white) and cream of tartar (1/8 teaspoon per each 2 whites). Cook over low heat or simmering water, beating constantly with a portable mixer at low speed, until the whites reach 160^◦F, do not allow the mixture to form a foam in the pan. Pour into a large bowl. Beat on high speed until the whites stand in soft peaks. Proceed with the recipe.

NOTE: You must use sugar to keep the whites from coagulating too rapidly. Test with a thermometer as there is no visual clue to doneness. If you use an unlined aluminum saucepan, eliminate the cream of tartar or the two will react and create an unattractive gray meringue.

What are the best egg white alternatives to use in dishes?

You can use pasteurized dried or refrigerated liquid egg whites. Refrigerated liquid egg substitutes often contain gums and/or added salt that can hamper foaming, so check the ingredient statement carefully. Pasteurized dried and plain liquid egg whites at retail either contain no other ingredients (for recipes where little foaming is required) or contain only a whipping agent (for recipes that require a stable foam). Follow package directions to substitute dried or refrigerated liquid egg whites for raw egg whites or use about 2 tablespoons water and 2 teaspoons dried egg white or 2 to 3 tablespoons liquid egg white for each Large egg white.

How to use pasteurized shell eggs

Pasteurized shell eggs are heat-treated to destroy any bacteria, if present, and are especially suitable for dishes that call for eggs that are not fully cooked. They may also be used for other recipes, including baked goods.

Note: The heating process may create cloudiness in the whites and increase the beating time needed for foam formation. When you separate pasteurized shell eggs for beating, allow up to about four times as long for full foam formation to occur in egg whites as you would for the whites of regular eggs. Prepare other recipes as usual.

You can keep pasteurized shell eggs refrigerated for at least 30 days from the pack date (a three-digit number on the short side of the carton which represents the day of the year, with 1 = January 1 and 365 = December 31), but do not freeze them.

If pasteurized shell eggs are not available in your area, use the cooking methods outlined above, and in place of raw egg whites, use pasteurized dried or liquid egg whites.

Never reuse egg cartons

Egg cartons are considered one-time-use packaging, according to the USDA’s Food Safety and Inspection Service (FSIS). All eggs sold at retail are washed and sanitized before going into clean, new cartons, eliminating bacteria that may have been present on the shell. But bacteria could creep back into the picture as eggs are handled at stores and in homes. It’s a good idea to discard used egg cartons and not reuse them. Recycle them, if you can.

Egg shells should never be put back in the carton after cracking them if there are still intact eggs left in the carton. Bacteria has the potential to be on the outside, as well as the inside of an egg, and mixing cracked eggs with intact eggs greatly increases the risk of bacteria transfer by hands, utensils, air, etc.

Executive Director
The Egg Nutrition Center (part of the American Egg Board)

According to the World Health Organization, millions of children around the world suffer from stunting and wasting as a result of insufficient nutrition. In other words, they’re not growing normally and their bodies are skeletal and frail.

Even here in the United States, one in six children faces hunger on a regular basis. For more than 12 million kids in the U.S., getting the nutrition they need to learn and grow has become a daily challenge.

In a world where so many people, especially children, go hungry and suffer from malnutrition, we have good evidence to show that eggs can be an important part of the solution.

Eggs Reduce Stunting and Wasting in Children

Two separate studies, conducted among children in nutritionally vulnerable populations, found that adding just one or two eggs per day to these children’s diets dramatically improves their health outcomes.

The first study, conducted by researchers from Washington University in Cotopaxi Province, Ecuador, determined that providing one egg per day for six months to children ages six to nine months (compared to a control group who did not) significantly improved growth while reducing prevalence of stunting by 47 percent.

Similarly, researchers from the University of Arkansas found that adding just two eggs per day to the diets of children ages six to nine years in undernourished areas of rural Uganda resulted in increased height and weight.

Eggs Provide Sustainable Nutrition

Proper nutrition, starting at a young age, is crucial. But when we think about feeding the world, we must also consider the environmental impact of the production of these foods and the contribution to local communities. This is commonly referred to as “sustainable nutrition.”

In fact, the Food and Agriculture Organization of the United Nations has a broad definition of sustainable diets that is inclusive of not only nutrition and the environment, but also economics and society.

The world’s egg farmers are committed to providing a sustainable source of nutritious food. One large egg has 13 essential vitamins and minerals and six grams of high-quality protein. At about $0.17 each, eggs are a highly affordable protein source with one of the lowest environmental impacts.

World Egg Day 

Friday, October 11 marks World Egg Day. A great deal of attention revolves around the nutrition eggs provide but we should also celebrate efforts to help sustain local communities economically. This is a key effort of the International Egg Foundation (IEF). The IEF focuses on increasing egg production to provide undernourished infants, children and families with an independent, sustainable and high-quality protein supply. The IEF is also providing resources for communities in Mozambique, Swaziland and Zimbabwe to become successful egg producers.

Efforts like these are not only commendable; they illustrate how eggs can provide communities and at-risk populations around the world with a sustainable, affordable, and accessible source of high-quality protein and essential nutrients. The egg truly is incredible.

My name is Chloe Campbell and I’m a fourth-generation egg farmer. I’m 11 years-old and live in Abingdon, Virginia with my stepmom, dad, and my pet bunny, Trickle. I come from a long line of farmers. My cousin, Lake Wagner, is also a fourth-generation farmer at our family farm, Dutt & Wagner.

When I think of Easter, I think of eggs. Hunting for them. Eating lots of them. And of course, decorating them. It’s one of my favorite things to do leading up to the holiday. That’s why I got SO excited this year when I heard I had the opportunity to share my own design for a super special Easter egg…the Commemorative Egg for the First Lady!

You might be surprised to know that every year a beautifully designed Commemorative Egg is presented to the First Lady of the United States. It’s an annual tradition by America’s egg farmers that goes as far back as the Carter Administration.

But, this year’s 42nd Commemorative Egg presented to First Lady Melania Trump will be particularly special because the design was inspired by egg farmers’ children, like me. Children across the country submitted suggestions and designs to the artist.

I’m sure lots of other farmer’s kids had fun creating cool design ideas in their submissions too. My design was inspired by Trickle, my pet bunny, and used a quilling design technique. Don’t know what quilling is? You can see my full submission letter explaining it below. When I heard my design was among those that inspired the final 2019 First Lady’s Commemorative Egg, I was thrilled! I can’t wait for Easter and to see Mrs. Trump holding the egg. It’s very special and something I’ll always remember.

To view the 2019 Commemorative Egg, click here

One of my vivid childhood memories is on the South Lawn of the White House. It was a surprisingly warm spring day and I was pushing a brightly colored egg with a wooden spoon through meticulously manicured green grass.

It was exciting for our family and hundreds of others to participate in an American Easter tradition dating back to 1878 — the White House Easter Egg Roll! There was certainly a sense of connection and comradery. I remember also feeling proud; my father told me that all the eggs for the event had been donated by egg farmers. The eggs came from farms like ours in Nashville, N.C.

That was years ago, but I often find myself recalling that day on the White House lawn. And I still do so with pride, as I’m now the fourth generation on Braswell Family Farms, continuing our tradition of honoring relationships as we feed Americans across the East Coast and Mid-Atlantic.

The importance of relationships is close to my heart. Growing up, there really was no separation of “family” and “farm.” We considered employees as family (and still do). Some actually were family, of course, but everyone, related or not, was “Aunt” or “Uncle” to me. I suspect this was always the case, when my great-great-uncle J.M. and great-grandad E.G. purchased the water-powered grist mill that started our business. I believe a family atmosphere transcends job titles and responsibilities. And I believe the relationships we’ve forged over the years are what will keep our farm going for future generations. Ours is a people business. Our goal is to continue to provide the highest quality eggs every day and to make a positive impact on lives.

Someday when our young daughters are a bit older, my wife and I hope to take them to a White House Easter Egg Roll. For now, however, we are more than content to enjoy Easter in our North Carolina backyard at Braswell Family Farms. After all, the joy that comes from decorating or hunting for eggs further connects us as Americans, no matter if these take place on the White House lawn or lawns across the country.

As a parent, an American and a fourth-generation egg farmer, there’s nothing quite like the annual White House Easter Egg Roll. Last April, my wife and I were delighted to take our three children from the Little Apple (Manhattan, Kansas) to the annual event on the South Lawn of the White House. While this marked the first time we were honored to attend this monumental experience, our family ties to the egg industry run deep.

Nearly a century ago, my great grandmother began selling and trading eggs to help put food on the table for her family. It was a humble beginning with chicks hatched in the garage behind the family home in Morganville, Kansas. What started as a personal passion has evolved into both a professional passion as well. Today our family keeps this spirit alive running Nelson Poultry Farms.

It’s a non-stop, challenging and rewarding job. There were times when, like at age 8, helping my dad around the farm, I wasn’t always sure I wanted to be an egg farmer. But coming back to the farm after exploring other unfulfilling industries post-college is a decision I’ve never regretted. And the thought that, one day, my kids could choose to be the fifth generation and continue our family heritage makes me even more excited for the future of agriculture.

We are thrilled to return to the White House Easter Egg Roll, which is a fun, exciting event, especially for my children. But it’s more than that; it’s a celebration of our way of life as egg farmers. And it gives me an immense amount of pride to be included in this beloved annual gathering on the most famous lawn in the country.

We can’t wait to go back, and bring the best of Kansas to Washington, D.C., Just as we do, on Easter and every other day of the year, as dedicated American egg farmers!

I hold Easter memories near and dear to my heart. Even though my kids are now in college, Easter hasn’t stopped being a tradition in my family and in our rural Pennsylvania community. In fact, it’s our busiest time of year. You see, being an egg farmer isn’t a weekday job. It’s not nine-to-five. It’s seven days a week. The concept of “working hours” doesn’t apply. Even days off can be few and far between, but I wouldn’t have it any other way! Feeding people and nourishing families is incredibly gratifying. And that’s exactly why we work so hard.

As the president of Heritage Poultry Management Services in Annville, Pennsylvania, not only do I have hens in my personal care, but I also continue our family business, which my father-in-law started in 1980, into the next generation to provide support to egg farmers across our state. Our goal is to ensure the Pennsylvania egg community continues to provide the highest-quality eggs to Americans. We do that through a daily commitment to animal care, which guides every decision we make. For example, we have a full-time nutritionist on staff to ensure all hens receive the right nutrients in their diet. This is crucial because every flock is different — even the weather can impact their needs. This is one way we deliver the best product possible for people.

We hope that as you enjoy your Easter traditions — from dying eggs, watching children run across backyards hunting for eggs, or coming together over a Sunday brunch — you’ll know that America’s egg farmers work hard to send you their very best every day.

I am a fourth-generation farmer of Dutt & Wagner. I began working on our family farm at the age of 14, and after gaining a Bachelor’s degree from Virginia Tech and an MBA from the University of Richmond, I returned to Dutt & Wagner in 2015 to carry on our family tradition. Americans love eggs, and we work hard every day to provide the best possible food for people!

Farming was seeded in my blood when my great-grandfather, Frank Wagner, and his brother-in-law, Paul Dutt, started a successful business in the mid-1920s with a $500 loan. Since then, Dutt & Wagner has seen four generations of farmers and continues to grow.

As a child growing up in Virginia, I had the opportunity to participate in the White House Easter Egg Roll and have fond memories of this event, which has become a staple in my life. In my earlier years, the White House Easter Egg Roll was an opportunity to meet Presidents who served as role models and to fulfill dreams of playing on the South Lawn. Today, the White House Easter Egg Roll is an opportunity for our Dutt & Wagner family to reflect on our heritage as egg farmers doing our best to provide for American families.

The White House Easter Egg Roll dates back to 1878. Today it is one of the largest annual gatherings hosted by the White House. Since 1977, America’s egg farmers have provided the eggs used for egg rolling and other traditions on the lawn. That same year, America’s egg farmers also presented the First Lady and First Daughter with the first-ever Commemorative Egg, a tradition that continues today, with a focus on the next generation.

We love what we do. We love the tradition we are continuing each day. And we are proud of our farming heritage and excited about what the future will bring.