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How much does a chicken egg weigh?

Choosing chicken eggs in a store, the buyer is guided by its size according to the principle: "large is tastier." Is it so? And why are they different in size? What is the weight of one egg?

The bigger, the better? Does the quality of the egg depend on its weight

Chicken eggs fall into several categories. The visible differences are size and weight. First, let's figure out the markings on the shell (packaging). This distinctive mark consists of two designations: letters and numbers. The first letter indicates how fresh the product is - this is its appearance:

• "C" - table egg, which is more than 7 days old;
• "D" - dietary. The "age" of such a product is up to 7 days.

The second sign indicates the category and approximate weight. This indicator is the same for each species. Theirs: 1, 2, 3, the letter "O" - the perfect and the last variety - "B" - the highest. The testicles of the highest category are the largest, the third are the smallest. Let's see what their weight is according to the averaged data: Category 1 - 60 g, 2 - 50 g, 3 - 40 g, "O" - 70 g, "B" - 80 g.

Attention! The color of the shell is influenced by the diet and breed of chicken.

The content of eggs of any category is absolutely identical in quality, the only difference is in their freshness. Fresh - has a higher concentration of nutrients, which decreases during long-term storage of the product.

How to calculate weight without shell

Each testicle has three components: white and yolk, respectively - 58 and 30%, 11.5% is the shell. Knowing this ratio and the whole mass, it is easy to calculate how much its liquid part weighs. In order not to waste time on calculations, you can use ready-made figures for each type. The mass of the contents is:

• selected variety - about 70 g.
• first grade - 50-60 g;
• second grade - 40-50 g;
• third - 35-40 g.

This data is often needed for industrial purposes, when it is necessary to accurately calculate the yield of the product "melange" - an egg mixture without shell. In everyday cooking, such knowledge is hardly useful - in recipes, as a rule, only the quantity in pieces is indicated. By the way, for these purposes, they usually mean the smallest - the 3rd grade. But as for the mass as a whole, having weighed the product, you can check the "honesty" of the distributors.

Attention! Interestingly, the weight of the contents of the egg decreases with long-term storage. This is due to the evaporation of water, of which, for the most part, protein is composed.

So, the weight of the egg does not affect its quality in any way. More importantly, when buying a product in a store, pay attention to the "D" marking. Such a product is the healthiest and freshest.

Egg weight: video

Someone considers eggs a healthy food and eats them for breakfast every day. Others are convinced that it is better to look for another source of protein, as they have too much "bad" cholesterol. It's time to reveal the whole truth about this product. How much to consume, how much protein is in a chicken egg and is it inferior in this indicator to quail eggs?

Chicken protein: high in protein and safe cholesterol

Protein is the most important building material of the human body. Without it, the growth of muscles, ligaments, bones and tissues is impossible. It helps the immune system to perform its duties well, supports digestive functions, and participates in metabolism. Without this element, the production of enzymes and hormones will stop. Lack of protein results in loss of muscle tissue, heart problems, weakening of the immune system, and in extreme cases can even lead to death.

A person needs 0.8 g of protein per kilogram of body weight per day. It is enough to know how much protein is in a chicken egg to understand that this is the fastest and tastiest way to "feed" your body with a much needed substance. At the same time, cholesterol in egg white will not "pollute" the vessels, because it is almost instantly neutralized by other components of the egg.

How much protein will enter the body with one chicken egg?

Let's immediately answer the main question - how many proteins are in 1 chicken egg. Its quantity is from 3 to 4 g. The egg, which was laid by the bird, is 87% water, and 11% of its composition is the main ingredient useful for humans - proteins. The other 2% are minerals and ash.

Not all hens lay eggs of the same size. In the retail network, such a product is divided into categories. The main classification criterion is weight. According to it, the amount of protein in the egg can be as follows:

• the third category (small) - egg weight from 35 to 44.9 g, protein accounts for 23-30 g, protein content - from 2.6 to 3.3 g;
• the second (average) - one egg pulls 45-54.9 g, protein mass - 30-36.6 g, protein - 3.3-4.1 g;
• the first (large) - 55-64.9 g, protein weighs 36.7-43.3, the body will contain 4.2-4.8 g of protein;
• category "O" (very large) - 65-74.9 g, 43.3-50 g, 4.8-5.5 g (total mass, protein weight and amount of proteins);
• eggs are "giants", which weigh more than 75 g. They contain up to 50 g of protein, and more than 5.6 g of protein.

Proteins can be found in many animal products, but eggs are at the top of this list. Protein of chicken origin is several times higher than milk, beef or fish protein. And all because it is almost completely (94%) absorbed by the body. We can say that this product contains a “smart” high quality protein that stores all amino acids in the correct proportions. Therefore, the body can use it to build its own proteins. This is the gold standard for protein quality. It is on it that other sources of this substance are compared (for example, soy and whey). But not only this is valuable in him. Chicken protein is a real treasure trove of vitamins D, B, K, E, PP. And also hidden under the eggshell are such important elements as magnesium, potassium, iodine, iron, fluorine and sodium.

For those who like to count: weighing protein

If you like accuracy, buy homemade eggs (without specifying the category), then you are unlikely to be satisfied with the average option. You can independently calculate exactly how many grams of protein are in one chicken egg. There is nothing complicated about it. To get the most reliable result, you need a kitchen scale. If you have not yet acquired such a miracle of technology, then just remember: the weight of one egg is 60 g. A third of this mass (20 g) belongs to the protein.

But don't assume that eating protein will automatically give you the same amount of protein. After all, it also contains water. To find out the amount of protein, you need to take into account the nutritional value per 100 g of the product. 100 g of egg white contains 11 g of protein. Thus, 20-30 g contains from 2-3 g (maximum 4 g) of pure protein mass.

Now try to guess the riddle: why is there 12.7 g of protein in 100 g of eggs, and only 11 g in the same portion of protein? And all because the yolk is also rich in protein: it contains 2.7 g.

How does the amount of protein change depending on the cooking method?

Doctors and nutritionists do not recommend eating raw eggs. Firstly, it is possible to get sick with salmonellosis, and secondly, they argue that such protein is almost not digested: only half of the protein "eaten" with a raw egg will be used by the body. Meanwhile, if you boil or fry eggs (without adding oil), then the amount of protein will not change. By boiling a couple of soft-boiled eggs, you can get the protein you need to maintain good health.

It's no longer a secret for you how many proteins are in a boiled chicken egg. There are about 4 g of them. The same protein supply contains fried eggs cooked in a dry pan. But if you fry the eggs in butter, then the protein will become 14 g. The omelet will already have 17 g, and if you add grated cheese to it, then 25 g.

Regular or quail: where is more protein?

I must say that chicken eggs have only one worthy competitor - quail eggs. They are much inferior in size (their weight barely reaches 10-12 g), but they have more protein reserves - 6 g. If we compare the amount of protein per 100 g, then quail eggs will also win - 13.1 g versus 12 , 7 g in chicken.

The quail egg has another important advantage - it does not cause allergies. Therefore, it can be used as a source of protein by people suffering from intolerance to natural chicken.

As for the giants in the world of ostrich eggs, their weight is really impressive - up to 780 g! Considering that protein accounts for up to 55-60% of the total weight, it will not be difficult to determine how much protein is in one piece. But this delicacy is not to everyone's taste. There is no need to talk about the eggs of waterfowl, since they are not accepted to be eaten. It is believed that they can become a source of infection even if they are subjected to heat treatment.

The weight of a chicken egg for breeders is of great importance, since it is this indicator that determines the variety of the product, and therefore its cost.

The size of the egg is influenced by many factors, the main of which are the age of the bird, its direction (egg, meat or decorative), breed and conditions of keeping.

In the event that the bird is carried a lot, but the product is low in weight, its cost is low, and the maintenance of the chicken is therefore considered unprofitable.

Average weight of one chicken egg

Before talking about the average egg weight, you need to deal with its category and variety... They are determined based on the freshness and size of the eggs.

By freshness, the product is divided into table and dietary. Table eggs are most often found in stores. Their term should not be more than 1 week, since after 7 days of storage, spoilage processes begin to develop in the product. These changes are not very noticeable, which is why you can easily get poisoned by eating a stale product. The category is marked - C.

Diet eggs cannot be stored for more than 3 days. If they are not realized during this time, they are transferred to the category of canteens. Diet egg marking - D.

Chicken eggs, depending on their weight, are divided into varieties.

This product gradation looks like this:

• selected (marking O) - weight from 65 g to 75 g. Average weight - 70 g, without shells 60–70 g. Yolk weight 26–30 g, protein 35–40 g;
• first grade (marking 1) - weight from 55 g to 65 g. Average weight 60 g. Eggs without shell weigh from 50 g to 60 g. Yolk weight from 19 g to 23 g, protein from 30 to 38 g;
• second grade (marking 2) - weight from 45 to 55 g. Average weight 50 g. Without shell - 40–50 g. Weight of yellow 16–19 g, protein 25–30 g.
• third grade (marking 3) - weight from 35–45 g. Average weight 40 g. Without shell 32–40 g. Yolk weight 12–16 g. Protein weighs from 19 to 25 g.

On average, chicken eggs weigh between 50 and 55 g.

Without shell

The weight of the shelled egg is of primary interest to consumers. For the manufacturer, this indicator is not of interest, since the type of eggs is determined by the total weight of the product. Of particular concern is the weight of the peeled egg for women on a calorie-counting diet.

The shell, despite being thin, weighs a lot. Its mass is 10% of the weight of the egg.

Thus, knowing the weight of the egg, you can fairly accurately determine its approximate weight after cleaning. To determine the weight of one chicken egg without weights, you should look at its variety and take the average weight as the indicator, from which the shell weight is subtracted.

Protein and yolk mass

The weight of the protein and yolk varies greatly depending on the type of product. For this reason, their approximate weight should be determined based on average statistical data. According to them, the yolk accounts for 35% of the weight of the shelled egg, and the protein, respectively, 65%.

Raw and boiled

Some housewives are interested in whether a boiled egg changes the weight. During the cooking process, it does not saturate water and does not give liquid from itself, and also does not undergo boiling. It means that the weight of the cooked product does not change and does not differ from the weight of the raw.

Weight loss occurs only during frying, since during it the liquid evaporates from the egg that is not protected by the shell. In this case, it can become lighter by 10-15%.

Chickens have been bred by humans for centuries. During this time, many interesting facts have accumulated about the chicken egg.

• Unusual shell color. Everyone is used to white and red shells, but there are breeds of chickens that lay green and blue eggs. In terms of taste, as well as the composition of eggs of different colors, they are no different from each other. The absence of eggs of an unusual color on store shelves is due to the fact that the breeds of chickens that lay white and red eggs are more productive, and therefore are bred in large quantities. Birds that lay green and blue eggs are found primarily in hobbyists.
• An egg with 5 yolks was laid by a chicken in the UK.
• A chicken egg laid by a decorative chicken weighs only 10 g.
• The largest officially recorded weight was laid in England. This egg weighed 450 g and had a diameter of 23 cm.The length of the unique testicle was 32 cm.
• The record for eating eggs belongs to an American, whose name remains unknown, who ate 144 eggs at a time. It happened in 1900. It has not yet been possible to break the record, although attempts have been made.
• The smallest egg was laid in Malaysia and weighed less than 10 g.
• The Chinese make artificial eggs. For them, a shell is created from calcium carbonate, and the yolk and white are made from gelatin with the addition of food coloring and flavorings. On the territory of Russia, such eggs are prohibited, and when trying to import them, they are regarded as contraband goods.

Egg with three yolks (video):

Chicken eggs are good for the human body and their consumption is necessary, but only if they are not allergic.

Eggs are a popular food item due to their affordability and ease of preparation. We buy them in the store by the piece, and not by weight, the required amount is also indicated in the recipes (except for rare recipes with a complex composition), so people are rarely interested in the mass of this product. Meanwhile, this is an important indicator on which the category depends, and therefore the price of the goods.

How much does a chicken egg weigh

Such a product in stores is not sold by weight, because:

1. Due to the high probability that they are infected with salmonella, this would have to open a department in which other products would not be sold, and the seller could not work in parallel in the next department. This would lead to a significant increase in store costs.
2. Due to its fragility, a large amount of product manipulation would increase its battle and store costs.

However, the weight of this item matters for:

1. Culinary specialists - in some recipes, the taste and quality of dishes depends on this.
2. Farmers - the price of the goods and the profit from sales depend on this.
3. Ordinary buyers who want to check if the price of a product matches its quality.

The size and weight of a chicken egg is determined by such factors:

1. The age of the chicken - the older it is, the larger the product.
2. Her physique - a large bird is capable of a larger wear result.
3. Breed - Meat breeds fly less.
4. The composition of the feed.
5. It's time of the year - in cold weather, wear decreases.
6. Climatic conditions in the region - warm climate increases wear.
7. Times of Day.

Weight dependence on egg category

Chicken eggs are of the following varieties:

1. Diet - this is the freshest product that was taken no more than 1 week ago, it is marked with a red letter D.
2. Canteens - after a week, the dietary product changes to a table variety, the marking should now contain the letter C in blue. Store them up to 3 months in the refrigerator and up to 25 days without it.

Important! When eggs are stored, the liquid evaporates, so they gradually become easier. One and the same product, having passed from the Dieticheskie variety to the Stolovye variety, will have less weight.

Depending on their weight, they are divided into the following categories:

1. Higher - marked "B" next to the letters D or C.
2. Selected - marked "O".
3. The first one is marked "1".
4. The second one is marked "2".
5. The third one is marked "3".

1. Very Large - marked "XL".
2. Large - marked with L "".
3. Medium - marked "M".
4. Small - marked "S".

A raw egg

In its raw form, the product has the following mass:

1. The highest category - from 75 g in the shell, from 66 g without the shell.
2. Selected - from 65 g in the shell, from 56 g without it.
3. The first - from 55 g in the shell, from 47 g without it.
4. The second - from 45 g in the shell, from 38 g without it.
5. The third - from 35 g in the shell, from 30 g without it.

How much does one egg shell weigh?

The shell makes up about 12% of the weight of the product, in terms of grams it will look like this:

1. The highest category - from 9 y.
2. Selected - 7-9 g.
3. The first is 6-8 g.
4. The second is 5-7 g.
5. Third - 4-5 g.

The shell color does not affect the taste, variety or product category, it depends on the breed of chicken.

Did you know? In the USA, breeds of chickens were bred that lay eggs with green, blue and yellow shells, while their composition remained the same.

If pieces of manure and feathers stick to the shell, this indicates a lack of hygiene on the farm. It is better not to buy this product, and if you notice contamination already at home, then thoroughly wash the purchase with running cold water before use.

Protein and yolk weight

In the raw product without the shell, the protein and yolk make up 53% and 47%, respectively. In grams, it will look like this:

1. The highest category - protein mass from 35 g, yolk - from 31 g.
2. Selective - protein mass from 30 g, yolk - from 26 g.
3. The first is the mass of protein from 25 g, yolk - from 22 g.
4. The second is the mass of protein from 20 g, yolk - from 18 g.
5. The third is the mass of protein from 16 g, yolk - from 14 g.

Did you know? The maximum known number of yolks in 1 egg is 9, they were laid by 2 hens from the USA and the USSR in 1971.

The orange color of the yolk is important only for household products; on farms, chemicals are added to the feed for this color.

Boiled

In the boiled form, the mass of the product does not change, since the liquid does not evaporate through the shell, the contents are not digested and does not gain additional moisture. Therefore, both in the shell and without it, the boiled product will weigh the same as raw.

Quail egg

Quail eggs are smaller than chicken eggs, their weight ranges from 10 to 12 g, of which the protein is 6-7 g, the yolk is 3-4 g, the shell is about 1 g (it is thin, covered with dark spots).
Such a product is considered dietary because it contains more protein than chicken, but less fat and carbohydrates, and they also contain more magnesium, iron, and vitamins.

Important! Quail eggs do not cause allergies, but they can be contaminated with salmonellosis.

Video: how much does a quail egg weigh

The largest eggs are laid by ostriches - more than 2 kg in weight and up to 18 cm in size.Compared to chicken, this product contains less fat, cholesterol, more amino acids, vitamins, sodium, selenium. The mass of the yolk can reach 0.5 kg, the protein - 1.5 kg. They have a very strong shell, to get the contents out of there, it needs to be drilled. Cook them for over an hour.

The weight of a chicken egg depends on the category and shelf life. Slightly more than half of the mass is occupied by protein, the shell weighs a little more than 10% of the total mass. The composition contains many elements important for the human body, but quail or ostrich eggs are considered more useful (and at the same time less available).

The weight of chicken eggs clearly reflects the health of the laying hen, the nutritional value of the product itself. The weight of the product depends on the age of the chicken, its breed and health status. This indicator is very important for farmers who sell eggs.

According to the labeling table, the average weight of 1 chicken egg is 60 g. This is a CO / DO category.

Useful mass

Useful mass is the weight of chicken eggs without the shell. The egg consists of a shell, white and yolk. The volume of the yolk is approximately 34% of the total, the protein is 55%, the shell is 11%.

Weight of an average chicken egg in grams in parts:

• General - 60;
• Yolk - 20.4;
• Protein - 33;
• Shell - 6.6.

If you need to determine the useful mass, and there were no weights at hand, it can be calculated.

It is different for each individual category:

• CB - 71.2 g;
• CO - 62.3 g;
• C1 - 53.4 g;
• C2 - 44.5 g;
• C3 - 35.6 g.

Boiled product weight

During heat treatment, foods lose weight. But a hard-boiled or soft-boiled egg will remain the same as a raw one.

Marking and weight

The marking consists of a letter and a number, where the letter is the category and the number is the grade. It is applied directly to the shell or container. Size influences the variety, and the variety influences the price.

The dietary food is stored for up to 7 days. If it is not sold during its expiration date, then it goes into the category of canteens.

At room temperature and 85% humidity, dietary eggs are stored for up to 25 days; in the refrigerator - up to 90 days. The countdown is from the date of sorting, not production.

Imported products

The designation of foreign products differs from that which is accepted in the CIS countries. European weight standards have been shifted downward.

Table of designations of imported eggs.

The stamp contains the country code of the manufacturer. Germany - 2, for the Netherlands - 6.

This is indicated when marking:

• 0 - agricultural production;
• 1 - free content;
• 2 - the bird is perched;
• 3 - the chicken lives in a cage.

If the green icon is present, then the diet of the laying hen did not contain genetically modified grains. She was kept in an open pasture, ate food rich in chlorophyll.

Severe restrictions are imposed on the use of various veterinary drugs: dressings, antibiotics, growth stimulants.

On a note

Some useful facts:

1. Recipes usually indicate the C3 grade.
2. The color of the yolk depends on the chicken's diet. Unscrupulous manufacturers add dyes to the feed to increase the saturation.
3. The older and larger the chicken, the larger the product. There is also a dependence on the breed. A meat or decorative breed will not live up to expectations.
4. The shell is impervious to bacteria and pathogens. It has a porous structure and is permeable to air, moisture and ultraviolet rays. Its color does not affect the nutritional value and the set of trace elements.

Piece-by-piece sales

One careless movement and instead of a neat testicle, you get an unappetizing mixture. Therefore, the less manipulations are carried out, the less losses the manufacturer will incur.

Selling in kilograms is economically unprofitable, since the cost will have to include marriage and weight loss during long-term storage. This will lead to a decrease in demand.

Important information

What you should pay attention to:

• Cracked testicles should not be eaten. Through damage to the protective cover, the causative agent of salmonellosis, the bacterium Salmonella, can get there;
• Dirt, droppings, stuck feathers indicate not "organic", but about non-observance of sanitary standards by the workers of the poultry farm;
• Storage: in a cool, humid place, isolating from products with a strong odor, raw meat, fish;
• The manufacturer can put the wrong stamp, so you need to open the opaque container.