Average weight of an egg without shell. Weight of a chicken egg without shell. Average weight of chicken eggs

Every chicken egg producer is interested in the productivity of the enterprise and the high quality of its products. The weight of each egg produced must be taken into account. Improving this indicator directly affects profits.

Sorting

In accordance with the legislation of the Russian Federation, products in the sector are supposed to be sold not by weight, but by piece. On poultry farms, eggs are sorted by weight, labeled and packaged. The approximate weight is determined by the stamps applied to the shell, or the information is indicated on the outside of the package.

Why are products not sold by weight?

The reasons that goods are not sold by weight lie in the structural features of chicken eggs.

1. The shell is quite fragile. Selling eggs individually is inconvenient for both sellers and buyers. This is unsafe, because any mechanical impact on the egg can damage the shell.
2. Percentage. A thin layer of shell constantly allows moisture to pass through, which makes the egg lighter. If the egg will be stored for a long time, it is not profitable to sell it by weight.

The legislation of the Russian Federation provides for this point due to many objective factors.

• When the finished package contains a certain number of eggs, it is convenient to count them and the likelihood of shell damage is reduced;
• The weight of eggs decreases over time as moisture evaporates through the shell layer. Practice has shown that selling by weight is unprofitable. You can give the following example: a store buys 1 ton of product by weight from a poultry farm, but will be able to sell half a centner less due to moisture loss through the shell. Accordingly, the store will be forced to add these losses in the form of added value, which will affect the price increase.
• This product is quite fragile and the more mechanical stress it is exposed to, the greater the percentage of it that will become unusable - the egg is easy to break during transportation, it can easily crack.

Important! A cracked raw egg cannot be used! You should definitely inspect the shell in the store.

Before cooking an egg, it is recommended to wash it using regular detergent. The protein part is the largest and the greatest loss of moisture occurs from it. Sometimes the loss of mass is compensated by adding clean water, but this is allowed if the recipe requires shaking.

Marking by weight and categories

Eggs imported from abroad are marked by weight as shown in the table:

Eggs imported from abroad are labeled by category as shown in the table:

Determining the weight of an egg without weighing

Chicken egg is one of the most popular products. The wide scope of its application is due to its many beneficial properties.

The product is divided into:

1. dietary (fresh, stored no longer than a week);
2. tableware (stored up to 3.5 weeks at room temperature and 3 months in refrigerators);

They are marked accordingly - a stamp is placed on each one containing the first letters of the class, or of the type: “C0”, “C1”, “SV”, “DV”. The average weight of one class 1 egg is from 55 to 64 grams. The cheapest and smallest eggs are produced by young laying hens, and the larger ones are produced by older hens. For an average egg, the most common weight is from 40 to 60 grams. This is the approximate size and weight recommended in most recipes.

In general, the fresher the product, the heavier it is, since moisture loss is still insignificant.

How much can only the white and yolk weigh, if the shell is not taken into account? This weight is approximately 55 grams. This is very important for a cook or pastry chef (for example, when preparing a dish called “melange”).

The exact weight of eggs is determined by the percentage:

• The shell accounts for 12% of the weight;
• For yolks – 32%;
• For proteins – 56%;

That is, removing the shell gives about 88% of the total weight, which does not depend on its class.

It happens that in the same class there are eggs with differences in weight. This situation is provided for by the current standard in Russia. Although for wholesale quantities a deviation in weight is acceptable. Abroad, weight markings are slightly different: the smallest imported egg weighs 30 grams, the largest – 73 grams.

Imported packages, which are marked with weight and dimensions, also have “eco” indications. It is placed on packages and boxes in which products laid by chickens are delivered, which have free space for movement. Many people attach great importance to this fact, since in today’s conditions it is not always possible to ensure the freedom of movement of chickens on a poultry farm. If in the village, in a private chicken coop, laying hens are not exposed to stress, then on modern poultry farms they are crowded into cages and hardly move, and this negatively affects the quality of the product.

Additionally, each egg has a stamp indicating the country of origin. Today, products from 4 main manufacturers are used:

1. Belgium - designation “1”;
2. Germany - designation “2”;
3. France - designation “3”;
4. Netherlands - designation “6”;

Interestingly, the weight of a hard-boiled egg does not change due to the protective function of the shell (regulating the amount of moisture and the ability to leave the composition of the protein and yolk unchanged). If it is fried (for example, a fried egg is being prepared), it is significantly reduced in weight, since the integrity of the shell is broken - it is removed (you need to subtract 12% of the weight of the egg with the shell), and the moisture freely leaves the white and yolk.

Amazing facts

Interesting information:

• if the eggs are packed in boxes, each of them does not need to be marked - a general packaging stamp is sufficient;
• most recipes indicate the estimated weight of one egg equal to 40 grams;
• Dietary eggs have a red marking, table eggs have a blue marking;
• the “fitness” label, which can occasionally be found in retail chains, means that these eggs are not quite ordinary - they are enriched with vitamins;
• a shell on which something foreign has stuck (a feather, particles of manure, etc.) has nothing to do with domestic chickens - the manufacturer simply does not monitor cleanliness and hygiene in production;
• the concept of “large egg” and “small egg” can vary greatly in countries;

• in the Book of World Records there are records that the largest recorded egg weighed 136 grams, and the smallest weighed less than 10 grams;
• among the British, the traditions of breeding chickens go back to the distant past: a specimen weighing 450 grams was noted with dimensions reaching 23 cm in diameter and 32 cm in length;
• Laying hens of decorative breeds lay both medium and small clutches of eggs (for example, hens of the Malaysian Serama breed lay eggs weighing just over 10 grams, and are 5 times smaller than usual);

The weight of chicken eggs clearly reflects the health of the hen and 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 the CO/DO category.

Useful weight

Useful mass is the weight of chicken eggs without shells. An egg consists of a shell, white and yolk. The volume of the yolk is approximately 34% of the total, the white - 55%, the shell - 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, but there are no scales at hand, it can be calculated.

It is different for each individual category:

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

Weight of cooked product

During heat treatment, products 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. Apply directly to the shell or container. Size affects the grade, and grade affects the price.

Dietary food is stored for up to 7 days. If it is not sold within its expiration date, it goes into the canteen category.

At room temperature and air humidity of 85%, dietary eggs can be 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 adopted in the CIS countries. European weight standards have been shifted downwards.

Table of designations for imported eggs.

The stamp contains the manufacturer's country code. Germany – 2, for Holland – 6.

This is indicated when marking:

• 0 – agricultural production;
• 1 – free content;
• 2 – the bird is kept on a perch;
• 3 – the chicken lives in a cage.

If the eco-friendly icon is present, then the laying hen's diet did not contain genetically modified grains. She was kept on open pasture and fed chlorophyll-rich feed.

Strict restrictions are imposed on the use of various veterinary drugs: fertilizers, 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 food to increase saturation.
3. The older and larger the chicken, the larger the product. There is also a dependence on the breed. A meat or ornamental breed will not live up to expectations.
4. The shell is impenetrable to bacteria and pathogenic microorganisms. It has a porous structure and allows air, moisture and ultraviolet rays to pass through. Its color does not affect the nutritional value and set of microelements.

Piece sales

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

Selling in kilograms is not economically profitable, since the price will have to include defects 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 salmonella bacterium, can enter there;
• Dirt, droppings, and stuck feathers do not indicate “organicity,” but rather a failure to comply with sanitary standards by poultry farm workers;
• Storage: in a cool, damp place, away from foods with strong odors, raw meat, fish;
• The manufacturer may put the wrong stamp, so you need to open the opaque container.

Eggs are a tasty and healthy poultry product loved by many. They are edible in raw and thermally processed form, and are used as ingredients in cosmetology and alternative medicine.

Many culinary recipes require a certain number of grams of a chicken egg or melange to be put into a dish, so knowing how much a chicken egg weighs is useful for both a professional chef and an ordinary housewife.

There is an opinion that the smaller the eggs, the tastier and healthier they are, subject to dietary freshness, of course. This is considered so because small testicles As a rule, they are produced by young hens, while large eggs are most likely to be produced by adult hens and will weigh noticeably more. It is a proven fact that the product produced by young animals is of better quality than that produced by older animals.

Categories

The weight of one chicken egg in Russia corresponds to the category

Eggs are most often sold in packages of ten to thirty pieces. Containers for eggs can be either plastic or made of cardboard. Ten pieces in a cardboard container weigh more than a dozen of the same category in a plastic package.

marking

Each egg sold in a store must have a certain marking on it. By marking you can find out freshness and size. The marking consists of two symbols, where the first symbol is the size of the egg, and the second is its freshness. Freshness comes in two types and is designated either by the letter D - a dietary egg laid no more than seven days ago. Or the letter C - a table egg laid more than seven days ago.

The following markings correspond to the sizes of eggs:

• B - highest category,
• O - selective category,
• 1 - first category,
• 2 - second category,
• 3 - third category.

How much do the components weigh?

The egg of any bird, including chicken, consists of a shell, white and yolk. Of course, the weight of these components depends on the category of the testicle. Yes, one yolk, no white and the shell weighs on average from twelve grams in a specimen marked “3” to twenty-five grams in an egg of the highest category.

The yolk in eggs of the second, first and selected categories weighs twenty-two, nineteen and sixteen grams, respectively. In some of them maybe two yolks, but then each of the two yolks will be smaller than in a shell with one yolk.

The white weighs one and a half times more than the yolk. One chicken protein, without yolk and shell, weighs from twenty-three grams for the third category and up to forty-six grams if the shell is marked B.

The protein from an egg of the second category usually weighs twenty-nine grams; in the first and selected category of eggs, the protein will weigh thirty-four and forty grams

A boiled egg weighs about the same as a raw one unless, of course, it is peeled. If you remove the shell from a boiled egg, its weight will decrease by the weight of this shell.

The shell usually weighs up to ten percent of the weight of the egg itself. Accordingly, without the shell, they will weigh on average by category.

• Highest - 72 grams or more,
• Selected - 63 grams,
• The first one is 54 grams,
• Second - 45 grams,
• The third is 36 grams.

Over time, the weight of a fresh egg gradually becomes less. This happens because water molecules from chicken protein penetrate the shell and gradually evaporate. Due to loss of moisture, the weight of the white and yolk may decrease by several percent, however, if it is then boiled, the weight may be restored due to the absorption of water.

Egg weight of different chicken breeds

Depending on the breed, hens lay eggs of different sizes and weights. The largest ones are laid by High Line chickens. Shell these testicles brown in color, their weight starts from sixty-five grams! They are also quite large in the Loman Brown and Isobraun breeds. Even the smallest testicle from chickens of this breed will weigh no less than sixty grams. These chicken breeds were bred in Europe.

Our domestic breeds lay smaller eggs. So the Russian White and Oryol breeds can carry a specimen weighing, on average, sixty grams. The Pavlovsk breed produces an even smaller product - about fifty grams.

Egg weight after heat treatment

It is well known that eggs can be used to prepare a huge variety of dishes. And this is not counting those dishes that include eggs. as an ingredient. Testicles themselves are a balanced and self-sufficient food. They are boiled, fried, baked in the shell or without it. In addition, egg whites and yolks are eaten raw, in their natural form, or prepared from them in various, most often dessert, dishes. Such as eggnog or protein cream.

During the cooking process, the weight of the egg contents changes, sometimes insignificantly, and sometimes very noticeably. Egg boiled in shell almost identical by wet weight. A boiled poached egg will be a little heavier than the same one, but raw. Fried fried eggs will reduce weight quite significantly, up to twelve percent or more due to the evaporation of water, mainly from the protein.

Thus, an egg of the highest category, which weighed eighty grams before frying, when shelled and fried, will ultimately weigh only sixty-two grams. And if you bake it in the oven as an omelette, the losses can be even greater due to the evaporation of moisture from the yolk.

The heaviest chicken eggs in history

The largest chicken egg to date was laid in 2011 on the territory of Georgia in the Zestafoni region. Its weight was 170 grams, it was long more than 8 centimeters, and in width - more than 6 cm. When the owner saw how much the egg laid by his laying hen weighed, he immediately put it in the refrigerator and sent an application for a record to the Guinness Book of Records.

Previously, the record belonged to the UK, the city of Eastwood. The record holder's weight was one hundred sixty three grams, and it was eleven centimeters long. Of course, such records were very difficult for the laying hens; the owners report that the hens were sick for some time afterwards. Typically chicken eggs are much smaller in size.

Eggs are often used as an independent product (boiled, in the form of scrambled eggs), but they are also often components of many culinary dishes. Few people realize how much a chicken egg weighs.

Knowing the answer to this question is important because it often becomes necessary to observe the amount of certain ingredients in preparing dishes so as not to spoil them, and also to more accurately calculate the number of calories when maintaining a diet. You can find out about the weight of different types of eggs below. But first, a little about the egg itself.

Egg: nutritional value

Any egg consists of two parts located in the shell: the white and the yolk. The yolk itself contains proteins, fats and cholesterol. Protein contains 90% water, the remaining 10% proteins. The mass ratio of the three components of an egg (shell, white and yolk) is approximately 12:56:32, respectively. It turns out that the protein mass is the largest. We will find out how much 1 chicken egg weighs in general later.

Egg is one of the most widely used food products among people. It should be noted that any bird eggs can be eaten by humans. They are edible even in certain reptiles, such as turtles.

Chemical properties of eggs

The composition of bird eggs differs depending on the breed, species, age, feeding conditions and maintenance.

One egg (chicken) contains the following percentages of certain elements: proteins - approximately 12.57; fat -12.02; carbohydrates - 0.67; minerals - 1.07 and water - 73.67. At the same time, the calorie content of 100 grams of egg mass is approximately 158 kilocalories.

The largest egg in the world was recorded in the Republic of Cuba. Its weight was 148 grams. And the weight of the tiniest egg laid by a chicken in Papua New Guinea was only 9.7 grams.

The weight of eggs, according to Russian legislation, is divided into groups. Because this issue is also important when selling this product in markets and stores.

The weight depends on the established categories of eggs:

3rd category is assigned to eggs weighing from 35 to 44.9 g;
Eggs of category 2 have a mass of 45-54.9 g;
Category 1 - 55-64.9 g;
Select eggs (marked “O”) weigh from 65 to 74.9 g;
Highest category (marked “B”) - 75 g or more;

The average eggs collected on your own farm are approximately 40-65 grams.

What's the result? How much does a chicken egg weigh? Most often, the average weight of an egg is taken to be 60 grams. This weight represents the mass of a standard chicken egg.

How many eggs are in one kilogram?

A very interesting question. Knowing how much one chicken egg weighs, you can determine the number of testicles in 1 kilogram. It turns out that one kilogram can contain from 15 to 25 medium-sized eggs, depending on the categories. Accordingly, 10 chicken eggs weigh approximately 400-650 grams.

The above data applies to eggs with shells. You can consider the data without taking into account the weight of the shell.

How much does a chicken egg weigh without a shell?

Without the shell, a selected egg weighs 59-68 grams (36-41 grams of white, 23-26 grams of yolk).

All this data is needed when it becomes necessary to determine how much a boiled chicken egg (peeled) weighs. This is necessary in cases where complex recipes are compiled in grams rather than in pieces. You just need to look at the weight without shell using the above data.

To easily determine the weight of eggs, you should buy the product according to the factory category labeling. Usually in cooking the third category is used, weighing on average 40 grams.

Some people consider eggs to be a healthy food and eat them for breakfast every day. Others believe that it is better to look for another source of protein, since they contain too much “bad” cholesterol. It's time to reveal the whole truth about this product. How much should I consume, how much protein is in a chicken egg, and is it inferior to quail eggs in this indicator?

Chicken proteins: high in protein and safe cholesterol

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

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

How much protein gets into the body with one chicken egg?

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

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

• 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;
• second (average) - one egg weighs 45-54.9 g, protein weight - 30-36.6 g, protein - 3.3-4.1 g;
• first (large) - 55-64.9 g, protein weighs 36.7-43.3, 4.2-4.8 g of protein will be in the body;
• category “O” (very large) - 65-74.9 g, 43.3-50 g, 4.8-5.5 g (total weight, protein weight and amount of proteins);
• “giant” eggs that weigh more than 75 g. They contain up to 50 g of protein, and more than 5.6 g of protein.

Protein can be found in many animal products, but eggs top the list. Protein of chicken origin is several times higher than that of milk, beef or fish. And all because it is almost completely (94%) absorbed by the body. We can say that this product contains “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 used to compare other sources of this substance (for example, soy and whey). But that’s not the only thing valuable about him. Chicken protein is a real treasure trove of vitamins D, B, K, E, PP. And under the eggshell are hidden such important elements as magnesium, potassium, iodine, iron, fluorine and sodium.

For those who like to count: weighing protein

If you like accuracy and buy homemade eggs (without specifying a 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 this. To get the most reliable result, you will 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. The third part of this mass (20 g) belongs to the protein.

But don't think that by eating protein you will automatically get 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 product. 100 g of egg white contains 11 g of protein. Thus, 20-30 g contains 2-3 g (maximum 4 g) of pure protein mass.

Now try to guess the riddle: why are there 12.7 g of protein in 100 g of eggs, but only 11 g of protein in the same serving? 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, you can get salmonellosis this way, and secondly, they claim that such protein is almost not digestible: 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), this will not change the volume of protein. By boiling a couple of soft-boiled eggs, you can get the amount of protein you need to maintain good health.

It’s no longer a secret to you how much protein is in a boiled egg. There are about 4 g of them. Fried eggs cooked in a dry frying pan contain the same amount of protein. But if you fry the eggs in oil, then the protein will become 14 g. In the omelette there will already be 17 g, and if grated cheese is added to it, then 25 g.

Regular or quail: which has more protein?

It must be said that chicken eggs have only one worthy competitor - quail eggs. They are much smaller in size (their weight barely reaches 10-12 g), but the protein reserve in them is greater - 6 g. If we compare the amount of protein per 100 g, then the victory will also go to quail eggs - 13.1 g versus 12 .7 g for chicken.

Quail eggs have another important advantage - they do not cause allergies. Therefore, it can be used as a source of protein by people suffering from chicken intolerance.

As for the giants in the world of eggs - ostrich eggs, their weight is truly impressive - up to 780 g! If you consider that protein accounts for up to 55-60% of the total weight, then 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 waterfowl eggs, since they are not usually eaten. It is believed that they can become a source of infection even if they are subjected to heat treatment.