The average weight of chicken eggs. How many grams does a chicken egg weigh

Chicken eggs are a universal product that is indispensable in the kitchen of any housewife. Of these, you can easily and quickly prepare breakfast, they are boiled, fried, made from them snacks, salads, added to pastries. It's hard to imagine a kitchen without them. But if any complex dish is being prepared, with a large set of ingredients, where you need to know the mass of products used, then it would be useful to know how much a chicken egg weighs. So it will be much easier to figure out how much you need to add in the end of the product.

Finding out the mass of one chicken egg is not so difficult. To do this, first of all, when buying a product, you need to pay attention to the packaging. Usually it uses a special marking, which determines the category of the product and, accordingly, the mass. So, the following categories are distinguished:

1. The third category - by weight they reach about 40 grams and are considered the smallest. They are usually labeled C3.
2. The second category is slightly larger and their weight is approximately 45 to 55 grams. Marking is C2.
3. The weight range from 55 to 65 grams is the first category and is marked C1.
4. There is also a selective category, the weight of which can vary from 65 to 75 grams - referred to as C0;
5. Well, the largest category is the highest (B). Standardly weighs from 75 to 80 grams.

Interesting! Since the contents of the shell have nowhere to go during the cooking process, and no moisture loss is observed, it is safe to say how much the boiled egg weighs, the product will weigh the same as in the raw one. In both cases, the shell is not taken into account. Here's a fried egg. the mass will decrease slightly.

without shell

To determine the weight, experts use a percentage that helps them accurately calculate the required value.

Converting to a percentage, we get the following result:

• the shell weighs - 12%;
• yolk - 32%;
• protein - 56%.

A percentage is used to determine the weight of a raw egg.

By removing the shell, we get 88% of the total mass of the egg, regardless of the marking.

Interesting fact! No matter how the egg is boiled into a soft bag in a steep one, it weighs as much as a raw egg.

Weight of white and yolk

A whole egg weighs 50 g. The yolk makes up 1/3 of the egg and weighs 17 g. The white makes up the remaining 2/3 of the egg and weighs approx. 33 g. And accordingly, 21 whole eggs \u003d 1 kg 36 proteins \u003d 1 kg 53 yolks \u003d 1 kg.

Important! It's talking about an average, standard egg (usually sold by the dozen in supermarkets). If you prefer to buy eggs at the market, then XXL eggs are often found there - they weigh more!

The average size, or rather weight, of a raw yolk is 25 grams, for the largest egg.

As scientific experiments show, the minimum mass of the yolk starts from 18 grams. At its highest potential, it can reach up to 27 grams, of course, this is for super-large eggs, which many consumers are afraid of, because I think that the chickens that carry them are stuffed with something.

A typical average chicken egg weighs only 60 grams, the weight of the yolk is 32-35% in the egg and this is about 21 grams for a raw yolk. The weight of the boiled yolk is similar, about 20 grams. We take the weight of one chicken egg as 100%, the weight of the shell is 12%, the weight of the protein is 56% and 32% is the weight of the yolk.

Accordingly, the larger the egg in size, the larger the yolk. In this case, there are double yolks.

Content:

Why is it important to know the weight of a chicken egg. their weight classes. Differences between Russian and European categories. Why do they differ in weight.

Not all buyers think about the size and weight of the purchased eggs. If we need a couple for a recipe, we just take them from the fridge. In some cases, for the successful preparation of a dish, for example, for baking, it is necessary to take into account how many grams are in one egg. For culinary purposes, special tables have been developed for converting the number of eggs of one size to the number of another size.

Also, when cooking, it is important to pay attention not only to the mass of the chicken egg, but also to the number of yolks in it. After all, sometimes there are options with two yolks. Manufacturers have learned to manage the reproductive cycles of hens so that they lay just such eggs. By replacing a regular product with one with two yolks, you risk getting a non-standard result.

Weight categories

For the sake of objectivity and convenience, eggs are categorized not by size, but by weight. When purchasing a package, do not think that they are all the same in it. They are formed not according to the individual weight of 1 egg, but according to their average weight in the package. This is due to limitations in automatic egg grading technology. In one package, they may look different in size, but their weight usually fluctuates within a certain range, regulated by the documentation.

• C3 - third, weight less than 45 grams;
• C2 - second, 45-55 grams;
• C1 - first, 55-65 grams;
• Oh - selected, 65-75 grams;
• B - the highest category, over 75 grams.

If we take the average weight of an egg equal to 50 grams, then its weight without the shell will be 5 less. The mass of egg white is on average 27 grams, and the yolk is about 18. During cooking, the weight does not change significantly, as does the ratio between yolk and protein.

In the store you can see the imported product. As an approximate analogue, you can use the following correspondences between Russian and European markings:

• S (Small) correspond to Russian C3 and C2;
• M-C1;
• L - O;
• XL - B.

If you use this product to prepare basic dishes (scrambled eggs, scrambled eggs), then the weight of one chicken egg will not matter much.

In most baking recipes, the ratio between the weight of dry and liquid ingredients and the added volume of yolks and proteins is important. Most of them also use large eggs (that is, the first category).

Volumetric characteristics of one large egg:

• 3 tablespoons ( 45 ml);
• 1 egg white = 2 tablespoons ( 30 ml);
• 1 egg yolk = 1 tablespoon ( 15 ml).

Reason for the weight difference

Growing up, chickens begin to lay ever larger eggs. For the weight of 1 pc. chicken eggs are influenced by the breed of the laying hen, seasonality, feed composition, lighting conditions and a number of other factors. Agricultural producers use these methods to obtain larger specimens.

Among those present on sale, the smallest are quail eggs, weighing only 10-12 grams, and the largest - ostrich ( about 1.5 kilograms).

The raw weight of a chicken egg is important in determining the value of the product. It depends on the breed of the bird, the conditions of its keeping and feeding, the season, etc.

The mass of cooked chicken eggs (boiled, fried, etc.) depends on the type of processing.

Average weight of one chicken egg

According to statistics, the average chicken egg weighs 50–55 g.

Its size is influenced by a number of factors:

• age;
• breed;
• conditions of detention;
• quality and frequency of feeding, etc.

Testicular mass is important in the poultry industry. This indicator is fundamental in determining the variety.

Why retailers don't sell eggs by weight:

1. The egg loses weight over time as the liquid evaporates through the shell.
2. The fragility of the product implies the presence of a separate worker weighing the goods.
3. The current sanitary standards require the allocation of a separate room for the scales for the product.

All this increases the cost of the finished product.

According to the degree of freshness, the eggs are divided into:

• dietary- no more than 7 days have passed from the date of demolition, they are marked with the letter "D";
• canteens- more than 8 days have passed since the demolition, they are marked with the letter "C".

Important! The table variety is stored at room temperature for 25 days from the date of demolition, in the refrigerator - 90 days.

Eggs are usually sold in packs of 12, but may be smaller (6 or 10).

without shell

The weight of the shell is 10% of the mass of the entire egg, therefore, by looking at the label in the store, you can determine the weight of the product without the shell by simple arithmetic calculations.

Weight of white and yolk

It is impossible to name the exact weight of protein and yolk. A lot depends on the product category.

The weight of a chicken egg is of great importance for breeders, since it is this indicator that determines the type of product, and hence 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 detention.

In the event that the bird rushes a lot, but the product is light in weight, its cost is low, and because of this, chicken keeping is considered unprofitable.

Average weight of one chicken egg

Before talking about the average weight of an egg, it is necessary to deal with its category and variety. They are determined depending 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 period 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 it is easy to 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 sold during this time, they are transferred to the canteen category. Labeling of dietary eggs - D.

Chicken eggs, depending on their mass, 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 shell 60–70 g. Weight of yolk 26–30 g, protein 35–40 g;
• first grade(marking 1) - weight from 55 g to 65 g. Average weight 60 g. Without shell, eggs 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 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. Weight of yolk 12–16 g. Protein weighs from 19 to 25 g.

On average, chicken eggs weigh from 50 to 55 g.

without shell

The weight of the egg, peeled from the shell, is primarily of interest to consumers. For the manufacturer, this indicator is of no interest, since the egg variety is determined by the total mass of the product. Of particular concern is the weight of a 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, it is possible to 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 an indicator, from which the weight of the shell is subtracted.

Weight of white and yolk

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

Raw and cooked

Some housewives are interested in whether a boiled egg changes weight. During the cooking process, it does not absorb water and does not release 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 reduction occurs only during frying, since during it the liquid evaporates from the egg, which is not protected by the shell. In this case, it can become easier by 10-15%.

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

• Unusual shell color. Everyone is familiar with white and red shells, but there are breeds of chickens that carry green and blue eggs. In terms of taste, as well as the composition of eggs of different colors, they do not differ from each other. The absence of eggs of an unusual color on store shelves is due to the fact that breeds of chickens that carry white and red eggs are more productive, and therefore are bred en masse. Birds that lay green and blue eggs are found mainly among hobbyists.
• An egg with 5 yolks was laid by a hen in the UK.
• A chicken egg laid by a decorative hen has a weight of only 10 g.
• The largest egg, the weight of which is officially recorded, 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 consumed 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, weighing less than 10g.
• The Chinese make artificial eggs. For them, a shell is created from calcium carbonate, and the yolk and protein are made from gelatin with the addition of food coloring and flavorings. On the territory of Russia, such eggs are prohibited, and when they try 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.

A chicken egg is a valuable product that should be included in the menu of everyone. It contains all the nutrients necessary for a person, including protein, as well as vitamins and minerals. The shell serves as a source of calcium necessary for bones. For those who often cook dishes using them or follow a proper nutrition system, it is very important to know how much a chicken egg weighs.

The largest chicken egg was found in Cuba. It weighed 148 g. The smallest one was laid by a chicken in New Guinea, its weight turned out to be slightly more than 9.7 g. The average weight of a chicken egg is about 50 g. According to GOST (GOST R 52121-2003), there is a division into categories (depending on from mass). So, the weight of one egg:

• the highest category (B) - 75 g or more;
• category O (selective) - 65-74.9 g;
• category 1 - 55-64.9 g;
• category 2 - 45-54.9 g;
• category 3 - 35-44.9 g.

The trade network has a special marking. It is placed on each individual copy received at the poultry farm, or on the price tag and general packaging. The marking consists of two characters: C1, C2, SV, D1. In the designation C1, the first character indicates that this is a table product that must be sold in 25 days. The letter D denotes a dietary product. Its implementation period is 7 days.

The second sign marks the category. Some manufacturers give their products distinctive properties, such as a bright yolk or an interesting new taste. This is allowed by the state standard. The price of products is determined by the category. The higher the category, the more expensive the product will be. The mass of the egg depends on how much the chicken weighs.

Egg weight (video)

Varieties of chickens

Currently, over 900 different breeds of chickens are known. A significant proportion of individuals was obtained through the intensive work of breeders. Depending on the purpose, the breeds are divided into the following categories:

• meat;
• meat and egg;
• oviparous.

Purely decorative birds have also been bred, then their representatives are dwarf and fighting. The so-called "homemade" chicken is very common. Its appearance is the result of many years of breeding by crossing different valuable specimens that are beneficial for farms in different regions. Domestic chicken weighs an average of 2-2.5 kg.

But purely egg laying hens have a smaller mass. These include, for example, white highsex. It is grown on large poultry farms. Its mass is not more than 1.5-2 kg. But the eggs obtained from it reach 65 g and even more. Domestic and Spanish holococks are general purpose animals, that is, they are meat and egg. With proper care, you can get a large amount of quality product from them.

Meat chickens include broiler chickens raised on a special diet. Although they are large, they do not differ in high egg production.

By selecting a special large breed and the necessary feeding of chickens, specialists receive large eggs as a result. But a large mass does not always correspond to the best taste. The selection of their quality for food by consumers is carried out according to individual requests and depending on the planned dishes. So, for baking, medium categories are usually recommended, corresponding to a weight of about 40 g.

Quail egg weight (video)

Consumption of the product

When cooking, the product does not decrease, moisture does not evaporate from it. And also there is no absorption of water in which it is cooked. The shell protects from water penetration. Therefore, usually boiled and raw eggs weigh the same.

When cooking, the product does not shrink, moisture does not evaporate from it

Only boiled eggs are eaten, after cleaning them. Then the average weight of the egg without the shell will be important. And the shell makes up about 10% of their total mass. From here you can easily calculate the net weight of the consumed product.

It is known that the protein occupies 55% of the weight of the whole egg, and the yolk - 35%. If the weight of 1 egg is on average 50 g, then by percentage we calculate that the weight of the egg white is 27 g, and the yolk is 18 g. When the testicle is not used immediately, it dries out. It evaporates the moisture contained in the protein. Therefore, the weight of the protein may be less than expected.

For all varieties of eggs, it is the same that after frying they weigh a little less than raw ones. But their calorie content increases.

But do not forget that if the egg has deteriorated due to improper storage, then its mass may remain the same. All the given data and calculations must be known in order to properly prepare food. This is especially important, first of all, for cooks and cooks.