Did You Know?


  • In 1773 Captain James Cook brought the first chickens to New Zealand.
  • Kiwis eat approximately 230 eggs each per year.
  • A hen produces one egg approximately every 24 hours.
  • Double-yolk eggs are laid by younger birds known as pullets.
  • Eggs are graded by weight, not size.
  • New Zealand produces around one billion eggs each year.
  • The fresher the egg, the harder it is to peel (from 4 days old they are easier).
  • Retail egg sales are worth $286 million annually.
  • 85% of New Zealand’s commercially farmed eggs are sold to consumers.
  • Catering and baking industries use 15% our annual egg production.
  • A blood spot on a yolk is caused by a ruptured blood vessel on the yolk’s surface during the egg’s formation. Less than 1% of eggs sold have blood spots.
  • There are around 125 egg farms in New Zealand.
  • We produce 2.7 million eggs a day.
  • 3 million layer hens are produced in New Zealand each year.
  • Each year, breeding stock from two major international companies are imported by our hatching industry to become the grandparents of the eventual layer hens.
  • All of an egg’s zinc and vitamin A, D and E are in the yolk, and it contains more phosphorus, manganese, iron, iodine, copper and calcium than the white.
  • About 1 in every 1,000 eggs has two yolks.