How did Egg Harbor Get Its Name
The Landmark Resort is located in the Township of Egg Harbor. It's an unusual name ... and you may have wondered how it came to be. It's not because of the oval-shaped harbor, or because early settlers spotted a nest of quail eggs. The village is named after a legendary egg battle that took place in our harbor. A witness was Mrs. Elizabeth Baird, who recorded that fateful day of June 23, 1825, in her journal. It is cited in the Wisconsin Historical Collections, Vol. XIV, pp. 55-62.

She wrote that the battle began when men among a six-boat trading flotilla began throwing hardtack at each other while approaching a spot of land. This first bout ceased due to their continuing need of the staple. Shortly thereafter the young Mrs. Baird saw eggs flying in the air, some of which occasionally struck her in the head. The leader tried to stop the battle, but the fun was "too fierce to be readily given up." When they camped on that spot of land, she wrote that a storm was brewing... another egg storm! The great egg battle stopped only for want of ammunition, and the men "laughed until exhausted." The next morning the battlefield was so strewn with egg shells that before leaving shore, speeches befitting the occasion were made, and the spot was formally christened Egg Harbor.

Egg Production
n About 280 million laying hens produce some 60 billion eggs each year in the United States.  
n There are now 200 breeds of chickens. 
n In many cases, a chicken with white ear lobes will produce white eggs, while chickens with red ear lobes lay brown eggs, although this is not always true. There is no difference in taste or nutrition between white and brown eggs.
n An average hen lays 300 to 325 eggs a year. A hen starts laying eggs at 19 weeks of age.
n A lot goes into an egg. The hen must eat 4 lbs of feed to make a dozen eggs.
n To produce one egg, it takes a hen 24-26 hours, and to do so, she requires 5 oz. of food and 10 oz. of water. Thirty minutes later she starts all over again.
n Occasionally, a hen will produce double-yolked eggs throughout her egg-laying career. It is rare, but not unusual, for a young hen to produce an egg with no yolk at all. 
n Artificial color additives are not permitted in chicken feed. Yolk color depends on the diet of the hen. Feed containing yellow corn or alfalfa produces medium yellow yolks while feed containing wheat or barely produces lighter color yolks. Natural yellow-orange substances such as marigold petals may be added to light colored feeds to enhance the yolk color. 
n During the packing process, eggs are separated by size. Minimum weights per dozen are: Jumbo (30 oz.), Extra Large (27 oz.), Large (24 oz.), Medium (21 oz.), small (18 oz.) and Pee Wee (15 oz.).
n As a hen grows older she produces larger eggs. 
n Did you know a mother hen turns over her egg about fifty times per day (so the yolk won't stick to the sides of the shell).

Egg Handling
n The egg shell may have as many as 17,000 tiny pores over its surface. Through them, the egg can absorb flavors and odors. Storing eggs in the carton helps keep them fresh.
n Eggs are placed in their cartons large end up to keep the air cell in place and the yolk centered. 
n Eggs age more in one day at room temperature than in one week in the refrigerator 
n Eggs can be kept refrigerated in their carton for at least 4 to 5 weeks beyond the pack date. 
n A hard-cooked egg will peel more easily if it is a week or two old before it is cooked. 
n To tell if an egg is raw or hard-cooked, spin it! If the egg spins easily, it is hard-cooked but if it wobbles, it is raw. 
n A cloudy white is a sign of freshness not age, because of a high carbon dioxide content put in when the egg is laid. 
n If an egg is accidentally dropped on the floor, sprinkle it heavily with salt for easy clean up. 
n A greenish ring around a hard-cooked egg yolk is due to either overcooking or a high iron content in the cooking water. This can be avoided using proper cooking time and temperature, and by rapidly cooling the cooked egg. 
n In cooking, eggs are "the cement that holds the castle of cuisine together" because of their ability to bind, leaven, thicken, emulsify, clarify, and more in all types of recipes.
n The egg yolk and white separate best when cold.  
n Egg whites will beat to a better volume if they're allowed to stand at room temperature for 20 to 30 minutes before whipping. 
n The stringy piece of material in the egg is not an embryo, but rather a special protein called chalaza which acts as a shock absorber for the yolk so it doesn't break.

Egg Nutrition
n Eggs contain the highest quality protein you can buy. Egg protein has just the right mix of essential amino acids needed by humans to build tissues. In addition, eggs have thirteen essential vitamins and minerals.
n Eggs contain the highest quality food protein known. It is second only to mother's milk for human nutrition. 
n Egg yolk is the major source of the egg's vitamins and minerals. 
n A large egg contains only 75 calories and 5 grams of fat.
n Egg yolks are one of the few foods that naturally contain Vitamin D.
n Eggs have no vitamin C because the chick can produce it from food it eats.

Egg Games
n Egg games have their origin in many cultures.
n Egg hunts have long been a tradition around Easter time.
n An egg toss is a picnic game.
n Egg rolling dates back to the 1600's. Eggs are blown, pushed with the nose, or rolled down a hill.
n Egg tapping is done by tapping one egg against another. The egg that survives the longest wins.