Eggs exit from the ovipositor in a semi plastic condition and tend to hang pear shaped until the shell has solidified after which a quick squeeze sends them to join their fellows. So blunt end first.

When an egg is being formed and laid, there is a narrow, pointy end and a more rounded, blunt end. As the egg travels down the oviduct, it travels pointy end first (and also spins, almost like a bullet travelling down the barrel of a gun, but that’s a story for another day).

A laying hen will have a clean, pink, moist vent about an inch in diameter for large breeds. If the vent is small, dry and pale – she’s not laying. Next is feeling for the space between the pubic bones and the vent then the keel and the vent.

The blunt end of an egg has an air pocket between the inner and outer shell membranes. Keeping the air pocket at the top helps to keep the yolk centred within the egg and prevents the air pocket from rupturing, which reduces the risk of the egg spoiling.

To keep bacteria to a minimum, the Food and Drug Administration (FDA) requires commercially sold eggs to be stored and transported below 45°F (7°C). Once eggs have been refrigerated, they must be kept refrigerated to prevent condensation from forming on the shell if they warm up.

If eggs are left unwashed with the bloom intact, you can place them on your kitchen counter. Unwashed, room temperature eggs should keep for about two weeks. If you aren’t planning to eat your eggs for a while, we recommend refrigerating them.

Using Water to Clean Your Fresh Eggs

1. In a bowl, add water that is warmer than the egg (not hot)
2. Dip your egg into the water, and lightly wipe them clean.
3. Rinse the egg under running water.
4. Gently dry your egg.
5. Refrigerate or use immediately.