Birds and eggs have existed since before Man and the first recorded history of domesticated wild fowl were found in East Indian history as early as 3200 BC. Records show domesticated hens throughout history but it has been believed that Columbus, on his second trip to the Americas in 1493, brought with him the ancestors of the chickens we see today. There are close to 200 breeds and varieties of chickens worldwide, but the most common laying hen is the Single Comb White Leghorn.



Over the centuries, the processes used for egg production and distribution have changed and improved drastically. The process is broken down into seven basic steps, with some of the steps containing more detailed work within them:

Laying: The hens need to have well balanced and nutritious meals in order to be good egg producers. Their diet plan is researched on a constant basis to ensure the best diet is given as much as possible. They have free access to fresh water and the food is distributed by computer controlled feeders. The more modern hen houses are computer controlled with the temperature, humidity, and ventilation systems all run by means of these computers. The lighting too is on a timed system since light seems to be what triggers the hens to lay the eggs. The highest and most common egg laying happens between 7 and 11 am. The cages are raised off the floor so that waste can drop out of the cage and to keep air flow open to the floor of the cage which prevents sores from forming on the hens' feet or bodies, as well as keeping various diseases at bay.

Collecting: In most instances, collection is performed by the eggs automatically dropping onto a conveyor belt, below the hens' cages. They travel along this belt to the washing station.

Washing: The eggs need to be cleaned and sanitized by washing them with a special cleaning solution and water that is more than 100 F or 38 C. Once washed, they are then rotated past 16 individual cameras, which inspect them for any remaining dirt spots. If spots are found, the egg returns back to the beginning of the process to be re-washed. Once the washing has been completed, the eggs are sent to be graded according to size, and weight.

Packing: Machines automatically place the eggs in separate sections; lining them up in accordance to the grade they have been given. To lessen the chance of breakage during shipping, the eggs are placed in foam or fiber cartons. The cartons are labeled appropriately and a "best before" date is printed on the carton as a guide for the consumer. Each carton is then packed into boxes for later shipping.

Cooling: The boxes of eggs are then placed in a climate controlled warehouse for storage until they are shipped out. The eggs are stored at 45 F or 7 C to maintain the egg quality. When they are ready for shipping, the boxes are loaded into refrigeration trucks to keep the temperature at the same level. Once shipped and in the stores, the grocer also maintains the temperature of the cartons by keeping them in a refrigerated unit until they are sold.

In Canada, there are approximately 1050 egg producers in operation, all following these procedures. In comparison, there are about 280 million producers in the United States and just one of them can produce as many eggs as all those found in Canada.

Eggs were once seen as a springtime food because of many of the older Easter traditions, but now they have become more versatile and a mainstay of most meal plans.