You know your favorite egg order. But how well do you know the egg itself?
World Egg Day falls on Friday, October 9, 2026, marking the celebration’s 30th anniversary. At Squeeze In, we’re celebrating with a little breakfast trivia. Bring these facts to your next brunch and become the table’s official egg-spert.
1. Brown eggs don’t get extra credit
A brown shell doesn’t mean an egg is more nutritious than a white one. Shell color comes from the hen’s breed, not a better-for-you rating system.
2. A hen’s menu helps color the yolk
Those golden yellow and deep orange yolks get their color from pigments in the hen’s food. Ingredients like yellow corn and marigold petals can influence the shade. Breakfast comes with its own color palette.
3. That little white string has a job
Ever noticed a white strand attached to a yolk? It’s called a chalaza. These twisted strands help hold the yolk in place, like tiny anchors inside the shell.
4. Eggshells aren’t completely sealed
Shells have tiny pores that allow gases and moisture to pass through. That solid-looking shell is doing more behind the scenes than you might expect.
5. Your hard-boiled egg has an air pocket
That little dent at the wide end of a peeled egg? It’s where an air cell formed as the egg cooled after being laid. Mystery solved.
6. Fresher isn’t always easier to peel
Very fresh eggs can be harder to peel after boiling. Eggs that have spent about a week in the refrigerator tend to peel more easily. Your future egg salad appreciates this information.
7. A green yolk ring is a chemistry lesson
The greenish ring around a hard-boiled yolk can form when sulfur and iron react during overcooking. It’s harmless, even if it wasn’t the look you were going for.
8. Egg whites can grow to eight times their volume
When whipped into foam, egg whites can expand dramatically. That’s one reason they’re such useful ingredients for adding lift and structure to baked treats. Tiny ingredient, big performance.
9. The yolk brings protein, too
Egg whites get plenty of attention, but the yolk contains almost half of an egg’s protein. Both parts bring something to the breakfast table.
10. Egg size matters when you bake
Large eggs are the standard in many recipes. Swapping in another size without adjusting can change the texture and consistency of your creation. Even eggs have to follow the assignment.
Put Your New Egg Knowledge to Delicious Use
At Squeeze In, our favorite thing about eggs is what we get to make with them: loaded omelettes, Eggs Benedict, and breakfast worth gathering around.
Celebrate World Egg Day with your favorite people and your favorite egg order. Whether you’re joining us for breakfast in Reno, brunch in Truckee, or a meal at another Squeeze In location, we’ve got a place for you at the table.
Find your nearest Squeeze In, explore the menu, and come squeeze in.
