Health & Nutrition
Laid & Shipped Same Day: Unveiling the Science Behind Egghey’s Unbeatable Freshness
By Shin • July 14, 2025
“Egg freshness naturally declines quickly after laying, impacting quality and nutrition over time. Egghey aims to ensure you receive eggs at their absolute peak. Let’s discover the scientific reasons behind this!”
At egghey, we pride ourselves on delivering the freshest eggs directly to your home. We understand that in tropical, humid climates, maintaining egg quality is a significant challenge. The warmth and humidity can rapidly accelerate the natural decline in an egg’s freshness after it’s been laid. That’s why our “laid today, ship rightaway” philosophy is not just a promise; it’s a scientifically backed commitment to superior quality.
Here’s how egghey’s “laid today, ship rightaway” approach ensures you receive eggs at their absolute peak:
• The Haugh Unit (HU): Our Gold Standard for Albumen Quality
◦ The Haugh Unit is the primary measure of an egg’s white (albumen) quality. A higher HU score indicates a fresher egg with a firm, thick albumen. For instance, fresh, unwashed eggs typically have an initial HU score of approximately 83.
◦ Without proper care, HU scores typically decrease significantly with storage time and increasing temperature. The albumen consistency can be lost when the HU score drops below 70, and unwashed eggs stored at room temperature (22°C) can see a rapid 23-point drop in Haugh Unit scores in just one week.
• Albumen pH: A Key to Preserving Texture
◦ Fresh eggs have an albumen pH typically ranging from 7.6 to 8.7. However, this pH rapidly increases during storage, especially in warmer temperatures, as carbon dioxide (CO₂) escapes through the eggshell pores. This pH increase leads to the albumen thinning and impacts its overall structure.
• Yolk Index (YI): For a Firm, Spherical Yolk
◦ The Yolk Index measures how firm and spherical the yolk is; a higher YI indicates a fresher, firmer yolk.
◦ As eggs age, YI decreases. This is primarily due to moisture moving from the albumen into the yolk through the vitelline membrane, causing the yolk to enlarge and flatten and reducing the vitelline membrane’s strength. High temperatures significantly accelerate this process.
• Egg Weight Loss: Protecting Every Ounce of Goodness
◦ Eggs naturally lose weight due to the evaporation of water and the escape of carbon dioxide through their shell pores. This weight loss is considered a critical indicator of an egg’s freshness.
◦ The rate of egg weight loss is significantly influenced by both storage time and temperature. For instance, studies have shown that uncoated eggs stored at room temperature (e.g., 27°C) exhibit the highest weight loss. This is primarily because higher ambient temperatures accelerate the evaporation of water and the escape of carbon dioxide through the eggshell pores.
The egghey Difference: Our Commitment to Unbeatable Freshness
By shipping eggs out on the very same day they are laid, we drastically minimize the time available for any quality degradation. This dedicated speed ensures your eggs arrive with superior albumen quality—maintaining their highest ‘AA’ grade and stable pH—and yolks that remain firm and plump. Our commitment also directly prevents rapid weight loss, safeguarding your Egghey eggs’ full size and vital nutrient content from our farm to your home.
At egghey, every step of our process, from our careful farming practices to our “laid today, shipped today” delivery, is designed to ensure you receive eggs of unparalleled freshness and quality, even in the most challenging climates. Let’s experience the Egghey difference today!
I’m Shin , the co-founder of egghey. I started this brand to share the incredible taste of truly fresh eggs from my family’s farm in Perak. I hope you enjoy them as much as we do!
