There’s something quietly comforting about cracking an egg on a Sunday morning, with the sound of the shell clicking, the golden yolk sliding into the pan, and the aroma of warmth filling the kitchen. Eggs have a way of uniting people, whether it's through the comfort of a late-night omelet or the nostalgia of a family breakfast from childhood.

As we commemorate World Egg Day 2025 with the theme "The Mighty Egg: Packed with Natural Nutrition," it's important to take a moment to recognize this understated but powerful food that unites farms, families, and communities worldwide and nourishes us from the inside out.

A Simple Food with Extraordinary Power

Eggs are one of nature’s most remarkable gifts; small in size, yet mighty in what they offer. According to the World Egg Organisation, they’re “a humble yet mighty wholefood supporting health and wellbeing at every stage of life.”

Each egg is a complete package with a blend of high-quality protein, healthy fats, and 17 essential vitamins and minerals. Two large eggs provide around 13 grams of complete protein, rich in all nine essential amino acids our bodies cannot produce on their own.

Eggs naturally deliver:

• Vitamins A, D, and E for vision, bone strength, and immunity.
• B12 and folate for healthy blood cells and DNA formation.
• Selenium, phosphorus, and iodine for metabolism and skeletal health.
• Choline, critical for brain development and memory — two eggs can supply over half the daily choline needs of an adult woman (Australian Eggs).

Additionally, beneath its smooth shell, the yolk is a nutritional powerhouse that is packed with fat-soluble vitamins A, D, and E, lutein and zeaxanthin for eye protection, and choline for brain health—all in a moderately calorie-dense, multipurpose package.

A Symbol of Wholesome Simplicity

The fact that eggs haven't changed much makes them even more unique. Unprocessed, natural, and nutrient-dense, they continue to be one of the few genuinely whole foods. The journey of the egg is a tale of nurturing, sustenance, and trust, from a farmer gathering fresh eggs at sunrise to a family cooking breakfast miles away.

From Spanish tortillas to Japanese tamagoyaki, from Shakshuka to French custards, the egg adapts, nourishes, and inspires people from all walks of life. It is a component of our common cuisine and culture and is more than just food.

There’s more to eggs than nutrition — their journey from farm to plate is a story of care, diligence, and trust.

It Starts at the Farm: Healthy Hens, Healthy Eggs

A healthy hen is the first step to a safe egg. Farmers are aware that a bird's health has a direct impact on the caliber of the egg it lays. Strong shells and firm whites, which act as natural barriers against contamination, are the result of hens that are fed a balanced diet high in calcium, vitamins, minerals, and protein (16–18%).

Farm conditions are also important. In addition to making hens happy, clean air, fresh water, and sunlight also help produce safer, more robust eggs. Shells may become weaker and nutrients may decrease when temperatures rise or feed quality deteriorates. Because of this, ethical farmers maintain clean coops and make sure birds are fed by adhering to stringent hygiene and animal care guidelines.

Biosecurity and immunization programs are now commonplace worldwide, particularly in the fight against Salmonella. For example, the Lion Code in the United Kingdom guarantees that each flock is inspected and immunized. Safety begins at the source as well, as international frameworks such as the Codex Alimentarius advise farmers on safe handling, feed, and water.

Processing and Transport: The Delicate Journey

Once laid, eggs begin a careful journey — one that demands cleanliness and temperature control every step of the way. Farmers and processors collect eggs promptly, keeping them clean and dry. Depending on national regulations, eggs may be washed or dry-cleaned to remove dirt and bacteria without damaging the shell’s natural coating.

Temperature is the silent guardian of egg safety. Eggs are kept fresh and bacterial growth is slowed by cold storage, ideally between 4 and 7 °C (40 and 45 °F). That’s why, in many countries, eggs are refrigerated right after collection and during transport.

However, even the toughest shells can break. Approximately 5% of eggs may sustain damage while being transported, and any crack could let bacteria in. This risk is reduced by careful handling, delicate packing, and quality inspections. Eggs are graded by processors based on internal quality, size, and shell strength. In the event of a recall, traceability labels, which include producer codes and sell-by dates, guarantee that each egg can be tracked back to its original source.

This unseen chain of quality checks is behind every carton in the store, ensuring that the product you receive is fresh, safe, and traceable.

Processing and Transport: The Delicate Journey

The last task is up to you once those eggs are in your kitchen. Food safety doesn't stop at the farm gate, it continues right on your countertop.

Here are a few simple but powerful habits that make all the difference:

• Refrigerate promptly: Store eggs in their carton at ≤ 4 °C. Discard eggs left out for over 2 hours (1 hour in hot weather).
• Inspect before use: Choose clean, uncracked eggs. Throw away soiled or cracked eggs.
• Cook thoroughly: Ensure yolks and whites are fully set. Egg dishes should reach ~160 °F internally. Use pasteurized eggs for raw recipes.
• Clean and separate: Wash hands, utensils, and surfaces after handling raw eggs to prevent cross-contamination.

Serve safely: Serve cooked eggs immediately or keep above 140 °F. Refrigerate leftovers within 2 hours, consume within 3–4 days.

Salmonella: The Hidden Risk and How We Prevent It

Despite the care that goes into egg production, Salmonella remains one of the most common foodborne threats worldwide. It’s a bacterium that can live silently inside a hen’s reproductive tract or linger on the shell after laying which, if handled improperly, could even make eggs that appear clean dangerous.

Infections typically cause fever, cramps, and diarrhea within 12–72 hours after eating contaminated food. Most people recover within a week, but young children, the elderly, pregnant women, and those with weakened immunity are especially vulnerable.

So, how does it happen?

• Internal contamination: If a hen carries Salmonella, it can enter the egg before the shell forms.
• External contamination: The shell can pick up bacteria from feces, dust, or dirty surfaces after laying.
• Temperature & cracks: Warm conditions or cracked shells allow bacteria to penetrate more easily.

That’s why farm-to-fork vigilance is vital. Countries with strong programs like the EU’s coordinated control initiatives and the U.K.’s vaccination schemes have dramatically reduced salmonellosis cases. In fact, EU data shows human infections dropped from over 200,000 cases in 2004 to under 90,000 by 2014, largely thanks to strict Salmonella control in eggs.

At home, following safe handling practices like refrigerating, cooking thoroughly, and using pasteurized eggs for raw dishes, forms the last, crucial link in this safety chain.

Technology: Strengthening the Safety Chain

Food safety is a shared responsibility driven by technology, not just good habits. Innovative platforms like Smart Food Safe and responsive Environmental Monitoring Programs (EMPs) help producers maintain egg safety by offering real-time risk detection and comprehensive hygiene monitoring. These platforms integrate sensor technologies and IoT data, allowing farms to continuously track conditions such as temperature, humidity, and sanitation quality in production areas to prevent contamination before it occurs.

For instance, smart egg collection systems protect egg quality and minimize waste from manual handling errors by using automated conveyance and precision sensors to reduce breakage rates by up to 80%. In addition to helping farmers spot and resolve problems early like suboptimal temperature zones or suspected infection hotspots, data analytics also shed light on trends in egg production.

By reducing direct human contact with hens and eggs, these platforms also increase biosecurity by reducing the risk of disease transmission. This clever and integrated strategy helps producers meet stringent consumer and regulatory requirements while effectively delivering safe, wholesome eggs.

A Shared Celebration

On this World Egg Day, it’s clear why eggs are celebrated as a “mighty” food. Every egg narrates a tale of love, science, and dedication. It serves as a reminder that even the most basic foods have great value and that awareness, accountability, and concern for the life they support are the first steps toward safety. When produced and prepared with care, eggs become humble yet powerful allies in global nutrition, nourishing people from infancy to old age.