00:00Hello! There's an egg right there.
00:12You crack them, you fry them, you eat them almost every single day.
00:17But do you actually know where your eggs come from?
00:20Hi, I'm John, and welcome to 9 to 12.
00:23Today, I'm going inside Chu's Egg Farm to find out how up to a million eggs are produced every single
00:28day.
00:29Let's get cracking.
00:30Before going anywhere near the chickens, I first have to get disinfected from head to toe and suited up.
00:39All to protect the chickens from us, not the other way around.
00:45So, the lay house. I assume it's called that because this is where the chickens lay their eggs?
00:49Yes, exactly. This is where the adult hands lay their eggs.
00:53Hello, ladies. Everything here is automated, is that right?
00:56Yes, almost everything in this system is automated, from the feed delivery, water delivery, waste collection, egg collection.
01:04How are the eggs collected?
01:06Behind the orange flaps are the nest boxes. That's where our hens go in to lay their eggs.
01:11They get comfortable, they lay their eggs, and that's where the conveyor will put the eggs out without disturbing any
01:16of the birds.
01:17Did you know each hen here at Chu's Egg Farm will produce about 300 eggs? That's a whole lot of
01:23omelets.
01:24Let's get to know our birds a little bit.
01:25Okay.
01:27Excuse me, pardon me. Coming through.
01:31Hello. It's like a little foot massage.
01:36Oh, that was fascinating. Next, let's head to the egg room where all the eggs are sorted and processed before
01:42being sent out.
01:43I can see why this is called the egg room.
01:46This is where we process all our eggs. We put them through a series of checks.
01:50This is the crack detection machine.
01:52It's a very cool piece of technology. It's using sonar. So every egg will get tapped multiple times.
01:59And then the machine will measure the echoes that bounce back.
02:01If the echo is off, the echo is weird, it usually means that there's a crack in the eggshell.
02:06So it's like how a whale or a dolphin communicates underwater kind of a thing.
02:11Yeah, I guess so, yeah.
02:12So, and then I'm guessing part of this is sterilization and cleaning and stuff?
02:16Yes, we do UV disinfection. On top of that, we don't do any treatment to our eggs.
02:21Ah, okay. So I still need to wash my eggs at home.
02:24No, John. You don't need to wash your eggs.
02:26Oh.
02:28Did you know you don't actually have to wash your eggs before storing them?
02:32There's a natural protective layer on the shell of the eggs.
02:34And once you wash that off, bacteria can get introduced.
02:37You can, however, wash them before consuming them.
02:40So, what else goes on in the egg room?
02:42Well, over here, one of the last steps is to weigh each egg.
02:45And after that, they are individually stemmed so that we know where they are from and when they are produced.
02:50So, from the eggs that we see here, how soon can someone purchase them at a supermarket?
02:55Well, the eggs will reach the supermarket within 24 hours of being late.
02:58Oh.
02:59So, the eggs that we just saw earlier, you can pick them up at your nearest supermarket tomorrow.
03:03Great. Looking forward to it.
03:04All right. Thank you so much. Appreciate your time.
03:06Thank you, John.
03:07Bye-bye.
03:11From the disinfectant spray at the entrance to the UV treatment at the end,
03:15all of these processes exist for one reason.
03:17To make sure the egg that you eat at home is as safe to consume as possible.
03:21You don't see this when you buy it at a supermarket, but it's there.
03:25Up to a million eggs a day and a process so meticulous that every single one of them can be
03:31traced back to where it came from.
03:33So, here's my question.
03:34The next time you have breakfast, can you guess where each ingredient came from?
03:38See you next time on 9 to 12.
03:42That was higher than I expected.
03:45See you next time.
03:53See you next time.
03:54See you next time.
03:54Bye-bye.
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