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The disproportionately large kiwi egg and its formation were studied by following the increase in body mass of a hen through an egg cycle. Indirect calorimetry of the hen and bomb calorimetry of a kiwi egg were used with body mass data to estimate the rate of energy expenditure, the peak energy demand during egg production and the extent of fasting at laying time. The energy content of whole fresh egg was 11.55 Kj per g. The yolk, containing 91% of the energy of the kiwi egg, was completed during the first 74 days of the cycle, adding 174 to 203% to her standard metabolic budget.