n “ The Power of A Twenty Dollar Bill, ” our icons show us how to get by healthily on a bare$ 20.
still, a commenter noted how important the brace were paying for a dozen eggs, as the two were buying a dozen brown eggs.
It fully slipped my mind, but let’s debunk this( and a many other myths along the way.) We ’ll start with the paraphrase of a lovely interview from NPR’s All effects Considered
DEBBIE ELLIOTT, host From NPR News, this is ALL effects CONSIDERED. I ’m Debbie Elliott. This is the week of the egg. Passover has begun, where a roasted egg sits on the Seder plate as a symbol of the cycle of life or of mourning, depending on who you ask. And of course hereafter is Easter where eggs, dyed or chocolate, celebrate the rejuvenation.
We allowed
it was as good a week as any to find out the answer to a question that’s been pecking us. Why are some eggs white and some eggs brown? And who better to pose that question to than Marie Simmons, author of cookbook The Good Egg.Ms. Simmons, chime right in.
MARIE SIMMONS( Author, The Good Egg) Well, brown eggs come from cravens who have brown feathers. It’s as simple as that, and white eggs come from cravens that have white feathers. Brown eggs are completely equal in nutritive value. It’s just a matter of indigenous preferences.
ELLIOTT So once you open the egg
SIMMONS They ’re all the same in the inside. Of course, there are beautiful blue and pale green and tan- shelled eggs, and they come from a rare strain called the Araucana, but those are a substantially what we’d perhaps call exchange cravens, and they ’re not the kind of eggs you ’re going to find far and wide, but
ELLIOTT So you do n’t inescapably have to bepaint
your eggs to get those suitable colors. You just have to find a rare funk.
SIMMONS That’s right.
ELLIOTT So why is it that white eggs are the bones
that we tend to suppose of and see in the grocery store most frequently?
SIMMONS Our supermarkets have both. We’ve white and brown eggs, but I suppose it’s the consumer demand for the white egg, or the preference, that’s the reason that we’re supplied most probably in supermarkets with white eggs.
Let’s follow that up with this from The Straight tip
According to the Egg Nutrition Board( and who should know better?), “ White shelled eggs are produced by hens with white feathers and observance lobes. Brown shelled eggs are produced by hens with red feathers and red observance lobes. There’s no difference in taste or nutrition between white and brown eggs. ” The people at Crisco( who may know indeed further than the egg nutritionists) go further to say, “ They simply come from two different types of cravens. Brown eggs, still, are more precious because the cravens that lay them eat further than those that lay white eggs. ” Among the types that lay brown eggs are the Rhode Island Red, the New Hampshire and the Plymouth Rock – all larger catcalls that bear furtherfood.But Bill Finch of the Mobile Register suggests that brown eggs may have tasted more at one time. He says, “ For times, the cravens preferred by marketable farmers happed to lay white eggs. A many smart culinarians sought out brown eggs because utmost of the home- reared American flocks, which had access to flavor- enhancing weeds and bugs, happed to lay brown eggs. marketable egg directors ultimately got wise to this. They started raising cravens that laid brown eggs, and charged a decoration for them at the store.
“ But because the white AND brown grocery- store eggs are the result of the same mellow marketable diet, their eggs taste exactly the same. numerous people still supposedly do n’t realize they ’ve been duped at their own game. ”
Another
In general, consumers in the Northeast of the US prefer brown eggs, so most hens there are Rhode Island Reds, which produce brown eggs. Consumers in other corridor of the country prefer white eggs, so most hens used away are White Leghorns, which produce white eggs.
Brown eggs generally are more precious because the Rhode Island Reds are bigger catcalls and eat more, which means it’s more precious to maintain them.
Free- range eggs are produced by hens that aren’t kept in coops but live on an open bottom, and not inescapably outdoors. These eggs are produced on a seasonal base.
The overall size and weight of an egg is an index of the health, strain, and maturity of the hen that laid it. Healthier, larger, and aged hens produce larger eggs. Poor nutrition, stress, heat, and overcrowding can make hens produce lower eggs.
also, the consistence of the egg’s shell is determined by the age of the hen and the hen’s nutrition. The healthier the hen, the thicker the shell. At the same time, aged hens produce larger eggs. Larger eggs have a thinner shell, just because there’s more area tocover.However, that may have further to do with the age of the hen rather than its health, If a larger egg has a thinner shell.
So if the eggshell is thicker, it’s not because it’s a brown egg. It’s most probably because the hen is healthier, or aged, or living under better conditions.( source)
Annnnnnd another
Eggshell color doesn’t affect an egg’s nutritive value, quality, flavor, cooking characteristics, or shell consistence, says Emily Cooper, media prophet for the American Egg Board.
The difference is that they’re more precious. At CHOW’s original Safeway, one dozen Grade AA,extra-large white eggs from Lucerne vend for$3.19. Their brown counterparts, same size and grade, go for$3.98 per dozen. So why the advanced price?
Hens that produce brown eggs are larger than white- egg- producing hens, and bear further feed and care; that redundant expenditure is passed on to the consumer. Although it might be cheaper to raise white- egg- producing hens, brown eggs continue to vend well, so they ’re still a smart business choice for growers.( source)
Can we now lay the brown egg vs white egg game to rest? And likewise, can we stop spnding all of our hard earned pennies on an gratuitous expenditure?