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Which Came First – Brown Eggs or the White
Have you ever wondered what the differences are between farm fresh brown eggs and the nice clean white eggs you buy at the supermarket? As people become more attuned to what they eat, this question pops up more than fleas on a coon dog.
Shell color is really a matter of personal preference, as the only difference is a bit of pigmentation (there are even breeds of hens that lay blue and green eggs!). For a small farm, it is more economical to breed dual purpose breeds (one that is good at laying eggs and also makes a good meat bird). It just so happens that most dual purpose breeds lay brown eggs. Commercial egg farms are only interested in eggs, not meat, and the most prolific layers produce white eggs. So, you see, shell color has nothing to do with nutritional value.
Two main things contribute to the health benefits of eggs. One is what goes into the hen before the egg is created, and the second is how that egg is treated after it is laid.
If left to feed itself, a hen would eat an insect before a blade of grass. Chickens are omnivorous creatures by nature, but the big egg companies like to brag about their “grain-fed” birds. They do it because, one, it sounds good, and two, it sells their product because most people don’t know the difference, but you do the math. What would provide more nutrients: a variety in the diet or just “grain”? The proof is in the pan. Farm fresh eggs have a much harder yolk and a thicker white.
Did you know that egg shells are porous? Is true! Fortunately, they are also naturally coated when laid to prevent nasty critters, like germs, from getting into the egg through the shell. This coating also contains antibodies to kill the bacteria before they can also invade our egg. So this little egg enters this world with all the protection it needs. Why mess with it? Most farmers will wipe or lightly rinse an egg when necessary, but washing would remove this coating. Not only do commercial farms wash the eggs (more than once, I’ve heard), but they also apparently dunk the eggs in a chlorine bath 30 or more times to make them really white. Well then, wow! They have exposed the shell, so now they coat it with an artificial substance to protect it. I wonder what’s in that! If it’s so good for them, how come farm fresh eggs will last 6 months or more and store bought eggs have an expiration date of 2-3 months?
Farm fresh eggs have more flavor and are less likely to crack the yolk during cooking due to the natural nutrients. If you’re having trouble making deviled eggs from farm-bought eggs, simply boil the eggs for 24 hours before shelling and they peel easily. If you have too many eggs, seal them in a bowl, stir them with a fork and add 1/2 teaspoon salt per 250 ml (1 cup) egg, then place in an ice cube tray and freeze raw egg. One cube equals one egg in your recipe (don’t try to freeze store bought, this only works with fresh eggs).
Should small farmers be replaced by large commercial farms? Your opinion is expressed in your purchasing power. So which one will it be? Farm fresh brown or factory white?
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