Which do you prefer - white or brown eggs?
There are more chickens on Earth than there are people. With nearly 19 billion chickens around, that means there are a lot of eggs! There are two main types of chickens - egg-laying and broilers. Broilers are raised for meat and may still lay eggs. We grow egg-layers on our farm; they are pets with extra benefits. From the egg-layers, only about 9% lay brown eggs in the US. In New England - more than 51% of eggs sold are brown! No other region of the US comes close in preferring brown eggs. So what is the difference between a white-shelled egg and a brown-shelled egg?
All eggs start out white
Growing up, we saw brown eggs only if they were locally raised from a small flock. There are even more colors of eggs, like
'Tis the season for parties and table treats. Right around the corner is the season of regretting all the over-indulgence. You want to show off your cooking skills and not add to the calorie guilt. All the cooking shows you have been binging praise the "farm fresh egg" as the key to top-notch dishes - it turns out they are also nutrient-dense and low in calories!
If you keep chickens or buy eggs direct from a farmer you are working with fresh eggs. Many folks shy away from making deviled eggs, which are a party favorite because hard boiling eggs have frustrated many chefs.
Blame the membrane - it's egg-citing science!
Farm-fresh eggs have multiple membranes. In a fresh-laid egg the pH of the egg white is low and causes it to stick to the egg shell membrane tightly. As an egg ages those membranes break down - and thus their shells come off easily. Who knows how long you have to wait to have the membrane break down. Dozens of methods are out there