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Which Came First – Brown Eggs or the White

Have you ever wondered what the difference is between fresh brown farm eggs and those nice, clean white eggs you buy at the supermarket? This problem is more likely to arise than fleas on raccoon dogs as people start to get used to what they eat.

The color of the shell is really a matter of personal preference, as the only difference is a little bit of pigmentation (there are even some breeds of chicken that lay blue and green eggs!). For small farms, it is more economical to keep dual-purpose breeds (good for egg production and good for meat poultry). As it happens, most dual-purpose breeds lay brown eggs. Commercial egg farms are only interested in eggs, not meat, and prolific layers produce white eggs. So, you see, shell color has nothing to do with nutritional value.

There are two main factors that contribute to the health benefits of eggs. One is what the chicken enters before it lays, and the other is what happens to the egg after it is laid.

If the hen is allowed to forage on her own, the hen will eat the worms first and then the grass blades. Chickens are inherently omnivorous, but the big egg companies like to brag about their “grain-fed” chickens. They do it because, one, it sounds good, and two, it sells their product because most people don’t know the difference, but you can do the math. Which contributes more nutrients – multiple nutrients in the diet, or just “grains”? The proof is in the frying pan. Farm fresh eggs have firmer yolks and thicker whites.

Did you know that egg shells are porous? This is real! Fortunately, they are also naturally covered when laid to prevent nasty critters like bacteria from entering the egg through the shell. This coating also contains antibodies that kill bacteria before they can invade our eggs. So, that little egg came into the world with all the protection it needed. Why bother with that? Most farmers will wipe or lightly rinse the eggs when needed, but washing will remove this coating. Not only do commercial farms wash their eggs (more than once I’ve heard), but apparently they also dip their eggs in a chlorine bath 30 or more times to get them nice and white. Then, whoops! They’ve exposed the shell, so now they’re wrapping it in an artificial substance to protect it. I want to know what’s in there! If it’s so good for them, then why do farm fresh eggs keep for 6 months or more, while store bought eggs have a 2 to 3 month expiration date?

Because of the natural nutrients, farm-fresh eggs have a stronger flavor and are less likely to break during cooking. If you’re having trouble making deviled eggs with farm-bought eggs, simply boil the eggs 24 hours before shelling, the shells peel off easily. If you have too many eggs, just break them into a bowl, scramble them with a fork, add 1/2 teaspoon of salt per 250ml (1 cup) of eggs, then place in ice cube trays and freeze raw egg. In your recipe, one cube equals one egg (don’t try to freeze store-bought eggs – this only works with fresh eggs).

Should small farms be replaced by large commercial farms? Your opinion is reflected in your purchasing power. So, which one will it be? Farm fresh brown, or factory laid white?

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