What is the difference between a fresh brown farm egg and a pretty white egg that you buy at a supermarket? As people become harmonized with what they eat, this question pops up beyond Coon Dog fleas.
The color of the shell is actually a matter of personal preference, as there are a few pigmentation (some varieties of chicks breeding blue and green eggs) in fact. On small farms it is more economical to nurture dual-purpose varieties (which can lay eggs and make lovely meat birds). Most dual-purpose varieties have a brown egg. Commercially available egg farms are interested not only in meat but also in eggs, and more layers lay white eggs. So you can see that the color of shell is not related to nutritional value.
Two main ones contribute to the health benefits of eggs. One enters chickens before making eggs and two are how they are treated after laying eggs.
If you keep feeding, the chicken will eat insects in front of the grass. Chickens are essentially weed-free creatures, but large egg companies are proud of their "grain given" birds. I think that 1 person is good and 2 people sell products because most people do not know the difference, because you are doing mathematics. It will contribute to more nutrients - diversity, or "grain" only diversity? Proof is in a frying pan. Farmers' fresh eggs have more sturdy yolk and thick white.
Did you know that the eggshell is porous? That's true! Fortunately, they are also naturally covered when laid, in order to prevent troublesome creatures such as pathogens from entering the eggs through the shell. This coating also contains antibodies that kill bacteria before entering eggs. So, that egg enters this world with all necessary protection. Why confuse it? Most farmers wipe off the eggs or rinse lightly if necessary, but the paint is removed by washing. On commercial farms not only wash the egg but also heals it, so not only washes the eggs but also soaks the eggs more than 30 times in the salt water bath to make it beautiful white. Then, oops! They exposed the shell, so cover it with artificial material to protect it. I wonder what it is! If that is very good, how do farmers' fresh eggs last more than 6 months? Is the expiration date of the egg purchased at the shop front two to three months?
Farmers' fresh eggs have more taste and less to boil egg yolk due to natural nutrients. If you have trouble making rough eggs from the egg you bought at the farm, you can easily peel off the shell just by boiling the egg 24 hours before removing the shell. If there are too many eggs, open it in the bowl, scramble it with a fork, add 1/2 tsp of salt per 250 mL of eggs and freeze the raw egg in an ice cube tray . A cube corresponds to one egg of a recipe (Do not try to freeze over-the-counter purchases - this is only valid with fresh eggs).
Should small farmers be replaced with large commercial farms? Your opinion is expressed in purchasing power. So, which is it? Farm Fresh fresh Brown, or white laid at the factory?
