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Old 06-20-2006, 02:54 AM   #21
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All I can get around here is brown eggs. It was very annoying at Easter time. Have you ever tried to dye brown eggs - very tricky. We ended up sponge painting them instead!
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Old 06-20-2006, 10:38 AM   #22
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Quote:
Originally Posted by Michelemarie
Is there a price difference between white and brown eggs?

Here in Boston white are generally cheaper, sometimes by a lot.

"Because brown eggs are local eggs and local eggs are fresh." Thus demand for them is higher, is what I figure.

I buy white.
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Old 06-20-2006, 11:07 AM   #23
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White ones for me, and not organic either. Both Brown and organic eggs often have blood in them - a big no-no...
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Old 06-20-2006, 11:23 AM   #24
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At the market we go to near our home, there is a lady who sells eggs, one of her varieties is the white one, "ideal for dessert making". We buy these often, as the flavour of yolks are richer with notably more intense yellow colour (which makes a big esthetic difference in the outcome of certain recipes). I am not sure they come out of certain kind of hens, I need to ask about that to the lady next time...
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Old 06-20-2006, 11:28 AM   #25
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The color of eggshells is related to the breed of the chicken.

The quality of the egg in the shell is related to the chicken's diet.
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Old 06-21-2006, 03:31 AM   #26
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Here in Australia (at least all the supermarket's I've visited) most of the eggs in the supermarket are brown regardless of being free range, barn laid or battery hens and if they are organic or otherwise. White eggs are really uncommon so unless you know someone with chickens or can get farm eggs.
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Old 06-21-2006, 09:21 AM   #27
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Here, there is a mix at the market and I don't prefer one over the other for taste or otherwise. They are all organic, as are most animal products here. About half do have bloodspots, which are perfectly fine to eat.
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Old 06-21-2006, 09:43 AM   #28
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Here in the stores, you see mostly white eggs; the brown ones are more expensive. Never did figure that one out as was said before, it all depends on the breed of the hens.
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Old 06-21-2006, 09:52 AM   #29
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white eggs are best for crepes, angel food cake, cheese omlettes, and homemade mayo . brown eggs are best for waffles, chocolate cakes, brownies, and garbage omlettes. brown eggs are inherently stronger, more durable, and obviously laid by hens that work out at the gym. white eggs are obviously more fashion conscious, especially at Easter, and are fluffier, more frufru...you know, Quiche eggs rather than over easy eggs with a side of BACON!
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Old 06-21-2006, 09:54 AM   #30
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Quote:
Originally Posted by Robo410
white eggs are best for crepes, angel food cake, cheese omlettes, and homemade mayo . brown eggs are best for waffles, chocolate cakes, brownies, and garbage omlettes. brown eggs are inherently stronger, more durable, and obviously laid by hens that work out at the gym. white eggs are obviously more fashion conscious, especially at Easter, and are fluffier, more frufru...you know, Quiche eggs rather than over easy eggs with a side of BACON!

Verrrrrry Interrrresting!
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Old 06-21-2006, 11:09 AM   #31
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Quote:
Originally Posted by Robo410
white eggs are best for crepes, angel food cake, cheese omlettes, and homemade mayo . brown eggs are best for waffles, chocolate cakes, brownies, and garbage omlettes. brown eggs are inherently stronger, more durable, and obviously laid by hens that work out at the gym. white eggs are obviously more fashion conscious, especially at Easter, and are fluffier, more frufru...you know, Quiche eggs rather than over easy eggs with a side of BACON!
Are you pulling our chicken legs, here?
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Old 06-21-2006, 11:23 AM   #32
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Originally Posted by Alix
I buy whatever I grab, but have noticed that brown eggshells are easier to pick out of your batter if you happen to mess up. LOL.
Alix,
Of all the post that advocate one over the other, yours is the only one I'm smart enough to understand.
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Old 06-26-2006, 01:55 AM   #33
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Geeze - the colour/color of the shell is only related to the breed of the hen that lays it (you can tell what colour/color the shell will be by looking at the colour/color of the hen's ears - it will be the same).

White, brown, blue - any nutritional differences will be what the hen ate - not the color of the egg.

As for cooking properties ... there is no difference based on color.
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Old 06-26-2006, 06:21 AM   #34
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Originally Posted by marmalady
Ok, Kelly - you want an emotional, sentimental response? I buy brown eggs because they remind me of the wonderful summers I spent on grandma/grandad's farm, where all they had were brown-egg layin' chickens!

Oh - and because some of the goofy, 'exotic' chickens we had on the commune laid brown eggs - and some of 'em laid really pretty robin's egg blue ones!
Marmalady,

Thank you for responding in the spirit of this post. I grew up with three egg-laying ducks; we called them Patty, Maxine, and Laverne. (some of the older people, or fans of big-band may know why) Anyway, we used to get eggs in every color from off-white to mud brown to green. All tasted the same, as you know.

I was really hoping to hear why some people preferred one over the other. They often do, you know.

Kelly
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Old 06-26-2006, 08:22 AM   #35
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As I said, often it's tradition about what's on sale where. Here in the UK, MOST eggs are brown - but some specialist breeds' eggs are for sale and they can be bluish, or white with splodges of brown or even a sort of pale green.
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Old 06-26-2006, 09:27 AM   #36
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I buy white as thats what I grew up with and when we did have chickens thats what they laid too. Now DH........send him to the store and he buys brown. He swears theres a taste difference. He even agrues that his mom tested him one time and he knew the difference. He refuses to believe that he had a 50/50 shot of guessing which was brown and he got lucky.
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Old 06-30-2006, 04:52 PM   #37
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Quote:
Originally Posted by Michael in FtW
Geeze - the colour/color of the shell is only related to the breed of the hen that lays it (you can tell what colour/color the shell will be by looking at the colour/color of the hen's ears - it will be the same).

White, brown, blue - any nutritional differences will be what the hen ate - not the color of the egg.

As for cooking properties ... there is no difference based on color.
I agree with accept the cooking. If you read my post above you'll see why.
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Old 06-30-2006, 05:04 PM   #38
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My husband claims the same - that brown eggs taste "richer" and "fresher" than white. But that is also because he grew up on a farm, where the hens laid brown eggs. So we buy brown eggs. But get this - here in Mexico, eggs are NEVER refrigerated. They sit out on grocery shelves in the open, whether the stores are air conditioned or not. I first realized this after our first or second visit, and after I had been eating unrefrigerated eggs in restaurants all along. I do put them in the frig after I buy them, but we have never been sick - maybe the Mexican eggs are not widely contaiminated with salmonella like most US eggs? Anyway, it works, like most everything here in Mexico.
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Old 06-30-2006, 05:20 PM   #39
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MexicoKaren... they don't refrigerate the eggs in Greece either. Shocked the heck out of me at first but...I'm used to it now. In fact when our chickens give us eggs now they never go in the fridge.
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Old 06-30-2006, 06:15 PM   #40
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DH was the youngest of 8 children. They were either at school or work when he was ready for breakfast. He would sit outside on the "stoop" cement step in North Carolina and wait for the chicken to cackle and then run to the hen house and grab a warm egg...now thats fresh !!
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