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brown eggs vs white eggs

Discussion in 'Social Life, Food & Drink, Travel' started by Milhouse, Oct 6, 2008.

  1. Jared

    Jared Senior member

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    I grew up on eggs with green shells, which are commonly laid by the Araucana breed of chicken. They look and taste the same inside.

    The most nutritious and best-tasting eggs are produced by chickens that eat a combination of vegetables and insects. Next is chickens that just eat vegetables. Next is chickens that just eat grain.

    The only way chickens can catch insects is being free-range and non-organic. Even chickens that just eat grain can be organic.

    Free-run is entirely ethical and doesn't affect nutrition or taste.
     
  2. Dewey

    Dewey Senior member

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    If you let the eggs come to room temperature before you cook them, they will taste a little better.
     
  3. lawyerdad

    lawyerdad Senior member

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    The only way chickens can catch insects is being free-range and non-organic.


    I don't understand why this is so. Is it because the chicken can't be certified as organic unless you can basically attest to the provenance of everything it has eaten?
     
  4. mano

    mano Senior member

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    White chickens lay white eggs and brown chickens lay brown eggs. Most preferred breeds for egg laying happen to be white.
     
  5. Joshua Arson

    Joshua Arson Senior member

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    It wasn't a serious question.

    But the free range poultry vs pen kept beef / veal argument can be made for the bird's meat also.

    K


    It wasn't a serious answer, either [​IMG]
     
  6. VKK3450

    VKK3450 Senior member

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    It wasn't a serious answer, either [​IMG]

    With a name like Joshua who could tell?

    K
     
  7. forsbergacct2000

    forsbergacct2000 Senior member

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    I can't taste any difference. I used to buy brown eggs from a lady I worked with that raised chickens.
     
  8. Jared

    Jared Senior member

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    Geeze, I was just doing some research about this and it turns out the USDA doesn't even regulate the term "free range" for eggs. I give up: the only way to get good eggs is buy them from the farmer. [​IMG]
     
  9. kwilkinson

    kwilkinson Senior member

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    Geeze, I was just doing some research about this and it turns out the USDA doesn't even regulate the term "free range" for eggs. I give up: the only way to get good eggs is buy them from the farmer. [​IMG]

    The reason farmers would want the term "free range" or any kind of free range certification is so that consumers see it and get all excited and then are willing to pay a higher price. This all costs a nice chunk of change and a lot more inspections/regulation. I assume the difference between eggs from commercial chickens and free range chickens is pretty negligible, so it's not worth it to the farmer to pay the extra money to get free range certified.
     
  10. upstarter

    upstarter Senior member

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    According to Marion Nestle (America's most well known nutritionist) there is absolutely no differencein anything between the two eggs except thier shell's color.

    -Remmeber reading it from her "What to Eat" book:

    http://www.amazon.com/What-Eat-Mario...3532940&sr=8-1

    Upstarter
     
  11. adamsnez

    adamsnez Senior member

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    i dont think i could eat the brown ones.... its all the mind [​IMG]
     
  12. ken

    ken Senior member

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    The color of the egg is genetic. My understanding is that all eggs used to be some shade of brown until farmers began selecting those chickens that laid lighter eggs. Eventually, they were laying white eggs.

    Organic chickens need to have the option to go outside "if they so desire." That usually means there's a little trap door that leads outside from the barn, but the chickens usually don't even know how to use it.

    I've dedicated my life to helping those chickens use their trap doors.
     
  13. dopamine

    dopamine Senior member

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    Why is it better that Kobe beef doesnt do any exercise and just sits around and drinks beer, but we want our chickens to go running around out in open fields?

    K


    It's an entirely different concept. Kobe cows produce much higher quality beef because they don't exercise their muscles - use of muscles is what makes beef stringy and tough. The less they use them, the more fat running through the beef and the more tender it is.
     
  14. VKK3450

    VKK3450 Senior member

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    It's an entirely different concept. Kobe cows produce much higher quality beef because they don't exercise their muscles - use of muscles is what makes beef stringy and tough. The less they use them, the more fat running through the beef and the more tender it is.

    [​IMG]

    Please speak to Joshua

    K
     

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