Brown chickens have not been genetically improved over time like their white counterparts. That’s why a brown egg will occasionally have paprika-looking spots of red or dark red in the egg. These may surprise you, but they are harmless. Scientists report that most of these spots are simply the pigment or coloring from the shell. Occasionally a bright red spot will get through. This is the result of a blood vessel rupturing as the chicken lays the eggs. We try to remove eggs that have these, but neither machine, nor humans are perfect at catching 100% of them. It is much more difficult to see these through a brown shell during the candling process.
This is rare, and happens when a blood vessel ruptures during the production of an egg. The egg is still edible, and the easiest way to remove the spot is with the tip of a knife. Blood spots are not signs of fertility and they do not mean that the egg is bad.
Spin it on a countertop. If it spins quickly, it is boiled; if it spins slowly, it is not boiled. Try it! There will be no question when you do this test.
It is not recommended. Properly refrigeration and thoroughly cooking the eggs is always better.
This is an interesting issue that has possibly incorrectly implicated eggs. In February 2011 USDA data revealed that eggs actually have 14% lower cholesterol than previously recorded – the new reported level is 185 mg per large egg.
There are two kinds of cholesterol: blood serum and dietary. Blood cholesterol is naturally occurring and can increase risk of heart disease. Dietary cholesterol comes from food we eat, like meat, eggs, dairy, and seafood. Our bodies do not automatically convert dietary cholesterol to blood cholesterol. Research shows that dietary cholesterol does not significantly increase blood cholesterol levels in most people. Saturated fats seem to be a bigger culprit. Studies published in an American Heart Association journal showed that 20 healthy young men and 13 healthy young women with normal blood cholesterol levels were able to consume up to two eggs per day while on a low-fat diet without significantly raising their blood cholesterol levels. The outcome of this study suggests that an egg or two daily may be acceptable for people with normal blood cholesterol levels. (Courtesy of the American Egg Board)
A double yolk occurs in an egg when a chicken releases two yolks into the same shell. These eggs are perfectly safe to eat, and are said to bring good luck when you find them. In fact, you may occasionally find an egg with three or even four yolks – if you’re lucky!
The breed of the chicken determines shell color of an egg; in general: a brown chicken produced a brown egg, and a white chicken produces a white egg. Because brown chickens are usually larger and require more food to make an egg, brown eggs cost more than white eggs. Inherently there is no difference between brown and white eggs, but the feed the birds receive does make a difference.
Oakdell’s Brown Omega-3 specialty egg is very different because of added flaxseed, marine algae, Vitamin E, and because we do not feed any animal by-products to the birds that product these eggs. Some say that these eggs even taste better.
Oakdell’s Brown organic eggs are different than an ordinary egg because the birds are fed certified organic feed, and they are raised in a cage-free environment.
You may be interested to know that in general, brown birds are more calm by nature and do better in cage-free environments than do their white sisters.
No. Roosters (males) are not allowed in our hen houses.
This is a chemical reaction caused by overcooking eggs or cooling them too slowly.
Yolk color is determined by what a chicken eats. Thus, a darker yolk usually means a diet that contains more corn or alfalfa in the feed. Yolk color does not affect nutritive value or cooking characteristics. Egg yolks are a rich source of vitamin A regardless of color.