Shell colour decoded: Does it impact egg quality?
Have you ever wondered why eggs have different shell colours? And does the shell's colour affect the eggs' taste or nutritional value? Let us explain!
When choosing eggs, we often wonder if the colour of the shell matters. Most commonly, we have a choice of white, beige, or brown eggs. Does the shell's colour affect the eggs' quality and taste? Discover what the colour of the shell indicates.
What affects the colour of eggshells?
The main factor affecting the colour of an egg is the breed of the hen. Hens with white feathers and lighter combs usually lay eggs with white shells. On the other hand, hens with darker feathers and red combs typically lay brown eggs.
The type of feed given to hens can also influence the shade of the shell, although it does not change its basic colour. The quality of the hens' diet – properly balanced feed rich in natural ingredients – influences the intensity of the colour.
Which eggshell colour is worth choosing?
Consumers often believe that brown eggs are in some way better or more "natural" than their white counterparts. In reality, the colour of the shell does not affect the nutritional value or taste of the egg.
When choosing eggs, focus on the actual factors affecting egg quality. Above all, the conditions in which hens are raised have the greatest impact on the quality and taste of the eggs. Eggs from hens raised in open spaces, with access to fresh air and sunlight, often have better flavour qualities.
Unfortunately, many hens are kept in cage farming, fed processed feeds. Such conditions result in eggs with less pronounced flavour and lower nutritional value.
Additionally, always check the expiry date when purchasing eggs. If you have had eggs in the fridge for a long time and are unsure if they are fresh, performing a simple water test is good. When buying eggs, also ensure the shells are not cracked. If you notice a crack only at home, using such an egg as soon as possible is best. If you don't intend to eat it, it is safest to discard it. Storing a cracked egg in the fridge poses the risk of salmonella contamination and severe food poisoning if consumed.
