1. Are brown eggs or white eggs (or blue eggs) more nutritious?
Short answer: no.
The color of an eggshell is determined by the breed of the hen, not the nutrition of the egg. Brown eggs are laid by breeds like Rhode Island Reds and Plymouth Rocks. White eggs come from breeds like Leghorns. Blue eggs come from Americanas, Legbars, and other "Easter-eggers". Green eggs come from a hen that was born from the union of a blue egg laying chicken and a brown egg laying chicken.
Nutritionally, a brown, blue, green, or white egg are the same if the hens are raised and fed the same way.
What does matter is the hen’s diet and living conditions. Hens with access to pasture, insects, and a balanced feed tend to produce eggs with deeper yolk color and higher levels of certain nutrients like omega-3s and vitamins A and E.
Shell color is cosmetic. How the hen lives is the real difference.
2. What happens to eggs as they age?
Eggs don’t suddenly “go bad.” They change slowly over time.
As an egg ages:
- Moisture and carbon dioxide escape through the shell
- The egg white becomes thinner
- The yolk membrane weakens and flattens
This is why very fresh eggs have tall, firm yolks and thick whites, while older eggs spread out more in the pan.
The classic float test works because air enters the egg over time. A fresh egg sinks and lays flat. An older egg stands upright or floats.
Older eggs are still safe to eat if properly refrigerated, but fresh eggs perform better for frying, poaching, and baking.
3. What is that green ring around egg yolks when they’re hard boiled?
That green or gray ring is harmless.
It forms when eggs are overcooked or cooked at too high a temperature. The iron in the yolk reacts with sulfur in the egg white, creating a greenish compound around the yolk.
It does not mean the egg is spoiled or unsafe. It only affects appearance and can slightly change texture.
To avoid it:
- Start eggs in cold water
- Bring to a gentle boil, then simmer
- Cool quickly in an ice bath
We also have had great luck with boiling eggs using our Instant Pot using the 5-5-5 rule. 5 minutes on high pressure, 5 minutes venting naturally, and 5 minutes in an ice bath.
4. Do blood spots mean an egg was fertilized?
No.
Blood spots occur when a tiny blood vessel inside the hen ruptures during egg formation. They have nothing to do with fertilization.
They are more common in very fresh eggs and eggs from certain breeds. Commercial egg processing often removes them through candling, which is why many people rarely see them.
If you find one, it’s safe to remove with the tip of a spoon and cook the egg as usual.
5. Is it safe to eat fertilized eggs?
Yes.
Fertilized eggs are safe to eat as long as they’ve been properly collected and refrigerated.
An egg will not begin developing into a chick unless it is kept at incubation temperature (around 99–100°F) for an extended period. Refrigeration stops development completely.
From a food safety and nutrition standpoint, fertilized and unfertilized eggs are the same.
Ready to put these egg facts to use?
If you want eggs that are collected regularly, handled carefully, and come from hens raised with intention, you can order directly from us.
You can:
However you get them, you’ll know exactly where your eggs came from and how the hens were cared for.
