Why are some egg yolks so orange? • Hacker News Board

Re: Why are some egg yolks so orange?

#71

Post by inglor_cz » Sun, Apr 17, 2022, 12:40 PM UTC

Joeboy wrote: post #62

inglor_cz wrote: post #50

Earlier quoted context omitted.

Chinese markets strike me as absolutely brutal. I mean, there is always some theft, fraud etc. in any market (one of the oldest written records of humanity is a customer complaint about bad copper sold by a certain Mesopotamian merchant called Ea-nasir in 1750 BC), but stuff like poisoning your customers with Sudan Red, or adding melamine to yoghurt, or frying food on gutter oil seems to always be reported from China…

I guess it was quite a long time ago now but https://en.wikipedia.org/wiki/1985_diethylene_glycol_wine_sc...

Wild. I was a kid in 1985, so not interested in wine yet, though Austria is right next door.

There were several recent affairs in Europe with adulteration of suspect booze in the black (or gray) market with methylalcohol. That would fit right in.

Re: Why are some egg yolks so orange?

#72

Post by phonypc » Sun, Apr 17, 2022, 12:43 PM UTC

locallost wrote: post #61

Color is very important for food. My favorite story is the one [1] with wine tasting, where the same white wine was tasted twice by the same people, in one case with tasteless red color added. The taste was reported to be completely different. While it might be contributed to wine tasting being total BS, my favorite part of this study was that its author became a wine maker :-). [1] https://www.realclearscience.com/b…

The color of food and drink certainly has suggestive power, but the popular conception of what that wine study shows, i.e. that wine tasting is complete junk, is itself complete junk.

A reddit comment summarizes it best: https://www.reddit.com/r/todayilearned/comments/4q6485/til_a...

Re: Why are some egg yolks so orange?

#73

Post by yostrovs » Sun, Apr 17, 2022, 12:51 PM UTC

TecoAndJix wrote: post #57

I got five chickens last year and now have more eggs then I know what to do with (so we give a lot away). Everyone that has them says they are so much better and I have wondered if that is just due to them being able to see the chickens and their home. It is near impossible to hard boil the eggs they lay because the “membrane” (layer between the shell and egg-stuff) is so thick. The yolk is a darker yellow as well. I…

Keep the fresh eggs on the counter for a week or so before boiling, and your shell will come off properly.

Re: Why are some egg yolks so orange?

#74

Post by Enginerrrd » Sun, Apr 17, 2022, 12:55 PM UTC

guerby wrote: post #26

What I've Learned did a video on eggs in Japan (where eggs are differentiated depending on feed): https://www.youtube.com/watch?v=cjrxXC3kGf4 "The #1 Egg consumer is Japan. Here's why. ($70 vs $1 Egg)"

This was a nice little side tangent. Thanks for sharing.

Re: Why are some egg yolks so orange?

#75

Post by urthor » Sun, Apr 17, 2022, 1:01 PM UTC

TecoAndJix wrote: post #57

I got five chickens last year and now have more eggs then I know what to do with (so we give a lot away). Everyone that has them says they are so much better and I have wondered if that is just due to them being able to see the chickens and their home. It is near impossible to hard boil the eggs they lay because the “membrane” (layer between the shell and egg-stuff) is so thick. The yolk is a darker yellow as well. I…

https://scholar.google.com.au/scholar?hl=en&as_sdt=0%2C5&q=B...

Research says that the nutritional value is not significantly different between organic and backyard.

However, I expect the fact the backyard eggs are fresh laid is the big differentiator. The supply chain between farm and supermarket is huge, whilst backyard eggs can be laid that day.

Re: Why are some egg yolks so orange?

#76

Post by thrdbndndn » Sun, Apr 17, 2022, 1:02 PM UTC

Why do all the images in this article have wrong/fake EXIF?

(Well, not all; it looks like that they copied the EXIF of the first image (which has the matching EXIF Image description of "Egg yolk in wooden spoon on eggs. Close up.", together with all the other camera/lens info) to all the other images for some reason. Nothing serious, but weird practice nevertheless.)

Re: Why are some egg yolks so orange?

#77

Post by traceroute66 » Sun, Apr 17, 2022, 1:05 PM UTC

bencollier49 wrote: post #40

andrewnicolalde wrote: post #39

Earlier quoted context omitted.

Yes! I completely agree. The yolks of Clarence Court-alikes just don’t feel as “rich”, whatever that means, and I can readily tell the difference when having yolk-heavy food like egg soldiers, for example.

English contingent on HN here going peak middle-class. :-) Speaking as one of them!

> English contingent on HN here going peak middle-class

Put the Daily Mail down right this instant !

Re: Why are some egg yolks so orange?

#78

Post by nigerian1981 » Sun, Apr 17, 2022, 1:08 PM UTC

joeman1000 wrote: post #54

nigerian1981 wrote: post #51

Earlier quoted context omitted.

The fake Chinese eggs were the high point for me

Just read about those [1]. I was struck that the ingredients were similar to what’s in Gaviscon: - Sodium alginate - Calcium carbonate [1]: https://www.myrecipes.com/extracrispy/fake-chinese-eggs-are-...

You’ve got to admire the ingenuity

Re: Why are some egg yolks so orange?

#79

Post by xbmcuser » Sun, Apr 17, 2022, 1:11 PM UTC

inglor_cz wrote: post #50

hongloumeng wrote: post #13

Not too long ago in China, consumers preferred duck eggs with red tinted yolks. Market vendors would crack off the top half of an egg and display its yolk, and consumers thought the redder the better. So, of course, farmers started feeding a carcinogenic dye called Sudan Red directly to the ducks. * http://www.china.org.cn/english/health/189567.htm

Chinese markets strike me as absolutely brutal. I mean, there is always some theft, fraud etc. in any market (one of the oldest written records of humanity is a customer complaint about bad copper sold by a certain Mesopotamian merchant called Ea-nasir in 1750 BC), but stuff like poisoning your customers with Sudan Red, or adding melamine to yoghurt, or frying food on gutter oil seems to always be reported from China…

China has moved from the 3rd world to the developed world in just 30 years. Their laws and social development have yet to catch up with their economic development. Most of the people in any kind of power position are in their 50s-60s ie those that grew up in a very harsh world. It will take another 20~30 years for it to change.

Re: Why are some egg yolks so orange?

#80

Post by oefrha » Sun, Apr 17, 2022, 1:12 PM UTC

gbear605 wrote: post #67

inglor_cz wrote: post #50

Earlier quoted context omitted.

Chinese markets strike me as absolutely brutal. I mean, there is always some theft, fraud etc. in any market (one of the oldest written records of humanity is a customer complaint about bad copper sold by a certain Mesopotamian merchant called Ea-nasir in 1750 BC), but stuff like poisoning your customers with Sudan Red, or adding melamine to yoghurt, or frying food on gutter oil seems to always be reported from China…

A lot of this was common in the US and Europe a hundred years ago, but laws and changing culture have stopped it. Just look at snake oil, or the many other “remedies”. See, eg, “ Down and Out in Paris and London” by Orwell, where among many other things he talks about how the restaurant kitchens in early 1900s Paris were extremely gross and dangerous, but because the front of the restaurants were clean, the customers…

> how the restaurant kitchens in early 1900s Paris were extremely gross and dangerous, but because the front of the restaurants were clean, the customers seemed happy.

I heard a lot of restaurants in China these days, including takeout outlets, make live video feeds of their kitchens available online so that customers can be assured that the kitchens are hygienic. Of course that doesn’t tell you about the quality of source materials.