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Why are some egg yolks so orange?

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Re: Why are some egg yolks so orange?

#91

Post by igetspam »

DiffEq wrote: post #47
dzhiurgis wrote: post #35

I'm a sucker for premium orange yolk eggs. My partner is sucker for buying eggs from a guy who grows them in his backyard. Sometimes, especially when making creamy scrambled eggs I can almost taste fishy or shellfish flavour (not something I like). We are based in NZ and I've heard people use sea shells as a source of calcium for hens, but I find hard to believe that it could be it.

This will happen if you feed your chickens salmon or other fish. I have chickens and yes I occasionally my sons or wife will feed them left overs and it may be some salmon skin we did not eat, some fish bones and heads that we did not eat, etc. When we do this the eggs take on that taste. I don't like it either and if it does happen then I feed those eggs to the dog....

You should give them back to the hens. They prefer them fresh but they'll eat them cooked too. Producing an egg takes a lot of nutrients. They'll any that crack, to help replenish. They'll eventually eat the shells too, which helps with their digestion.

Re: Why are some egg yolks so orange?

#92

Post by rciorba »

dflock wrote: post #83
oefrha wrote: post #80

Earlier quoted context omitted.

> 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…

Well, a video feed of _a_ kitchen, at least.

I've ordered from such a place in Munich. The novelty factor made it entertaining to watch and at some point I could identify my order being prepared. Not sure how many people you could deceive before you start to get called out, if the feed was of a different kitchen

Re: Why are some egg yolks so orange?

#93

Post by code_duck »

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…

I’m not sure much has changed in regard to the anecdote you shared. Kitchens are under a lot of pressure to get food out quickly and finish all of an order at the same time.

I worked at a restaurant in the 90s as my very first job, and one day someone dropped a steak on the floor after it was done. I said oh dear, I’ll get another from the fridge. The cooks told me no, just wash it off and serve it, reasoning “If we bring out every else’s meal and they guy who ordered the steak has to wait 10 minutes, he’ll be mad”. My guess was that he would be angrier to know that he was served a steak that had been dropped on our filthy floor and given the choice, would probably prefer to wait for a different one.

Re: Why are some egg yolks so orange?

#94

Post by bombcar »

agumonkey wrote: post #31
steeps wrote: post #17

J. Kenji López-Alt has a bit in his Food Lab book where he explores the effect of yolk colour on taste. Paraphrasing, the takeaway is that people generally perceive redder/deeper yolks as more flavoursome, but if you remove this factor (with food colouring, say), then people can't tell the difference. He summarises this in a twitter thread: [1] [1]: https://nitter.net/kenjilopezalt/status/1176542696724320256

Some french tv channel did a quick game test, asking a bunch of students to sip colored soda and guess the flavour. Green was mint, Red was strawberry, Yellow was citrus, they were all strawberry. Surprising "reality".

I’ve always wondered if part of the reason the “clear” craze for sodas died off is that you didn’t have the right signals to tell you what it tastes like.

Re: Why are some egg yolks so orange?

#95

Post by bombcar »

simonsarris wrote: post #81
urthor wrote: post #75

Earlier quoted context omitted.

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.

What research are you talking about? I've found the opposite: https://twitter.com/simonsarris/status/1487156557146210306?t...

Free Range is not the same as organic - if you compare backyard eggs to eggs that are basically someone else’s backyard it’s understandable there’s little difference.

Free range just means the chicken can go outside or turn around. It says nothing about the feed or breed.

Re: Why are some egg yolks so orange?

#96

Post by phyzome »

dzhiurgis wrote: post #41
madaxe_again wrote: post #14

Earlier quoted context omitted.

Not fresh is an understatement in many parts of the world. In the U.K., it’s up to 60 days - and in the U.S., it’s common for eggs in grocery stores to have been laid 6 months previously.

I always think how come eggs can stay so fresh so long? Is there any other "whole" protein that stays fresh so long?

I suspect eggs just have a bunch of antibacterial compounds in the membrane and albumin.

Re: Why are some egg yolks so orange?

#97

Post by NikolaeVarius »

4ad wrote: post #6
xd wrote: post #4

I have a few ex-battery hens and what I now view as a good egg is one you can crack into a pan of boiling water and it holds together, giving you a perfect poached egg in a couple of minutes. Store bought eggs tend to fall apart in water.

That's because store bought eggs are not fresh.

No post body was provided.

Re: Why are some egg yolks so orange?

#98

Post by js2 »

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…

I recently started using a pressure cooker (instant pot brand) to make hard cooked eggs. I use a 4 minute cooking time, instant release the pressure, then plunge the eggs right away into cold water to stop their cooking.

Even fresh eggs peel perfectly.

Re: Why are some egg yolks so orange?

#99

Post by yaseer »

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!

"I can readily tell the difference between Clarence court eggs and copycats..." is an extract from 'Middle Class British Problems' if ever I heard one! :)

Re: Why are some egg yolks so orange?

#100

Post by ndespres »

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…

Well that might be a concerted effort to keep your attention turned away from all the similarly nasty things happening in your own country. In my country I think about older examples like the Swill Milk Scandal of the 1850s but more recent efforts like “ag-gag laws” that make it a crime to document the brutal conditions inside slaughterhouses and food processing facilities. This isn’t just a “China” problem.

https://en.m.wikipedia.org/wiki/Swill_milk_scandal

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