Why are some egg yolks so orange?

Post by googlryas » Sun, Apr 17, 2022, 8:02 PM UTC

js2 wrote: post #98

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.

Post by tayo42 » Sun, Apr 17, 2022, 8:20 PM UTC

wincy wrote: post #105

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…

My friend had some eggs from his chickens in his backyard and I was surprised I didn’t like them as much as the Happy Egg Co. Heritage Breed eggs I buy at Sprouts. The eggs are $8 a dozen and the only eggs I’ll eat now. Everything else tastes off. Maybe the flavor is from the breed of chicken? The eggs are brown and blue. They definitely have the same hard boiling issue with a strong membrane. I want it to be placebo…

Post by ______-_-______ » Sun, Apr 17, 2022, 8:27 PM UTC

saltcured wrote: post #189

stickfigure wrote: post #146

Earlier quoted context omitted.

Kenji covered hard boiling eggs with scientific rigor: https://www.seriouseats.com/the-secrets-to-peeling-hard-boil... We have backyard chickens and hard-boil a lot of eggs. The biggest effect on peel-ability: Start with boiling water, do not start the eggs in cold water. For years I started with cold water because that's what Alton Brown said to do in Good Eats. And for years the eggs were a pain to peel. When I rea…

I'm not sure how accurate this is, but I was told decades ago that starting with cold water was mostly based wanting to avoid scalded hands when placing the eggs into water or to avoid cracked shells from impact of the raw eggs with the pot or with each other.

Post by [deleted] » Sun, Apr 17, 2022, 8:38 PM UTC

robocat wrote: post #192

taneq wrote: post #143

Earlier quoted context omitted.

Reminds me of the studies which show that wine connoisseurs are describing the colour, not the taste, of the wine. I've always found this highly suspect because I guarantee anyone who drinks wine regularly could fairly accurately judge what price bracket a wine came from, at least within a factor of 2-3. You could mistake a $10 wine for a $15 wine or vice versa but a $50 wine is noticeably different.

I suggest you organise this with your friends - it is a lot of fun and you can enjoy an adult science experiment. If you do want to try it, then two suggestions: 1. try to have some way to blind yourself from the results, 2. Make a decision whether you want everyone to get plastered or not. I did this a few years ago and it was heaps of fun, but I wasn’t careful about amounts so we all got trolleyed by mistake.

Post by robocat » Sun, Apr 17, 2022, 8:42 PM UTC

geitir wrote: post #128

itsoktocry wrote: post #55

Earlier quoted context omitted.

Omega-3 doesn't taste like fish unless it's literally fish oil, which is often an additive to improve the 3-6 ratio of foods. Flax seed doesn't taste like fish... Grass fed beef tasting "fishy"? I've never experienced that and can't imagine how it would work.

In my experience cheaper grass fed beef in the US commonly tastes gamey which can be interpreted as fishy. More expensive grass fed doesn't have this problem, so it likely has to do with diet or the cut.