Earlier quoted context omitted.
There's a massive difference in taste, and an objective measure that correlates well with this - namely, the thickness of the collagen sheath just underneath the shell (eggs being single cells.) It's an excellent correlate of the overall health and nutritional value of the egg. If the egg can't even protect itself from breakage well, the rest of the egg isn't ideal, either.
>There's a massive difference in taste You feel that way, but all evidence says otherwise. >and an objective measure that correlates well with this - namely, the thickness of the collagen sheath just underneath the shell Measuring that is objective, but there is no evidence it correlates with taste at all. >(eggs being single cells.) I honestly don't know how to say this nicely. You expect people to take your pseudo-…
Do these contribute additional cells to the egg that must be counted?