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Egg shell and yolk colour vary but do not effect the quality, flavour or nutritional value of the egg.

  • Shell - The colour of the shell comes from pigments in the outer layer of the shell and range from white to a deep brown. Different breeds of hens will produce varying shell colours. White shelled eggs are produced by white hens. Brown shelled eggs are produced by brown hens.
  • White (albumen) - The egg white, albumen is opalescent in raw eggs but becomes white when cooked or beaten. If the raw white is somewhat cloudy this indicates the presence of carbon dioxide which has been unable to leave the shell and therefore very fresh. 
  • Yolk - A hen's diet controls the colour of the yolk. If a hen is fed a diet high in yellow-orange pigments, they will be deposited in the yolk.