For several years now, eggs with shells in a variety of hues—from milky coffee to pale blue and pastel green—have been a fixture at farmers’ markets and high-end grocery stores. They’re pretty, but does the shade of the shell have any effect on flavor?
Plenty of purely anecdotal evidence on Chowhound says they do. Big dog Jim Leff recently bought some multicolored eggs (including blues and greens) at Whole Foods and thought they were tasty. EWSflash kept a backyard flock of chickens once. “[T]hose blue-and-green egg layers had eggs that were the best eggs I’ve ever eaten,” EWSflash says. The hens that create these lovely eggs are called Araucana. (A mix called Ameraucana is more common here, since pure Araucanas are rare in the U.S.) The yolks are larger and firmer, and when the chickens are raised on a natural diet, the yolks taste significantly richer than eggs from other breeds.
But ferret thinks that a chicken’s breed has much less of an effect on the flavor of its eggs compared to things like diet and living conditions. The color of the shell? Pure placebo effect.
Photo of Araucana eggs from Shutterstock