IMPORTANT INFORMATION

Nope, quite the opposite. Eggshells are strongest when they are fresh, so if you are tired of wrestling with the shell on your hard-boiled eggs, store them for a few extra weeks before hard-boiling.

The color of an eggshell is simply determined by the breed of chicken who laid it. Large companies generally choose white egg layers, and small farms and backyard chicken owners tend to raise brown egg layers. However, the color of the shell has zero effect on the quality or taste of the egg itself.

While both cooked and raw eggs are extremely nutrient-dense, cooking an egg makes the protein more digestible. Cooked eggs also result in increased amino acid levels.

Eggs come not only in a wide range of colors, but sizes too! The age and nutritional intake of a hen are the primary factors in egg size, although bigger eggs do not necessarily indicate a healthier hen. Young hens (pullets) tend to lay very small eggs, appropriately referred to as “pullet eggs,” while eggs from older hens will more often be large or extra-large.

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