The incredible egg?
March 21, 2014 10:09 AM Subscribe
I am trying to puzzle out why the supermarket eggs I buy in Europe are so different from the eggs available in the U.S.
When I buy eggs here (specifically, France and / or Switzerland) they are not refrigerated, generally brown, with a thick, orangey yolk. From what I remember, eggs in the US have pale yellow yolks, a more watery texture, and are generally white. I only recently realized how different they were as I watched some cooking shows from the US. I was kind of creeped out by the yolk color and texture of the eggs I saw the chefs use. And wouldn't high-end chefs on TV be using the best eggs, or at least eggs that look appetizing when filmed?
I have found some info on the refrigeration issue (seems to be due to washing, and salmonella levels), but not why what I would think are comparable grocery store eggs are seemingly so different in so many other ways. From what I can tell, the prices are somewhat different, with the European eggs being a bit more expensive.
So what factors are affecting the yolk color and texture of my eggs here? And why is the quality seemingly so different, when there is a fairly minor difference in price? I am interested in specific physical reasons (i.e., maybe the chickens are eating really different things, or there are colorings added in Europe?) as well as any policy or cultural reasons that might be relevant. Thanks!