I always use brown extra large eggs, but I can't honestly say why I do this other than habit at this point. Are there any distinct advantages or disadvantages like flavor, shelf life, etc?
The Egg Nutrition Center's FAQ page has an entry on this very topic. Basically, the color of the egg does not affect the egg's flavor, nutritional value, etc. It simply depends on the particular breed of chicken that lays the egg -- white eggs from white hens, brown eggs from brown hens.
It's also worth noting, as the ENC points out:
Generally, brown hens are larger and require more feed and therefore their eggs may be slightly higher priced.
The only difference you might notice would be if you free range eggs instead of factory farm eggs. There is a slight yolk color difference and I think a slightly better flavor. Mine come in a range of colors including green, brown, and white.
Cosmetic only, based on the breed of the chicken. When I was growing up we had some South American Aracaña chickens. Besides being able to fly, the two hens laid pale yellow and green eggs. Kind of like pre-colored Easter eggs!
If I only have jumbo double yolk eggs, should I reduce the amount of eggs called for in cake recipe (which calls for large eggs), and if so, by how much?
Possible Duplicates: Should I refrigerate eggs? How long can eggs be unrefrigerated before becoming unsafe to eat? I got 4 dozen eggs this weekend (from actual chickens on a farm that were laid yesterday), and they sat in my car overnight. Would they still be good to eat? I put them in the fridge this morning. I'd say they sat for 20 hours in my car.
I made chocolate scones using this recipe, using the milk/cream but leaving out the eggs because I'm vegan. The scones didn't come out soft. What might be the reason? Is there any substitute for the eggs that can make the scones softer?
Possible Duplicate: How to store brown sugar without it becoming hard? If I don't use brown sugar quickly it gets hard. I mean brick-hard. I've tried re-sealing bags, and putting it in crocks, it didn't make any difference. Any suggestions on how to keep this from happening? Any way to un-brick my current bag?
Last time I tried to cook sunny side up eggs on a metal skillet. I put butter on the skillet, allowed it to heat and then I cracked two eggs on it. Immediately I placed a glass lid with a hole on the eggs. I found that the eggs did NOT turn "brown" from below (I kept on checking them periodically by lifting them up by a spoon). After waiting for quite some time I saw the egg yolk wearing a white layer on them (from the top). I turned off the gas, and to my horror those were the most "hard" eggs I had ever eaten. Without a thermometer what is the way to know that the "time's up"! P.S. I DO
Possible Duplicate: How long can I keep eggs in the refrigerator? I've got some eggs in a carton (regular Grade A eggs) in the refrigerator. The "sell by" date on them is October 2nd. Today is October 19th, so that's about two and a half weeks past. Generally, foods are good for a couple weeks past the sell by date, but how many weeks do I have before they aren't edible (spoil or generally get "the funk"). If I made french toast in the morning and used them, would they be good? I'm more concerned with 100% safety than them being 10% less awesome tasting after a certain time.
I dropped my carton of eggs when putting away groceries. The eggs were broken severely enough that the internal membrane ruptured and I had to remove them from their shells. I went ahead and used these eggs right away (changed dinner plans to quiche). If I just cracked the eggs into a bowl, covered and refrigerated it, how long would they last and still be safe to eat?
Possible Duplicate: How to store brown sugar without it becoming hard? Muscovado always comes in packs much larger than needed for most recipes, and even though I keep it in as airtight container as possible, I find it goes very, very hard. How can I prolong its shelf life?
My friend and I are trying to make 'ninja black eggs' which are essentially hollowed eggs filled with powdered material. We have two questions: Is there a way to thicken the egg shell? My current idea is basking the eggs in some-sort of calcium. Would this work, or is there a better way? How can we make the eggs black? We've tried making egg dye; and we have used 1 tsp of red, and 1/2 tsp of blue, but somehow the eggs turned brown.
I have a recipe that calls for melting margarine, adding brown sugar, and boiling a few minutes before pouring it over matzah boards. The problem is that the margarine separates, and the brown sugar never totally dissolves.