I believe that’s the palest yolk I’ve ever seen. Fry one up and compare to these.

That's interesting. I'm questioning the assertion that the nutritional content is identical, tho. What about the carotenoids that would be absent?

I have never in my life seen an egg with a yolk that color! I've never bought eggs at Costco either and may not, It does make me wonder what those chickens are being fed,

We get most of our eggs from a friend with a flock of 'pet girls'. If she's low and I need eggs, I'll buy a dozen at Trader Joe's from free range chickens.

FOAS, did you taste ? Do they really taste the same?

I did taste it and honestly it tasted normal, but I did not use it to grace my avocado toast. At Costco price, I could afford to sacrifice one.

I used to buy their brown organic eggs, but haven’t seen those in a while. Those routinely had those ”meat” thingies (look like small seeds) that I’ve read are from old hens. Who knows what they do to stuff the masses.

As for darker yolks tasting better, I used to scoff at that idea but I recently bought a dozen eggs at the local farm stand and after recovering from $13/dz I truly felt they tasted richer. I’ll have to do an objective taste test.

I don't think the tiny amounts of missing trace nutrients is going to deprive a well rounded diet, though I do agree that the bright orange yolks have more flavor. All of my eggs are from pastured hens, with a lot of variation. I pay for the ethics, mostly, but chickens who get to peck do lay tastier eggs. None of which means that the pale mass produced eggs are harmful for having different feed. Salmonella, yes. Barley, no.

Marilgolds are added to chicken feed by some farmers to enhance the color of egg yolks.

I've encountered eggs with very pale yolks in the past, but not that pale 🤨

Wow! I’ve never seen an egg with that pale a yolk, and with all the catering, professional cooking and baking I’ve done over the years I’ve cracked a gazillion eggs. I get most of my eggs from a friend who keeps chickens and ducks and the yolks are usually lovely and dark. If she is short of eggs I buy free range eggs, which aren’t a lot more expensive than battery hen eggs, and I’m fortunate to be able to afford to do so.

I used to keep my own hens, but after the second lot were all slaughtered by foxes I gave up because it was too disheartening.

I also noticed many other food items have unusual changes, like milk would not foam for latte, condensed milk extremely thick, meats consistence cooked different, etc.

With tariffs uncertainty, immigration rule changes, extreme weather changes, ---- etc. all supply chain systems are in turmoil.

With eggs I would cook them very well, there has been bird flu to be careful with.

Please do not turn this into a political discussion. Thanks.

dcarch

When my friend with the flock of pet chickens had too many eggs at one time, I gave a dozen to my elderly neighbor who watched her food budget very carefully. She ate two and gave the rest back to me. She said they were 'too rich in taste' for her. !!!

I've always found them to be lovely eggs with bright orange/yellow stand up yolks when cracking into a pan and whites that do not spread out and look watery in skillet or when mixing into a batter for something 😊

Shells of all colors too from white, brown, blue, green - quite pretty. The sizes were of many different weights making a recipe something of guess work occasionally. She has several breeds chickens including some very different (some quite fluffy and frizzy) birds - and with distinct personalities. I'd raise a few myself but we are limited to only three birds within city limits and her home just barely outside the area of ordinance,

Bird flu doesn't have any adverse effect on the eggs.

I have a new flock of 9 hens and one cockerel that I re-homed (I think, can't quite tell for sure yet). The hens are 17 weeks old and should start laying eggs in the next few weeks. I'm looking forward to the fresh eggs. They start out pretty small but after a month or so, they are normal size. 3 of them are Easter eggers that lay the blue/green eggs. The rest will lay brown eggs.

Result of a steamy fling between a hen and a block of domestic feta.

Lonejack, this is my information:

" While the risk of contracting bird flu (avian influenza) from consuming eggs is generally considered very low, scientific evidence suggests that eggs from infected poultry can potentially contain the virus. "

Disclaimer, I am not a medical professional. Do your own verification.

Thanks.

dcarch

I'd take my chances with 'very low' dcarch. Besides, the infected birds are usually dead in short order along with the rest of the birds in the 'flock'.

Congrats on your own flock of egg producers, Jack. Even the "good" store eggs don't taste like the eggs I get from my small flock. My brother wouldn't eat my home grown eggs because the yolks were too dark and he didn't like the flavor, so to each their own.

I have never, ever seen a yolk that pale, though.

Annie