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  1. Obviously, there is an important lesson to be learned here, and that’s what we all should be focused on.

    On the hand, what’s blowing my mind is the idea that hens have earlobes?! I didn’t even know that they ears, per se!

  2. 5 years ago I did a taste test with Egglands Best (brown and almost $4/dozen) and the white eggs from Aldi, 38cents/dozen. Absolutely ZERO difference.

    During Covid, Aldi's cheapest white eggs started having 1 to 3 per dozen with whites like water and a nasty flavor. Decided to buy the cheapest eggs at Costco. Identical same problem! I am certain they use the same supplier. So I've bought the cheapest brown eggs at Aldi since then. They are definitely better, but I need to try the cheap ones again.

  3. While I don’t think there is a difference in the egg flavor, I do find that brown eggs crack better. White eggs almost seem to crumble and I am more likely to get egg shells in the pan. Just my two cents.

  4. Picked up both white and brown eggs from Costco. Prepped them several different ways – fried, scrambled, poached, soft and hard boiled. Did blind taste tests with each family member. Everyone noticed that the 2 different types of egg have slight different tastes – must be the food they are fed. Everyone was mixed on which they preferred along with how they preferred them cooked. My sister and BIL have chickens and hands down the home grown ones taste WAY better over mass produced.

  5. the biggest and real difference is in the shell. Brown eggs have a thicker shell making them easier to peel when hard boiled. They also crack differently as the thinner shell makes it more likely to shatter.

  6. White and brown and blue and any other color of chicken egg are egg-actly the same.
    Only difference is in what the chickens have for a food source.
    So, brown eggs fron two different farms could have differences based on their food source (feeds).

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