White eggs, brown eggs ... but what is the difference?

We live in a time of organic meals, macrobiotic diets and food globalization thanks to which we can discover new ingredients and dishes almost every day; However, from time to time, in the midst of that barrage of pictures of delicious foods, who does not want a simple but perfect fried egg? Maybe a tortilla?

The egg is that food that is in all our kitchens, which we use for our favorite savory dishes as well as for the sweetest desserts, and even then, unknown in many aspects. Today we reveal some curiosities about this delicious and nutritious ingredient that you probably did not know.

Why are some white and others brown?
Surely you've asked yourself sometime, have you? It is true that in our country most of the eggs sold are brown or at least brown, however, in other countries such as Canada or the United States it is more common to find eggs with white skin on the shelves from the supermarket. The difference between them is simpler than you imagine.

The different pigmentation of the shell of the eggs depends directly on the color of the feathers of the hens that lay them: the hens of white feathers will lay eggs with white skin, while the hens with brown feathers will produce those with brown skin. Simple, right?

In fact, not only are there white or brown eggs, but certain species of chicken, such as Araucana , from Chile, make them green and blue.

Which ones are better?
Some bullies say that the white shells are softer than the brown ones, but really there is no real difference. The hardness of the shell will vary according to the age of the hen: the younger it is the harder it will be, regardless of its color.

Although the nutritional characteristics are exactly the same (there may be variations, but not due to color, but to the food that the animal has received), it is true that the price of eggs with brown shell is usually a little higher than that of The whites. Again, the reasons are simple: brown furry hens are usually larger and, therefore, feeding them costs more. Hence the difference in price.

Why do I have to store them in the fridge if they are at room temperature in the super?
The question seems logical, right? Is it that they want to drive us crazy, or that they do not tell us the truth in the supermarket? Well, no, calm, everything has an explanation.

They recommend that we keep them in the refrigerator because with cold temperatures they maintain their qualities better and they stay fresh longer. The fact that they are stored in the stores at room temperature is due to the fact that there are less temperature contrasts from their collection until their transfer to the establishment, which reduces the risk of fungi forming in their shell and the consequent contagion from the egg. What's your logic?

Well, if the reading has opened the bug of curiosities of the world of chickens and chickens , remember that we recently told you some more things.