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Eggshell color doesn't indicate taste or superiority
Brown, white, and blue eggs taste and cook identically. Despite popular notions that brown eggs are superior, the shell color reflects the genetics of the hen alone. What actually determines egg quality is freshness and the diet of the hen (where grass and leafy greens lead to denser yolks). And freshness can go both ways: older eggs peel more easily than fresh ones.
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