Brown eggs are preferred over white eggs

Typical commercial eggs

Abe V Rotor

Brown eggs come from native fowls that subsist mainly on farm products. They are very resistant to the elements and diseases that they simply grow on the range. White eggs on the other hand, come from commercial poultry farms and are highly dependent on antibiotics and formulated feeds. Another advantage of brown eggs is that they have thicker shells. Besides, their yolk is brighter yellow as compared to that of white eggs.

Since the introduction of genetically modified organisms (GMO), among them genetically engineered chicken, many people are now avoiding the consumption of white eggs, more so the GE fowls themselves. Preference to natural and organically grown food is gaining popularity worldwide. It is because many ailments, from allergy to cancer, are traced to the kinds of food we eat. Many kinds of allergies have evolved from genetically engineered food, for which they have gained the reputation of Frankenfood, after the novel, Frankenstein by Mary Shelley, published in 1818.

By the way how we know if an egg is fresh? Immerse egg in water. If it lies on its side (horizontal) it is fresh. An old egg has larger air space at its rear end so that its tendency is to tilt vertically. An egg that floats is spoiled. Another method is candling, that is to “look through the egg” against bright light – or a lighted candle in the dark, for which the term was derived. A trained eye can tell the stage of incubation of an egg – or if the egg is infertile (bugok).

Living with Folk Wisdom, UST-AVR