So I’m planning on getting chickens and sell some eggs (besides the ones we eat ourselves). The chickens will be organic with lots of their food coming from foraging/outside time. The question I have is if you were buying such eggs what color would you prefer. It seems of late there is an association in people’s minds where Brown= organic, well treated chickens and White = Evil corporate eggs even though the color is all about the chicken’s genetics. However one breed I’m interested in is the Easter Egger which can produce a wide variety of egg colors, blue green, red, olive, brown, etc.
My question is would you buy non-white/brown eggs?
We have a small mixed flock that produces brown, white, and blue-green (Araucanas). In a blindfold taste test there is no difference afaict. The araucana hens are not as tolerant of extreme temperatures in my experience.
Its not about taste or quality but a question of perception since the color doesn’t have any effect on such rather it’s a gene in the hen that produces a different color egg. The question is will the buying public choose the blue/other color eggs or will they avoid them. It may even be that some will prefer the odd color eggs, perhaps even willing to pay a premium, due to a perception that it’s not a factory farm (which I’m not by any means but the color of the egg doesn’t prove that one way or the other).
I said I’d eat any color, though I think I’ve only ever purchased white eggs; it’s just the default here. I have some British friends who insist that brown eggs are superior in quality and taste and will not be convinced otherwise. I would assume that’s because the brown are the default where they’re from.
Is there any actual flavor difference between white and brown eggs? I mean, once you fry 'em, scramble 'em, or just hard boil 'em, can an average diner tell the difference in a blindfolded taste test?
(As far as that goes, could the typical diner tell the difference between various species of egg? Goose, duck, pigeon… Even ostrich?)
Our flock of seven seemed an ideal number for us (they are all post menopausal now, new chicks are ordered for spring). We used our eggs and shared with our dogs when we had too many.
Look into the legal situation before going too much further. Any profit we might realize would be used to pay insurance premiums.
there is no taste difference just from the color of the egg in fact if you do a blind taste test there is no difference taste wise between pasture raised eggs and factory farmed ones. However pasture raised eggs have a much different nutritional profile: They have significantly less cholesterol and tend to have more good stuff in them like omega-3s and vitamins and minerals.
It seems that if we have fewer than 300 hens we don’t need any sort of license or inspection from the agriculture department although we do need a health department certificate. Other than that we just have to write our name and address and “ungraded” on each egg carton.
I really like getting different colors, but I wouldn’t pay a premium for that. I am willing to pay local farmers a higher price, and they usually do vary somewhat in size and color, but the quality tends to be better than what I can find at a grocery store which makes it worth the cost. From what I’ve seen at local farmers markets and small communities where you can buy eggs from a neighbor, if you like buying directly from a farmer you know the colors and sizes will vary and that it doesn’t impact quality. I do see people ask about it, though, so you’d probably need to answer questions pretty frequently or put up a sign explaining the eggs’ appearance, but it shouldn’t negatively impact sales.
When I buy at grocery stores all I care about is size and price… mostly price. They all seem the same quality-wise.
First, I’d say look into what types of birds will do well in the typical weather for your area. No sense in getting birds that will die during a frigid winter, or during the heat of the summer.
Second, do a search in your area to see who is selling what and the going prices. You may find that no one is selling blue/green eggs because no one wants to buy them. You may find that brown eggs are going for a small fortune because people think they’re healthier eggs. Or it may be white eggs all the way.
Third, I’d recommend getting some ducks to add in there if you can. While I don’t have ducks (I do have chickens), ducks are better layers overall (they tend not to stop laying during the winter, for example), their eggs are larger and higher in fat (much better for baking). Although, check your area to see who is buying duck eggs…
Be careful about labeling them organic. I don’t know what the legalities are of calling eggs “organic” (does it mean they eat only organic feed? what about table scraps?). Although I don’t sell my eggs (I give a lot away to family and friends), I do say that the eggs are from cage-free chickens (but not totally free-range). And never, ever, say the eggs are from “vegetarian” chickens. (Ever see a chicken catch a mouse? No? It’s probably because it ate it too fast.) Regardless, those eggs will probably taste a billion times better than store bought eggs which can be 6+ weeks old by the time they make it home.
Good luck, and have fun. I love having my girls and wish I could have many more.
We have thirteen hens: ISA Browns, Rhode Island Reds, and two Old English Game bantams thrown in just because they’re so sweet. Our eggs range from off-white to light brown to dark spotted brown. I chose those breeds for weather hardiness and laying ability. Frankly, I’ve never thought the Easter-eggers laid eggs that looked very appealing but that’s just me. It’s not like I keep them on display for all the neighbors to look at, anyway.
I’ve been warned that I’m susceptible to get this. I hear it’s highly contagious–you can catch it from reading a magazine, talking with a chicken-keeper, or even coming across it on the internet!
