There is no difference in taste between white and brown eggs, its what is fed to chickens that affects the colour of the shell.

I've never noticed a difference in taste with farm fresh v. store bought, but the yolks really stand up on them and the shells seem to crack easier. I think that it's harder to peel hard boiled fresh eggs than store brand. I can buy a dozen of large eggs at Meijer for .89 right now, so the price is definately different.

Lezley

Oh yes, i read that somewhere in this forum that boiling a fresh egg is harder to peel and its best when they are older than three days old.

It's the breed of the chicken that determines the color of the egg shell. What's feed to the chickens determines the taste and nutrient content of the egg.

All I know is that I love 'em.

Brown ones taste like chocolate. White ones taste like vanilla.

...

Nancy, that is soooooo funny. i must remember that one.

I really can't say because it has been so long since I bought eggs in a store. I have purchased mine from the producer for 30 years. Just think I'm worth fresh eggs, not something that I understand, can be up to 6 weeks old before I get it!!!Even though they don't taste different, I always choose the brown ones. Besides that I get extra large 2 -1/2 doz for 5.00 which is a deal here.

LMAO..... Nancy

I love farm duck eggs, they are more expensive but 1 duck egg is equal to 2 large chickens eggs. The yolks are a lovely vivid orange and sooo tasty.

We used to get eggs from the local bird farm from time to time. They were a tad small, but they were a variety of colors including green and blue. The yolk in them was much darker, almost orange instead of the pale yellow of regular commercial eggs. The yolks also seemd to stand up better and not break as easily when trying for sunny side up. There was a greater chance of blood spot or twin yolks. (isn't that suposed to be good luck anyway?)

The only thing I have noticed, and it hasn't occurred in a while, is that "farm fresh" brown eggs has a higher occurrance of being fertilized. Most egg production facilities do not deal in fertilized eggs, but some mom and pop farms are not so diligent at keping the roosters away from the hens. It is just an "uck" factor for me, no difference in taste, just an occassional blood spot.

Farm eggs will often have brighter colored yolks-all depends on what they are eating. And yes, fresher eggs are harder to peal.

You can also get "flavored" eggs if the chicken gets sprayed by a skunk, or eats different types of weeds if they are free range. The eggs can literally get a "weedy" taste to them. (So can milk if the cow eats certain weeds)

I grew up on a ranch and we always knew if a skunk had gotten in the chicken coop :-)

What is really nice is if you are lucky enough to find a local farm with brown eggs that have a double yolk. We used to be able to visit a farm in North Carolina when I was growing up and we always stopped for fresh eggs. The farmer kept a sign out to advertise the double yolk brown eggs. Now only on occasion will I get a double yolk egg from the store. Never knew I had such fond memories of eggs!