Interesting addition to my @nytfood story where I briefly mentioned that blindfolded tasters couldn’t really tell the difference between fresh pastures backyard eggs and 2-week old supermarket eggs. I’ve also done this test with fried, poached, and sous vide eggs. 1/x
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Same results every time. Once yolk color is taken out of the equation by blindfolding or dyeing, people can’t tell the difference. The visual is so important that you can actually add a little orange food coloring to a batch of scrambled eggs and serve it side by side with 2/x
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Replying to @kenjilopezalt
iirc egg producers have become hip to this and are starting to just add bulk "orangeifiers" to the chicken feed (i forget what, whatever's high in beta-carotene or whatever)
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True, marigold powder is a common one. There was a Japanese study which also showed an impact on cholesterol levels also (I can't remember how significant the effect was).
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