Frequently asked questions

Island Gold Brown Eggs

What's the difference between brown eggs and white eggs?

Egg colour tends to be chosen by what people are used to, which is usually determined by their region of origin. For example, individuals raised in Europe tend to eat brown eggs because that is what is sold there. Brown eggs in Canada are mainly produced by the brown Rhode Island Red and white eggs are produced by the white Leghorn. The colour of the egg is purely genetic, and was probably first determined by what best camouflaged the egg when the bird was in the wild. The catch is that brown chickens tend to be bigger and they eat more feed, so brown eggs are more expensive to produce than white eggs. Brown shells do tend to be somewhat thicker and therefore less prone to breakage and able to keep the egg fresher. Otherwise, there is really no difference in nutritional value between white and brown eggs.

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I've found a lot blood spots in Brown or Free Run eggs.

Brown chickens tend to deposit blood spots more readily in their eggs, and therefore it is more likely to find these in brown eggs than white eggs. The brown shell colour also makes the spots harder to detect when they pass over the candling light (scan eggs for defects). The blood spot is simply a small amount of blood and is not harmful for human consumption. You can easily pick it out with a knife.

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