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Apr 24, 2012 11:41 AM

AdinaA-- Blue eggs :)

Adina- I just noticed the other post and you said you wanted blue eggs I think (?).

As I am a devoted humane certified egg eater, I LOVE pete and gerry's eggs, but they always had so many blood spots. I fondly remembered the 'blue' Cotswold Legbar eggs from my English childhood, but none were available here... UNTIL- one fine day I wandered into Whole Foods and found these:

They are delicious eggs, humane certified and fresh tasting! Highly recommend!

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  1. Fabulous. Thank you. I'll check my local Whole Foods.

    It really was fun putting blue eggs on the seder table.

    I have long wondered why, at least in the northeast, brown eggs tend to have lots of blood spots, and white eggs only rarely.

    9 Replies
    1. re: AdinaA

      It is to do with the 'candeling' procedure. Many times they check the eggs before putting them into shells as non-Kashrut observing folk also do not like having blood spots in their eggs. The brown shells are thicker and darker pigmented so it is harder to see inside the shell.

      If you are interested in regular humane certified White eggs (also delicious!) Whole Foods sells white Nellies Nest eggs-- yummy too!

      even my DH who doesn't care one whit for humane certified vs. regular eggs agrees that humane certified eggs have a fresher and better taste to them.

      1. re: marissaj

        I maintain a small flock of chickens in my back yard and have to say there is no differences between white eggs and brown eggs other then the color. The difference is the bread of chickens and nothing more. Also with any store bought non-fertilized egg the blood spot is not that much of an issue.

        1. re: chazzer

          Interesting link. But it reveals the problem with poskim who do not cook. Look at this absurd sentence: "Rav Moshe, however, writes that it is a proper practice to dispose of the entire egg even today, as eggs are not expensive and a person does not incur any significant loss."

          What Rav Moshe GLARINGLY did not know is that the "cost" is not monetary. It is the cost of being in the kitchen, needing an egg, and finding out that the only one available has a blood spots, or that several eggs in a row do. The "cost of needing an egg with three other dishes in various stages of preparation and a toddler down for a nap is extremely high.

          This kind of nonsense is almost enough to drive a cook to become a feminist ;-)

          Just to be fair, Supreme Court judges often make statements similarly out of touch with actual "costs" in the real world.

          The OU, plenty of poskim, and everybody's grandmother understand that small blood spots are removed and the rest of the egg used.

          1. re: AdinaA

            Also, our chickens lay Brown Eggs, we rarely see a blood spot. We do see the protein spot that the article talks about and that many confuse with blood spots.

            1. re: chazzer

              You never see little bright red spots? You're right that they're less common than they used to be. And I accept the reasons you give. But they do occur.

              1. re: chazzer

                Occasional I'll see a fleck of brown shell in the cracked egg and against the yellow of the yolk it can look like a blood spot.

              2. re: AdinaA

                ITA!!! ITA!!
                There is little more annoying than needing an egg, having one left and having it contain a non-removable bloodspot... and for me, since I pay upwards of $3.50 a dozen, with blood-spotted brown eggs the cost is certainly monetary too, hence at Pesach I buy my eggs exclusively in WF since they are the only one with white humane certified eggs.

              3. re: chazzer

                What chazzer said. Brown eggs are the norm in the Boston area supermarkets, at least when I lived there, and I didn't notice any difference in the frequency of blood spots in the brown eggs from the white eggs anywhere else I've lived.

                1. re: rockycat

                  Yep, I agree, I remeber the old tv ad in Boston

                  "brown eggs are local eggs, and local eggs are fresh"

                  though they always had way more blood spots then the white and thus had to be thrown out!

          2. Next door neighbor has chickens, lay brown eggs, no increased level of blood spots. AdinaA, sorry, but my grandmother who was a real Polish Jewish farm girl always threw out the entire egg and washed her hands if she found a bloodspot. I am never down to my last egg. Since they never spoil, pretty much, I always have an extra dozen on hand. Why would you be down to your last egg? I will say that there are less spots than when my Bahby taught me to look for them years ago.

            8 Replies
            1. re: cappucino

              I am distinguishing between the pinpoint spot of red blood, and the large splotches of blood that you get form old-fashioned, backyard chickens. I crack all my eggs into a white china cup, and I (sometimes) see spots.

              1. re: AdinaA

                You only get the large splotches when you have a Rooster, Cappucino your grandmother must have had one, many of todays backyard chicken crowd don't. Crowing at day break doe's not make neighbors happy.

                1. re: chazzer

                  No, no, no. Roosters do not have anything to do with blood spots. Commercial egg producers do not keep roosters, and blood spots are found in commercial eggs. Blood spots (which can be tiny to quite large) and protein spots come from the reproductive passages of the hen. Fertilized eggs will have a pencil eraser sized, donut shaped white spot on the yolk, but unless the egg has been incubated for at least 3 days, no blood will be visible. An egg that has been incubated for 3+ days has a yolk that looks like a bloodshot eyeball--no mistaking that.
                  Brown eggs are harder to candle because of their color--blood spots are easier to miss.

                  (I used to be a certifed USDA poultry grader--this info is directly from USDA.)

              2. re: cappucino

                while I haven't seen a blood spot in YEARS I have to disagree with cappucino, frequently I'm down to the last egg as storage SPACE is a major issue in a tiny kitchen. Wow, I can't even think of what I did last time I saw a blood spot - if I threw it out or just used part. I guess if it happened now I would just ask my rabbi....

                1. re: PotatoPuff

                  Poor planning, dropping a carton of eggs on the floor, poor grocery packing that caused some to break, and last minute changes in plans requiring an egg for whatever reason. Some of us find lots of ways to run out of eggs.

                  1. re: AdinaA

                    I actually found a blood spot in a white egg from Costco during chol hamoed Pesach. It came from those Costco sized (5 dozen) egg packages. Fortunately I had 4 dozen and 11 eggs left...

                    PS We went through almost 10 dozen eggs this year.

                    1. re: SoCal Mother

                      The problem is not the single egg. It's the single egg ruining the previously cracked egg. That's why you break into a separate cup or look before you plop it into the mixing bowl.

                      1. re: DeisCane

                        Yup. Made that mistake ONCE in my life into a bowl with about 10 eggs in it.

                        PS When I said we went through 10 doz. eggs, I mean we actually ate them. Well, 9 dozen and 11...

              3. The idea of using part of an egg with a bloodspot having been found in it is quite a thought for me. I will be asking about that this weekend. I have absolutely seen bloodspots over the recent years, just not as recently as before. I did have a once in a lifetime run-in with a completely bloody egg like sparrowgrass described. I was horrified by it. My neighbor promised us he would not get a rooster, but he is planning on goats (for the milk and the eating of the grass capabilities). We're okay with it. We have large properties and the kids like it.