No white eggs please

I've noticed white eggs in a couple of supermarkets in recent months, presumed that it might be suppliers having had to restock with different breeds.

This just isn’t true. The colour of the shell has no bearing on the colour of the yolk.

Brown eggs became fashionable many years ago purely for aesthetic reason, nothing to do with taste.

I think you should do a blind taste test. There’s absolutely no way you would be able to tell the difference (all other things being equal - i.e. just basic free range, not Burford browns or anything).

Yep.
Shell colour is genetic. It has nothing to do with what's inside the egg. Yolk colour depends on what the hen has been eating. If they eat a lot of grass it makes the yolks more deep yellow / orange. Commercial egg producers put additives in the feed to give the yolks more colour.

Most people I know have not got them in the fridge.

I agree - and I would insert the word "utterly" between "being" and "ridiculous"!

But perhaps the OP was intended as a joke?

Or buy them from a local farm. We eat at least a dozen a week and get them from an honesty box on the roadside.

Tesco eggs have started being white recently, I think the suppliers must have got new breeds of hens. I've not noticed a difference in egg quality though, just the colour of the shell.

If it bothers you that much order the Clarence Court Burford Browns. They're nice and tend to have lovely rich orange yolks. Or you can get those specific "golden yolk" eggs.

I mean, you're right, you do eat with your eyes as well. But you've invented a belief and expect the shop to go out of their way to accommodate you?
If you're going to be so picky you need to either go yourself to buy your eggs or buy your own chickens

@frustratednomad You do realise don't you, that it is the breed of hen that determines shell colour. Not what they're fed, or whether they're organic or sung to in Himalayan.
A white hen typically lays a white egg eg White Leghorn
Brown egg breeds could be Welsummer, or Black Rocks
You also get blue eggs from eg Araucana.

A mixed breed might even have greenish eggs (Araucana x).
The yolk colour can be changed according to what they're fed though, and it does reflect in taste. But shell colour doesn't make any taste difference

This is a par with

I've never kept eggs in the fridge, it totally confused a visitor from Canada.

I think when fridges were getting popular in the 1970s the fridge makers would put in egg racks so people started to put them in thefridge.

You are bonkers. I’ve kept chooks and some gave white eggs and some gave brown, and some speckly. I fed them the same (all together as a flock), and there was zero difference in the taste of the egg itself.

Don't ever move to the US. Brown eggs are far more expensive than white ones there.

There is no difference in taste, however, and I bet if you were served a white egg in a restaurant, you wouldn't know it.

Are you eating the shells?

Wonder what you think my blue eggs would taste like?! She eats the same as all the other chickens....

Honestly, there is no difference in taste between colours as that is breed dependent.

I am surprised at this. We kept hens for about a decade and there was a huge difference between their eggs and any I've bought in a shop. They were much tastier and brighter.

Also surprised at the cost. We paid for a bag of fees every couple of weeks which was about £8 and would get a good 6 or 7 dozen eggs in that time.

Supermarket eggs are kept in the fridge because the "bloom" has been washed off. Home laid eggs still have the protective bloom which means they last longer and can be kept outside the fridge for longer.

Also, if chickens are unvaccinated then the risk of salmonella in the egg is reduced if kept in the fridge.

I tend to store mine at room temperature except if it gets too hot, then I put them in the fridge.

You must live outside of Europe. It’s illegal for producers to wash eggs in the UK and EU for precisely this reason. Supermarket eggs in the UK are on the shelves, not refrigerated.

Virtually all hens are vaccinated against salmonella in the UK and this is confirmed by a lion stamp on their eggs. NHS dietary advice for pregnant women changed a few years ago to reflect this; pregnant women and other vulnerable groups are no longer advised to avoid raw or lightly-cooked egg as long as they are lion-stamped. Salmonella has been virtually eradicated from hen’s eggs in the UK.

If you live somewhere where the eggs are washed you should keep them in the fridge at home too.

As I understand it many producers in this country are giving up because the cost of grain is so high and supermarkets won't pay the higher cost for the eggs. (Like milk.) Because of this we are importing a lot more eggs and they tend to be white shelled, which is down to the breed of chicken.

Other countries wash their eggs which removes the protective coating and means they need to be chilled. You'll notice British eggs aren't always in the fridge.

I can't attest to the taste, I keep my own chickens but the richness and colour of the yolk depends on what the chickens have been eating, more greens means a deeper colour. A butcher will often have local eggs on the counter.

I pay extra for brown eggs for eating boiled. But at least I know I am ridiculous.

Mine come from a farm down the road. All sorts of colours, not just white and brown. They all taste the same except the duck eggs, which are slightly different.