Originally Posted by
curlyflyer
I was in England a few months ago and noticed that the yolks there were almost orange, making eggs here at home look (and taste) a little anemic. What's up with that? Different chickens or different farming practice?
Additives - consumers prefer darker yolks so the 'producers' give it to them.
Just found this website with more info:
http://www.thepoultrysite.com/public...of-egg-quality - it is an industry website - so its opinions will be rather biased.