WEBVTT - Short Stuff: All About Egg Colors

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<v Speaker 1>Hey, and welcome to the short Stuff. I'm Josh and

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<v Speaker 1>there's Chuck and we're about to take you on a

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<v Speaker 1>ride through a chicken's ovaduct at some point in this episode.

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<v Speaker 1>And why we're doing that is to explain why chicken

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<v Speaker 1>eggs have different colors in some cases, and we're going

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<v Speaker 1>to get really into the weeds on it and it's

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<v Speaker 1>going to be great.

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<v Speaker 2>That's right. And for this episode, we're going to pretend

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<v Speaker 2>that eggs are not super expensive because we're going to

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<v Speaker 2>talk about buying eggs and you know, stuff like that, right,

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<v Speaker 2>And that's just the fact that life eggs are really

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<v Speaker 2>expensive right now, So let's just put that to the

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<v Speaker 2>side for a moment.

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<v Speaker 1>Well, we also have to presume that you can even

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<v Speaker 1>find the eggs to buy.

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<v Speaker 2>Yeah, that's a solid point. This came about because I

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<v Speaker 2>just went on our annual fifth annual rather frigid Fiesta,

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<v Speaker 2>which is my buddies and I try to get together

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<v Speaker 2>and go to my camp on the coldest, one of

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<v Speaker 2>the coldest days of the years. I make an MVC

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<v Speaker 2>Most Valuable Camper Trophy. I earned that trophy for the

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<v Speaker 2>first time this year.

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<v Speaker 1>Very provatulation. Would you do to earn it.

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<v Speaker 2>I so bead some Wagoo steaks I provided the camp

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<v Speaker 2>I think it finally dawned on everyone. That was kind

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<v Speaker 2>of a big deal. You know. I partied in just

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<v Speaker 2>the right way to impress everybody nice and you know,

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<v Speaker 2>some other things, and that's generally how you went it.

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<v Speaker 2>You kind of go above and beyond. And my comedy

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<v Speaker 2>was on point. I was just on fire with the jokes,

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<v Speaker 2>wow and DJing like, yeah, I kind of had it

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<v Speaker 2>in the bag. But long way of saying, my buddy Justin,

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<v Speaker 2>whom you know from London, England, who raises chickens. He

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<v Speaker 2>always supplies the eggs, and he showed up with some

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<v Speaker 2>olive eggs, some brown speckled eggs, a couple of sort

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<v Speaker 2>of light tan eggs, and I just started wondering about it.

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<v Speaker 2>And now I know, and I told Justin the deal

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<v Speaker 2>as well, why his chickens are making different eggs.

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<v Speaker 1>Did he want to know that?

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<v Speaker 2>Yeah?

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<v Speaker 1>He was very curious. Okay, good well, Chuck. One of

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<v Speaker 1>the things that I think immediately pops up that we

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<v Speaker 1>can't possibly get past without mentioning first is that, regardless

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<v Speaker 1>of the color of the eggs, I really hope this

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<v Speaker 1>is true. One is not necessarily more nutritious than the other.

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<v Speaker 2>Now, those brown eggs, you gotta get those brown eggs

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<v Speaker 2>or natural josh, no bleach them.

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<v Speaker 1>You're thinking of rice or flour. Oh, non brown chicken

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<v Speaker 1>eggs are not bleached. That is not true. That would

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<v Speaker 1>be a really bad thing to do to an egg.

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<v Speaker 1>The white eggs that you see that make up the

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<v Speaker 1>vast majority of the eggs that you buy in the

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<v Speaker 1>United States, they come from leghorn chickens, as in foghorn

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<v Speaker 1>leghorn but he was a rooster, but the hens of

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<v Speaker 1>his breed lay white eggs. They're not bleached, they just

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<v Speaker 1>come out that way.

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<v Speaker 2>Yeah, And most eggs in the commercial egg industry in

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<v Speaker 2>the United States are from leg horns, so most are white.

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<v Speaker 2>So when you see like a fancy brown egg, it's

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<v Speaker 2>the same egg. Well that's if it's you know, not

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<v Speaker 2>you know, the pasture rays and the stuff that we're

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<v Speaker 2>already expensive.

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<v Speaker 1>The one distinction really.

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<v Speaker 2>Yeah, and we'll talk about that later. But a white

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<v Speaker 2>egg is the same as a brown egg nutritional. Nutritionally speaking,

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<v Speaker 2>they come from the leg horns, Orphington's and plymouth rocks.

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<v Speaker 2>Those are varieties of chickens they're going to lay the browns.

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<v Speaker 2>There's a chicken called an Americana and not Americana because

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<v Speaker 2>it has an au in there that is a breed

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<v Speaker 2>which gives the the It permeates that pigment goes all

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<v Speaker 2>the way through, and so the inside color of the

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<v Speaker 2>egg is bluish as well as the outside, which is

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<v Speaker 2>a pretty cool fact.

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<v Speaker 1>Yeah, we need to shout out. A University of Georgia

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<v Speaker 1>poultry scientists named get this justin Fowler Amazing. It is amazing.

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<v Speaker 1>And so he provided a lot of the insight on

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<v Speaker 1>how all of this works, and he basically said it's genetics.

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<v Speaker 1>But you don't have to run a chicken's genome to

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<v Speaker 1>figure out what color eggs it's going to produce. It's

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<v Speaker 1>it's much easier than that. You can at least distinguish

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<v Speaker 1>colored egg layers, not necessarily the color, but whether they're

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<v Speaker 1>going to lay an egg that has some sort of

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<v Speaker 1>tint to it versus ones that are going to lay

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<v Speaker 1>just white eggs based on their ear lobes. A couple

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<v Speaker 1>of things about this. I didn't know that you could

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<v Speaker 1>judge the color of a chicken's eggs by looking at

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<v Speaker 1>its earlobes. I also didn't know that chickens had earlobes.

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<v Speaker 2>And you're gonna say that because you know what I

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<v Speaker 2>told Justin that he has chickens, and he said the

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<v Speaker 2>same thing.

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<v Speaker 1>Yeah, I mean I've seen them a million times. They're

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<v Speaker 1>like they almost look like mutton chops, like meatloaf from

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<v Speaker 1>a Rocky horror picture show, but they're on chickens faces instead.

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<v Speaker 1>Those are their ear lobes.

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<v Speaker 2>Can you imagine if his name was Greg Fowler, why

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<v Speaker 2>we'd have the name egg in his name too.

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<v Speaker 1>Oh yeah, he could.

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<v Speaker 2>Go buy g R egg Fowler.

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<v Speaker 1>He could.

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<v Speaker 2>Anyway, if you've got a white chicken, it's gonna lay

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<v Speaker 2>a white egg because they probably have white ear lobes

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<v Speaker 2>or generally lighter ear lobes or lighter feathers. If they

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<v Speaker 2>have colored feathers and colored ear lobes, are going to

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<v Speaker 2>have colored eggs.

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<v Speaker 1>Yeah, but again not necessarily like the same color as that.

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<v Speaker 1>But it just means that they're producing more pigment than

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<v Speaker 1>other chickens, and they like to really show off by

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<v Speaker 1>laying some of that pigment on the eggs. And I say,

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<v Speaker 1>we take a break, and we come back and we

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<v Speaker 1>take that trip down the oviduct when we return.

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<v Speaker 2>All right, let's do.

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<v Speaker 1>It, Okay, Chuck, get your miner's cap on turned on

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<v Speaker 1>the light. Yep, maybe don some gloves. Yeah, And we're

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<v Speaker 1>going to go in the oviduct of a chicken a hen.

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<v Speaker 1>And when you go in there, we're going to see

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<v Speaker 1>the ova that is the chicken yolk and it forms

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<v Speaker 1>in the chicken's ovaries and an ovum leaves the ovary

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<v Speaker 1>and it gets deposited in the oviduct and it's almost

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<v Speaker 1>like a cartoony conveyor belt, like I can almost see

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<v Speaker 1>like mechanical gloved hands shaping things along the way.

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<v Speaker 2>Yeah, for sure, in the oviduct on that conveyor belt,

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<v Speaker 2>there're gonna be five different sort of in order, because

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<v Speaker 2>it's a conveyor belt segments that they're going to go

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<v Speaker 2>through that yoka is going to go through or the

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<v Speaker 2>ovum and it's in the fourth one of those five

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<v Speaker 2>where that shell is formed. It's a calcium carbonate shell

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<v Speaker 2>that comes from the shell gland and that is where

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<v Speaker 2>the shell forms around the ovum and that's where it

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<v Speaker 2>gets pigmented.

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<v Speaker 1>Right. That's uh, that's Greg Fowler's middle name.

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<v Speaker 2>Gregg, Greg's shell Gland Fowler.

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<v Speaker 1>Or his fraternity nickname.

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<v Speaker 2>But they all start white, right, Yeah.

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<v Speaker 1>Because they're made of calcium carbonate, and that is white

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<v Speaker 1>in nature. It's so all chickens eggs are white. That's

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<v Speaker 1>That's all you really need to know, except for everything

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<v Speaker 1>else that's about to follow, and that is that once

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<v Speaker 1>the egg is formed and it's a white egg, some

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<v Speaker 1>kinds of chickens deposit a pigment on it. Yeah. Again,

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<v Speaker 1>like the leghorn white ear lob, no pigment deposit. But

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<v Speaker 1>other kinds, like you said, Plymouth Rocks, Orphington's, Rhode Island reds,

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<v Speaker 1>they all put a little bit of pigment, I guess,

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<v Speaker 1>just to kind of make the world a slightly brighter place.

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<v Speaker 1>I can't think of any other reason for this, evolutionarily speaking,

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<v Speaker 1>but we have narrowed it down to two distinct pigments

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<v Speaker 1>that are responsible for the galaxy of colors. Maybe not galaxy,

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<v Speaker 1>but the wide array of colors that chicken eggs come in. Yeah.

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<v Speaker 2>And do you know, by the way, I heard a

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<v Speaker 2>recording of the actual sound they got a microphone inside

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<v Speaker 2>of chicken. The sound of the pigment being placed on

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<v Speaker 2>it is kind of like this. Let me try another

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<v Speaker 2>take just in case.

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<v Speaker 1>Yeah, does it come out of like a pastry frosting bag?

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<v Speaker 2>Well, sure you can call it that, Chris. All right,

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<v Speaker 2>So back to sorry about that twelve year old Chuck

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<v Speaker 2>showed up for a minute. Those two pigments that, like

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<v Speaker 2>you said, are the ones responsible for the different shades

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<v Speaker 2>are Billi Verden Biliverden I like Billi Verden and poor

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<v Speaker 2>Fyrine or proto poorfyron Porrin.

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<v Speaker 1>Okay, so that's proto. Yeah, that is those two make

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<v Speaker 1>the whole thing. The greens and blues are the Billy

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<v Speaker 1>Verden and the protopor Frin make the reddish browns. That's right.

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<v Speaker 1>And it's not just chickens that this happens with. You

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<v Speaker 1>know Robin's lay Tiffany box blue eggs.

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<v Speaker 2>Yeah, look at you.

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<v Speaker 1>I think it's usually described as Robin's egg blue, but

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<v Speaker 1>that's from the same process. It makes that same sound.

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<v Speaker 1>Can we hear it again? Yeah. There's also a bird

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<v Speaker 1>called the common mure, and they have a blue egg

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<v Speaker 1>that sometimes is speckled. I think all of this is

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<v Speaker 1>so wonderful, but really there's nothing that can compare to

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<v Speaker 1>an easter egg that's been dipped in a vinegar food

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<v Speaker 1>dye dip and held by that little wire thing that

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<v Speaker 1>you kind of bring it out with and then you

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<v Speaker 1>mark or no, you start with the crane and then

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<v Speaker 1>you you dyet like, let's see a chicken do that

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<v Speaker 1>maybe a chevron patterned on your egg? Naturally chicken and

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<v Speaker 1>you can't do it.

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<v Speaker 2>I totally agree. Uh. And here's the thing. We talked

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<v Speaker 2>about nutrition earlier and you said it's all the same,

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<v Speaker 2>and that's true. The inside of a white egg is

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<v Speaker 2>the same as the inside of a brown egg. If

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<v Speaker 2>you if you get like, you know, the really now

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<v Speaker 2>they're super expensive. Not not the free range, because you know,

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<v Speaker 2>I worked in the chicken industry and I've tried to

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<v Speaker 2>dispel that myth that generally if it says free range,

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<v Speaker 2>that just means that the door is open to the barn.

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<v Speaker 2>But they're not really.

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<v Speaker 1>Out there with page free too.

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<v Speaker 2>Yeah, cage free, but a genuine pasture raised chicken. They

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<v Speaker 2>can actually be more nutritious if they're foraging on greens

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<v Speaker 2>and eating insects and things that just a better variety

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<v Speaker 2>of of stuff that the even the cage free and

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<v Speaker 2>the free range aren't getting If you get those really

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<v Speaker 2>really expensive pasture raised ones, they may have slightly higher

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<v Speaker 2>levels of Omega three, fatty acids and vitamins.

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<v Speaker 1>Yeah, and before Warren, because in the United States, at least,

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<v Speaker 1>the term pastur raised is not regulated. You could slap

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<v Speaker 1>that on any egg you wanted some research. Luckily, there

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<v Speaker 1>are some certification groups that go through and actually certify

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<v Speaker 1>these are pasture raised. So you want to look for

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<v Speaker 1>certifications like certified humane is a legitimate one that means

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<v Speaker 1>that that chicken actually was walking around pecking at the ground,

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<v Speaker 1>not in like some big metal shed with a trillion

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<v Speaker 1>other chickens.

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<v Speaker 2>Yeah, and I'm gonna recommend, especially now that eggs are

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<v Speaker 2>so expensive, like try and source them locally. They're guarantee

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<v Speaker 2>you in your town there is a farmer's market with

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<v Speaker 2>some stinky hippie that's going to sell you some eggs

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<v Speaker 2>and a funny looking container, or at the very least

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<v Speaker 2>a used egg carton from somewhere else. Or if you

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<v Speaker 2>have a friend like I do that you know they'll

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<v Speaker 2>give us eggs because those used to be like, oh gosh,

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<v Speaker 2>they're so pricey, but their prices aren't jacked up because

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<v Speaker 2>they're not. You know, the locals aren't suffered from the

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<v Speaker 2>commercial egg industries woes. So now some of those are

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<v Speaker 2>cheaper than grocery store eggs.

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<v Speaker 1>Yeah, and you know where they're.

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<v Speaker 2>Coming from and they're walking around eating insects and grass.

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<v Speaker 1>Yeah. But there's some things that you need to know

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<v Speaker 1>about this if you're eating locally sourced eggs. One is

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<v Speaker 1>that they probably haven't been washed, which is fine, that

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<v Speaker 1>they don't normally come washed. Unless you're buying the commercially

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<v Speaker 1>produced eggs in Australia, the US, Japan, you have to

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<v Speaker 1>wash them. The problem with washing an egg, though, is

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<v Speaker 1>that it removes the little waxy coating that the egg

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<v Speaker 1>is naturally encased in that keeps bacteria out of the shell.

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<v Speaker 1>As hard as the shell seems, it's actually kind of

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<v Speaker 1>porous and bacteria can make it right into the egg

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<v Speaker 1>and kill you and everyone you love, but that waxy

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<v Speaker 1>coating keeps that from happening. The problem with all this is,

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<v Speaker 1>and this is the reason why the United States, in Japan,

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<v Speaker 1>and Australia require their commercially produced eggs to be washed,

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<v Speaker 1>is that coating really hangs on to things like salmonella

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<v Speaker 1>and chicken yard poop and all this stuff. So you

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<v Speaker 1>kind of have to balance the two. Do you want

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<v Speaker 1>salmonilla or do you want e coli? Which one do

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<v Speaker 1>you want? So if you get locally sourced eggs, it

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<v Speaker 1>makes sense to keep them unwashed until you want to

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<v Speaker 1>eat them. Then you wash it, use a little bit

0:13:25.559 --> 0:13:28.600
<v Speaker 1>of DON some water, you wash that off, and then

0:13:28.679 --> 0:13:31.480
<v Speaker 1>you eat it a washed.

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<v Speaker 2>I would not recommend using don, but that's just me.

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<v Speaker 1>Why what's wrong with Don? I love Don great. They

0:13:38.800 --> 0:13:41.640
<v Speaker 1>have a free and clear with the it's got a

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<v Speaker 1>little duck on it. It's totally natural.

0:13:43.880 --> 0:13:46.680
<v Speaker 2>Yeah, I'm sure it's free and clear. It is the

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<v Speaker 2>good thing though about getting eggs from your friends or

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<v Speaker 2>someone that doesn't wash their eggs, as you can just

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<v Speaker 2>leave them out.

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<v Speaker 1>They don't need to be refrigerated, true it, But once

0:13:57.280 --> 0:13:59.440
<v Speaker 1>you do wash them, you need to refrigerate them because again,

0:13:59.480 --> 0:14:02.080
<v Speaker 1>bacteria can invade them pretty easily. Yeah.

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<v Speaker 2>But I'll tell you I've eaten dozens and dozens of

0:14:05.200 --> 0:14:07.640
<v Speaker 2>those eggs from justin, never washed them, never had a problem.

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<v Speaker 1>Really. Oh yeah, did you get a little poop in

0:14:10.320 --> 0:14:11.520
<v Speaker 1>your eggs?

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<v Speaker 2>No?

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<v Speaker 1>They're great? Cool? Well there there you go to everything

0:14:16.480 --> 0:14:18.720
<v Speaker 1>you need to know about locally sourced eggs from your

0:14:18.720 --> 0:14:23.000
<v Speaker 1>friend Chuck feet. That's right, Well, I Chuck said, that's right,

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<v Speaker 1>and that means obviously that short stuff is out.

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<v Speaker 2>Stuff you should Know is a production of iHeartRadio. For

0:14:31.840 --> 0:14:36.040
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