Source: Elizabeth Licata, theKitchn.com, June 6, 2018
I am such a sucker for a good egg.
There’s nothing like cracking open an egg and seeing its huge, round, orange-gold yolk — just ready to be cooked sunny-side up or turned into omelets, or even something like a tajarin pasta, which is a Piedmont pasta made of flour and like 40 egg yolks. (As you can see, I get a little carried away when I see a good egg.)
Darker egg yolks always feel richer, more indulgent, and just better than eggs with pale yellow yolks, right? They seem more healthful, too.
But according to TODAY, darker egg yolks are not actually more nutritious. They just look different because of the hen’s diet.
