Egg yolk colour can range from pale yellow to deep almost orange hue. The colour of the yolk is influenced by the type of feed the chickens have ingested. Corn based feed generally has a darker yolk.

Contrary to popular belief, these tiny spots do not indicate a fertilized egg or the presence of a disease. Rather, they are caused by the rupture of a blood vessel on the yolk surface during formation of the egg or by a similar accident

in the wall of the oviduct. As an egg ages, the yolk takes up water from the albumen to dilute the blood spot so, in actuality, a blood spot indicates that the egg is fresh. Both chemically and nutritionally, these eggs are fit to eat. The spot can be removed with the tip of a knife, if you wish.

No, the eggs are not dyed! It’s the work of our beautiful hens.

This comes down to some basic science. The egg shell is composed mainly of calcium carbonate, which is white.

Brown eggshells contain the pigment protoporphyrin IX(a by-product of haemoglobin) which is found only on the surface of the shell. Brown pigment is applied during the formation of the last layer of the egg, the bloom or cuticle. In some eggs the brown pigment can be rubbed off, as soon as it laid.  Some brown eggs might lose some colour during boiling as well.

It’s normal in brown eggs. Nothing to worry. Its 100% safe to consume.

The layer is a natural membrane formed in each egg. The thickness varies from egg to egg.  The membrane is little thick in brown eggs comparatively.

Egg shell membrane is the clear film lining an egg shell. Two protein fibre membranes reside between the albumen and the inner surface of the shell. The thickness of the two membranes range between 73 to 114 µm and varies with bread. The outer shell membrane is attached firmly to the shell by numerous cones on the inner shell surface.

So don’t worry. It’s 100% natural!