What Makes a Better Egg? Flavor, Nutrition, and Quality Explained-Audio Edition

Does a deep orange yolk mean a more nutritious egg? Why do some eggs taste richer or develop a fishy flavor? And what causes watery whites or thin shells? In this Audio Edition of our member-led PK360 egg show, Rip Stalvey hosts a discussion with team members Jeff Mattocks, Carey Blackmon, and Sue Dobson. Together, they work through the questions poultry keepers sent us. We discuss how feed, forage, breed, and the hen herself can affect egg flavor, yolk color, fatty acids, texture, and shell ...