Finally, egg test results are in! Guess what? Yolk color does not matter.

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December 20, 2024

Exciting news --- we've been waiting for months and just got our egg test results in!!!

Keep reading for the reasoning behind the tests and a little analysis of what the results mean. Want to skip straight to the hard data from the lab? Click here.

A Quick Recap Explaining Why We Tested Eggs.

Earlier this year, we lost trust in the feed supplier for our laying hens. Even though they said the feed was corn & soy free, something wasn't adding up (you can read more details about the drama here). So, we switched.

At that time, we made the choice to NOT include any colorants in the feed, even natural ones like marigold and paprika (you can read about every single ingredient in our new feed here). Despite having the same new feed and the same pastured living conditions, some flocks produced orange yolks and some produced yellow yolks.

This led to a lot of customer confusion. I mean, aren't pastured egg yolks supposed to be orange? Isn't that how you know an egg has max nutrition? That's what I thought, too.

I knew we needed to verify some things. So, we bit the bullet and paid for lab testing.

We sent 5 different egg samples to Dr. Stephan Van Vliet, PhD. He's the Director of Food Metabolomics Lab at the University of Utah. And, he's the same guy who tested our chicken (without us knowing) and found that our chicken had the perfect 1:1 omega 6/3 ratio, which is basically unheard of even with pastured corn & soy free chicken.

The 5 Egg Samples We Tested.

Here's what we sent to Dr. Van Vliet. All eggs were from late spring, when pastures are growing. We are choosing to keep the other egg brands’ names private. Here’s some info about each sample provided.

1- Miller’s Bio Farm (Yellow Yolks)

Pasture raised in mobile coops moved regularly to fresh pasture
Raised on regeneratively tended pastures
Corn & soy free

2- Miller’s Bio Farm (Orange Yolks)

Pasture raised in mobile coops moved regularly to fresh pasture
Raised on regeneratively tended pastures
Corn & soy free

3- National Brand Regenerative Eggs

(the most expensive you can buy in the supermarket)

Brand Claims:

Pasture raised; freedom to forage outdoors year round; 108 ft2 per hen
Regenerative
Certified Organic
Certified Humane

4- Local Pasture Raised Competitor

(using our OLD corn & soy free feed supplier)

Brand Claims:

Pasture raised
Free range
Regenerative
Corn & soy free

5- National Brand Conventional Eggs

(the cheapest you can buy in the supermarket)

Brand Claims:

Excellent source of vitamins D, E, B2, B12, and B5
140mg omega-3
25% less saturated fat
Vegetarian fed

The 4 Most Important Results.

There were 100+ tests done on the egg samples. That's a lot of data! I wanted to make it a little easier for you to digest.

So, after reviewing everything and having a conversation with Dr. Van Vliet, these are what I think are the 4 most important findings.

1- Yolk Color Does NOT Matter. The Feed And Farming Practices Are Most Important.

That's right. As I scrolled through the 100+ tests done on the eggs, the orange and yellow yolks consistently had very similar results.

With the exception of a couple vitamins (which technically make the yellow yolk eggs slightly more nutritious than the orange yolk eggs), the nutritional content of our orange and yellow yolk eggs was exactly the same. Wow.

Most notably, the yellow yolk eggs had significantly higher Vitamin B2 (Riboflavin) compared to the orange yolk eggs. Vitamin B2 is a yellow colored compound, and Dr. Van Vliet thinks this extra pigment might be why those yolks are yellow.

From this point forward, we're calling our eggs "honest yolk" eggs. After all, nearly every egg farmer nowadays adds color to the feed. And it's kinda a sad thing, since the farmer then loses an important indicator for what the hens are foraging for.

For example, the farmer that had the flock producing yellow yolks noticed that the chickens weren't as interested in the pasture. Maybe it was the plants that were growing. Maybe it was the soil. Maybe it was the nature of those birds. He doesn't know for sure. But, with one change at a time, he can slowly figure out how to get the hens to eat more greens. Without the "honest yolk" that wouldn't really be possible.

2- Our Eggs Had The Best Omega 6/3 Ratio At 4:1.

Our eggs had the best omega 6/3 ratio at 4:1 (and we're already chatting about how to get it even lower!). And, the eggs fed from our old feed supplier had the worst ratio at 12:1.

Me oh my we made the right choice to switch feed suppliers!!! There must be something in the old feed (maybe soy or corn oil like we thought there might be) that's bringing that ratio waaaay up.

I mean, isn't corn & soy free feed supposed to lower that ratio? Corn has a 25:1-60:1 ratio. Soy has a 8:1-9:1 ratio. At the very least, it should be lower than the national conventional brand, whose hens are definitely eating corn and soy.

For a little reference, humans should eat a 1:1-4:1 omega 6/3 ratio for optimal health. But the conventional Western diet typically provides a 20:1 ratio. Having too many omega 6s compared to 3s can lead to a host of issues including inflammation, heart disease, diabetes, obesity, arthritis, asthma, depression, fatigue... the list goes on and on. I mean, this is just one reason Americans are overall in poor health.

3- Our Eggs Had The Lowest PUFA Content.

When PUFAs are consumed in excess (like the conventional Western diet gives you), it can have some awful health impacts. It can suppress thyroid function, lead to inflammation, cause oxidative stress, and result in a variety of diseases. You can learn a lot more in the PUFA predicament blog post.

This is why a lot of our customers are looking to reduce their PUFA intake. And it's a reason many come to us. Since seed oils are a big contributor to high PUFAs, animal-based eating is a good way to lower PUFAs. And especially when animals are 100% grass-fed and not fed corn and soy like our animals, you can get those numbers even lower.

I was excited to see the test results verify the impacts of our farming practices and feed choices. We have the lowest PUFA eggs amongst the ones we tested.

4- Our Eggs Had The Highest Vitamin Content.

When you look at the individual results for each vitamin, the results were kinda all over the place. But, when you add up all the numbers, Miller's Bio Farm's eggs came out on top!

This is especially exceptional because the conventional eggs boasted having high amounts of certain vitamins... and they sure did hold true to those promises. This means they are heavily supplementing their birds. It's incredible that we beat them without oversupplementation!

All Of The Data Is Available To You.

We are giving you access to EVERYTHING. There are 100+ test results. After all, you deserve to know everything about what you put into your body. The data is available in two formats:

A spreadsheet with all of the raw data. It's divided by tabs for fatty acids, minerals, antioxidants, and vitamins (view spreadheet data here).

A 30-page pdf that summarizes notable data (not all of it). It has lots of nice charts for easy comparisons (view pdf data here).

What do you think about the results? What's the #1 data point you look for when it comes to eggs?

I'd love to hear from you. Comment below - no account required, start typing for the guest option to appear 😊

See a volcano of pickles! The pluses and minuses of natural ferments.

A customer shared his farm food order with us on Instagram. Thanks for sharing, Nick! It included this amazing video of the volcano that can erupt from our fermented pickles: What's going on here? Why so many bubbles? Conventional pasteurized vinegar pickles (you know, the kind that are considered "normal") don't bubble at all. What you're seeing is the fermentation. When fermented pickles are made, it's a very simple process. The following is mixed in a jar: Cucumbers, well water, celery seed, mustard seed, dill, garlic, Celtic sea salt, and whey. Then, the jar sits with a loose lid for 3-7 days, until it's done fermenting. The seeds and herbs are in there for flavor only. The cucumbers, water, salt, and whey are what make the magic happen. Note that there is no powdered culture added. Yes, whey is added and it has probiotics, but it simply helps jumpstart the ferment. Even without the whey, those pickles would ferment. It would just take a little longer. This is because raw veggies naturally have lactic acid bacteria (LAB) in them. When you mix them with water and salt, it creates the perfect environment for them to grow. Pretty cool, right? The living microbiology (the LAB) grow and multiply. They eat the naturally occurring sugars and starches in the cucumbers and produce CO2, a gas. The fermentation carbonated the pickle brine! The fermentation made the volcano! It's also a sure sign that there's plenty of good probiotic stuff for your gut in that jar. The white stuff is yeast (most likely KAHM yeast). Another thing to notice in the jar is how the liquid is whitish, not clear. There's nothing unsafe about it. Yes, you can eat it! It's a natural part of fermentation. You see, KAHM yeast thrives in acidic environments. As that probiotic goodness ferments and creates CO2, it also creates lactic acid. The lactic acid not only gives pickles their distinct sour flavor but also makes the brine acidic. KAHM yeast is naturally in the air. It will land on a ferment and think "Gee, this would be a great home." And then it grows. It typically makes a film on the top of a ferment, but it can also sink to the bottom. With volcanic pickles, it gets all mixed up in the brine and will eventually settle. Fermented veggies are an acquired taste. Nick, who shared the volcanic pickles video, reported that: "The pickles are absolutely delicious. I love them!" But... we sometimes get complaints about the flavor of the pickles and the white stuff. Is Nick's palate simply more accustomed to ferments? Were some jars of pickles actually off? It's really hard to say... especially when you're not there smelling and tasting it yourself. What I do know is that fermented veggies are an acquired taste. They're very different from the distinct pasteurized vinegar pickle flavor you likely grew up with. Fermented pickles have umami to them (think about that "weird" flavor in miso or a very sharp aged cheese). They have a lot of tang. They can even taste metallic. Some may feel a burn on their tongue (that's the lactic acid by the way). You may want to try making some at home (as I said before, it's pretty easy). That way, you can taste the flavor throughout the fermentation process and put it in the fridge when you think they're just right. Fermented veggies can last months in the fridge with proper maintenance. Here are a few tips to keep them in their best shape. Always store in the fridge. This will slow down the fermentation so they don't get overdone. If you leave them on the counter (especially pickles), they'll get quite sour and mushy pretty quickly. Never freeze ferments. They'll just get mushy. Make sure the veggies are always covered with brine. If the brine falls below the veggies, simply add more water and sea salt. So easy! If the veggies aren't covered, they can grow mold or dry out and become yucky. If there's too much KAHM yeast, remove it. KAHM yeast is perfectly safe to eat. However, it can have an off-putting flavor, especially when there's too much. If it's on the top of the brine, simply scoop it off. If it's all mixed up in the brine, let the jar sit for a day or two so it settles. Once it sinks to the bottom of the jar, you can remove the pickles and clean brine (leaving the white stuff at the bottom), clean the jar, and then put the pickles and brine back in. Voila! With this in mind, you might be wondering... Can ferments become unsafe? If a lacto-fermented veggie goes wrong, it will be pretty obvious. It may have a repulsive smell, flashy colors (like pink or black mold), or a foul flavor. While a normal ferment should have a sour, tangy smell, a bad ferment will smell putrid or rotten. This can be a little tricky, especially if you're new to ferments. The flavor can be wild! Often you simply need to trust your gut. Although getting used to ferments can take some time and know how, it's worth it. Why? They're just so darn good for your gut. They're packed with a range of lactic acid bacteria. Fermented veggies usually have bifidobacteria, too, which isn't prevalent in fermented dairy but is crucial for healthy digestion. When you have robust and healthy gut microbiology: The bad stuff simply can't grow. You're less likely to get sick. Your digestion is better overall, meaning that you get max nutrition from the food you eat.Your gut can better produce essential nutrients like short-chain fatty acids and vitamins B1, B9, B12, and K.You can experience less inflammation.Your gut-brain connection is better. You may find yourself in a better mood, with less stress. There's probably so much more, but those are the top ones for me! Do you eat or make ferments? Why or why not? Have you tried the pickles? What's your experience? I'd love to hear from you! Comment below (no account required - start typing for the guest option to appear) or contact us.

Finally, egg test results are in! Guess what? Yolk color does not matter.

A Quick Recap Explaining Why We Tested Eggs.

The 5 Egg Samples We Tested.

1- Miller’s Bio Farm (Yellow Yolks)

2- Miller’s Bio Farm (Orange Yolks)

3- National Brand Regenerative Eggs

4- Local Pasture Raised Competitor

5- National Brand Conventional Eggs

The 4 Most Important Results.

1- Yolk Color Does NOT Matter. The Feed And Farming Practices Are Most Important.

2- Our Eggs Had The Best Omega 6/3 Ratio At 4:1.

3- Our Eggs Had The Lowest PUFA Content.

4- Our Eggs Had The Highest Vitamin Content.

All Of The Data Is Available To You.

What do you think about the results? What's the #1 data point you look for when it comes to eggs?

More from the blog

Does varying yolk color affect the flavor of honest eggs?

See a volcano of pickles! The pluses and minuses of natural ferments.

Why spring grass milk is the most healthy, creamy, yellow, and delicious.

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Miller's Bio Farm, 523 Valley Road, Quarryville, PA 17566