Egg color is engineered
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- Опубліковано 21 чер 2023
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Eggs with different color yolks taste different - but also exactly the same.
𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆:
-Altmann BA, Trinks A, Mörlein D (2023) Consumer preferences for the color of unprocessed animal foods. J. Food Sci doi.org/10.1111/1750-3841.16485
-Chowdhury SD, Hassin BM, Das SC, Rashid MM & Ferdaus AJ (2008). Evaluation of Marigold Flower and Orange Skin as Sources of Xanthophyll Pigment for the Improvement of Egg Yolk Color. Journal of Poultry Science, 45, 265-272. doi.org/10.2141/jpsa.45.265
-Dunovan KE, Tremel JJ, Wheeler ME (2014). Prior probability and feature predictability interactively bias perceptual decisions. Neuropsychologia 61: 210-221. doi.org/10.1016/j.neuropsycho...
-Fearne A, Lavelle, D (1996). Perceptions of food “quality” and the power of marketing communication: results of consumer research on a branded‐egg concept. Journal of Product & Brand Management, 5(2), 29-42. doi.org/10.1108/1061042961011...
-Hoegg J & Alba JW (2007) Taste Perception: More than Meets the Tongue. Journal of Consumer Research, 33(4); 490-498. doi.org/10.1086/510222
-Lee S, Lee K; Lee S; Song J (2013). Origin of human colour preference for food. Journal of Food Engineering, 119(3): 508-515. doi.org/10.1016/j.jfoodeng.20...
-Mizrak C, et al (2012). Determination of egg consumption and consumer habits in Turkey. Turkish Journal of Veterinary & Animal Sciences: 36(6). doi.org/10.3906/vet-1102-778
-Nys, Y (2000). Dietary carotenoids and egg yolk coloration - A review. Archiv fur Geflugelkunde. 64. 45-54.
𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:
-www.seriouseats.com/what-are-...
-www.americastestkitchen.com/a...
-www.theglobeandmail.com/news/...
-www.theatlantic.com/health/ar...
-www.huffpost.com/entry/egg-yo...
-www.npr.org/sections/thesalt/...
-www.veterinariadigital.com/en...
-nautil.us/the-colors-we-eat-r...
-www.dsm.com/anh/products-and-...
𝗢𝘁𝗵𝗲𝗿 𝗴𝗿𝗲𝗮𝘁 𝗿𝗲𝗹𝗮𝘁𝗲𝗱 𝘃𝗶𝗱𝗲𝗼𝘀:
- • Why are Eggs in Japan ...
- • The Science of Egg Yol...
𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰:
Dr. Charles Spence, Professor of Experimental Psychology at the University of Oxford
MinuteFood is created by Kate Yoshida, Arcadi Garcia & Bill Mead, and produced by Neptune Studios LLC.
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I can’t believe Kate got facial reconstruction surgery multiple times for this video. Great dedication!
Eggxactly!
I don’t get it
I thought it would have been funnier if she would have put a tag or herself close to the end when she did show up.
@@rosepinkskyblue It's because at 1:24 she labels the woman as not her.
It's all masks like Travolta and Cage in Face Off. Don't be fooled!
I met a farmer while backpacking and we got some eggs to eat. Their deep orange yolk promoted me to say “oh yeah, these are the good eggs. This means the hens were pastured and eating bugs etc.” and he said “No dude. It simply means the chickens ate a higher ratio of yellow corn [higher in beta carotene] as opposed to white corn [lower in beta carotene]. That’s the only thing the yolk tells you.” So I learned a lot there.
"These are pretty. And I will enjoy plating them."
Sure, applies to commercially produced eggs. My free range farm mutts DO eat greens and bugs and DONT eat corn. Cheap corn is an American phenomenon
bro literally NO ONE has a conversation like that 😭
@@No_king1143 u need to leave ur house once in a while lol people do make small talk
@@ihatemotionblur_3255 no it's not that. it's just that the dialogues in the conversation in the comment feels very unnatural
The chip crunching mentioned at 1:35 is actually quite interesting. When I was a food science student in one of my classes taught by Dr. Zata Vickers, she explained to us that she was one of the first researchers to study how the sound of what you eat affects your perception of its texture. So if a chips crunches differently, you perceive its texture differently.
and if its slightly squishyer then youd think it tastes bad , without changing the taste of the chip
Lovely egg puns. And today I learned my breakfast is gaslighting me better than my exes.
how many exs have you got?
you mean your eggses?
:>
@@nyuh I love you.
@Reptalica Not enough to beat the counter but plenty from the polyamorous relationships I've been in.
You're basically just trolling us now with the not-a-face-reveal face reveal lol
Great video. Years ago I met a guy who supplies groceries to Japanese supermarkets, and he explained to me that the supermarkets have a 24 level egg yolk color grade system. And that in Japan, the chickens are usually fed a huge amount of paprika as that's the easiest and cheapest way to get their eggs to an almost bloody red.
I live in Japan and eat eggs frequently, but I've never seen "almost bloody red" yolks nor any grading at the supermarket.
@@fireaza I'm referring to suppliers for supermarkets, you won't see them as a shopper.
@@theredbar-cross8515??? So the supermarket isn't selling the eggs to the consumers????
@@amazinggrapes3045 No i think they meant that in shops you won't see the grading
You missed the opportunity to show the egg pun counter on the radial dial of an egg timer.
For anyone thinking that feeding chickens chilies seems a bit unethical, keep in mind that capsaicin has no effect on avians. For them a habanero is just a smaller, floral scented bell pepper.
I absolutely adore the 2b & 9s reference at 0:33, nice!
I've been studying the work of Dr. Fabiana Carvalho and Charles Spencer regarding how the color of cups affects the perception of coffee flavor, and I've learned that even the WEIGHT of the cup can set up flavor expectations. Sensory perception is fascinating.
Eggcellent video! This really eggceeded my eggspectations. MinuteFood, your channel is never eggregious. It always gets to the point, which is eggsactly what I need. And finally, the topics you make videos on are speggtacular!
"i dont think about anything silly"
-you
All those puns are eggsausting.
@@brothermine2292 Please EGGScuse me
@@brothermine2292one might say, eggcessive
Eggxactly the comment I was looking for 🐔🥚
Me noticing 2B and 9S: I see what you did there....
Don't forget Miku
My friends and I always debated about yolk color. I hypothesized that maybe darker colors in food fools our brain that it's more "concentrated" and thus appears to us as more flavorful and nutritious, making us prefer those foods.
It doesn't fool the brain, those things generaly do taste better because of the colour which is tastless itself. Think of a ripe red berry, its always sweeter tastier and more fragrant than one that is not red yet. The red colour is tasteless but the berry is not. The carotenids advertise this fact to birds us etc. The colour doesn't fool us, it's a natural mechanism to help us choose what to eat and is healthy itself. In fruit and veg this is almost 100% the case, even dark green veg packed with carotenoids. A pale yellow squash is not going to be sweet and tasty and fragrant but a deep orange one is worthy of pumkin pie. A chicken eating good things will lay tasty orange eggs, the natural carotenoids and things like carotine advertise that. Producer do and can fool us manipulating with chemical colourants, they should be banned because those eggs are less good for us, because they contain less carotenoids just "edible" dyes and yes you can taste the difference.
Ah yes, cause supermarkets need to wait for their eggs to ripen
Did you watch the video?@@equestanton1017
I really enjoy minute food videos. Thanks!
Btw Cate's stick figure interaction with the salmon and egg in a bowl was awesome lol
Eggcellent video, Kate, as always. I think there is another big reason for the darker yolk preference, at least for me: it seems that overcooked eggs tend to lose some of that coloration, turning more to the yellow/pale side. As I really dislike overcooked yolks that have become hard, gritty and falling apart, that really induces me to unconsciously favour more orange-y, darker yolks as I know they are more likely to be slightly undercooked, delicious and creamy and runny - at least when looking at a cooked dish.
Great video. I would like to point out though that carotenoids do have a plethora of health benefits though. So for that alone, I think I'll keep choosing those yummy looking orange yolks.
Yeah, I was wondering about that too. I wish MinuteFoods had answered my question about whether the extra carotenoids in eggs had any health or nutritional benefits for humans when eaten.
The carotenoid (natural or added) in salmon is astaxanthin, which is believed to be a healthy antioxidant.
@@ZaxaresYeah, especially since they brought up health benefits at the beginning but never answered the question
Was waiting for a mention of that. I guess we can look for a different video on carotenoids.
Always massively impressed with the visual quality of these videos
Awesome video. I feed crewmates from many different walks of life for my job. The eggs we have are rather yellow. I bet that some of crewmates who aren't foodies and grew up getting the cheapest eggs would actually be a little grossed out if we started serving orange ones. It's important to remember how varied our perceptions can be.
0:33 is that 2B and 9S?
How do you pick for the color of the egg? In my grocery store the shells are whole. In fact I've had both colors, light yellow and dark orange, from the same brand's same package bought on different days. But that's probably just Finland things where for at least some people the type of chicken coop is more important than the color of the yolk. But I understand that a popular reason for the less tasty tomatoes is also that it ripens evenly red (although here the reason might be slightly on the side of tolerating transport and shelf).
Haha in fact, the consumers might be onto something with the fish. I think it's been shown that salmon bred and grown in captivity doesn't taste as good and often has diseases, so the pale color of the flesh indeed communicates that. So the problem isn't necessarily the color preference of the consumers, but the way they grow the animals, after all (if anyone doubted that the industrial farming of animals was in any way a good).
In the end this video only made me more upset about how the consumers are mislead into thinking what they eat is good quality and healthy. Although I'm not sure if you're allowed to do this in Finland, the land of banning and restricting any funny business in food.
You dont. You choose a product because of the eggspihens you have. When product A tastes better than B (at least, you think so), you are going to take A. You dont know why its better, but you know that its better (at least, you think so).
The video explanation for salmon is the opposite: farm salmon is MORE pink because of added carotenoids to their diet, and wild salmon is the naturally less pink one. (Unless the coloring is added after the fish is harvested).
I loved the video, it was super interesting, I never realized we had biases about such an apparently superficial thing. When we buy eggs, we don't know what color they'll be beforehand, and it's super curious to see that apparently it has an effect on the way we experience their flavor. Thank you very much for an eggxecelent video, I loved the pun count too XD
The red hue of salmon is astaxanthin, a very powerful antioxidant that's thought to be healthy.
I always liked more yellow ones because they were more SUNny and happy, and the dark ones feel to me like they are burned. Number 5 on your scale is perfect for me ☀
Hey, arcadi, gracias por tus contribuciones! La verdad hace tiempo que me preguntaba porque se mencionaban tantas cosas relacionadas con España. I'm a big fan of the Channel!
Food/kitchen science always blows my mind! Your content really changed how I see and understand the world, thank you!
I usually am buying my eggs from local sources, so whenever I get a grocery store egg it's a really weird experience! Not only are the yolks much paler than I'm used to, but the shells are so much thinner. I dunno if it's the breed of chicken or if it's that they get only juuust enough calcium or what, but those eggs are noticably more delicate
0:49 omg this reference is so cute
2:27 bro what is this shot? 💀
Kte
0:35 - Yeah, that's something one would expect from Kenji! 😀
This channel is everything I was expecting MattPatt's Food theorist channel to be. Thank you for the knowledge you're sharing
0:33 Oh that's 2B and 9S! Neat Easter Egg!!
thank you for information about this trick, and I love your eggs puns
i never thought about choosing an egg color i just have eggs and they are all some color sometimes gold somtimes yellow and i dont care they do egg things
what if I gave my chickens a diet with little to none of the carotenoids? can I make eggs with a clear white yolk? would the animal suffer ill effects from having them removed from the diet?
Even though I know ‘rusted’ lettuce is perfectly fine, I always need to slather it in dressing to hide the rust to not feel like I’m eating something bad.
As an egg yolk color preference outlier, I wanted to weigh in. I'm someone who checks raw eggs before cooking them, to make sure there are no blood spots. I don't know if this is something that is only done by those of us who keep kosher, or not. Anyway, it actually makes me a little uneasy when the yolks are too orangey. Cultural bias is real, I know. Anyway, I just wanted to share another point of view, because we're all here to learn. ❤
You really opened up an hencylopedia of egg puns for this one, didn’t you?
Your videos are Eggsquisite, Kate!
I wish the world had more teachers like you!
I learn from the minutefood, minuteearth and minutephysics more than I learned combined during my life so far. 💖
The amount of egg puns🤣
You know what would have made this awesome video even better? Some egg puns. Really, think about it. So many places to crack them in!
The PPM (puns per minute) of this video is dangerously high.
I already know the answer to this that they are just given food with orange pigmentation, Always assume it's Carotene (and glad it's somewhat true) because it's the compound that I know to give out Orange and Yellow colors on almost every single natural foods and never had the time to really confirm it.
Never really bought the "Organic" and "High Omega 12" eggs marketing gimmick of sellers that purposely sold orange egg yolk
Thanks for the video!
There is even a time when you want paler egg yolks: making a traditional French omelet. The paler yolk the better!
Backyard hens are the best eggs 100%, and it doesn’t matter the colour. I have white, brown, even green shelled eggs with all different coloured yolks, and they are way better than grocery store eggs. Colour isn’t the issue, mine just come from better chickens. On top of that, when I have given people goose eggs in the past, a few people have said they enjoy the goose eggs more. Goose eggs have a much richer flavour than chicken eggs, a darker yolk, and whites that cook snow white. Wherever you get your eggs from, remember better eggs from better breeds of chickens have better flavour.
Goose or duck eggs
@@jeffwei Goose eggs are more nutritious than chicken eggs, but goose eggs are a flavour only some people like. Either way, it’s usually worth while buying better chicken eggs.
I loved the little Nier;Automata “Easter egg” at 0:33!
And I was wondering why eggs from my grandmother's hens, which had yellow yolks, tasted better than the supermarket's orange yolks
I like the full commitment to the puns. Maybe it would have been better without the counter though.
It’s funny that y’all say that the darker yolked eggs are supposedly better. I’ve never seen eggs that dark and if someone gave me a dark-yolked egg I’d probably think something was wrong with it
I guess its just a placebo effect, and if you’ve never been told about it the opposite kind seems strange
Hmmm. Now I'm trying to figure out where the wild chickens (in the Philippines, at least, not sure if it's the same elsewhere) get all the carotenoids from. It's generally darker and more orange red than the typical egg yolk.
well done for the puns. I was trying to come up with one for this comment, but I just couldn't lay it down
3:38
Because it's similar to their flag. Just like people there like Koi fish with big red/orange dot.
I like bright yolks, only because I see them in the chickens we raise at work and know they are 100% free ranged and happy.
If I had a dollar everytime she made an egg pun I would have an eggcelent life.
I never thought they tasted different in the first place.
I didn't even know about this egg yoke color and taste thing before now.
Here's the last place I expected to find 2B and 9S
I’ve never heard of this color difference. In my country all of the eggs have bright yoke.
The number of eggcellent puns cannot be ignored. This has got to be one of my all time fav vids so far
I've known about them feeding chickens to make the yolks more orange for a while. I was under the impression that up to a point, the color of the yolk tells you something about the health of the chickens. Like if it's really pale, they're only fed cheap grain. If it's orangey they're supplemented with caratenoids, but darker yellow means they get a more varied, healthier diet. Does this hold up?
Also the shells. If they're brittle vs thicker, thicker shells mean healthier chickens?
I'd like the chickens that lay eggs for me to live under the most ethical conditions I can afford. And I'm thinking healthier chickens lay more nutritious eggs. Should I be throwing everything I thought was a sign of this out the window?
Thinking of that many egg puns must have been eggscrutiatingly difficult
These egg puns were absolutely cracked.
Oh interesting, I would have chosen the lighter yolk. At least with the local chickens, if you get a bit of blood in the yolk or, worse, the egg has started to go bad, it can sometimes darken.
Is that a 2B and 9S reference (from Nier Automata) at 0:36 (the two in the middle)?
Shout out from the linguistic community for the wug at 1:05
wügen are just cute and lovely, no?
Egg's are just a chicken's period, Great video Minute Food, I really love your food science video content one of the best channel's on the UA-cam Platform 🐔🐣🍳🥚
I didn't expect this, but I am happy to know
There have also been a lot of studies on plating food, like what colors of food should be on the same plate and stuff. There is a lot of psychology that goes into eating stuff.
extraordinarily cute stick-figure animation in this one 😊
One point not mentioned: Why do we have tastebuds anyway? Same reason we take those other indicators (looks, sound, feel) into consideration: To make sure we eat something that is A) not poisonous/rotten and B) has the nutriotion our bodies need (hence why sugar tastes good, because it's an easily processable carbpohydrate). It doesn't matter that our tastebuds cannot detect carotenoids, our eyes can, so our brain gives us the same reward we get from the tsatebuds telling us we're eating something we need. (that is assuming that carotenoids are a valuable nutrient, I'm second guessing myself here, not my native language... But isn't that the vitamin that's important for eye-sight?)
I have a feeling the actual topic of the video was how many egg puns could possibly be fitted in a 6-minute video
Question really is, are dark yolk eggs more nutritious given their higher amount of carotenoids? Do free-range hens produce eggs richer in micronutrients, which incidentally are of a richer color?
That might be the reason why we instinctively prefer the most colorful eggs (and other foods).
I love the amount of yolks featured here
Feeling like stick figure Kate having an existential crisis at 4:13
Did you mean Eggsistential crisis?
@@Alexandre-yp1uyeggcelent comment
30 egg puns in a 6 minute video? That's eggstreme!
Anyway: in the past we got some eggs that were IIRC bio/organic certified, and they had pretty pale yolks. But they still tasted amazing, so the taste difference probably only works when you have a direct comparison.
glad you got YoRHa to taste test
Someone had too much fun with the egg puns lmao
I'm curious, has there been any study/taste test that compared the taste of eggs that were from chickens fed actual carotenoid-rich foods (as opposed to marigold petals and dyes), to see if there was any correlation to the flavor. The test in the video seemed to only compare eggs of different colors with no verification of where the color comes from, and if the darker eggs were commercially produced and only got their color from pigments or nutrient-low carotenoid sources, then basically they were just comparing dyed eggs with non-dyed eggs. I'd be interested in whether eggs that are verified to get their color from a diet of natural carotenoid sources would get a different result in the blind taste tests.
I love how we get corny and eggy both in one for the script of this video 🤣❤️
Eggcellent video. I utmost respect to you and your puns! XD
Not only is this video egg-cellent, but the puns are egg-xemplary and egg-cessive. I love it. Yoking good times
Did you notice? The two eggs placed side used for the thumbnails and in videos are eggxactly the same, but mirrored and color adjusted.
If you look closely, they have the same imperfections!
Loved the egg pun counter.
Anyone else find the deep orange yolks are offputting? They remind me of the plastic eggs that come in a Fisher-Price kitchen playset
This video is eggtually eggsellent!
How do Extensions like Tab for Cause work? The only thing that comes to mind is them selling your data and donating the resulting money??
Love the videos, love the puns. Eggcelsior!
I'm so surprised to hear that about salmon! I thought a pale pale color meant the salmon was old and close to spoiling!
THANK YOU
People so often dismiss the effects of our brain's expectations and placebos as "not real" just because something like blindfolding yields different results
BUT THEY'RE VERY REAL. We experience them consistently that way because that's how we work! That's real! Very real! It doesn't have to be an external object to be real!!!!
The unexpected Nier Automata reference at 0:34 XD
Colour affects our expectation of taste; candy and cereal have been doing this to fool us into thinking we're tasting different flavours when they're all the same (eg Skittles and Fruit Loops)
I love the egg pun counter.
Please tell me the eggs that were dyed green were served with ham.
This needs to be applied to MANY different food quality consensus topics. We need more blind taste tests.
Like most people who prefer wild caught vs farm raised fish of whatever kind... im 99% sure blind taste test will have mixed results anyway.
I'm supremely disappointed that you didn't end with "That's all, yolks."
All those egg puns are cracking me up
Even though it means nothing, why do my cousin's backyard chickens lay eggs with the darkest yokes I've ever seen? Is he feeding them carrots and bell peppers?
2:10 you missed eggtually (actually)
It surprised me a lot when you made the distinction at the beginning. For me, both eggs have tasted the same since always 😅. But still, a very interesting video.
the cut-in-half face at 2:27 made me giggle
When I knew about this on Food Theory my mind was equally blown
3:37 "and there's a trend in Japan--"
"HATSUNE MIKU!?"
Oooh eggs. How egg-citing.
Love love eggs. :D We've had some hens back in the day, egg yolk colour is dictated by diet. More yellow or orangey corn in the feed makes for deeper coloured yolks. They did taste egg-zactly the same as the ones who didn't have much of that colourful corn.
Also, love the kinda 2B and 9S bobbleheads in the blindfolded pair lol
the sheer amount of puns is eggs-eceptionnal