Why is there is a color dfference in eggs?
397341
If varies with the breed of the chicken and it's diet.  Free range chicken eggs have a rich deep golden color and the yolk sits higher on the albumen (white). Factory chickens get a diet of cracked corn, vitamins, hormones and antibiotics. YUCK!  Barnyard chickens eat cracked corn, flowers, grass, bugs, worms, etc.
266765
Cristians (orthodox) paint eggs red because of the Jesus blood. Egg has the meaning of a new life as jesus ressurection.
1095981
Not spoiled, but fresh:\n\n\nBlood Spots\nAlso called meat spots. Occasionally found on an egg yolk. Contrary to popular opinion, these tiny spots do not indicate a fertilized egg. 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. Less than 1% of all eggs produced have blood spots. \n\nMass candling methods reveal most eggs with blood spots and those eggs are removed but, even with electronic spotters, it is impossible to catch all of them. 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.\n\nhttp://www.aeb.org/LearnMore/EggFacts.htm
1020710
The types of eggs based on yolk characteristics are described as:\nIsolecithal: sparse evenly distributed yolk, eg., sea urchin, mouse\nMesolecthal: moderate amount of yolk, often unevenly distributed, eg., frog\nTelolecithal: dense yolk concentrated at one end, eg., bird, reptile\nCentrolecithal: yolk concentrated at the middle of the egg, eg. fly
510413
Egg white are analogous.  It is a mechanical fluid protecting the yolk/cell nucleus.  \n\nIn the cell, the cytoplasm is a sort of warehouse where in-bound nutrients and out-bound wastes are processed and positioned for transit.  \n\nCytoplasm is sort of a bank of protective and equalizing fluids, a kind of checking account, taking deposits from the outside of food and fluids and spending them on the directions of the DNA/RNA and various cell organelles as they call for them.
268960
hehe... its an egg!\n(and i am the theif XD)\n\nI dunno, i just see the words white and gold and i just think an egg. thats just me. o_O\n\ngood riddle!
37370
the taste is exactly the same.  But an interesting fact is chickens lay more brown eggs than white but the cost of brown eggs are more.  Go figure!
198394
According to this site: "Sometimes eggs that are laid in open nests are white at first. They then become stained by the mud and rotting vegetation in the nest. Grebes lay white eggs that become stained and cryptically colored over time."  Read the site over, it has everything you ever wanted to know about bird reproduction.
537983
Moist and  dark\n\nDid you know meal worm eggs are in all flour. There is no known way to get them out.\nWhy? the egg is smaller than the gran of flour.
92973
Actually, the yolk begins to turn greyish when it is over cooked.  Don't cook your eggs for as long, and they will stay perfectly yellow!\n\nI'm in culinary school, and before my teacher told me this, I thought the yolks in hard-boiled eggs were supposed to be grey on the outside because they always are when my mother makes them!
1029529
The red color of crustaceans (and other marine animals, including salmon and certain types of algae)  is due largely to a pigment molecule called astaxanthin (see source).  In the shells of live crustaceans, this molecule is bound together with an protein (β-crustacyanin), which alters the shape of the astaxanthin molecule.  When bound together, this protein-pigment complex has a bluish color.  \n\nWhen you heat proteins, they denature, (i.e., they change shape), and in the case of shellfish, the β-crustacyanin "let's go" of the astaxanthin, which relaxes back to its normal structure and becomes red.
719837
Cells are colorless, so if we want to see them, we need to color them.\nMethylene blue basically stains membranes, so you can use it to distinguish one cell from the other, sometimes you can get a light stain in nucleus, but mainly stains external membranes in vegetable cells, the called cell wall (not present in animal cells)
975148
Chickens can lay white and brown eggs.
928582
A change in color would indicate some sort of reaction.  xenon is a noble gas and is nonreactive, so no.
900461
Your question is sort of an oxymoron, because the "albumin" of an egg is the protein found in the egg white.  \nAlbumin is made up of mostly water, along with very good quality amino acids (proteins).  Besides protein, there really is only negligable amounts of vitamins in the albumin itself.  Biotin is found in good amounts in the egg white.
229817
I have to admit, when I look at your other questions, I wonder how serious you are. You look like a bit of a joker. How do I know you won't just delete this question if I help you?\n- - - - - - - - - - - - -\n\nI have gone back to look at this question. Contrary to what others have said, this question has been examined over and over and there is a substantial literature on it. The size and shape of eggs is very interesting to people in the poultry industry, and those who must develop machinery that interacts with eggs, as well as environmentalists and others. \n\nThere are several problems here clearly. One is, there is no uniform shape to an egg. Different animals and different species produce different-shaped eggs.\n\nThe second is, there is no easy formula available for an egg shape that is well-known.\n\n\nThat said, there are lots of approximation and estimation methods available, as well as lots of experimental data and tables for different kinds of eggs. \n\nIn general, for eggs that are rotationally symmetric about an axis, the surface area \n\nA= 2*pi* {int from a to b} y(x) * sqrt[1+y'(x)] dx\n\nwhere y(x) is the curve describing the boundary of the egg, \na<=x<=b. If y(x) is analytic, then this integral can be done analytically. If not, it can be done numerically, as done by one of the references. \n\nIn the case of hen's eggs, T. C. Carter (1968) produced a 3 parameter model for computing surface area ("The hen's egg: A mathematical model with three parameters", Brit. Poulty Sci. 9, 165-171, 1968). In 1949, Romanoff, A. L., and A. J. Romanoff published a book with many formulae and approximation methods for egg surface areas called "The\navian egg" (John Wiley & Sons, Inc., New York, 1949).\n\nOne of the references approximates the egg as a prolate spheroid to compute its surface area. \n \nSome of the references produce empirical formulae for the volume and surface areas of various shapes of eggs. For example, the abstract by V. G. Narushin in the references presents the presumably empirically fit-model of egg surface area, S, calculated as S = (3.155 – 0.0136L + 0.0115B)LB, in which both L and B are taken in millimeters (obviously there is a problem with the units here). \n\nOne of the other references presents some empirically-derived formulae relating weight W of the egg to its surface area A that appear to fit quite closely (for example, A=4.835*W^0.662).\n\nI think that once you decide exactly what sort of egg you are interested in, there is a wealth of material available to investigate this further.
1088170
Depends on how many yolks there are.\nSome eggs have two and then it is \n"are yellow". If there is only one yolk\nthen it is "is yellow".\n\nIs the joke on us?