Do you know the difference between white eggs and brown eggs?
I didn’t, until a couple of hours ago.
I usually buy cage-free, free-range, organic eggs from the Farmers’ Market but never cared about the color.
Sometimes they’re brown, other times they’re white. Every time they taste like, uhm...eggs. So I never give it too much of a thought.
Well, to be completely honest, I usually pick brown eggs because they feel more exotic to me not to mention that I like to support genetic diversity in chickens (HA!)
Anyways, I faced this quandary this morning as I looked in my fridge. There they were: 2 brown eggs and 2 white eggs. As I grabbed them, I wondered: is there a difference?
Apparently yes, but it’s not that important.
It’s all about the chicken: in general white-feathered chickens (with white ear lobes) lay white eggs while red-feathered ones (with red ear lobes) lay brown eggs.
Besides that, there are certain chickens that even lay blue, pink, green or even speckled eggs (and let me tell you — if you have never seen them — blue eggs are weird to look at).
But when you get down to the egg, nutritionally there is no difference — it's all just in the looks.
Meaning that the color of an egg is not an indicator of quality.
Despite the fact that they're often more expensive, brown eggs aren't any better for you than white eggs, and vice versa.
The only thing that matters is the feed that was given to the chicken.
The feed determines the color of the yolk, the taste of the egg, and ultimately the quality of the egg.
The darker yellow/orange the egg yolk, the better quality/flavour of the egg.
Eggs from local farms or backyard coops taste better than those from overbred, mass-housed chickens because the chickens are allowed to roam free and thus have access to all the dirt, bugs and worms they could possibly wish for.
Believe it or not worms, bugs, kitchen scraps, etc. are a much better feed than GMO corn.
The chickens are happier, the eggs taste better, and are better for you.
Whatever the color of the egg, one thing is sure: like peanut butter and jelly, eggs and hash are just meant to be served together. Especially when the egg is runny and it soaks into the hash.
If you know what I mean.
Hash is one of the easiest go-to breakfast’s that I LOVE and usually make to prep for the upcoming week.
I will make a big batch of hash on a Sunday and dipping out of it every morning for breakfast, lunch, sometimes even dinner. It’s perfect.
Another thing I love about hash is you get to play around with it every time.
It can literally be anything you have that you want to throw in to make your own.
This Sweet Potato, Spinach and Chorizo Hash has been one of my faves mixes lately.
There’s sweetness, freshness with just a bit of kick from the chorizo. So delicious.
And with that over easy egg...you can definitely call it a party!
3 large sweet potatoes (about 3 lbs), skin on, diced into ¼ to ½-inch cubes
3.5 oz / 100 gr Spanish chorizo, sliced
1 large onion, halved and thinly sliced
1 garlic clove, minced
3 cups spinach, roughly chopped
4 tablespoons olive oil
2 ½ teaspoons fine grain salt, divided
Pinch of fresh ground black pepper
4 free-range organic eggs
Chopped fresh parsley to taste
Preheat oven to 450°F (230°C) and place a rack in the middle. Line a large baking sheet with parchment paper and set aside.
Heat a large skillet over medium-high heat, add chorizo slices and fry for 4 to 5 minutes, until crispy. Transfer chorizo to a bowl with a slotted spoon and set aside.
Add onion, garlic, and 1 teaspoon of salt to the skillet and lower the heat to medium. Cook, stirring every now and then, until onions are soft and translucent and garlic is fragrant, about 10 minutes.
In the meantime, in a large bowl toss diced sweet potatoes with the olive oil, 1 ½ teaspoons of salt, and a pinch of ground black pepper.
When the onions are done, stir them into the sweet potatoes.
Add spinach to the skillet and saute’ for 2 minutes, until just wilted. Stir spinach into the sweet potatoes as well.
Spread sweet potato mixture in one layer on the lined baking sheet, and roast in the oven for 30 to 40 minutes, stirring at least a couple of times, until the sweet potatoes are soft and browned.
Let the hash cool, stir in the chorizo, and store it in a covered container (or Ziploc bag) in the refrigerator up to 5 days.
To serve, heat the oven to 425°F (220°C).
Spread hash in a thin layer in a baking dish or a cast iron skillet (alternatively, you can bake the hash in individual ramekins) season with salt and pepper and bake in the hot oven until heated, about 5 minutes.
In the meantime heat a skillet over medium, and gently crack eggs into skillet without breaking yolks; season with salt and pepper. Cook until whites are almost set, about 1 minute. Cover, turn off heat, and let stand until whites are just set but yolks are still soft, about 2 minutes more.
Serve eggs over hash and sprinkle chopped parsley on top.
One serving yields 430 calories, 30 grams of fat, 25 grams of carbs, and 15 grams of protein.