Natural quality of eggs, like that of all food, depends upon the food and condition of living under which they are produced. The flavor, color, and keeping quality of eggs vary. Though color is not reliably indicative of composition, dark-shell eggs usually have larger yolks, so are richer in fat. White-shell eggs are usually more delicate in flavor and sometimes for this reason more acceptable to invalids. The flavor of all eggs is better in the spring; it is at all times dependent upon the food of the fowls. As with milk, so with eggs, the taste and odor of the food the animal consumes passes to its product. Hens fed little nitrogen have been found to produce many eggs but with a maximum of water, and keep poorly. Abundant food of both nitrogen and non-nitrogen compounds results in larger eggs that keep better.

Production of eggs cooperatively has in some communities insured a supply of freshly laid eggs. It is claimed that 40 hens in an outlaying lot 40' x 40' cared for scientifically by boys have supplied a city neighborhood and provided support for a family. Whatever the source of the egg-supply it needs to be reliable and to furnish good eggs at all seasons. The quality of eggs is no less important than that of meat or milk. Less tender cuts of superior animals may be cooked palatably; unfresh eggs cannot be. Skim-milk from healthful cows is wholesome, though less rich than whole milk. Inferior eggs are unpalatable and easily become disease-breeding instead of health-giving.

All food should be purchased by weight, even eggs. They range in weight per dozen from 1 + lb. to 1 2/3 + lb. (or 1 1/2 oz. to 2 1/3 oz. per egg). One pound of steak without bone serves 3 persons. How many eggs would equal the amount eaten by each? How many eggs would equal in protein the protein in 1/3 lb. beef? Compare this number with that which equals it in weight? Would so many eggs be eaten by any one at a time?