Although freshness does not affect the nutrient quality
of an egg, it does influence the cooking quality. Very
fresh eggs are desirable for poaching and frying because
they hold their shape better and look more attractive. On
the other hand, hard cooked eggs don't peel as easily when
they are very fresh.
"Blood" and "meat" spots 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. Many factors contribute to the spots: breed, feed, condition of the hens, etc. Both chemically and nutritionally these eggs are fit to eat. They are food safe if the egg has been properly stored in the refrigerator.
If desired, use the tip of a knife to remove the spot.
Fertile eggs are not any better for you than non-
fertile eggs. The nutrients attainable from any egg are
determined by the feed the chicken laying the eggs has
consumed. Both types of eggs start with the same nutrients
but fertile eggs will also contain a small amount of the
Some people prefer brown eggs to white, or vice versa.
Actually, the only difference is in the breed of the hen.
If hens have the same type of ration, the eggs will be nutritionally equivalent, regardless of shell color. They will also have the same flavor, keeping quality, and whipping and cooking characteristics.
Sometimes a large batch of scrambled eggs may turn green. Although not pretty, the color change is harmless and due to a chemical change brought on by heat. Using very fresh eggs, stainless steel equipment and serving the eggs as soon as possible after cooking will help to prevent this.