POTD: Eggs

Eger, Hungary

In Hungary, like lots of European countries, the eggs are predominately brown rather than white as they are in the U.S. I’ve always wondered if an egg connoisseur could tell the difference in taste between a brown and a white egg. Maybe they could if the eggs were boiled but with fried eggs I’m sure the taste of the oil or grease they were cooked in would dominate over any subtle difference in the eggs themselves. I think the larger eggs in this photo may be duck or goose eggs. Surely there’s more of a taste difference there.