Bob Myers wrote:
> [snip] ...ALL
> of the inherent difference between a brown egg and a white egg can
> be removed by subjecting the former to a light sandpapering. (This
> is not to say that a given brown egg won't taste different from a
given
> white egg, but the difference is NOT correlated to the color.)

Exactly right. I always buy white ones because it's easier to see the
little pieces of eggshell I've dropped in the whatever. But I had a
lady in the supermarket (shopper, not clerk) tell me once that brown
eggs were "more natural" than white ones. I gave her a very big smile
and walked away. Her basket was probably full of "organic" this and
that, too. Or low-fat bacon. Or low-carb bread.

-aem