Would you eat an egg with a white yolk?

By Maria Kyriacou

Would you eat an egg with a white yolk?
The Japanese Government's plan to produce eggs with white egg yolks raises many questions, but makes sense from an economic point of view

What’s a sunny-side up egg minus its bright yellow yolk? Is it safe to eat white on white eggs? Why make them white at all? Are green eggs next?

These are just some of the questions that come to mind when learning that Japan plans to introduce all white eggs by feeding their hens a rice-heavy diet.

The plan stems from the Government’s realisation that they rely too much on imported crops, and would rather boost their own rice production. The demand for rice has been significantly falling, by 80,000 tons each year.

The Government’s assertion that the yolk’s colour is affected by what the hen that laid it was fed has been questioned on international food forums.

However in Japan, the kometsuya, or “rice luster” eggs as they’re known are growing in popularity, particularly with women aged 40-60, who say they taste sweet.

Developed by the Takeuchi poultry farm in the town of Otofuke, Hokkaido the hens diet is largely composed of rice – in fact, 68 percent. They cost more, and are marketed as being healthier for hens than imported corn feed.

In the era of organic diets and Jamie Oliver telling us to choose the wonky vegetables over those shining with waxy perfection, how do you feel about the good old egg getting a facelift?


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