
What’s the difference between white and brown eggs?

What causes yolks to be different colours?

How do eggs get to my grocery store?
If you get your eggs graded how do you get them back to sell?

Can you tell me why some eggs in the carton, are stamped , and some are not ? Is it safe to eat the eggs that are not stamped ?
My recipe calls for room temperature eggs, is this safe? How long can an egg be out of refrigerator and still be safe?
Why is there sometimes a spot of blood in the egg? And is this okay to eat?
My are are floating, are they still good?