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Egg shell actually has very little to do with the flavour of the egg. It is, however, important, as a thin egg shell results in eggs that will crack easily and cannot be sold. If an egg shell is too thick, the chicken must eat a lot more calcium to make the shell, and producers need to pay a lot more money to feed this to them. Note that the thickness of an egg shell is based on the genetics of the hen, and simply feeding them less calcium will result in eggs that have deformed or uneven shells. These shells can also be the result of illness, and render the eggs unsaleable due to consumers not wanting eggs that "don't look good".

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13y ago

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