Nothing to see here folks, just a bunch of eggs.

I really like eggs – growing up they were either scrambled with milk and cooked until there were buttery brown crunchy parts or soft boiled with a medicine cup serving as an egg cup – side of whole wheat or buttered pumpernickel toast, with Mom. With Pop, they were fried – over easy with a leaky yolk running all over the toasted, buttered rye bread with a side of bacon and hash browns. As an adult, I got into hardboiled & omelets too: onions, peppers, mushrooms, sometimes salsa – sometimes tomato, cheese – delicious!

The only difference I’ve ever noticed in the type of eggs I’ve bought is that when I get free-range, they are much tastier and heartier. But that’s more of a quality issue than a whole different breed of egg – kind of like people. These five eggs all came in the same dozen, and I thought it looked a bit like my family, so I took a picture. The crazy thing is that these are all “brown” eggs – even the pasty freckled one at the end. They didn’t come in a dozen package mixed with lily-white ones – we segregate our eggs… even though they are all still just a bunch of eggs. But, why?

Do brown eggs taste different than white eggs? Do white eggs have a different kind of yolk? Are eggs from another country not eggs? Nope, nope, and nope. Literally, the only difference between the eggs is the shell, and yet, many people feel brown eggs are inferior. Fortunately, I haven’t heard of anyone calling the police on any brown eggs placed in the same freezer as the white ones – so at least our tax dollars aren’t being wasted in the grocery store on poultry police.

Mathew 28:19 “ Therefore go and make disciples of all nations, baptizing them in the name of the Father and of the Son and of the Holy Spirit,”