These eggs were dyed green in order to figure out just how
big a role color plays in our perception of flavor. Hint: it’s a
lot.In order to eliminate color as a variable, I cooked up the
same kinds of eggs, this time dying them green with some
food coloring. When I re-administered the tasting with green
eggs, there was absolutely no correlation between flavor
and provenance. People liked the regular supermarket eggs
just as much as the eggs that had come straight from the
pasture.
Want to see the same effect for yourself? Take a look at
these two (identical save for some Photoshop color
tinkering) pans of eggs and tell me which one you’d rather
eat: