Yellow vs orange: Which colour should egg yolks be?

Every cook knows the little thrill of cracking an egg. Sometimes the yolk is a pale, butter-yellow circle. Other times it is a burnished gold, so vivid it seems to glow against the white. In some kitchens, a deep orange yolk is seen as the mark of a truly special egg. But does colour really matter, and why do yolks look so different in the first place?

The answer lies in what hens eat and, perhaps more surprisingly, in what people expect to see on their plate. Around the world, yolk shades carry cultural weight, shaping how eggs are valued and how dishes are judged.

What makes egg yolks yellow or orange

• Hens that eat wheat, barley, light grains tend to produce pale yellow yolks.
• Diets rich in corn, marigold petals, leafy greens, red peppers produce more vivid golden or orange yolks.
• Free-range hens get pigments naturally from plants and insects, so their yolks are often darker.

Does colour change nutrition
While colour changes how an egg looks, it does not drastically change its nutrition. Orange yolks tend to hold more carotenoids such as lutein and beta-carotene, which are linked to eye health and act as antioxidants. But when it comes to protein, fat, and calories, both pale and deep yolks are virtually the same.

Yolk shades around the world
What’s seen as the “perfect yolk” changes with geography and tradition:

• Europe (Italy, France, Spain): A deep orange yolk is highly valued. It makes fresh pasta, custards, and baked goods look richer and more appetising.
• Japan: Bright orange yolks are a must. Since eggs are often eaten raw with rice or in hotpot dishes, a vivid colour is linked to freshness and flavour.
• South Asia: Golden-orange yolks are associated with “desi” or local eggs, which are believed to be more natural and nutritious.
• United States & United Kingdom: Pale to medium-yellow yolks are considered normal, as hens are mostly grain-fed. Farm-fresh or free-range eggs with darker yolks are only recently gaining popularity.
• Middle East & Africa: Lighter yellow yolks are widely accepted, with less emphasis on a deep orange shade.

How chefs use yolk colour
Chefs often consider yolk colour when choosing eggs. A bright orange yolk makes pasta more golden, adds depth to custards, and enriches sauces. Lighter yellow yolks blend in where colour is not the focus, such as in many baked goods.