This is going to sound odd, but one of the things I enjoy most about cooking in Israel is the eggs.
In America, when you buy a dozen eggs (conventionally produced), you get 12 eggs that are so uniform they are indistinguishable from one another. Same color, same size, washed clean. Every once in a rare while you get a blood spot or a double-yolk; clearly those internal “mistakes” are hidden from the inspection process and allowed to pass through.
In Israel, a dozen eggs can be more like cousins than identical siblings. Shells may be white, ecru or slightly spotted. There is a range of weights and sizes for each egg category (large eggs, my personal preference, may weigh between 63 and 73 grams–and sometimes you find both extremes in the same batch). Tiny feathers may be stuck to some shells. Chickens do have feathers, you know.
On the inside, I’ve seen yolks of many different shades of yellow and orange: sunshine, buttercup, gold, lemon, marigold. This is totally normal; from what I understand, it depends on what nutrients are in the chicken feed and has no effect on the nutritive value of the eggs, but it’s a delightful hodgepodge to me. Every time I see yolks other than the “standard” shade, especially in the same carton, I get happy….because that would never fly in America.