“Possible now to color yolks of eggs “red, white and blue” by feeding hens different feeds,” April 7, 1939, by Harris & Ewing, via Library of Congress Prints and Photographs Division.
Washington, D.C., April 7. . . . Charles A. Denton, Junior Chemist, poultry nutrition laboratory of the National Agriculture Research Center, Beltsville, Maryland, feeding a hen a certain food to produce a definite colored yolk.
— from the original Harris & Ewing caption
Blue eggs and ham?
. . . Yesterday the egg so fresh
it felt hot in his hand and he pressed it
to his ear. . . .
riveted to the secret of birds
caught up inside his fist. . . .
— Naomi Shihab Nye, from “Boy and Egg“