Cook until most of the liquid evaporates, about 10 minutes.
Common U.S. breed is White Leghorn chickens.“For chickens that lay brown eggs, a pigment protein called protoporphyrin is added as the eggshell is built, thus adding the brown coloration,” says.
James K. Yarborough., extension agent of agriculture and natural resources at the University of Florida’s Institute of Food and Agricultural Sciences.For chickens that lay blue eggs, a pigment protein called oocyan is added when the eggshell is built, creating a blue shade, he says..
Although exceptions exist, there is a general rule in the poultry community when it comes to knowing the color of egg a hen will lay: Birds that have red earlobes (which also tend to have red or red-brown feathers) will usually lay brown eggs, and those that have white earlobes and feathers will lay white eggs, says Blatchford.. What's the Difference Between Cage Free, Free Range, and Pasture Raised Eggs?.Most of the brown eggs in the U.S. are produced by a type of chicken breed called Rhode Island Red or Plymouth Rock, while many of the white eggs are made by White Leghorn chickens, he says, noting, “Whatever color egg a hen lays at their first egg will be the same color throughout their entire life.”.
There are some variations of brown and white, which may be dictated by the age of the hen.
“Brown eggs may be really dark brown when the hen is younger and fade to a lighter color when the hen is older,” Blanchard adds.. Richard Blatchford, associate specialist in Cooperative Extension: Small to Industry Scale Poultry at the UC Davis Department of Animal Science.Measure out 1 cup of the broth and reserve.
In a 3- to 4-quart casserole or Dutch oven, combine the remaining 4 1/2 cups of broth with the rice and bring to a simmer over moderate heat.Cover and bake for about 20 minutes, stirring occasionally, until the rice is tender and a thick porridge has formed..
Drain the scallops and transfer to a small saucepan.Add 1/2 cup of the reserved broth and bring to a simmer.