Egg color is engineered

The video explores how the color of egg yolks influences people's perception of taste, despite no actual taste difference. Experiments show that without visual cues, people can't distinguish between different yolk colors. The color comes from carotenoids, which don't affect taste. Commercial producers can manipulate yolk color using pigments. This phenomenon extends to other foods like salmon, where color affects consumer perception. The video highlights the complexity of taste, influenced by visual and other sensory cues.

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