Talk:Legom/@comment-144.163.13.79-20191215011828/@comment-3268952-20191221110214

Absolutely, the very same way anything can taste diffirent, eggs are no diffirent. In fact, eggs being more protein-heavy the quality can be dratically different due small things from the consistency to food. "Rubbery" or otherwise soft shelled eggs are usually dead giveaway of either calcium and/or vitamin-D deficiency. Or high amount of stree, to name couple of reasons.