A while ago, I made a go of being a butcher. I'm serious: I worked my way up. Started trimming chicken breasts, and can now break-down a whole deer from still-breathing to dinner-plate, with nothing but a sharp-knife and an afternoon. If it's already cold: I'll single-handedly slice-up a whole side of beef in to retail chops/roasts in less than half an hour— and I'll give ya the works, too: shit that Gordon Ramsey would pay top-dollar for. All this to say: I've been around the block. Worked in farms, abattoirs, industrial, retail meat-cutting, and everything in-between. I know I'm making an appeal to authority, here. So if you have any questions: feel free to ask. But literally everything in that post is 100% correct and factually true. Save that pic and go back to it, for reference, if you plan on getting some good eggs. I get mine from a local farm and they're amazing. The shell on factory produced eggs is so thin, these days, it almost feels like construction-paper that has a thin layer of wax in them to avoid it turning to mush. It's actually off-putting how frail those shells are, and the yolks are so pale it almost looks like the color of straw. A good egg will have a really hard shell and the yolk will be a deep orange.