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Ok, so you're getting
bored with all colored eggs, and want some white ones mixed in there! I can see that. I have a couple that lay a creamy almost-white, and the contrast with all the shades of brown, green, and speckled eggs is striking. I like the rainbow egg effect. I want some blue layers, but right now I'm maxed out on birds. I'll have to wait.
You may be stuck with either (a) just get a couple of leghorn or Isa white hens, and forget the meat, or butcher roos young for fryers like BirchHatchery does, or (b) forget the white feathers and get a dual purp white egg layer. Have you checked with the ALBC to see if they know of any breeders of Hollands? I think there may still be a few around. Probably hard to get, and pricey, but, maybe you'd want to help increase the breed?
Do you just prefer white chickens, or is it because the carcass looks cleaner? 'Cos I gotta tell you, the white ones have just as many pinfeathers as the dark ones, you just can't see them, so you end up eating them. Or pulling little bits of feather shaft out of the skin here and there, while you're eating. I get just a clean a carcass with black chickens as with white, maybe cleaner, because I can actually
find all the feathers. With my weakening eyesight, (I'm no spring chicken myself) it far easier for me to pluck a dark bird. White ones, I find all kinds of little clumps that I missed while the bird was wet. I don't care about an occasional pigment pocket, those don't affect the flavor at all.
I'm not selling mine commercially, though, they're just for my own use, so maybe you have fussy customers to consider.
I agree with all you said above about egg color/feed consumption. It's the breed, not the egg color, that makes the difference.
Here's one you may find of interest, the California gray/California white.
http://www.feathersite.com/Poultry/CGA/CalGray/BRKCalGray.html#CW Heavier than a Leghorn, lighter than a rock, white eggs. I don't know what the skin color is. Or do you want to stick with heritage breeds?