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Tuesday
Apr102012

the New York Times talks eggs

focus on the eggs, not the 'vintage' dishEggs with muscle-tone?  Thick walls?  Rich, intense taste?  That's how a recent NYT article describes farm fresh eggs.  The day after reading the article, I cracked open one of our pastured eggs and a store egg and was surprised to be able to tell such a distinct difference in the firmness of the egg and the thickness of the membrane.  The color difference was no surprise to me as I've long heard about the benefits of natural forage on yolk color.  Both our girls can tell a difference in taste between our eggs and store eggs - they actually won't eat store eggs, but request our pasture-raised chickens eggs each morning!  Research supports that farm fresh eggs are more nutritious than commercial eggs and a hearty, protein-rich breakfast is a win in my book!

We are gathering an average of four small eggs a day, so not enough to have eggs every day just yet, but it won't be long.  Soon, we'll have enough to share with you, too!

Have you had farm fresh eggs before?  Could you tell a difference?

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Reader Comments (5)

Absolutely!! There is even a difference between "free range" eggs from the supermarket and ones from your own nesting box (or a farmer near you). The eggs are thicker, and the taste is, pardon me, EGG-IER.

I've even noticed a huge difference between the eggs from our chickens in VA, and the eggs my parents get from a farm friend in TX. The Texas hens eat a lot of crawfish from the river on the farm, and the eggs are almost a ridiculous orange color and have a intensely, rich egg taste. Gotta get me some crawfish! ;)

My kiddo hasn't really had the store bought egg experience but we sell some of our free range eggs and it's reported back to me all the time that their kids will only eat the farm eggs. The "orangiest" french toast they've ever seen. I really like the feedback, it's good to get the confirmation from others that apparently we do something right here.

April 12, 2012 | Unregistered CommenterMelody D.

Wow. I've always been able to tell a difference, but I've never seen them side-by-side like that before. I am so looking forward to your eggs being ready!

April 13, 2012 | Unregistered CommenterSarah

Not to mention the difference in freshness with the tight albumen in your egg versus the "watery" white in the store-bought egg.

Most friends I've given or sold eggs to love ours, but we did have one man who refused to eat a frittata made of our eggs because of the orange color. He told his wife that eggs are supposed to be pale yellow. I figured, let him eat pale yellow store-bought eggs if it makes him happy--it leaves that many more of mine for people who really appreciate them! :)

April 13, 2012 | Unregistered CommenterSusan Lea

...and with recent information about how they have found benadryl and prozac drugs in chicken products because of the pharmaceuticals they feed the chickens to keep them awake, happy and laying. I seriously shake my head --- on what planet does it make sense to medicate our chickens with mood altering drugs in order to compensate for poor management?

April 16, 2012 | Registered CommenterFarmer Hamons

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