Eggs 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?