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Discussion in 'Food & Cooking' started by gungasim, Mar 26, 2013.
are all eggs the same or are some better than others ?
Eggs that were under a hen that morning are SO much better than store bought.
thinking about it , i should get a couple of chickens /img/vbsmilies/smilies/smile.gif
I have 8 Buff Orpington Hens that give me 8 eggs a day, on most days. The hens just started laying, these eggs are pullet eggs. I find the whites are real clear and the yokes are rich and creamy. I will never go back to store bought eggs, we will also be free ranging our chickens this summer......................I believe this info I just gave you to be true, it is no yoke............Chefbillyb
When we lived in farmland in Tasmania, there was a chicken farm nearby, free-range, where you could just pop in to get them, or at the local sunday farmer's market. The colour of the yolk was gorgous, not like the insipid store bought caged eggs. And lots of double yolkers too. The taste and freshness of these eggs was superb.
Now we've moved to a larger city on the big island, and these sort of eggs are not easily available. The stores label the as free range, but I think sometimes that's far from the truth. More work needs to be done on regulations.
Free range, organic eggs only.
i have often observed that Americans seem to favour white shelled eggs, whilst here in the UK, it's brown!
From : The Egg Nutrition Center
"The color difference is due to the specific breed of hen. Hens with white feathers and white earlobes will lay white eggs, whereas hens with red feathers and matching-colored earlobes give us brown eggs." There is no nutritional difference.
I don't eat a lot of eggs, but when I do, they come from a local farm- free range- the eggs are often still warm when I buy them.
How long do you guys and gals leave your farm fresh eggs out on the counter................
As I learned while working on a farm as a kid in Massachusetts....
"Brown eggs are local eggs, and local are eggs are fresh"
They usually don't last long enough for time on the counter to be a concern.
i don't believe I suggested any nutritional difference, merely a preference in shell colour.
This might be a stupid question but why do you not hear of anybody eating goose eggs? Are they no good?
Too much gold
I just ate cassoulet with goose confit: absolutely délicious!! Better than duck confit!!!
In Mexican mercados eggs are sold not refrigerated..even in Walmart...
Around here in Germany, eggs are sold unrefrigerated, too. From my point of view as a biochemist: The main purpose of an egg is not to be eaten, but to provide a safe space and the necessary nutrients for a chicken to hatch. Bacterial growth would interfere with that. For that reason, eggs have defenses against bacterial growth, e.g. enzymes like lysozyme. Those actually work better at higher temperature, so refrigerating eggs would be counterproductive.
I get my eggs from my neighbour. They have a huge yard to scratch and pick for insects and stuff and get additional kitchen scraps and grains or whatever is at hand. As dutch oven said, they don't last long enough that time on the counter is a problem
As for color - shell color makes no difference in taste, but if you compare my neighbours eggs with supermarket stuff, you'll notice quite some difference in yolk color and in the density of the yolk. And that goes with taste difference.
In America we wash our eggs. This rinses away the protective bacteria on the egg so now they are perishable and must be refrigerated.