Benefits of Organic Eggs Over Store-Bought
Discover the inner beauty of organic As consumers, we love clean, white uniformity. Just look at the store's bread aisle. But when it comes to eggs, the beauty of mass-production is only shell deep. The perfect egg Individual organic eggs from your own chicken coops are as different from each other as your chickens are. Some have ridges, some aren't very smooth, some are pointy on both ends. Some are white, but many are brown, tan, or blue. It's not that mass-production eggs are more perfect, only that the "imperfect" ones get shunted off and ground into other foods. If you can see the beauty in variety, you'll also discover a better-tasting egg. It only makes sense that a fresher egg tastes better. What could be fresher than lifting a hen, taking an egg or two, and heading for the kitchen? Fresh chicken eggs also have a thicker consistency, so they spread less in the pan and those sunny yolks don't break. Factories are getting faster, but they will never be as fresh as your own chicken coop. Why do organic chicken eggs taste better? The answer there, too, lies in variety. Chickens love variety. They'll eat grains, bugs, worms, snails, even dirt. That variety of diet leads to a rich, healthy egg with a vivid, sunset-yellow yolk. Factory chickens don't have access to anything but the strictest, grow-quick gruel. The cost goes down, but so does flavor. |  |
Eggshells are surprisingly porous. Over time, natural flavors can slip out, and outside odors can seep in. If you ever stored your chicken eggs next to your onions, you learned that already. Keeping your chicken houses clean helps you avoid too much washing, which pushes water and soap into the egg. Factory chicken eggs get a chemical bath to make them shiny white, and you can taste that too. Factory-raised chickens also get a big dose of antibiotics, and those drugs end up in the chicken eggs. Over-consumption of antibiotics may render them less effective when you really need them. It's comforting to eat an egg when you know exactly where the hen has been.
Can a chicken egg be too fresh?
The closer you are to the chicken, the better, with a couple of exceptions. When you peel a hard-boiled egg, you may notice a wispy membrane between the shell and the white. This membrane takes a few days to form after the chicken egg is laid, so a perfectly fresh egg, although delicious, may be harder to peel. There's also a stringy, gloopy part of the egg white that helps keep the yolk centered in the chicken egg. It disappears after a week or so. Some picky chefs prefer to strain it out before making delicate, smooth custards or souffles. For the average egg-based meal, leave it in. It's just part of the white, and it's good for you.
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