I had the chance to eggsperiment this week when my daughter-in-law, Kara and her three little ones were staying with us. While they were here, they visited a family friend’s farm. The girls chased the free roaming chickens, collected just laid eggs and then brought me the eggs. What a wonderful gift!
One of my favorite breakfasts is Egg-in-a-nest so I got out both boxes of eggs – farm fresh and store bought – to compare.
I had heard that eggs from a farm: 1) have darker yolks, 2) have larger yolks, and 3) taste better. I understand they also are better nutritionally, but I had no way to compare that, so I set out to test the first three assumptions.
Whole wheat bread – we used two per person
Eggs – one for each piece of bread
Butter – softened – about 1 tsp per slice
salt and pepper to taste
Butter each slice of bread.
Cut a hole in the middle about the size of a quarter.
Warm a frying pan and place the bread butter side down onto the pan.
Crack one egg into each hole in the bread right away.
Salt and pepper as desired.
When the bottom sides are golden brown, flip the bread over.
Cook another minute or so until desired doneness.
Note: somw folks like they yolks really runny, others like them firm, so adjust your heat and timing to accomodate.
Did you notice how much biggier the yolks were on the right side? Those are from the family farm.
Did you notice the color difference? Yes, the darker yolks are from the happy hens. These photos weren’t altered – I don’t have the photographic skills to do that!:)
OK, you can’t taste the difference, but we did. We each took one piece from each side of the pan and the range free eggs had an eggier taste. It was subtle, but very nice.
There you have it – happy hens produce eggs that have larger, darker yolks and a denser flavor. Very interesting!
Let me know if you try a similar experiment and what your results are.