What made me swing to buying free-range as opposed to big agri-business produced tasteless crap? I'll share.
I, like most people, had long been buying eggs at the grocery store, but, they were tasteless and always rubbery when cooked. While chatting with my Granny one day, the course of our conversation took a turn to this topic. I say "Grandma why are these grocery store eggs so tasteless and rubbery", she says "when the eggs are old, they are more rubbery when cooked" Hmm, but they are supposed to be fresh eggs? As for the taste, well she figures it is what is fed to the chickens.
You may be thinking why would you ask your Granny that? My Grandmother knows what she speaks, as my Grandparents were farmers in general, but predominantly poultry. My Grandfather was locally known as the "eggman". Yes, he was the eggman, coo coo c'choo.
He delivered eggs fresh from their farm, to their customers.
They raised all manner of poultry chickens, turkey and they sold eggs. They were hard working, salt of the earth type people.
My Grandmother, whom by the way I love dearly will shortly be 90 yrs old.
So anyway, tired of spending good money on bad eggs, that were supposed to be fresh. We bought some locally produced free range eggs.
The first time I cracked one open, I was surprised to see such a difference.
Everything about the free range egg is different, the yolk is bright orange, not pale.
The white is not runny and slimey, it is more firm, a different feel and texture completely.
You know what else, the eggs taste better when cooked, and they are firm and tender, not rubbery.
Yes, I pay attention to the kind of things..... and I am not weird, I just care about what I eat.
If you can get some locally produced free range eggs, give them a try!
The picture above is from an article in Mother Earth News, it is long but definitely worth the read
excerpt on the difference between agri-eggs and free range:
American agribusiness is producing more food than ever before, but the evidence is building that the vitamins and minerals in that food are declining. For example, take the two eggs shown at right. The one with the bright orange yolk is from a free-range chicken raised by Mother Earth News managing editor Nancy Smith, while the pale one is a supermarket egg from a hen raised indoors on a "factory farm." Eggs from free-range hens contain up to 30 percent more vitamin E, 50 percent more folic acid and 30 percent more vitamin B-12 than factory eggs. And the bright orange color of the yolk shows higher levels of antioxidant carotenes. (Many factory-farm eggs are so pale that producers feed the hens expensive marigold flowers to make the yolks brighter in color.)Ask yourself, why are you throwing good money after bad food?