The Great Egg Taste Test

When you fork over $7 for one dozen farm-fresh eggs, you have to wonder, are these really any better than the ones from the grocery store? Mr. Food Aisle and I decided to find out. 

We planned a grand tasting as a Sunday brunch. It wasn't very scientific, but it was incredibly delicious. We prepared the two dueling eggs -- grocery store versus farm-fresh -- in a way that would showcase their natural texture, appearance and taste: soft-boiled. 

The farm, left, was much larger than the grocery-store egg, right.The farm eggs were huge, so if appearances were everything, they certainly appealed more to the eyes. I expected the farm eggs to be smaller, since I'm so trained to expect anything grown with antibiotics on a mass scale to be bigger. 

As for taste, the farm eggs also won out. The egg yolks were much creamier and richer both in taste and color. They offered about twice as much thick yolky goodness for dipping my French bread. 

Buying something as basic eggs has become a daunting task. They can be cage-free, vegetarian-fed, free-range or free-roaming. The freer the bird, the higher the price. Here's a great guide to what all the labels mean from Salon. 

Comments

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