I love eggs. Actually, I think I am fanatical about eggs. I am always on the quest for the perfectly cooked egg, so when Peter wanted to hit the Austin Farmers’ Market in its new, larger space, I was in.
At least half a dozen vendors were selling farm fresh free range eggs so we decided to test them out and do a direct comparison against the store bought, conventional factory farm grown eggs that we all have been eating for years.
Peter’s Photographic Comparison and Comments
The farm fresh free range eggs are typically brown to green in color, while store bought eggs are pure white. This has to do with the particular breed of chicken that laid the egg.
A cracked farm fresh egg (top) with a cracked conventional egg (bottom).
The yolk of the farm fresh eggs is much thicker and darker in color than the store bought egg. Additionally, the egg white of a farm fresh egg is much clearer than the conventional egg, which has a neon yellow yolk and a translucent yellow egg white. The color and consistency of the yolk and egg are largely due to the chicken’s diet.
A fried farm fresh egg (left) with a cracked conventional egg (right).
The fried farm fresh egg is darker in color and has a more robust, earthy flavor. Conventional eggs, which I have been eating for years, unexpectedly tasted much lighter in flavor when eating the two side by side. The texture of the farm fresh egg is a bit more firm as well.
In Austin, the going price for a dozen farm fresh eggs is $4 vs about $1.50 for conventional eggs.
Jon’s Additional Testing and Opinion:
In my extensive search for a restaurant in Austin that can cook an egg perfectly, I’ve determined that very few places can really cook an over easy egg. I’m not sure why this is, perhaps kitchens are focused on cooking the more complicated breakfast dishes that the poor egg is often neglected and left to fry too long on the flat griddle.
I cooked the eggs, over easy of course, side by side in the same large skillet. As soon as I cracked the eggs from the farmer’s market, the difference was visibly apparent. The yolk was a neon orange color looked like a thick gel, while the conventional egg seemed perfectly liquid yellow…almost too perfect. After flipping them over I plated them and gave them a quick sprinkle of kosher salt. The egg whites were slightly different in texture, the farm fresh eggs having little more going on. The real difference was in the yolks. When I broke the yolk of the conventional egg, it ran across the plate and tasted like…well an egg yolk. When I broke the egg of the farmer’s market egg, it oozed out onto the plate and tasted amazing! It had a rich flavor that simply could not be found in conventional eggs.
I’m sold, $4 dollars is a bargain.
Do you eat farm fresh eggs? What do you think about them? Let us know in the comments section!