Growing up, we always had white eggs from the grocery store. I first saw a brown chicken egg a few years ago when I started to buy them from a local farmer, and they are my favorite. I've let myself believe that brown eggs are healthier eggs. This connotation IS false, and shell color has to do with the chicken breed.
I've been eatting farm fresh eggs for a few years now. A gal I work with was raised on a farm. A real farm- with pigs and chickens, cows, corn, hay, oats, dogs, goats. The whole she-bang.
This gal's mom picks up the chicken eggs every morning, and every week I purchase farm fresh free-range chicken eggs. I could get these from the grocery store, but I save $2.50 a dozen buying them straight from the farmer. Lynelle just got a new batch of chickens, and they can't keep up with the demand for her eggs. It takes the layers a few weeks to get adjusted to laying a consistent egg every day. Plus she feeds them oyster shells and somthing else (i forget) to make her chickens eggs healthier.
Did you know that the eggs in the refridgerator at the grocery store are, on average, 10 days old by the time you get them home?
I've done some taste testing...and in the scrambled state, the Farm-fresh eggs are ligther, fluffier, and more tender than the store bought eggs prepared in the same manner. As for hard boiled, older eggs naturally boil better (the shells peel off more easily).
I feel so bad for caged chickens. And I feel bad for the farmers who get a only fraction of the $3.99 that grocery stores are able to charge for free-range chicken eggs.
I can sleep better at night knowing Lynelle's chickens get a chance to get out of their coops everyday to stretch their legs.
