We eat fresh chicken or quail eggs daily. These are eggs that we raise and we know the health of every hen, their living conditions and the food and water they are ingesting. So even if they tasted the same (which I do not think they do), I will take fresh eggs any day.
-
-
I have noticed more and more over the years how people 'prefer' something they are inclined to prefer.
I judged a local middle school science fair the other day and there was an experiment done by a 5th grader that blew us all away - all about taste preference and bias based on visual perception. That little home-brewed experiment by a pre-middle school student blows away millions and millions of dollars of marketing hype around a lot of products out there.
Eggs included.
Comment
-
Speakin of pickled eggs, it has been awhile since I smoked eggs. If’n ya like em pickled, smoked is out of this world.Comment
-
texastweeter smoked egg salad sounds like a game changer….. that said, let’s make smoked deviled eggs, too! That would be an eggs-tra special treat.
-
-
I always enjoy reading ComfortablyNumb 's comments about eggs, since he is, to me, an Eggspert and a good source of chicken info around here. He commented earlier:
The "bloom" is sometimes called the cuticle.Eggs are laid with a 'bloom' that protects the egg. No need to refrigerate if you don't wash it off. UK prohibits the washing of eggs. US mandates the washing of eggs, which is why all eggs in the States are refrigerated.
I'm always concerned about the presence of salmonella in eggs, and therefore treat them with care. I had always thought that the fact that not all American farmers vaccinate their birds against samonella was another good reason why we have to refrigerate eggs.
To see if I was off base about the presence of salmonella in some US eggs, I went a-googling and found this excerpt from an article about eggs in Forbes:The British might consider the cuticle as providing adequate protection for their eggs and so are less concerned about the need to chill them. But there’s also another vital reason. An egg isn’t just at risk from salmonella contamination when its shell is sullied with feces. Salmonella can make its way inside the egg in the reproductive tract of a hen before the shell is formed. Once this happens, no amount of washing of sanitizing post-lay will rid the egg rid of contamination.
Since the late 1990’s, British farmers have been vaccinating hens against salmonella following a crisis that sickened thousands of people who had consumed infected eggs. Amazingly, this measure has virtually wiped out the health threat in Britain. In 1997, there were 14,771 reported cases of salmonella poisoning there, by 2009 this had dropped to just 581 cases. About 90 percent of British eggs now come from vaccinated hens – it’s required for producers who want to belong to the Lion scheme. The remaining 10 percent come from very small farmers who don’t sell to major retailers.
In contrast, there is no such requirement for commercial hens in the US. Consequently, according to FDA data, there are about 142,000 illnesses every year caused by consuming eggs contaminated by the most common strain of salmonella. Only about one-third of farmers here choose to inoculate their flocks. Farmers cite cost as the main reason not to opt for vaccination –FDA estimates say it would cost about 14 cents a bird. The average hen produces about 260 eggs over the course of her lifetime.
What’s this got to do with refrigeration? In the 1990’s research showed that eggs containing salmonella did not experience any prevalent growth in the number of salmonella cells when kept at room temperature for up to 21 days after purchase. Post 21 days however, and the eggs were heavily contaminated. Further research has shown that storing contaminated eggs in cooler temperatures prohibited the growth of bacteria within the egg over a considerably longer period of time.
Without the assurance that American egg-laying hens have been vaccinated against salmonella, it’s prudent to store our eggs in the fridge, just in case.
So I guess I'll keep up my salmonella-conscious cooking of eggs, which basically consists of pasteurizing any eggs that are used raw in a recipe.
KathrynComment
-
Fry one fresh from the hen egg, and you'll see the difference. Like I said I believe the taste part about being almost identical, but they are SO MUCH easier to fry when they almost stand upright out the shell rather than running all over the pan.Comment
-
Huh! 2 things:
1. My FIL used to laugh at me bc I didn’t know brown eggs came from brown chickens and white from white. Boy I can’t wait to see him again. 😆
2. I guess it’s psychological. Imma test it out next time I’m at my sister’s house. Coulda sworn they tasted better.
Comment
-
Amazing. I am still alive. 1950's -'60s, central nebraska farm, my mother would get 100 chicks every spring. Grow them up in brooder house. Butcher the young roosters, then butcher the old hens, then clean chicken house and move young pullets in. Excess eggs, beyond our needs, went into a 12x12 crate holding144 eggs, stored in unrefrigerated or cooled pantry. Would take full crate in to town periodically, for egg money. No idea how much. Arnold Feed and Seed.
The only egg related incident I remember is when we got "direction" to take out a rooster we had missed. He was in with the hens, and would attack Mother if she was wearing peddle pusher pants (now called capris).
And we did not start pasteurizing raw milk from our 2 stock cows, tamed enough to milk, until about 1966. But, sitting on a one legged stool, milking, I would turn my back to her rear end if she decided to pee 5 gallons, Protecting the milk.Comment
-
And, in the early morning dark, sometimes went back for the .22, when eyes glowed back at me from the barn. Killed several skunks over the years.Comment
-
Very cool. I feel that same about expensive Berkshire et al wibs or butts. Smoke, rub, bark, then especially with sauce... not a chance I can tell what they cost once it's on my plate, so I don't buy expensive ones any longer. Back to eggs though, I always thought the Eggland's Best ready to eat boiled & peeled eggs tasted really good, better than home boiled eggs, but it sounds like it's psychological.Comment
-
We prefer what we prefer. Who cares why….🤷🏼♂️Comment
-
This has been quite a learning experience for me today!Comment
-
For cheese and rice. An egg is an egg. I'm a city boy, we get our eggs at HEB. They fry up real good. Real poll should be how do you like 'em? I like mine sunny side up baby. All the sides, let's get after it.....
Comment
-
That is more or less my daily breakfast, though usually only 2 eggs and 2 rashers of bacon and one slice of bread. I used to not do the potato because of how long they can take to cook, but now I microwave the cut-up potato for 3 minutes or so and then finish them on the stove and so it only takes me about 10 minutes from start to finish to have my breakfast on the table since I also bake 3 pounds of bacon every Sunday to use during the week. -
prepperjack Try air frying your potatoes (if you have one). Quick, easy and as good as the oven imo. -
Troutman Thanks for the idea, I think I'll give that a shot. I don't know why I didn't think of it - I have a stupid $400 Breville that my wife convinced me she had to have and is basically an overpriced French Fry machine. Nope, not bitter at all.
-
Comment