So we tried the beautiful free-range chicken eggs. I hard-boiled two the other morning, and scrambled three this morning (I also decided to keep the shells intact to decorate later by blowing out the insides, which took A LOT of effort! The scrambled eggs took me at least half an hour to make, and 28 of those minutes was just from extracting the eggs from their shells... and now my cheeks hurt).
After our careful tasting, Wayne and I have decided that these free-range eggs do, indeed, taste different. Earthier and maybe a little fishier? The texture is also rubberier. The yolks are more vibrant and cook up bright yellow orange. Doesn't sound that good, huh? Yeah, I prefer "regular" non free-range chicken eggs. Too bad, I was hoping the natural ones would taste MAGICAL... but it's also probably because our palettes have been raised on regular eggs.
Still, I will have some rockin' Easter eggs this year!
3 comments:
I can't believe you actually blew them out. I was KIDDING!!!
this is totally random, but i was reading "in defense of food" (which i highly recommend) and they mentioned that free-range and grass fed chickens have brighter yellow yolks because of higher beta carotene content in them due to a better diet of the chickens. reading that made me this of your entry on this, so i had to leave a comment. heee :D
reading that books has really made me decide to change my diet (among other books toting the same concept)
@susan: hm, i might have to read that book! although i'm a little wary of learning too much about food sometimes, because while i'm fairly healthful in my food choices, there are a lot of processed or nonorganic foods that i highly enjoy!
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