I went to the store to buy a dozen eggs....

[fjblair]

How so?

The main ingredient is whole grain oats and there is 1mg of sugar in a serving?

 

[1293]

The main ingredient is whole grain oats and there is 1mg of sugar in a serving?

There's 25g net carbs. Sugar.

 

[Tele-beeb]

A human-interest story cries out to be told in this thread.

My wife's friend dating all the way back to high school, keeps chickens. She had a particularly fine specimen who would come to the back door, and cluck away until she was let into the washroom. She would go over, settle under a straight-backed chair, and lay her egg for the day. Then my wife's friend would take the little hen back out to the chicken coop, and all was well with the world.

Then this past summer, for some reason the little hen got out of her pen, didn't try or didn't get to get into the house, and succumbed to the blazing heat we suffered all summer long! Alas, a cute little fluke of nature is no longer with us, the likes of which are unlikely to be repeated.

I can appreciate this… I never knew they had personality before I raised chickens. I even try to take them a treat when I gather eggs… like a ‘thank you.’
Goofy I know…

 

[P Thought]

Jeepers. If I saw a price like that I'd lay my own eggs!

 

[Milspec]

The difference between good eggs and cheap eggs is bigger than the difference between butter and margarine.

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www.cbc.ca

 

[1293]

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www.cbc.ca

Taste.

 

[bottlenecker]

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www.cbc.ca

I don't need to read a test on the internet.
Good eggs have dark orange yolks that don't break when dropped 6" over the skillet, the yolks have a thicker texture, and the yolk flavor is like a heavy, buttery sauce instead of nonexistant. They don't taste anything like those pale yellow, runny things.

 

[P Thought]

Eggs' yolk color is determined by what kind of chicken laid them, but I'm sure there are several environmental factors in that skillet-drop test: freshness being a big one I'm sure, diet and supplements perhaps as well.

Also the protein, albumin, is in the whites, not the yolks, and that's the same from one egg to the next. Yolks are pretty much pure fat

 

[Milspec]

I don't need to read a test on the internet.
Good eggs have dark orange yolks that don't break when dropped 6" over the skillet, the yolks have a thicker texture, and the yolk flavor is like a heavy, buttery sauce instead of nonexistant. They don't taste anything like those pale yellow, runny things.

Those "tests" record nutritional value....which were the same. Any differences in color, shell thickness, etc. is all eye of the beholder stuff. Nutritionally, an egg is just an egg, doesn't matter where they are from nor what they cost.

I have certainly had my share of both and don't see nor taste any real difference unless you like to dip toast into the half-cooked yolk...then a thicker yolk could matter. Beyond that, the body sees zero difference between the two.

 

[Toto'sDad]

I can appreciate this… I never knew they had personality before I raised chickens. I even try to take them a treat when I gather eggs… like a ‘thank you.’
Goofy I know…

For the longest time I would hear stories about the little hen, though I never saw her, I had envisioned in my mind her making her daily journey. It was comical to hear the telling of her doing her egg laying right on cue. I'm sorry she does not go about her appointed rounds anymore.

 

[bottlenecker]

Those "tests" record nutritional value....which were the same. Any differences in color, shell thickness, etc. is all eye of the beholder stuff. Nutritionally, an egg is just an egg, doesn't matter where they are from nor what they cost.

I have certainly had my share of both and don't see nor taste any real difference unless you like to dip toast into the half-cooked yolk...then a thicker yolk could matter. Beyond that, the body sees zero difference between the two.

I don't believe that. I don't care, but also I don't believe that.
I've been eating eggs from farmers I know for about 15 years. The chickens that eat grass and bugs make the good yolks, and I think it has nothing to do with the shell color, the size, or the breed. It's the protein, the beta carotene, and whatever else they're eating. The eggs aren't as good in winter. It's a very obvious change.
I know eggs can't be as observably different as they are and be made of the same stuff. Whether that different stuff benefits my health, I don't know. I know it's not any worse, and they taste really good.
They're not like expensive store eggs that say organic on them. Those are rarely very good, although some taste better than the cheap ones.
It's not a little difference, it's a big one. It's like the difference between fresh sourdough and stale wonderbread. Like a bf deluxe and an old line6.

 

[Milspec]

I don't believe that. I don't care, but also I don't believe that.
I've been eating eggs from farmers I know for about 15 years. The chickens that eat grass and bugs make the good yolks, and I think it has nothing to do with the shell color, the size, or the breed. It's the protein, the beta carotene, and whatever else they're eating. The eggs aren't as good in winter. It's a very obvious change.
I know eggs can't be as observably different as they are and be made of the same stuff. Whether that different stuff benefits my health, I don't know. I know it's not any worse, and they taste really good.
They're not like expensive store eggs that say organic on them. Those are rarely very good, although some taste better than the cheap ones.
It's not a little difference, it's a big one. It's like the difference between fresh sourdough and stale wonderbread. Like a bf deluxe and an old line6.

I don't believe that. I don't care, but also I don't believe that.

I will side with observable, scientific facts regarding the nutritional value present in any egg. It is fine to have a preference (we all do) but that does not mean it is steeped in facts, just a personal preference. Nutritional facts is that an egg is an egg.

Now, there is a difference between farm fresh eggs and store bought and that is the thickness of the shell. One requires refrigeration while the other doesn't, but that is the only difference I have experienced. The more expensive brand might taste better to you, but that is all subjective, like saying that a Gibson sounds better than a Martin and is influenced by marketing and personal attributes only.

Besides, most people don't just eat the egg "as is" anyway. Most will add other ingredients or add a sauce to the eggs which eliminates any perceived difference in the taste of the egg in the first place. My Southwest Omelette could be made with powdered eggs and still taste good.

 

[bottlenecker]

Eggs' yolk color is determined by what kind of chicken laid them

Well it's just not. For years I got all my eggs from one small group of chickens made up of a few different breeds (abandoned 4H projects), and the yolk color changes from one individual chicken. It changes depending on what they eat. The breed of the chicken determines the shell color, not the yolk color/quality.

 

[bottlenecker]

I don't believe that. I don't care, but also I don't believe that.

I will side with observable, scientific facts regarding the nutritional value present in any egg. It is fine to have a preference (we all do) but that does not mean it is steeped in facts, just a personal preference. Nutritional facts is that an egg is an egg.

Now, there is a difference between farm fresh eggs and store bought and that is the thickness of the shell. One requires refrigeration while the other doesn't, but that is the only difference I have experienced. The more expensive brand might taste better to you, but that is all subjective, like saying that a Gibson sounds better than a Martin and is influenced by marketing and personal attributes only.

Besides, most people don't just eat the egg "as is" anyway. Most will add other ingredients or add a sauce to the eggs which eliminates any perceived difference in the taste of the egg in the first place. My Southwest Omelette could be made with powdered eggs and still taste good.

You posted an article where journalists called some scientists and tested some eggs they bought in a store, and came to a conclusion that benefits the producers of 2/3 of all the eggs in canada, according to the article.

I googled "chicken egg quality study" and found this actual scientific study.
They did not test using my criteria based on the perfect egg to cook overeasy and eat on my grits, but they did have very specific criteria for egg quality, and they did find a difference in egg quality and vitamin content based on the chickens' diet.

Egg quality depending on the diet with different sources of protein and age of the hens - Scientific Reports

Due to the planned limitations in the use of genetically modified soybean meal, the search for alternative sources of protein in animal nutrition is ongoing, which also supports the consumers’ expectations of good quality products, such as eggs. The aim of the study was to assess and compare...

www.nature.com

Btw, the eggs I get cost less than expensive grocery store brands, and are not certified organic. I'm not talking about expensive brands.

 

[fjblair]

There's 25g net carbs. Sugar.

So grains and vegetables are sugar. Okay.

 

[BigDaddyLH]

So grains and vegetables are sugar. Okay.

I'm telling you, doughnuts!

 

[P Thought]

Well it's just not. For years I got all my eggs from one small group of chickens made up of a few different breeds (abandoned 4H projects), and the yolk color changes from one individual chicken. It changes depending on what they eat. The breed of the chicken determines the shell color, not the yolk color/quality.

You mean I'm wrong? Again? Dangit!

That rings a bell, now that you mention it, about the shell color. . . .

 

[1293]

So grains and vegetables are sugar. Okay.

If it isn't protein or fat it's sugar. Do you remember putting a saltine in your mouth in science class and it almost immediately started getting sweeter and sweeter?

 

[Tone Quest]

Sticker shock

 

[1293]

Eggs' yolk color is determined by what kind of chicken laid them, but I'm sure there are several environmental factors in that skillet-drop test: freshness being a big one I'm sure, diet and supplements perhaps as well.

Also the protein, albumin, is in the whites, not the yolks, and that's the same from one egg to the next. Yolks are pretty much pure fat

Yolks have far more protein by weight than whites. Yolk is where the nutrients are.