A fresh-laid egg has a yolk that is deep yellow, almost a pinkish orange. The white holds together; the whole thing sits up in the pan and it tastes like an egg. By comparison, store-bought eggs taste flat.
Age is the factor here. Most store eggs spend weeks or months in cold storage. Most of nature’s creatures, the hens lay most eggs in the spring, so as to have their young fully grown before the cold weather hits. The resulting spring eggs are stored and sent out to stores over the year. After six months of cold storage, these eggs are doing the same thing as they would if left out in the sun.
Natural decay enzymes are breaking down the living tissues and water is slowly evaporating out through the shells that have been scrubbed clean of the natural preservative coating the hen gives it.
The only good thing about stored eggs is that they will peel easily when hard-boiled. The fresh eggs haven’t lost any fluid, so they are unshrunk and pressing against the shell. So when hard-boiled, peeling takes a layer of white with the shell. If you want to hard boil a fresh egg, let it sit around for a few days before boiling so that it will peel more easily.
It is easy to see that the fresh eggs hatched by your own chickens is much better than the store bought ones. There’s nothing like going out to your own back yard and collecting fresh eggs for your breakfast.
For more information on eggs, raising chickens and building your own chicken shed, please visit the author’s blog.
Photo. Melanie F. Hardy