Farm Fresh Eggs. Yum. Despite certain “experts” insisting that there is no measurable difference between the way that factory eggs taste and the way that small-farm eggs taste, I beg to differ.
Our family has been exclusively eating eggs from Sugar Creek Family Farm for over a year now. About a month ago, I was eating eggs that Randy had made for us for breakfast at our family’s inherited time-share at Okoboji and realized that something was NOT right. It took me a good few minutes to figure it out – these were eggs from the store, not from the farm. They just weren’t as tasty. I needed salt and pepper. The flavor was flatter, less…well…flavorful.
Beyond the taste aspect, there’s the whole process of farming the eggs. I’ve been to Abby’s farm, I’ve seen how the hens live. I’ve been to “conventional” egg farms, seen how those hens live. And, well, I’ve watched a few too many episodes of Dirty Jobs, as well. I’d take eggs from the undoubtedly healthier (and happier) hens at a small family farm any day.
Besides – look at those eggs! Just look at them! How pretty they are. (The color of the shell is only an indicator of the hen’s breed, and nothing else, but my eyes appreciate the variety found in a box of eggs from Sugar Creek.)
Want to learn more about eggs? This is a good article to start.
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