Can you describe the flavor of an egg? I’m not entirely sure that I can. Chicken meat is the same way: you can’t exactly describe it, but you know it when you taste it because it is such a familiar flavor. There are many different types and qualities of chickens and, if you eat meat on a regular basis, you’re probably well aware that not all chicken meat is created equal. The same thing goes for eggs. The average supermarket egg is a conventional one, but it’s getting easier than ever before to find organic/free range eggs,Â farm fresh eggs and low-saturated fatÂ eggs, as well. Is one better than another?
Cook’s Illustrated conducted a little taste test of their own, pitting organic/free range eggs,Â farm fresh eggs (less than 1 week old) and low-saturated fat eggs (Eggland’s best) against conventional eggs in a side by side, sunny side up taste test. They found that farm fresh eggs were the best of the bunch, with dark orange yolks, small whites and a rich flavor. Organic eggs, low cholesterol eggs and “standard” supermarket eggs – in that order – followed.
The flavors of eggs don’t generally come through in your average cake or cookie recipe, so your choice of egg won’t ultimately make that much difference in anything that doesn’t feature egg as a standout ingredient. If you want to give farm-fresh eggs a try, however, you can typically find them at farmers markets and at some specialty grocers that deal directly with small, local suppliers.