Toggle navigation
Toggle navigation
Home
DCUM Forums
Nanny Forums
Events
About DCUM
Advertising
Search
Recent Topics
Hottest Topics
FAQs and Guidelines
Privacy Policy
Your current identity is: Anonymous
Login
Preview
Subject:
Forum Index
»
Food, Cooking, and Restaurants
Reply to "farm-raised vs commericial eggs"
Subject:
Emoticons
More smilies
Text Color:
Default
Dark Red
Red
Orange
Brown
Yellow
Green
Olive
Cyan
Blue
Dark Blue
Violet
White
Black
Font:
Very Small
Small
Normal
Big
Giant
Close Marks
[quote=Anonymous][quote=Anonymous]I've been wondering why I have such a hard time lately cracking an egg without breaking the yolk, and then a family my son knows gave him a lot of farm-raised eggs and he gave me a bunch. I was surprised by how much thicker the shells were (and the deep color of the yolks) but the real surprise is even though they are harder to crack it's easier to keep the yolk intact, maybe because the shell doesn't disintegrate as much? (They're also very pretty, all brown but ranging from beige to a pretty deep tan, some solid color, some speckled. They came in a basket which was even more charming!)[/quote] As eggs age, their yolks and whites become thinner and more likely to break. Most likely you are buying older days and the farm raise eggs are fresher. Also the variety in the diet of the chickens the darker the yolk. [/quote]
Options
Disable HTML in this message
Disable BB Code in this message
Disable smilies in this message
Review message
Search
Recent Topics
Hottest Topics
