Discussion
I am buying Clarence court eggs at the moment while my hens are on a barren period over winter. CC are good but don't get anywhere near the flavour of my hen eggs. I feed my hens apples and carrots daily. Also corn, organic feed, meal worms and any other treats I might come up with occasionally
As stated above, colour of yolk does not affe t flavour. Flavour is all to do with what the hens are being fed and feeding them as I do is not economically viable for a commercial operation
As stated above, colour of yolk does not affe t flavour. Flavour is all to do with what the hens are being fed and feeding them as I do is not economically viable for a commercial operation
red_slr said:
Egg report incoming!
So they were pretty decent (was hoping to say eggcellent…. but alas not quite that good) , not the best I have ever had but defiantly better than what the supermarkets have been dishing out the last year or so. I am still convinced something has changed meaning the birds are being fed something different.
I eat probably at least 6 eggs a week, if not more than that so I have noticed a change, very little taste and very runny white with pale yolk.
These had a good taste and the white was firm and I will try poaching some when I next get some more as that's usually a good test.
Right, in my opinion the over riding decision on whether an egg is good or not comes down to freshness, this is why farms shop/small sellers/backyard always appear best, the are usually fresh. Eggs by the time are processed/packed/distributed can be 7days before hitting supermarkets. (& poaching becomes more difficult)So they were pretty decent (was hoping to say eggcellent…. but alas not quite that good) , not the best I have ever had but defiantly better than what the supermarkets have been dishing out the last year or so. I am still convinced something has changed meaning the birds are being fed something different.
I eat probably at least 6 eggs a week, if not more than that so I have noticed a change, very little taste and very runny white with pale yolk.
These had a good taste and the white was firm and I will try poaching some when I next get some more as that's usually a good test.
Our birds are being fed slightly differently to years back, more UK Oilseed Rape oil as a substitute for some of the overseas (Brazil/India) Soya. Not wholly substituted as it would compromise familiar flavour (maybe some cheaper producers are not worried)
Runny white is more likely older eggs, in my opinion the more expensive eggs are less likely to have as high a turnover as the middle of the range ones, so pick popular ones if supermarket is only option. If you eat 6 eggs a week I’d near guarantee you will see a difference between Day one & day 6 with a supermarket box.
Crack egg on day one & take pic, then crack day 6, with same box & you’ll see it much more runny. I would not even attempt trying to poach a supermarket egg a week after bringing it home.
I’m a free range producer but will say for eggs in my opinion it’s about welfare not quality of eggs, I couldn’t say I taste the difference (unlike in meat where texture is different due to age & speed of growing). If I find I’m buying eggs I take the freshest whether Colony/Barn/Free range.
Finally managed a comparison between Clarence Court Burford Browns and Waitrose Duchy Organics as part of a New Year's Day fry-up. Clarence Court are creamier than the Duchy, and have bright orange yolks, compared to the pale yellow of the Duchy. It'll be CC from now on.
Not as good as the eggs we had when we kept chickens, but very good by shop-bought standards.
Thanks for the heads-up.
Not as good as the eggs we had when we kept chickens, but very good by shop-bought standards.
Thanks for the heads-up.
Eggs are living things with porous shell, put in the fridge they lose moisture faster but remain fresh. Optimum storage in house is prob 18-20C
3 weeks Is the stamp date but younger hens usually lay thicker shelled eggs which last longer, trouble is you Prob won’t know age of hens.
As eggs get older they lose moisture & air space at round end gets bigger so will float in water. If an egg floats standing up on its point I prob wouldn’t eat it.
3 weeks Is the stamp date but younger hens usually lay thicker shelled eggs which last longer, trouble is you Prob won’t know age of hens.
As eggs get older they lose moisture & air space at round end gets bigger so will float in water. If an egg floats standing up on its point I prob wouldn’t eat it.
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