We are being given choices and some of the things we are told are possible, but not necessarily so. Unless you have your own hens and know what they are fed and how they are kept, it is hard to know what is true. I choose to use fewer eggs and certainly never raw!
ANARIE, Thank you for relaying the fact about free range chickens. I remember seeing a snippet about it but could not remember all the facts. However, you are incorrect about the pasteurized eggs. All eggs sold in supermarkets are pasteurized. I believe I heard that fact in the same story as the free range. I just double checked it on google. Now eggs from the farmers market may be a different thing.
Someone also mentioned that brown eggs are better than white eggs. The shell color is determined by the breed and color of the chicken. The content of the shell is all the same.
Food marketing is a multi billion dollar business and we all keep falling for it.
Just one other comment: EB eggs are a great example of how "free range" eggs are a bit of a ripoff. They want you to think that the chickens are wandering around a big sunny meadow on Old MacDonald's farm, laying their eggs in nest they build, and Old MacDonald's kids are going out and hunting for them every morning. Actually, the term "free range" only means that the chickens have some sort of access to the outdoors rather than being 100% confined indoors. For a big company like the one that markets EB, that just means there's an open gate leading to an outdoor pen and a few times a day they give the chickens the option of going out. But chickens are territorial a***oles. You've heard the term "pecking order?" The one at the top of the pecking order might go out, but it won't let the others go, and they're too chicken to test it. Unless you buy eggs directly from a farmer who only has a few dozen chickens, your "free range" eggs come from chickens that in theory had a chance to go outside, but probably didn't spend any more time outdoors than the ones who laid the supermarket eggs. The only real difference in the EB eggs is that they feed their chickens feed with more Omega 3 oils.
EMMYERS, I'm not sure if I misunderstood you. Were you saying that you think regular supermarket eggs are pasteurized? That's not the case at all. In-shell eggs are raw. There are a few brands that pasteurize them in the shell, but those are hard to find in most of the US. If you're making mayo with raw eggs and you're concerned about food-borne illness, look up instructions for pasteurizing eggs. The temp that kills salmonella is just barely lower than the temp where egg yolks coagulate, so if you're very careful, you can pasteurize egg yolks and still have them liquid enough to work in mayo.
Also, organic milk is different from raw milk. Most organic milk is pasteurized, and in fact a lot of it is ultra-pasteurized for longer shelf life because it doesn't sell as fast. You're right to stay away from raw milk, because it has a higher food-borne illness rate and a higher mortality rate than just about any other food product. You can also get some pretty exotic illnesses from it that doctors don't recognize because pasteurization of milk almost eradicated them. Look up what brucellosis does to people, for example, and you're pretty likely to decide that raw milk isn't worth the risk. But any milk you buy in the supermarket, organic or not, is going to be pasteurized. In most states, it's illegal to sell raw milk.
I don't buy organic milk myself because it's not enough different from regular milk to justify the price difference if you're on a tight budget. I buy free-range eggs because my neighbor recently started selling them for about the same price as regular eggs cost at our general store. Since I live 100 miles from the nearest supermarket, if I run out of eggs I walk up the road and he goes out and finds me a dozen.
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w0w. That's the exact opposite of the experience I've had with organic, non-messed with foods. The free range chicken, beef, and turkey I buy actually tastes like chicken, beef, or turkey compared with the 'cardboard' I've bought in stores. Same with fruits and veggies I've grown myself and bought at farmer's markets. The eggs I buy at farmer's markets are much fresher than eggs I buy at grocery stores (even the 'organic' ones) and only about $0.20/dozen more expensive.
From what I understand of agriculture, most of the stuff produced on large farms is not bred to be tasty but bred to produce a lot of product per plant, be transported well, look good, and ripen evenly.
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I haven't tried organic eggs, but I did try organic milk for the first time this week. Same sort of issue. It's a bit of a trade off — most healthy food isn't as tasty as the human-muddled stuff. I bought heirloom tomato seeds for my dad once and he said the end result was about what he expected — not nearly as tasty as the ones bred to be the best they could be.
So — not surprising. Maybe try a different brand and see if you can find one you like better?
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218 6/17/13 12:06 A
I haven't tried them...but I tend to stay away from organic eggs and milk and stuff. I like the "safety" of the other stuff. I could be fooling myself, but I feel it is better. Eggs especially, because I like to make my own mayonnaise and I need the ultra pasteurized to avoid food borne illnesses.
Now, fruits and veggies I prefer organic or local, because I don't think my body needs pesticide. I guess I am just goofy like that.
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I know what you mean. I didn't like them either!!!!
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I tried them with I was on one kind of diabetic diet plan, they were awful, oily blah taste, not worth the extra they cost, plus, they really don't have any more Omega 3's than a regular, old fashioned egg anyway. Rip off, another reason the diet industry is Billion dollar industry, people.
I bought a package of EB Eggs to try, to see if there was a difference between regular store eggs and free range organic eggs. And I really didn't like the flavor or texture of the eggs once cooked. I made them over easy. Has anyone else tried these and what did you think?
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