Since the domestication of chickens, people have been eating their fill of eggs. Both the white and the yolk of eggs contain fat-soluble vitamins, such as vitamins D and E, and essential fatty acids that your body needs in order to stay healthy. Eggs are also a complete source of protein because they contain all nine essential amino acids.

Eggs are a versatile ingredient for cooking and can be cooked in every which way. Fried, poached or scrambled, the sky is the limit when it comes to eggs.

However, not all eggs are created equal. Their quality may vary based on many factors, particularly on how the hens themselves were treated. This encompasses things like diet and whether they had enough space to roam.

Generally speaking, there are two main types of eggs: Farm-fresh eggs and store-bought eggs. Here is how they differ:

1. How hens are treated

One of the biggest differences between farm-fresh eggs and store-bought ones is how the farmers care for the hens. Homesteaders and sustainable egg farmers would have their hens out in the open pecking at the ground instead of kept in cages. This means the hens are able to eat bugs and greens as part of their diet.

In contrast, most store-bought eggs come from hens with starkly different living conditions. The birds are kept in cramped cages, sitting in their feces while being fed pellets. Because the hens are not allowed to roam around, they don’t get enough exercise as well. Therefore, they’re not as healthy as free-range hens.

Naturally, then, unhealthy hens would produce eggs that are of poor quality.

2. Shelf life

As the name suggests, farm-fresh eggs are fresh. They’re usually harvested only when they need to be eaten or sold. As such, they don’t need to be treated with mineral oil and other substances just so that they will stay “fresh” for weeks on supermarket shelves.

Farm-fresh eggs can also easily sit out on the countertop for weeks and stay fresh as long as they are unwashed. Generally, though, farm-fresh eggs are only a day or two old.

Store-bought eggs, on the other hand, are treated with preservatives to extend their shelf life. This is why store-bought eggs may already be months old when they land in your shopping cart. Naturally, they’ll go bad faster than farm-fresh eggs.

3. Flavor

Most farmers and homesteaders will tell you that their eggs taste better than the store-bought ones. There isn’t any study that confirms this. But it’s thought that the belief that farm-fresh eggs taste better comes from knowing how the eggs were collected and how the hens that produced them were raised.

No matter the case, you’ll definitely notice a difference in texture and color between farm-fresh eggs and store-bought ones. Farm-fresh eggs are known for having bright yellow yolks and firm, clear whites. This is all thanks to the high-quality ingredients that go into the hens’ diet.

For example, some farmers add marigold extract to their hen’s food because the extract makes the yolk vibrant. Other farmers also feed their hens calcium powder so that the eggs they produce develop stronger shells.

4. Nutritional value

Farm-fresh eggs and store-bought eggs also differ in terms of their nutritional value. Many studies have shown that farm-fresh eggs contain less cholesterol and saturated fat but more vitamins, omega-3 fatty acids and antioxidants than store-bought ones.

Omega-3 fatty acids are essential to your body’s day-to-day functions. It helps reduce inflammation and lowers your risk of developing chronic inflammatory conditions. Experts think farm-fresh eggs have more omega-3s because free-range hens can freely eat bugs, leafy greens, vegetables and even flowers as part of their daily diet. These foods are absent from the diet of caged hens in commercial egg farms.

Safety tips for handling farm-fresh eggs

Whether you raise your own hens for eggs or buy farm-fresh eggs, make sure to properly clean and handle your eggs to avoid Salmonella infection. This infection, which is caused by a germ called Salmonella, can make you sick, especially if you eat raw or lightly cooked eggs.

Here are some tips for properly handling, storing and cooking farm-fresh eggs:

• If you raise your own hens, harvest eggs two to three times a day. Some hens will eat their eggs if they are low on calcium.
• Discard eggs with broken or cracked shells, spots, abnormal shapes and other irregularities.
• Wash your hands with soap and warm water before and after cleaning eggs.
• Don’t use rags or sponges to clean eggs. Use a dry cleaning method using fine sandpaper or a brush.
• Store eggs in the coldest part of your refrigerator away from fresh fruits and vegetables.
• Eggs with blood spots are safe to eat. You can gently remove the spot using a spoon or knife.
• To avoid illness, cook eggs until the yolks are firm.
• Throw away raw or cooked eggs left at room temperature for more than two hours.

Farm-fresh eggs come from healthy hens that were sustainably raised. They’re fresher and healthier than store-bought ones, too. So the next time you go to the grocery store to buy eggs, grab a carton of farm-fresh ones.

Sources:

FoodStorageMoms.com

Extension.UMN.edu