More visual evidence of the superiority of farm-raised eggs from free-ranging chickens.


The egg on the left came from a grocery store. The egg on the right is from one of our Dominickers.

Farm-fresh eggs from naturally raised hens have a distinctive firm orange yolk.  Eggs from hens raised in confinement in egg factories have runny pale yellow yolks.

And of course the taste is incomparable.   As I’ve said before, the taste of a naturally produced egg is so superior to the factory version that they ought not even be considered the same food.

There are lots of bogus and misleading claims on the cartons of supermarket eggs these days.  Whatever might be printed on the carton, if the egg yolk isn’t orange and if it doesn’t have the rich taste characteristic of naturally produced eggs, then it is just another factory egg.