Saturday, October 24, 2009
What makes a good egg?
Until recently, buying a carton of eggs used to be a simple task of opening to check and see none are cracked before putting them in the shopping basket. These days, a staggering set of choices confronted us at the supermarket aisle and demanded our immediate attention to choose from generic to free range, organic to bio dynamic and barn-laid to cage eggs even before you want to buy any. To further complicate matter, there is egg packaging that spells out the production system used to raise their hen. Surely, the endorsement by the RSCPA accreditation on the egg packaging is enough to paw at your heart string and make you to consider this ethical-moral reason between free range or barn-laid and cage eggs. You may be left high to ponder over this ethical decision, but the functional claims of Omega 3 and antibiotic and hormone-free eggs still demand your thoughts before you buy that carton of eggs.
Since we have to faced with all this bewildering array of options every time we shop for eggs in the supermarket, my wife and I have been thinking at the possibility of keeping a couple of chicken in the backyard to supply eggs for the the family. We will soon let you know whether an egg from a hen raised on organic principles taste better than a hen in a cage. More importantly, what makes a good egg.