Have you ever wondered what are the differences between farm fresh eggs are brown, and the beautiful, clean white of the eggs you buy at the supermarket? While people, in line with what we eat, the issue seems more than fleas on a dog raccoon.
The shell color is really a matter of personal taste, the only difference is a bit 'of pigmentation (there are also breeds of chickens that lay blue eggs and green!). For a small farm, iselevator races cost of dual-use (one that is good with eggs, meat and makes a fine bird, too). It so happens that most races to target dual-spawning brown. Companies are only interested in commercial egg eggs meat they do not, and the fertile layers to produce white eggs. So you see, the color of the shell has nothing to do with nutritional value.
Two important things to help the health benefits of eggs. You are what in the chickenbefore the eggs, and two, what will the egg is treated after it is placed.
If forage for themselves, a hen would have eaten a bug before a blade of grass. Chickens are omnivorous creatures of nature, and yet the big companies, such as eggs, birds fed boast "about" their crops. They do this because it sounds good, and two, they sold their products, because most people do not know the difference, but do the math. What would help more nutrients - a varietyin the diet, or "grain" only? The proof is in the pan. Farm-fresh egg yolks are much more difficult and more often white.
Did you know that egg shells are porous? It 's true! Fortunately, they are also covered down when, for animals kept as bad bacteria, to enter the egg with the shell. This product also contains anti-bodies to kill bacteria before they can penetrate the egg on us, too. Thus, the egg wee, that this world with allProtection they need. Why mess with that? Most farmers will be easy to clean or wash egg, if necessary, but would be washing to remove the coating Business Enterprise not only know that the washing of eggs (more than once, I've heard), but apparently the plunge eggs in a chlorine bath 30 or more times to be nice and white. Then, oops! They exposed the shell, so that now in a tissue engineered coat for protection. I wonder what's in this! If so good for them, thenHow to get farm-fresh eggs last 6 months or more, and store-bought eggs have a shelf life of 2 or 3 months?
Farm-fresh eggs have more flavor and are less likely to break the yolk nutrients during cooking due to the natural. If you are deviled eggs bought from the farm-egg problem, just cook the eggs 24 hours before de-shelling, the shells of mussels and easy. If you have too many eggs, just crack 'em lead to a, Scramble 'em up Bowl with a fork and add 1 / 2 teaspoon of salt per 250 ml (1 cup) eggs, placed in an ice cube tray, then freeze the raw egg. A cube is an egg in your recipe and (try not to freeze purchased - only works with fresh eggs).
Small farmers need to be replaced by large commercial companies? Your opinion is expressed in your purchasing power. So, what can it be? Fresh brown farm or factory Laid knows?
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