Archive for April 6th, 2012

The Boston Globe Sings the Praises of Backyard Eggs

An article on the benefits of pastured backyard eggs.

…The most striking difference between eggs laid by factory-farm chickens and those laid by chickens foraging on pasture is the color of the yolk. Eggs from Stony Brook have golden to deep-orange-colored yolks, an indication of the higher amounts of beta carotene in the chickens’ diet. Compared with a factory-farm egg, a pastured chicken egg tends to taste richer and have an “eggier” flavor and a creamier texture. A good analogy is the difference between a hothouse winter tomato, which is often hard and pale red, and a deep red tomato picked at the height of summer…

And I love their description of bantams at the end!