First fresh egg from a Chicken!

[Orpingtons Mom]

Not from my youngsters, but from my lodgers ... one of the three visiting hens that are here on vacation.

OK I know this sounds really weird, and please I don’t think I have six heads, but I’m kind of nervous about eating it. It’s not that I think it’s diseased or anything,... I mean I’ve been eating eggs from the grocery store since I was a little kid. But it’s kind of weird to eat it fresh from a being that clucks, cackles, walks, etc. Yes, yes, yes, I know it comes from the same place... but still.

Oh, And I’m not sure it’s a real egg. She didn’t sing the egg song. It’s probably just a pretend egg and it’s empty inside.

 

[sourland]

Others have shared the same bizarre reaction - fry that egg.

 

[Orpingtons Mom]

Like, right now???

 

[Orpingtons Mom]

OK. Well I ate it. And I did a very interesting experiment.

I fried the egg that was probably 18 hours or less old. Very very interesting. The yolk was huge, compared to the white. I like My eggs over easy, so when is it almost finished cooking I gave it a flip. Usually the yolk Breaks. With this egg it did not break, which meant the surface tension I think was muchStronger than an older egg.

Taste: I know this sounds weird, but it was very kind of cake like. Very thick. The yoke was very strongly flavored, and was very rich. Interestingly enough, it left A somewhat unpleasant aftertaste. Kind of aspirin-y.

I put no seasoning on it, or the next one I cooked! Cooked them in cultured unsalted butter.

The next one I cooked was a pasture raised, organic, grocery store egg from Wegmans. Seven bucks a dozen. There was only one word to describe it; flat. Flat yolk (broke), flat white, flat taste. Wegmans egg had a yellow ish yolk, the fresh egg has an orangey colored yolk.

Well there you go. This was from an older hen... not sure it made a difference.

Thoughts?

 

[rosemarythyme]

That's a very detailed comparison!

Doesn't surprise me that your fresh egg had more yolk and less white, as pullet eggs are usually smaller and thus have less space for whites (yolks seem to generally stay the same size).

Keep in mind the store egg is likely quite a lot older than yours, maybe a month old or more, which accounts for the thinner consistency. Yolk color difference is explained by what the chickens eat. Older eggs are better for mixing though because of that - very fresh eggs are difficult to whip evenly because the yolks and whites want to separate. I deliberately age some of my "fresh" eggs for a few weeks to a month to make them easier to mix or to hard boil.

I myself cannot taste the difference between my own fresh eggs (I've eaten an egg within 10 min after it was laid, just out of curiosity if it made a difference (and it didn't)), and $8 a dozen local organic pasture raised eggs, and $1 dozen store bought eggs. They're all the same to me taste-wise. My hubby says he can and won't eat hard boiled eggs (his favorite style) made from store eggs.

 

[Orpingtons Mom]

Ok. I just got Another egg, so I’m setting up the experiment, number two.

I’m sure this is a better egg, because the chickens sang the egg song. W00t w00t

 

[aart]

I’m sure this is a better egg, because the chickens sang the egg song.

 

[Mamatomany123]

My husband was one that was weirded out eating eggs from our chickens. He insisted on the store bought eggs. Well, once we finished the store eggs no way was I buying more when I could just go out back and get some. Whipped him up some eggs from our girls without telling him and he loved them. Said I need to buy this brand again. That's when I let him know theyll be delivered every morning.

 

[Orpingtons Mom]

Glad I’m not the only one, Mamatomany. I’m just surprised she’s laying. She just finished a very hard molt... and she’s very old. Well. Who knows. Going to post the results tomorrow.

 

[Chickenhappy8708]