missing egg taste and aroma

[aart]

Yes I do. I don't like the consistency of Duck eggs. I can't really explain it but I won't eat them.

Scrambled, fried, hard boiled???
Never ate a duck egg....I should try it.

 

[chickens really]

Scrambled, fried, hard boiled???
Never ate a duck egg....I should try it.

Fried actually because they get fluffy sort of and oh I can't do it....My friend eats her Calls eggs and loves how rich they taste......

 

[aart]

Fried actually because they get fluffy sort of and oh I can't do it

Maybe try scrambled?
But if you have someone using all those eggs,
I guess it doesn't matter if you won't eat them.

 

[rosemarythyme]

But still, should we be able to tell the difference between store bought and home-raised egg taste-wise? This was our main reason of getting the chickens - to get the real tasting eggs. Also when we compared farmed (although not free ranged) vs. store bought we did not found much difference other than being smaller, firmer and more yellow yolk - but nothing you can smell/taste in a blind test.

I read a pretty good article in a cooking magazine with blind taste tests using chicken eggs from a variety of sources, cooked in various ways, and the overall result was that tasters could not tell the difference based on the egg source (assuming you're not feeding something unusual that would affect the taste of the eggs of course).

The difference really is in how they cook up, as freshness does have an affect, both good and "bad." For example if I want to make some custard style eggs (chawanmushi), fresh egg yolks and whites just don't emulsify as easily as older eggs would. And very fresh hard boiled eggs are harder to peel. But fresh eggs poach up better and I'd assume sunny side up/over easy eggs (I don't cook them myself) would have a more upright yolk and probably firmer whites?

My guess would be some combination of visual appeal (we eat with our eyes first, and fresh eggs have a more appealing look to most people, as they usually have darker yolks and better overall texture) plus the mentality of "I raised this" or "I know the person who raised this" equals the notion that homegrown eggs are superior tasting.