Question about Maran eggs

[Bravo]

The person who posted the ad is giving out false info regarding salmonella.

However, I do have to agree with Don that they taste better. I posted this on the Marans thread after my husband made the claim (without influence from me) that they they were more rich and tasted much better than eggs from other birds in the flock. Not liking eggs myself, I tried it anyways because I didnt believe there could scientifically be a difference---BUT there was. A very noticible one, hard to explain but the egg smelled and tasted less "eggy" and had almost a buttery finish to the yolk. To top it off, the comparison was done using non-Marans eggs that came from the exact same pen as the Marans.

And, yes, top chefs around the world do use Marans eggs. Whether it be for taste or elitism is anyone's guess. In contrast, top chefs also use things like escargot, "sweetbreads" and foie gras which I consider a complete attack on my taste buds

 

[Bravo]

Oh, and I forgot to say...if that were me I wouldnt be bragging about that egg color.

 

[Debbi]

Quote:

That was my first thought, not to mention the wheaten influenced roo! That said, I have had many a fresh egg in my day, but my Marans eggs DO taste better to me! They stand firmer in the pan while frying, the yolks don't break when you flip them, and have a more flavorful taste to me. I have a friend that hasn't eaten an egg in a sandwich or anything else pertaining to egg dishes, for many years, who now is crazy for the Marans eggs! Now, as for the salmonella claim, well, I'd say buyer beware. While I find that claim iffy at best, the shells of these eggs ARE harder! Just ask anyone who has hatched these eggs, even the chicks have a hard time. Don't know why, maybe the extra coloring?? I know they do take an extra whack to break them in the frying pan too! As with all things, beware of any extrordinary claims!

 

[Illia]

Okay I just have to say and agree. . . Their egg color is NOT something to brag about, and the fact that they offer clean-shanked Black Coppers or even Blues isn't something to be proud of either.

 

[Bravo]

Seriously Debbi and Illia! Good eyes...I totally missed the clean-legged part

 

[AquaEyes]

Being a chicken newbie, the thing (besides what everyone else mentioned) that popped out at me was his use of the word "infamous." 1) I thought that these two breeders were highly esteemed for their quality, and 2) if they truly ARE infamous, why say your birds are from them?

hehehe

http://dictionary.reference.com/browse/infamous

 

[NewHopePoultry]

Quote:
Good point

 

[Shireshome]

Well I hate to contradict all the comments on here but, I am a non professional gourmet cook and while I myself have not had the pleasure of using a marans egg yet, I have heard that chefs (especially French chefs) swear they make fluffier pastries. You can also readily find the information stated by the Craigslist poster by simply typing in the key words marans, eggs, gourmet into Google, you'll get several hits. Also if you put the key words Salmonella, marans, eggs into Google there are many sites that say exactly what that Craigslist poster claims, is it true? I don't know, but people are talking about it. Maybe this person is just getting their info from the internet. If that is true perhaps they should reword it so that it reads "they are thought to be less likely to have Salmonella". Just thought I would let you know.

 

[chics in the sun]

I have one Marans and two Marans crosses (olive eggers). The pure Marans lays eggs that are definately thicker when you crack them into a bowl, and the yolks stand up more. I made a soufle with several Marans eggs and a few of the OE eggs the other day, and it was by far the fluffiest, most perfect soufle I have ever made. Now, it was a new recipe, so for it to be proof I would have to make one of regular eggs and one of Marans eggs, but I really do think the Marans eggs made a difference. It was SO GOOD!

 

[Illia]

Yeah, the darkness in the shell does help strengthen it, but the seller certainly doesn't have the darkness required for that. Also, as some have indeed said - Olive Eggers are a better way to go, especially F2 darker layers.