Our 3 hens haven't been laying eggs much lately, so I bought a carton of Very Expensive Cage Free Eggs at $4.69/dozen from our local Jewel-Osco. I cooked one of ours and one of theirs side by side over a little bokchoi in canola oil. Ours is an old egg from the fridge that our EE hen "Roaster" laid a few weeks ago. Her eggshells are very thin because she's a slob who lays around much of the time unless chasing a child for frito's and cookies, but she must be eating something right because her eggs cook and taste great. We feed Purina Layena in the morning and occasionally for an afternoon snack, but the chickens roam the yard eating grass, weeds, bugs and whatever they can scarf off a child. So here's how they looked in the frying pan: Roaster's egg (left side of the pan), though old and broken from her usual brittle thin shell, is still oranger and the eggwhites still hold shape MORE than the expensive store bought egg, which promised "delicious, nutritionally rich eggs" from cage free hens. The flavor of Roaster's egg is far superior to the store bought egg. Why? Does anybody know why? All that work goes into those expensive store bought eggs, but my backyard hen's egg is still far superior. Just wondering, scientifically, why?