Eggland’s Best Eggs

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Brandon R
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Re: Eggland’s Best Eggs

#51 Post by Brandon R » August 16th, 2019, 9:58 am

Bdklein wrote:
August 15th, 2019, 9:01 pm
When I bought EBs eggs in the past, they just didn’t taste like regular eggs . They just tasted different, and not in a good way, compared to the cheapest eggs in a store as well as organic brown eggs (my preference ).

I’m thinking it has to do with the less saturated fat that EB touts? Or the Omega 3 ? Both?

And as previously stated, why do they need to stamp the shelll?
While we're on you, bdklein, I thought I might pile on a bit more. Shell color doesn't mean sh*t outside of the breed of bird. Companies love to trick consumers into paying more for their supposedly "superior" brown-shelled eggs when, in fact, there's no difference in inherent quality (all things being equal, of course).
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Re: Eggland’s Best Eggs

#52 Post by Bdklein » August 16th, 2019, 11:51 am

Brandon R wrote:
August 16th, 2019, 9:58 am
Bdklein wrote:
August 15th, 2019, 9:01 pm
When I bought EBs eggs in the past, they just didn’t taste like regular eggs . They just tasted different, and not in a good way, compared to the cheapest eggs in a store as well as organic brown eggs (my preference ).

I’m thinking it has to do with the less saturated fat that EB touts? Or the Omega 3 ? Both?

And as previously stated, why do they need to stamp the shelll?
While we're on you, bdklein, I thought I might pile on a bit more. Shell color doesn't mean sh*t outside of the breed of bird. Companies love to trick consumers into paying more for their supposedly "superior" brown-shelled eggs when, in fact, there's no difference in inherent quality (all things being equal, of course).

I’m ok with it .
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D@vid Bu3ker
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Re: Eggland’s Best Eggs

#53 Post by D@vid Bu3ker » August 16th, 2019, 11:59 am

K_F_o_l_e_y wrote:
August 15th, 2019, 11:36 am
I grew up with 50 chickens running around in the backyard (and I really did get a PhD studying chickens lol). I want to believe, I really do.

But as often is the case, science rears it's ugly head:

"It was pretty clear evidence that as far as eggs go, the mindset of the taster has far more bearing on the flavor of the egg than the egg itself. In fact, if you want your guests to have the best-tasting scrambled eggs possible, all you've got to do is tell them the eggs came fresh out of your pasture-raised chickens that morning and add a couple of drops of orange food coloring before scrambling?"
~Kenji Lopez-Alt

Kenji actually took variety of eggs, scrambled them, added green food coloring so they all looked identical...and no one could distinguish the "good eggs" from the "bad eggs". Whereas, without the food coloring, people tended to pick the ones that were the most orange colored and said they tasted better.

https://www.seriouseats.com/2010/08/wha ... d-lab.html

This article in the Washington Post came to the exact same conclusion (as apparently has decades of industry research).

http://www.washingtonpost.com/wp-dyn/co ... 00792.html

So, pick your eggs based on tight whites, or animal rights, or color. But any differences in flavor is probably in your imagination.
I do not like them Sam I am.
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Re: Eggland’s Best Eggs

#54 Post by Anton D » August 16th, 2019, 1:57 pm

K_F_o_l_e_y wrote:
August 15th, 2019, 9:40 am
Rick Allen wrote:
August 15th, 2019, 9:10 am
I can't believe that someone is still touting the benefits of industrial factory eggs, especially someone who cares about what they eat.
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Re: Eggland’s Best Eggs

#55 Post by K_F_o_l_e_y » August 17th, 2019, 1:39 am

Brandon R wrote:
August 16th, 2019, 9:58 am
Bdklein wrote:
August 15th, 2019, 9:01 pm
When I bought EBs eggs in the past, they just didn’t taste like regular eggs . They just tasted different, and not in a good way, compared to the cheapest eggs in a store as well as organic brown eggs (my preference ).

I’m thinking it has to do with the less saturated fat that EB touts? Or the Omega 3 ? Both?

And as previously stated, why do they need to stamp the shelll?
While we're on you, bdklein, I thought I might pile on a bit more. Shell color doesn't mean sh*t outside of the breed of bird. Companies love to trick consumers into paying more for their supposedly "superior" brown-shelled eggs when, in fact, there's no difference in inherent quality (all things being equal, of course).
I've got a dozen brown Eggland's Best eggs in the fridge right now.
Cheers,
/<evin


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~ Boëthius, in Consolation of Philosophy

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Re: Eggland’s Best Eggs

#56 Post by Jay Miller » August 18th, 2019, 5:56 pm

Brandon R wrote:
August 16th, 2019, 9:58 am
Bdklein wrote:
August 15th, 2019, 9:01 pm
When I bought EBs eggs in the past, they just didn’t taste like regular eggs . They just tasted different, and not in a good way, compared to the cheapest eggs in a store as well as organic brown eggs (my preference ).

I’m thinking it has to do with the less saturated fat that EB touts? Or the Omega 3 ? Both?

And as previously stated, why do they need to stamp the shelll?
While we're on you, bdklein, I thought I might pile on a bit more. Shell color doesn't mean sh*t outside of the breed of bird. Companies love to trick consumers into paying more for their supposedly "superior" brown-shelled eggs when, in fact, there's no difference in inherent quality (all things being equal, of course).
When my parents were young white shelled eggs were considered more desirable. This led to brown shelled eggs being crowded out of the market and as they became rarer they came to be seen as more desirable. Personally, I don't care about shell color.
Ripe fruit isn't necessarily a flaw.

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Re: Eggland’s Best Eggs

#57 Post by David K o l i n » August 18th, 2019, 6:06 pm

I have a farmer I buy from who breed Black Ameraucana chickens. The coolest eggs

FECDB402-B679-4FDE-AB69-E954C591FCE0.jpeg

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Re: Eggland’s Best Eggs

#58 Post by Michae1 P0wers » August 23rd, 2019, 8:54 am

David K o l i n wrote:
August 18th, 2019, 6:06 pm
I have a farmer I buy from who breed Black Ameraucana chickens. The coolest eggs


FECDB402-B679-4FDE-AB69-E954C591FCE0.jpeg
Those are lovely David. My aunt has a farm and I get eggs from her. She used to have a variety of hens and many of the eggs were blue and green, but she has since switched and now they're all brown. I think the blue and green eggs were much less consistent on size from my recollection. Or it could be that the hens that lay the brown eggs are more productive. I'm really not sure, but I do miss those brightly colored eggs.

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Re: Eggland’s Best Eggs

#59 Post by Nola Palomar » August 23rd, 2019, 1:18 pm

We had Aracaunas from the time I was a little kid. We actually had a good sized poultry farm and had a large variety of layers, specialties and bantams.
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Re: Eggland’s Best Eggs

#60 Post by Scott G r u n e r » September 1st, 2019, 8:55 am

As I understand white eggs became the standard in the market due to there are easier to candle and identify imperfections in the embryo. Brown eggs are more prone to have imperfections (e.g. blood spots) on the embryo which do nothing to the taste/quality of the egg, but consumers found off putting
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Re: Eggland’s Best Eggs

#61 Post by Brent C l a y t o n » September 1st, 2019, 10:59 am

This thread has gone on way too long and is becoming and eggistential threat. [drinkers.gif]
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Re: Eggland’s Best Eggs

#62 Post by K_F_o_l_e_y » September 1st, 2019, 11:09 am

I just got a carton of Eggland's Best AA Large WHITE eggs dated 235 (which makes them 9 days since packing) so I can make a Lemon Semifreddo with Wild Blueberry Sauce for Steve C's ByoBQ tomorrow.

I'm so EGGCITED! [swoon.gif]
Cheers,
/<evin


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Re: Eggland’s Best Eggs

#63 Post by Betty C » September 1st, 2019, 3:42 pm

K_F_o_l_e_y wrote:
September 1st, 2019, 11:09 am
I just got a carton of Eggland's Best AA Large WHITE eggs dated 235 (which makes them 9 days since packing) so I can make a Lemon Semifreddo with Wild Blueberry Sauce for Steve C's ByoBQ tomorrow.

I'm so EGGCITED! [swoon.gif]
Sounds delicious! Better get crackin’ on that.
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Re: Eggland’s Best Eggs

#64 Post by Chris Blum » September 1st, 2019, 3:57 pm

Brian Tuite wrote:
August 14th, 2019, 9:28 pm
who feeds their chickens meat?
We feed our chickens a steady diet of meat and beer. On the plus side, you get extra meat, but butchering can be tricky.
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Re: Eggland’s Best Eggs

#65 Post by Chris Blum » September 1st, 2019, 3:59 pm

On a serious note; don’t you guys have easy access to farm fresh eggs? In a market or roadside stand?
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Re: Eggland’s Best Eggs

#66 Post by David K o l i n » September 1st, 2019, 5:12 pm

Chris Blum wrote:
September 1st, 2019, 3:59 pm
On a serious note; don’t you guys have easy access to farm fresh eggs? In a market or roadside stand?
Generally not from the end of October until the beginning of May. Must be nice to be you :-)

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Re: Eggland’s Best Eggs

#67 Post by Chris Blum » September 1st, 2019, 5:37 pm

But we live in Siberia. Those guys live in California, where the wine flows like wine and chickens never see snow.
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Re: Eggland’s Best Eggs

#68 Post by Frank Drew » September 8th, 2019, 2:53 pm

alan weinberg wrote:
August 13th, 2019, 8:39 am
you guys have been cooped up too long.
Eggzackly!

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Re: Eggland’s Best Eggs

#69 Post by Frank Drew » September 8th, 2019, 3:13 pm

K_F_o_l_e_y wrote:
August 15th, 2019, 11:36 am
"It was pretty clear evidence that as far as eggs go, the mindset of the taster has far more bearing on the flavor of the egg than the egg itself.

So, pick your eggs based on tight whites, or animal rights, or color. But any differences in flavor is probably in your imagination.
Kevin,

This is, IMO, both counter-intuitive and counter factual. Why do you think that, of all the foods and drinks we consume, eggs are the one category in which there’s no quality gradation, no flavor differences, no better or worse? Really?

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Re: Eggland’s Best Eggs

#70 Post by K_F_o_l_e_y » September 10th, 2019, 9:17 am

Frank Drew wrote:
September 8th, 2019, 3:13 pm
K_F_o_l_e_y wrote:
August 15th, 2019, 11:36 am
"It was pretty clear evidence that as far as eggs go, the mindset of the taster has far more bearing on the flavor of the egg than the egg itself.

So, pick your eggs based on tight whites, or animal rights, or color. But any differences in flavor is probably in your imagination.
Kevin,

This is, IMO, both counter-intuitive and counter factual. Why do you think that, of all the foods and drinks we consume, eggs are the one category in which there’s no quality gradation, no flavor differences, no better or worse? Really?
Counter factual? I presented two different published reports based on blind tastings. If you have evidence to the contrary, feel free to report it. As far as counter-intuitive goes, this is a wine board, and we should all know by now that there are many things people believe about wines that don't hold up under careful scrutiny. The same is undoubtedly true for other foodstuffs as well.

Commercial egg production, whether white or brown, factory farm or free range, is largely based upon a very small number of highly inbred layer breeds which have limited genetic diversity that is the result of selection for high egg laying capacity and disease resistance. I haven't studied their genetic relationships, but I bet they are closely related European breeds that have been further inbred (interestingly, Darwin was the first person to study the genetic origin of chickens, which he thought were descended from a wild fowl in SE Asia, which largely turns out to be true). Apparently they must not have been selected for dramatically different egg flavors (in contrast to grapes and some other domesticated plants and animals). It's possible that the extremely high fecundity of these breeds minimizes the potential for such differences, I don't know. It's also possible, that less common breeds that are genetically more divergent might give rise to eggs that have noticeably different flavors. But these breeds are not typically employed by commercial operations. And it is conceivable that very different diets could give rise to different eggs (was it René Redzepi who was experimenting with feeding them plants that would yield a bright red yolk, although I think that was more for appearance than taste?), but I await evidence demonstrating this in eggs that we have common access to.
Cheers,
/<evin


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Re: Eggland’s Best Eggs

#71 Post by Frank Drew » September 12th, 2019, 3:32 pm

The hens’ diets can’t help but influence the eggs; do you also think that there are no flavor differences in the meat from one chicken to the next, from Bresse to Springdale (Arkansas)?

I put those egg tasting reports you cite in the same category as the report here that wine doesn’t continue improving beyond about five minutes after pulling the cork.

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Re: Eggland’s Best Eggs

#72 Post by K_F_o_l_e_y » September 13th, 2019, 8:01 am

Frank Drew wrote:
September 12th, 2019, 3:32 pm
The hens’ diets can’t help but influence the eggs; do you also think that there are no flavor differences in the meat from one chicken to the next, from Bresse to Springdale (Arkansas)?

I put those egg tasting reports you cite in the same category as the report here that wine doesn’t continue improving beyond about five minutes after pulling the cork.
You might consider that you are comparing apples and oranges. Selective breeding is a powerful thing. But as I said, commercial producers (even fairly small ones) tend to use the same small number of breeds, different ones for egg production than for meat, which have been selectively bred for specific traits.

We are all familiar with the fast growing, big-breasted chickens that populate our grocery stores. It wouldn't be surprising to me that if you raise something very different, like a Bresse chicken, it will have different characteristics, depending on what was selected for when the breed was created. Akage Washu wagyu tastes different than Angus beef, no matter what you feed them.

Was anyone breeding for eggs that tasted significantly different? We want eggs that taste like eggs, as many as possible in as short a time as possible, preferably white, so perhaps not not.

The evidence strongly suggests that most eggs that are available in significant quantities in the US are not much if at all different in flavor, irrespective of brown/white or organic/free-range/factory. Maybe your Bresse chicken's eggs taste different, but I can't easily buy them.

If you don't believe in blind tasting, then let me introduce you to Dr. Miller. Those Bresse eggs will get 100 points (as long as we can see the label).
Cheers,
/<evin


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~ Boëthius, in Consolation of Philosophy

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Re: Eggland’s Best Eggs

#73 Post by Tom G l a s g o w » September 13th, 2019, 12:04 pm

Frank Drew wrote:
September 12th, 2019, 3:32 pm
The hens’ diets can’t help but influence the eggs; do you also think that there are no flavor differences in the meat from one chicken to the next, from Bresse to Springdale (Arkansas)?

I put those egg tasting reports you cite in the same category as the report here that wine doesn’t continue improving beyond about five minutes after pulling the cork.
Here you go Frank, start your own farm: https://www.bressefarms.com/store/p3/12 ... Eggs_.html

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