Last week, I went to the Super Store grocery and randomly selected a carton of a dozen eggs from their organic section. I chose 3 and boiled them. Then I randomly selected 3 free-range, organic eggs from our farm and boiled them. The photo below shows one of those store-bought “organic” eggs (left), and one of our free-range, real organic eggs (right). I put quotes around “organic” in reference to the store-bought egg because I can see that it is of such poor quality that it barely qualifies as different from ordinary store-bought eggs.
Look at the store-bought “organic” egg on the left. The sickly off-white is thin and runs like pudding if cracked and cooked in a frying pan. Lovely yellow yolks, eh? Those pale yolks are the sign of an anemic, unhealthy chicken that was overcrowded, never actually lived free-range, was fed a mainly grain diet, and the yolk is full of LDL cholesterol (the bad kind).
Look at the egg on the right from our free-range, organic flock. See the deep burnished golden color. That color indicates a chicken that was true free-ranged, cut loose on acres of land to scratch for grubs, seeds and grasses as chickens should. It is rich with vitamin A, carotene and HDL cholesterol (the good kind of cholesterol). The egg white is a clearer, pure white and gelatinous; it wants to hold its shape if cracked into a frying pan due to higher quality protein.
I eat three of these eggs almost every day and never worry about cholesterol (and, yes, I do get my blood checked from time to time). These true free-range eggs are for the body like trout and carrots and sweet potatoes. So, if you’re shopping for food for yourself and your family, insist on the real thing–not what some corporate-influenced government regulator or poultry board tells you is “good enough”. Real eggs are the perfect food. That pale, sickly stuff on the left–it’s like candy, just empty calories.