This image is a superb example of the difference between real organic, free-ranged eggs and regular store-bought and even store-bought “organic”. Notice the two eggs at the bottom: pale yellow yolks with watery whites. The real home-grown, organic, free-ranged egg at the top stands out. The yolk is a deep red-gold and the white is so thick it would almost hold its shape. In fact, every morning when I crack such eggs into a pan, I have to work them a little bit just to get them to spread out.
But what are the nutritional differences between free-range organic and store-bought eggs? After decades of groceries and commercial egg producers telling us there were no differences, Mother Earth News Magazine hired an independent lab to analyse the eggs. Turns out free range, organic eggs are rich in carotene, HDL cholesterol (the good kind) and numerous beneficial amino acids, enzymes and minerals as well as high quality protein and even antioxidants. In fact, a true free-range, organic egg is like a capsule of most everything the body needs.
The difference between store-bought and sort-of organic eggs with real free-range organic is so radical, in fact, that it’s strikingly like the difference between having candy and veggies. But this is unsurprising, for this pattern is seen throughout all foods. True grass-fed, free-ranged beef has nearly the same nutritional quality as venison. True free-ranged poultry, even from modern meat hybrids, produces a firmer, darker meat throughout with nearly the same nutritional qualities as wild game birds. In fact, every year we raise 100 meat chickens for ourselves, and I can hardly taste the difference between such a chicken and a local pheasant or partridge.