In light of my post about Gingerich’s organic eggs a few weeks ago, this post is fantastic. Thanks to Rachel of rachels-table.com for this enlightened post!
Yeah, I went there. (Thanks to my darling husband for suggesting such a mind-blowingly smart title.)
Weekends are for two things: sleeping and big breakfasts. Well, maybe only for big breakfasts if you have kids. I don’t, so I sleep in and then eat a big breakfast.
This past weekend I decided to try a little experiment. Yes, with eggs. One egg was free range, pasture fed, hormone and antibiotic free. The other was the grocery store brand. Here are the eggs in question:
I took these eggs and fried them:
Notice the first egg. It looks like a nice enough egg and is frying up splendidly. But notice the second egg. Look at that yolk! It is such a lovely shade of gold-ish orange!
Guess what I discovered after my very serious eggsperiment? The grocery store egg didn’t taste like much, but the free range egg tasted like the…
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