Kevin's Watch

Eggs. Do they all taste the same?

I eat a lot of eggs.
I love them.
Fried, scrambled, boiled.....
I buy the cheap ones for cooking and since Covid started buying more expensive ones for eating.
Cage free, free range, organic, chickens raised in anti-gravity party rooms....
They all taste the same.
The shells vary in thickness and the yolks are a little more yellow (orange?).
But they all taste the same.

I've seen vids of industrial chicken farms so I feel better buying the expensive ones but I expected more taste wise.

For any admins or GD mods seeing this.
Feel free to either move, or put a copy, in The Galley.

We get fresh eggs at the prison. I find no difference in taste.

I like the idea of cage free eggs. The brown shells also seem a little tougher, but I might be wrong about that. As for taste, eggs are generally bland. I heavily season mine. Usually, I have them in a tortilla shell with yellow mustard and fresh onion. I also brown them a little. That adds some flavor and texture. Eggs are a (mostly) blank canvas to which actual flavor must be added.

I like cheese with them. And salsa at times.

Menolly wrote:For any admins or GD mods seeing this.
Feel free to either move, or put a copy, in The Galley.

lol,
You know, I looked really hard for the Galley!
I knew we had a food forum but I couldn't find it.
Thanks.

Khaliban wrote:I like the idea of cage free eggs. The brown shells also seem a little tougher, but I might be wrong about that. As for taste, eggs are generally bland. I heavily season mine. Usually, I have them in a tortilla shell with yellow mustard and fresh onion. I also brown them a little. That adds some flavor and texture. Eggs are a (mostly) blank canvas to which actual flavor must be added.

I've found that the more expensive and better treated chickens have much thicker egg shells.

Eggs are also the bindings that hold everything together.

Last week I cracked one open and it had a double yolk egg!
Haven't seen that since I was a kid.

I hardly eat eggs at all. When I do, it is the "cage free" ones, but it's rare for me to have eggs in the house. Also, I only eat the yolk so...

--A

I don't eat a lot of eggs having worked in restaurants for the last 35 or so years.

sgt.null wrote:I don't eat a lot of eggs having worked in restaurants for the last 35 or so years.

I don't want to know!

High Lord Tolkien wrote:

sgt.null wrote:I don't eat a lot of eggs having worked in restaurants for the last 35 or so years.

I don't want to know!

Well I had meant I've had eaten them too often...

But we don't wash our eggs from the henhouse if that's what yiu want to know.

I think all eggs do taste essentially the same - but this taste can vary on a scale according to the depth of flavour. Eggs like duck-eggs tend to be have a richer, deeper quality than those of the chicken variety. Think of it, if you like, as the effect of adding water to wine; the taste is the same - just not as powerful.

Ive never had better eggs since having my own chooks. I never used to enjoy runny yokes but my hens lay awesome eggs that I now enjoy eating runny yokes

I think they taste better ... and dont even get me started on duck eggs .. the best for baking, higher in protein and fats makes for lighter, moister, richer batters.

Skyweir wrote:Ive never had better eggs since having my own chooks. I never used to enjoy runny yokes but my hens lay awesome eggs that I now enjoy eating runny yokes

I think they taste better ... and dont even get me started on duck eggs .. the best for baking, higher in protein and fats makes for lighter, moister, richer batters.

So both Australia and the UK members love duck eggs.
I'm 53 years old and I've never seen duck eggs for sale or even talked about in the US.

I just put light cream rather than milk in my scrambled eggs the other day and OMG it was like a whole other food.

When I lived in Gator Town, I was able to get duck eggs seasonally from a private seller who listed them on a local community board. I see them in our Farmers Markets here on the Eastside of Seattle, which are also seasonal.

Seek them out if you can, HLT. They're truly worth the investment in time and cost to do so.

I swear the unbleached chicken eggs (brown) are more filling/satisfying than the white ones, but I've had other people tell me it's a placebo effect. Whatever, I prefer the browns.

Never tried anything other than chicken eggs. I wonder what platypus eggs taste like?

(The platypus, producing both milk and eggs, is able to make its own custard)

Rigel wrote:I swear the unbleached chicken eggs (brown) are more filling/satisfying than the white ones, but I've had other people tell me it's a placebo effect. Whatever, I prefer the browns.

Never tried anything other than chicken eggs. I wonder what platypus eggs taste like?

(The platypus, producing both milk and eggs, is able to make its own custard)

100% right on! Brown eggs ARE the best!!! They are my absolute favourite!

And no one bleaches eggs down under - the shells are too porous and thin - I don’t even wash them. You shouldn’t need to though if nests are well maintained with fresh straw/hay.

Skyweir wrote:

Rigel wrote:I swear the unbleached chicken eggs (brown) are more filling/satisfying than the white ones, but I've had other people tell me it's a placebo effect. Whatever, I prefer the browns.

Never tried anything other than chicken eggs. I wonder what platypus eggs taste like?

(The platypus, producing both milk and eggs, is able to make its own custard)

100% right on! Brown eggs ARE the best!!! They are my absolute favourite!

I dunno. I also like brown eggs, but I haven't tried all of the various hues. I may like a different one even more.

Skyweir wrote:And no one bleaches eggs down under - the shells are too porous and thin - I don’t even wash them. You shouldn’t need to though if nests are well maintained with fresh straw/hay.

I know eggs from the supermarkets are unfortunately washed here in the States. Hence the recommendation to keep them in the refrigerator. It's possible individual vendors at farmers markets sell unwashed eggs. One would probably need to enquire of the vendor if they do or not.

I haven't heard of raw eggs being bleached, though. That would surprise me, as I'm fairly certain eggshells are porous.

The psychology of taste is very complex: there is much truth in the adage 'you eat with your eyes before you eat with your mouth'.

French culinary maestro L'Escoffier was the first to discover that it's not just a case that the appearance of food (or how it is presented) makes you think it tastes better ...... but that rather it can actually make it taste better. This can now be shown neurologically via the use of scans of brain activity. It is an example (and there are many - see the excellent book on the subject, Proust was a Neuroscientist by Johan Lehrer) of art preceding science in its understanding of how we work.

Thus we don't just think that fish and chips taste better in a newspaper wrapping than on a plate - they actually taste better. Tea tastes better in a bone china cup and a meal better in a richly appointed restaurant.

This is all playing into your perception of the taste of eggs just as much as with the fish and chips or the tea.

True that but I stand by the brown egg thing only my Australorps lay brown eggs - so could be a breed thing