Quote:
Originally Posted by ckelly78z
We have an endless supply of home grown, free range eggs that are richer than store bought. The inside yokes are usually orange from the extra protein that our chickens find while scratching in the woods, and sometimes with get double yokest.
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Do you notice that the whites take longer to cook than with store-bought eggs? That is the case with our chickens’ eggs. I don’t know if it’s a freshness thing or something we’re feeding them.