Grade A Challenge

Another of the benefits of being a part of the CSA was the chance to try some farm eggs. So, today's post features a comparison of farm eggs with regular, grocery store eggs. *Props to Kristin for coming up with the title.*  

As you can see, we have our regular, grocery store egg (probably from either Meijer or Hardings) on the left and our farm egg on the right. The main difference is that the farm egg is brown and slightly bigger than the grocery store egg.

At this point, they're side by side in the pan (still with the grocery store egg on the left and the farm egg on the right). The grocery store egg was slightly more slippery when I put it in the pan. The farm egg stayed put when I cracked it into the pan and the grocery store egg moved around. 

It's starting to get hard to find any observable difference. I'm frying them over easy because that's how I like my eggs. (You know you all watched Runaway Bride and then made sure you knew how you really like your eggs...anyone with me?) 

Done and looking good. I can't wait to eat them and see if they taste any different. I wonder what the nutritional difference is between the two eggs. Any AP Chemistry overachievers out there want to do an experiment? I'll let you be a guest blogger...

Here you can see the yolks of both. It's hard to tell from the pic, but the farm egg is a slightly richer color. The taste is about the same. I tried to eat it with my eyes closed to see if I could tell and I honestly couldn't. So, in conclusion, the farm egg was slightly bigger, didn't move around the pan as much, and had a slightly deeper color yellow to the yolk.