Which Eggs Should You Buy?
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- Опубликовано: 6 фев 2023
- Tasting expert Jack Bishop shares tips for buying eggs and answers our most commonly asked egg questions.
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As a former small chicken farmer, your information is correct. The only egg that comes from a chicken that will taste better are from small to mid size farms where you can see the chickens roaming. The yolk is school bus yellow and tastes creamier. The green eggs are from American or Auracana chickens, which are originally from South America. White eggs are rare in chicken breeds. Yolks are more golden from spring to fall, as the chickens are more active, eat more, have longer exposure to light, and the golden color comes from the legs and beak. If you compare a chicken from winter to summer, the color of the beak and legs are muted in the summer. Also, there's zero taste difference between fertilized and non-fertilized eggs, and hens that are around roosters can be far more stressed if the rooster is aggressive. Chickens, on average, lay 1 egg every 26 hours, though breeds like Black Astrolorpe can lay every 23 hours. Farmers will put a fake egg in nesting boxes so chickens will lay. Also, chickens no longer will incubate their eggs naturally, as that has been bred out, though getting a bantam chicken, which is a miniature version of each breed, can be used. That's most of the interesting information that I can recall.
P.S.: Chickens really are dumb and will eat any that die, and turkeys are serious A-holes and make a great guard bird for keep everyone including you away from the house.
CHICKENS ARE SMARTER than you. Don't insult them 😠😠
Thanks for your message and yes I as well have raised chicken,different types. And yes not all chickens layer lay white eggs and also they don't lay year round home raised chicken. 🤫👍
A farmer once told me that the best place for a chicken is on the dinner table.
@@ajs11201 🤯🥺😫😂🤣😅
Now I feel super old. I took care of the hen house as a kid in the 1950's and loved watching the "sitting hens" and the cute chicks. We had a big red hen who would not incubate hers so I gathered them and put in a box under a light and had the fun of raising them when they hatched.
I love my chickens! I feed them well, they run around outside all day eating bugs and greens and they feed us delicious eggs! No, I never eat the girls! They are pets and each has a name. When they retire I let them raise babies for us. I give them a brood in the spring and they are good mommas. 😁🥚🥚🥚
I wish I could. Here in my city you have to go to a class for the permit. No roosters allowed, but I only want the eggs. I couldn't process for eating.
@@bsweat9230 we moved out of the city about 5 years ago and are loving every day of it! I have 35 chickens, 2 roosters, and 5 ducks. It is really funny when our big rooster does a call and response with the neighbor's rooster! Back and forth, they carry on a conversation for 20 minutes or so each day. I love the sound. There are 5 horses in the pasture across the road. Hubby and I sit out and watch them almost daily.
@@bsweat9230 try it and you will like it, just go to the class if that's all it takes. Think of the benefits and hard work you can have with chickens. Roosters 🐓 are early raisers and your neighbors will not appreciate being woken up early in the morning 🤭👍
My chickens had names too, well, the roosters did: breakfast, lunch, and dinner! ;)
@@mdbizzarri I name my chickens after my 5 sister. 🤭
YOU FORGOT: A) Pasture-Raised Eggs (Hens raised with constant pasture diet), and B) Born-On Day. The born-on day is a 3-digit code on the carton that indicates a day, from 001 (Jan 1st) to 365 (Dec 31st), and is a great tool to use when comparing the stacks of eggs in a market. I often find numbers that vary by 2-3 weeks, so easy to pick the freshest!
Yes! I was wondering why they left out the pasture-raised specification.
Pasture raised is not a regulated term, so there's nothing specific that producers need to adhere to in order to use the term. It's a marketing term until there's some legal requirements that must be met for use.
@@alexdamico9258 Research from Penn State's College of Agricultural Sciences found that compared to eggs from conventionally-raised chickens, eggs from pasture-raised hens had: Double the amount of vitamin E and long-chain omega-3 fats. More than twice the amount of total omega-3 fatty acids. The main difference between pasture-raised and free-range eggs is the minimum outdoor space provided to the hens. For pasture-raised eggs, each hen gets a minimum of 108 square feet of pasture for themselves. Whereas with free-range eggs, the hens only receive a minimum of 2 square feet of pasture for themselves.
There are no large scale commercial production level farming operations that do pasture-raised chickens in America for eggs. The labor intensity to be able to monitor egg production and collection at that scale leaves pasture-raised egg production to small local family farms and their sales to niche organic markets. These also fall in the category of where you will find unpasurized eggs. Even with local small farms the cost per carton is cost prohibited to most shoppers. I have one such market in my neighborhood. So he is talking about the variety of labels you will find in the typical grocery chain store
Eggs so confusing
I am so glad that I got some confirmation that I can eat months old eggs and no harm for anyone. Just fyi, my eggs were about 3 months old in the fridge, in the original paper carton. The egg whites were runny but no foul smell, no weird taste after cooked and no one got sick.
My friend but please still be careful, check the odor and look at the egg is it clear or cloudy ⛅ use what God gave you and don't take their word for it. Use caution ⚠️👌
3 months, hot dang. Sometimes a person needs to change up what they're eating if food is about to go bad. After you have eggs for a couple weeks go ahead and make yourself a omelet or something. Don't let them sit for months.
For the 20 or so years I've been buying and cooking for myself, I've eaten 3-4 month eggs all the time. Never had a problem. I also eat raw cookie dough. One time I ate the entire batch without baking any of it. Again, never had a problem.
scodes...if an egg is bad, believe me, you will smell it once you break the shell. I don't buy organic because, I assumed what he said - we don't know how often and how long they roam. We assume they walk around outside all day long but that's unlikely.
Expiration dates on egg cartoons are a sales tactic to get people to buy more eggs. When I lived in France it was common to keep eggs at room temperature for many months.
For everyone asking about pasture raised, non-gmo, etc branding - those are all marketing terms that are NOT regulated by anyone. There's no legal requirements that a producer must meet to use those terms. The eggs MAY be better, but there's no requirement that they are. This video covered regulated terms that have a minimum legal basis to be used in the branding.
ATK,,,,HELLO,,MOSTPEOPLEBELIEVEEGGSAREJUSTSOLD BYTHE DOZEN,BUTAREBACTUALLYGRADEDBYTHEIRWEIGHT,WHICH ARE THEN GRADED,SMALL,MEDIUM,LARGE,EX LARGE&JUMBO, 🇺🇸🇺🇸🇺🇸🇺🇸
When I saw the title I said to myself, Anyone you can get without mortgaging your house.
I hope your financial situation improves soon so that you will be able to afford $3.88 for a dozen eggs.
Right? Eggs are expensive in NE Florida.
@@AirrowRocket if only I could find eggs that cheap in my area. There are a lot of places where a dozen eggs are gonna run you $5.
Came here for these comments
I paid $5.89 today for organic free range eggs. I will get multiple meals for that amount. But yeah, whine away, everyone. Avian flu is absolutely a conspiracy. 😂
My own chicken's eggs still taste and look great after a year in the fridge (not washed). Pretty amazing.
A word about older eggs and hard-cooking them. As eggshells are slightly porous, as they age in the fridge they lose moisture through the shell which is replaced by air. So with a now bigger airspace inside the egg, they are more susceptible to rupturing when hard-cooking. The air in that airspace inside the egg quickly expands faster than it can escape through the shell pressurizing the egg from the inside... and POP!
The older the eggs, at least a month or more, the more I will have them crack/pop/explode when hard-cooking.
Yes but the older ones are easier to peel when hard boiled.
Get a pushpin or single edge razor blade and make a small hole on the big end of the egg. It will let the air out when cooking and they won't crack.
Do not hard boil them - STEAM them for 14 minutes in a streamer and there will ALL be easy to peel when they cool down.@@jonathankidwell6889
Thanks Jack, all good to know. It seems we use to have lower grade B eggs, and Jumbo, Extra Large, Large, Medium and Small. What happened? We were told if the price difference was less then 10% between sizes then it might be a better buy to get the next size larger. It was fun to sometime get an extra large or jumbo and get two yokes. It seems to be a lot easier to buy eggs now. I am not sure I will ever be able to eat a raw egg even if it is safe.
I'm very glad to hear that I shouldn't be ashamed of using my 2-3 month old eggs that I keep in the back of my fridge. I always make sure that they don't smell or anything, but my family and friends insist that they're bad after 3-4 weeks. I can't wait to send them this video and tell them to chill. Thank you ATK
I use pasteurized eggs for tiramisu and I only recently learned that their whites are more difficult to beat into stiff peaks. I was wondering why I kept getting a little puddle of liquid at the bottom of the bowl! To be fair, I was also trying to whip the whites with eggs straight out of the fridge instead of at room temperature, which is a big no-no even with non-pasteurized eggs. Pasteurized egg whites don't whip up as nicely because the albumen is "tighter." You can loosen the albumen by adding 1/2 tsp cream of tartar or some lemon juice when the egg whites start to get foamy.
Thank you Jack for explaining that there is no nutritional difference between brown, white or any other color egg. It’s the breed, not the egg. Maybe when enough people figure that out they’ll start asking for cage-free white eggs, not just brown, then the poor white egg layers can get out of their tiny cages.
Astounding how many simpletons fall for that SMH
Thank you for this because many of us most of the time are buying supermarket eggs, not from a farm stand. Plus some of the agri-lingo is confusing when we do not know what it is actually attesting to. And so many people see a friend on a farm or who gets their eggs from a farmer directly who keeps those on their kitchen counter and they don't know those eggs aren't washed, so it's OK to leave them out. Whereas, those from the supermarket are washed. Good to know they last 2-3 months.
Great information, as always, thank you Jack.
I’m about to take out a second mortgage so I can bake that cake I’ve been wanting…
🤯😳🥺🤭😂🤣😅
Thank you! Always so informative. 👍🏼
Appreciate all the good information, Thanks!!
This was a very helpful video. Great information. Thanks!
Thank you. Good information.
Great information! Thank you!
YOU'VE BEEN MY SOURCE OF "REPUTABLE INFORMATION", 4 MANY YEARS ☺, THANK U AND MAY 2023 LOOK ON U WITH LOVE , MERCY AND KNOWLEDGE.
This information is great! I really appreciate your tips. Thank you.
Thank you. Learned alot.
Thank you. Valuable information
Thank you!
Hi!! You guys are great!!! I have followed many of your recipes successfully!!! Very trustworthy, great job keep it up!!! And many thanks!!!!
Brilliant man. Thank you.
Very informative and thank you ☺️
I'm glad I hear this information. I had a lot of eggs from the food pantry and I want to use it as much as possible
Thank you 😊
Hi ATK
Thanks for information about the 🥚
Salutations
Thank you for that !!
This was useful. Thank you.
short but loaded. VERY useful info.
You can also do a "float test", and throw-out any eggs that rise to the surface in a glass of water.
THANK YOU
thank you so much for the info
Good info to have!
I love eggs! Thank you for that valuable information about eggs, I pray I will always be able to afford a dozen. God bless you all at the test kitchen.
I buy my eggs from the farmer. They are free range and the chickens roam in the pasture. The taste is totally different that supermarket factory eggs. The yolks are bright orange and not yellow like the factory eggs.
Jack is the best!
thanks good advices
Thank you very much and I'll take mines over easy.
I save ALL of you videos! Everything I’ve tried has been delicious! I’m looking forward to trying that holiday ready Chuck Roast! That was so interesting!
He didn’t mention Pasture Raised eggs which I think are the best ❤
Makes sense!
Another hint: To find the absolute freshest eggs in the store, look for the 3 digit number next to the "sell by" date. That number is the numbered day of the year that the eggs were laid, washed and packaged and can be a few weeks before the sell by date. For instance, last week I bought a dozen with 031 (for Jan 31st) on the carton and the sell by date is Mar 16th. The higher that 3 digit number, the fresher the eggs.
Thanks for the info
I shop Aldi so I just get the eggs with the 10% down 30 year fixed APR.
$$$$$$$😂🤣😅
Thank
as a former small farmer, the best eggs I can buy near me are the brown organic costco eggs... very good flavor.
Eggcellent!! ♥️🥚
Which eggs should you buy?!
*The cheapest ones you can find*
Beat me to it! Lol!
At $0.50 an egg, I’m eating the shells too.
Due to a medical issue I now eat animal protein only rarely. A carton of eggs lasts months in my refrigerator, and I do eat them until they are all gone. I do think they dry out a bit toward the end but I have never had an issue with them. Good to hear all your info.
Thank you for the information. For me, you guys are number one for recipes and all research you do to bring us. Thank you!
Not always in this case on the egg size, and processing. Please do a little research it helps you increase in your knowledge 🤫👍
Good to know 👍
I lost almost all of my flock of chickens to the bird flu. Migrant birds flying over an area carry the virus and in their droppings infect chickens on the ground. I hope the bird flu eases up. I remember about 2000 we had the same thing happen.
A chicken can grow to maturity in 9 weeks or less. Are there no more chickens being raised? Why are eggs so high? They have been high for more than 9 weeks.
@@jeffstanley4593 Most hens don't start laying until around 20 weeks, sometimes longer.
@@jeffstanley4593do some digging. It's not a conspiracy theory, just a conspiracy.
I like to hear the part about how long to use them because I use mine pretty long past the due date and they have been fine also even though some say that is just not right. And I have always been told the blue eggs had richer yoke taste to them??? That it wasn’t just about color???
I use mine for 30 days past the date on the carton. After that and the whites start getting runny. Just my opinion.
@@sr2291 Yeah, you can always tell an old egg by the runny whites. It's still perfectly fine for baking or scrambled eggs or things like that. I'd prefer to use fresher eggs for whipping.
good info
Thank you for all of this much needed information. Please discuss my FAVORITE eggs, the luscious DUCK eggs, How many minutes for a soft cooked egg, hard cooked egg, etc.
Gracias! Living in Mexico I didn't know that I could keep eggs on shelf since they are sold on shelves, not refrigerated.
We buy eggs by the tray; then transfer them to several 18 egg LockNLock containers. I like cooking with eggs, so just the regular size eggs are what we get. Can't be bothered spending too much on foo-foo eggs.
What about pasture raised eggs? Like Vital Farms.
For something new to excite your kids , try an Ostrich or Emu egg and allow them to help with it.
I found these to be very rich in flavor.
Perfect timing with Easter around the corner! 🥚
2 weeks is the maximum for eggs for Pastry. speaking in terms of performance and quality of egg whites and yolks for confectionery products. only if the eggs stay in the fridge. Im a pastry chef btw.
What about pasture raised organic eggs, e.g. those eggs from hens that do roam around outside 24/7? They are the best, as far as I know.
GOOD JOB
Everything we wanted to know?? What about the TASTE of the different label types? Regular, cage free, organic, home grown….etc. Thanks!
Thank you, but he forgot to mention my favorite which is pasture raised
Organic pasture raised are the best
@@vickitodd8647 yes . NEILLIES!
@@vickitodd8647 I agree 1000%. That's all I'll buy.
The gentleman did mention the pasture is the open fields that chicken have opportunity to feed on grass, worm 🪱, snails 🐌 also rocks in the food pouch to help brake down the foods they eat out in the field. 🤭👍
These are not regulated terms, so they legally mean nothing. They're claims made by the producer, but there's nothing legally binding about that term.
They covered the terms that are regulated, as those are the only ones that are actually enforceable, and therefore are the only ones that actually mean anything.
You missed “pasture-raised” like on the Vital Farms brand.
Thank you @cookscountry always luv the information
I personally love Brown and blue eggs. Tastes a lot better goes bad slower 😇🥰👌🏼
Glad about that last comment. I don't like eggs... so the only time it's used is to get baked into something or meatloaf. I don't do omelets or similar. So when I buy eggs, they last forever... sure, I can bake some brownies or a cake every week but I don't (different topic). I generally do the water test on an egg before usage (or plan to use), though I don't know how much water it holds ;)
As far as I know, the water test holds water
You can buy half dozen eggs at some supermarkets
Great information on eggs. I didn't know organic birds have access to the outside. But I think people are just buying whatever is the cheapest right now 🤣🤣🤣
Pasture raised I think best
Thank you, thank you, thank you! I'm so tired of hearing about the date on eggs cartons (and everything else). My Brother-in-law, will not eat an egg that he can see the white that's around the yolk (he thinks they're bad)...I tell him to "Google" information about eggs....Just glad you have set some people straight!
Modern Sizes (US)
Size Minimum mass per egg Cooking Yield (Volume)
Jumbo 70.9 g 2.5 oz. 61 ml (4.75 tbsp)
Extra-Large (XL) 63.8 g 2.25 oz. 56 ml (4 tbsp)
Large (L) 56.8 g 2 oz. 46 ml (3.25 tbsp)
Medium (M) 49.6 g 1.75 oz. 43 ml (3 tbsp)
Small (S) 42.5 g 1.5 oz.
Peewee 35.4 g 1.25 oz.
-wikipedia
Is there a standard unit of measurement for egg sizes?
For example extra large, large, & so on?
Yes, gram weights for each of those sizes exist. I don't have my copy to hand.
A question: (Background) If eggs a not washed, they can be stored unrefrigerated for several weeks. Washing removes their natural, protective coating. It is my understanding that, without that protective coating oxygen can easily permeate, and this hastens deterioration.
My question is, cannot the protective coating be reestablished? Say, with a vegetable oil? Couldn’t that return the egg’s storage stability? Or at least extend it?
Thank you.
Courtesy of Half Vast Flying
I can barely get a week out of a dozen eggs. I hard boil 6 for snacking. I kind of got hooked on squirting a little Huy Fong Siracha for every bite. The other six are either over easy soft-boiled or a french omelet if I am in an adventurous mood. That's a tough one, but like all things the more you do the better you get. Nothing like two soft-boiled eggs some siracha and a nice toasted English muffin to start the day with. Of course a couple of slices of bacon and maybe a light serving of home fries.
Hi
good job.
Jack, please do red wine vinegar.
"Everything you ever wanted to know about eggs...." No, I came here for which size is the best bang for your buck on average. Like, how much more egg do you REALLY get in the jumbos and is it enough to justify the price. Thanks anyway, you rock!
the last comment was gold, 4 months thanks that is good to know
Is there any true significance in the designation of size (medium, large, extra large), for seems as if any can be in a given carton?
What about the float to the top of the water egg test? If they float to the to do you still toss the egg? Wish that test was mentioned.
I buy pasture raised, free roaming eggs - they taste so much better!!
Although "Pasture Raised" is not recognized by the FDA or USDA, it is more than just a marketing term. The "Certified Humane" program assures that Pasture Raised eggs are laid by hens that have a minimum of 108 square feet of outdoor space in which to roam and feed every day. If humane treatment of animals is important to you, then "Certified Humane Pasture Raised" is the gold standard. Pasture raised eggs are also a bit more nutritious than other eggs.
EGGcellent presentation- very informative!
What about pasture raised eggs?
Literally was just about to ask this!
Out of cage-free, free-range, pasture-raised, and organic, only pastured raised is not regulated by government. So it a marketing term that could mean anything.
@@T-Mo_ to add to this, it's possible that some 3rd party does attempt to validate or regulate, but there's no guarantee.
It's not a regulated term, so there's nothing for producers to adhere to in order to make the claim. It's a marketing claim that means nothing legally.
The eggs may be better, but they don't have to be (basically)
@@cloudyview This is good to know and thanks for sharing. I will stick to local eggs.
Nice information but which eggs give me the most golden flavor? And how do I tell which eggs are fresher and haven’t been stored for weeks in the market?
Thanks for the clear information. Thanks for adding actual captions for the Deaf
What about pasture raised? Does this term mean anything?
I live in North Dakota and shop at several different grocery stores. One large big box store, where I buy eggs, always offers a great price....but the eggs taste 'funny'. They're always sold with plenty of time remaining on the carton, but they just taste strange. Then from other stores, the eggs are more expensive, but they taste like a normal egg. Can you tell me what's happening? Also, the eggs from the big box store...the yolks aren't often very 'perky', and the whites tend to spread all over the skillet...but the egg carton still has at least 1-2 weeks left before they're out of date. Something doesn't seem right. The big box store sells their eggs in a foam carton, while the local grocery (with the normal eggs) are sold in a grey pulp box. Thanks for any input.
The Europe part was funny
I tried two dozen brown eggs and half of them had brown or reddish flakes adjacent to the yolk. I suspect that brown shells interfere with the candling process or maybe foraging in the yards cause more inclusions in the eggs.
Somehow, he decided to ignore “PASTURE RAISED” which means the chicks spend a minimum number of hours totally OUTDOORS at pasture for grazing and foraging for worms, etc.
He did just review the details on his video 📹
While it's not regulated (as I know of) USUALLY it does means they are actually out in the pasture.
It's not a regulated term, so it doesn't legally mean anything.
@@cloudyview That is exactly what I said, hence the "usually". Furthermore there is one brand that is very unfront and transparent about their operations. Going as far to say that EVERY hen get 108 sqft of pasture space and that you can video feed view their farms.
@@rickytorres9089 yeah, I didn't really finish my thought either. Basically it doesn't legally mean anything, but the eggs MAY be better, it even significantly better, there's just no legal requirements in using those terms to mandate the producers to adhere to anything 👍
I used to raise chickens. I don’t miss washing the (bleep) off of them.
What about "Pasture raised" as a label and a concept?
Hi… I would like to know if the freshness of eggs has anything to do with the “peelability” of hard boiled eggs? I was told that super fresh eggs (hard boiled) will be more difficult to peel than eggs that are a few weeks old. Any thoughts? Thank you!!!
Anecdotally, yes.