1. Most of the time I don’t see a difference, other than price. (Commercial:: “brown eggs are local eggs…” So why do they cost more?)

    Sometimes white ones seem watery when they’re raw, but they cook up just the same.


  2. We get them through our CSA farmer all summer long. In the winter, we do the cage-free organic ones from a local farmer who sells them at the local grocery store. Organic or not isn’t the big deal to me, but what they’re feeding the chickens. The color of the yolk is always a good giveaway if they’re commercial eggs or good ones with real taste.


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