Eggs from pastured hens even look different from eggs from enclosed hens. The yolk is a deeper color of yellow and the membrane surrounding the yolk is harder to break. The yolk stands up higher and rounder, whereas a yolk from confined hens is flatter and more broad - weaker in a sense.
In my previous blog on butter, I stated that the Standard American Diet contained far too many Omega 6 fats. Well it turns out that pastured eggs contain a great ratio of Omega 6 to Omega 3 fats (1:1). Eggs from confined chickens will contain far more Omega 6 than Omega 3 fats (20:1). It's also interesting that cattle fed on mostly grain instead of grass will contain far more Omega 6 fats than Omega 3s.
Follow the money trail again - it's not about our health out there - it's about the money. I'm not really trying to point a finger at any one group - I know it's the devil to make a living these days but facts are just facts. We live in a fallen world and it won't get better until the Lord comes back - so be ready.
In the meantime, try to find a local farmer selling eggs from chickens allowed to roam and eat all the green grass and bugs they can. Oh by the way, the ingredient list on the boxes of processed foods that say eggs are probably the powdered eggs. Powdered eggs are oxidized - not good! And here is one last bit of information that may be helpful. Have you noticed that confined store bought chicken eggs are easy to peel after boiling and farm fresh eggs are not? With my fresh eggs from my hens I have noticed that the eggs are very hard to peal. Wonder why? It's mainly because they are fresh! Older eggs peel easier.
So here is a trick that makes peeling fresh eggs much easier. Put your eggs in the bottom of a boiling pot and fill with water. Add 1/2 cup of the cheapest salt you can find. Yes, that's right, 1/2 cup. I don't know why this works but it does. Bring to a boil, and boil for 6 minutes. Drain and immediately load up the pot with ice cubes and cold water and let soak until cold throughout.
Photo Credit: Flickr