Organic Eggs Taste Better
Research from Aarhus University finds that organic egg production means a better life for the hen,and that the right breed and right feed can result in better sensory properties for consumption.
In a research project investigating production strategies for organic eggs, scientists found that organic production resulted in better sensory properties for consumers if the right breed of hens were fed “right,” for example using roughage and feed that contained substances likely to affect egg taste and appearance in a positive manner.
Specifically there were differences in egg quality between two types of hens, modern layers and “old fashioned” meat and egg hens. Eggs from the “old-fashioned” hen had better yolk color and albumen texture, though researchers felt the taste and shell quality were inferior to eggs from the modern egg layer. In addition, roughage seemed to influence egg quality; alfalfa silage and curly kale gave yield to darker and more intense egg yolk colors.