The scientist in me (microbiologist) is cringing slightly at this post. There’s no double blind study, no accurate measurements, no blah, blah, blah. But then the real person who also lives inside me is saying – sometimes you just have to accept things for what they are.
One of the comments on yesterday’s post suggested that I show the difference between a store-bought egg and a free-range egg cracked and in a pan. The white of the free range egg is thicker and more firm, she wrote. Those of use who have chickens already know this, but I know that those who do not have chickens may not really *get* this point.
I thought it was a good idea, so that is exactly what I did this morning. I took one of the remaining 11 eggs and one of our eggs that was roughly the same size and I cracked them one at a time into a pan.
Disclaimer – I hadn’t realized out pan was so warped. Guess it’s time to buy a new pan. Continue reading