Are Expensive Eggs actually worth it?

in this video we are doing a deep dive into eggs which are one of the most unique ingredients on the planet they have almost unlimited use cases for being eaten as a protein or can be used as an ingredient in sauces like Mayo the yolks and pasta or the whites to a mering however there's something I've wondered for years are the more expensive eggs actually worth it lately like a lot of other grocery items egg prices have only gone up the lowest cost I saw in the store was just 15 cents per egg while the

most expensive was 92 per egg which may not sound like a lot but if you were eating an egg or two for breakfast most Dave that can add up to a couple of hundred per year not to mention there is a ton of confusing information about exactly what is better about more expensive eggs for example does the yolk color actually correlate to a better tasting one well that changes with this video those who say that expensive eggs are worth it will typically cite an answer under one of these three reasons one expensive eggs are more

ethical and Humane two expensive eggs are healthier for you and three expensive eggs taste better so these are the questions you will be able to answer by the end of this video along with many other questions you probably have my goal is to lay out all the information so you can make an informed and confident decision the next time you are at the grocery store so where do we begin well first let's take a step back and learn how the egg became a mass-produced commodity where today a single Lane hen can produce 300 eggs per

year leading to a total us egg production of almost 100 billion let me tell you the two reasons why today's sponsor maid in makes my favorite non-stick cookware that you'll be seeing in this video one these pans are oven safe up to 500° and they are double cured so this service will last a lot longer than other non-stick pans and 70 times longer than ceramic non-stick services and I've used this 8 in pan for the past year and a half or so and it's still in really great shape just like this brand new one right

here however the second reason of what's make these special is actually what's underneath Maiden uses their five ply stainless steel underneath the non-stick coating meaning this pan will heat evenly and quickly for not just eggs but searing or Ching vegetables and proteins that you don't want to stick you'll see me using these non-stick pans throughout the video so head to the link in my description to save on your order but now let's learn a little bit about egg history one of the reasons why chickens were domesticated was for their prolific egg laying abilities and some

foul only lay a set number of eggs at a time chickens on the other hand keep laying eggs until they've gathered a Full Nest so if an egg is taken by a predator or a human the hen will continue to lay eggs indefinitely in hopes of filling up her nest with eggs and can you imagine how important this discovery was for early humans according to on food and cooking because of a chicken's ability to provide almost unlimited food chickens were actually valued more for their egg production than for their meat and chickens likely became domesticated

around 7 to 10,000 years ago and by contrast Dairy milking actually began a few thousand years later today though the modern EG and chicken is a product of genetic optimization with very little remaining diversity among industrial breeds in the chicken breast video we covered how the massive modern Broiler chickens are a cross between the Cornish and Plymouth chicken varieties for maximum breast size for egg production chickens though most are actually a result of Crossing four parent varieties the Cornish and the Plymouth for size then the white Leg Horn and the Road Island Red for egg

Lane talents and improved shell color and starting in the 20th century Mass egg production took off thanks to these optimized genetics and the rise of industrialization now a single production facility might have 100,000 to over a million Lane chickens at once and most of these chickens live their life inside under bright lights and temperature regulating devices eat a manufactured diet and live for about a year or two during which they lay two to 300 eggs or about one per day once their egg production decreases though they are sent off for Slaughter however because these chickens

are older if you remember from the chicken breast video most Supermarket chickens are 6 to 14 weeks old for meat these old egg laying chickens won't be used for human food but likely for protein feed or pet food production now the ROI on chicken feed to eggs is crazy 3 lbs of commercial feed can turn into one pound of eggs and sold for a much higher price of course while Broiler chickens can gain one pound of meat for every 2 lbs of feed they can only be slaughtered once yielding maybe 4 lbs of meat egg

laning chickens on the other hand can be fed over and over and produce more food Mass those 300 eggs they produce each year may weigh 2 o or about 55 G Le leading to 30 to 40 lb of eggs keep in mind though these numbers only apply to female chickens or hens male chicks are actually euthanized with gas or mated minutes or hours after hatching since they provide no economic value to egg production facilities aside from the living conditions of the hens the discarding of male chicks is one of the tops sited ethical considerations for

mass produced eggs and this actually happens at facilities making cage-free organic and even free range eggs we'll talk a bit more about these terms in a bit however new technology is beginning to be used where eggs can be scanned prior to hatching to determine the sex of the eggs meaning male eggs can be discarded before they actually hatch and facilities in Europe have begun to adopt this technology and it will likely become more common worldwide I'll leave an article and a link if you want to learn more it's actually pretty cool needless to say chicken

eggs have been and will continue to be a super important part of human history in and our diets it's estimated by the wsd that in 2024 the average American will consume 293 eggs per person or a little over 24 dozen however if the average home cook is going to be using a couple hundred eggs per year I think it's important to know what we are paying for when trying to evaluate whether we should buy a $2 or potentially $10 dozen of eggs at the grocery store so let's answer question number one are expensive EGS more

ethical and Humane now disclaimer I'm not trying to steer you in one way or another when it comes to the section my goal here is to lay out all the information and differentiate the terms that actually mean something versus terms that are mostly marketing and in short there are two factors that affect the price of eggs one the egg size and grades and two the egg certifications so in the US the USDA classifies eggs into six different sizes although you'll likely only see the largest four in Supermarket these are jumbo very or extra large large

medium small and peeee Europe and Canada do have similar size ranges the most commonly seen AEG here in the US though is the large which many recipes are based on and it's the ones we'll be using for testing shortly in general you might have to pay a bit more to bump up in size so the size affects the price a little bit but you may be wondering what does the grade of the egg even mean is this something I should be worried about well after looking into into it it's likely not all that important let

me explain for sake there is a clear difference between select choice and prime beef grades in regard to the maroline which directly affects the taste and texture but with the grades for eggs it's a little different first it's important to know that USDA shell egg grading is a voluntary service paid for by shell egg producers and generally the USDA website says that the freshest and highest quality eggs will receive a grade able a the next is grade A and then Grade B eggs are usually processed for liquid eggs and baking however what does high quality

even mean well if you look at the standards which I'll have link below it's mostly cosmetic there are four areas they look at the Shell the air cell the White and the yolk however grating eggs is mostly an aesthetic exercise that is done by candling or shining lights through the eggs to assess the shells and viscosity of the Interior yolks and whites and as you can see it's all kind of summarized in this table in general the firmer the egg the fresher it is and as an egg ages it becomes looser and the yolk goes

flatter in cooking tighter whites and taller standing yolks make for a prettier fried egg or a rounder poached egg and also might whip up into a mering a little bit easier but if you're making scrambled eggs or beating them up to add as an ingredient you likely don't care if the yolks sit taller or the whites do too and later in this video we'll be testing a grade a fresh egg compared to a grade A 4 we old one and the issue with grading though is that it's it's applied at the production facility and you

have no control over how the egg was transported rough transport or higher temperatures will cause eggs to loosen up and resemble older eggs and overall the most common egg is the large grade AEG in general the egg size and grade are minor factors if you are evaluating eggs based on ethical nutritional or flavor considerations like we are today however that begins to change when we talk about egg certifications I bought eight different cartons of eggs throughout the making of this video and like any other product there are terms all over it so with this section

we need to figure out what is the marketing versus what are verifiable terms that I should be looking out for at the grocery store first let's start with the marketing fluff terms like natural or allnatural fresh farm or Farmhouse happy hens free roaming don't really have any regulations around them they're likely added to the carton for marketing purposes that changes though when we get to how they were r raay where there are really four categories one caged eggs two cage free Eggs three free range eggs and lastly pasteurized eggs but the question is how different

are these living conditions first up are caged eggs and obviously you're not going to see the term caged eggs on the carton but these will be the lowest cost option at the store I picked up $8 for $3 or 17 cents for one egg and the key here is if you don't see the other three terms on the carton assume the chickens that laid these eggs were raised in cages typically these chickens are raised in battery cages where there's very little space and fed a specific diet for maximum egg production and today most eggs around

the world are still produced in cages of some kind but that is starting to change according to the food dive at least nine States from California to Massachusetts and Utah have passed laws requiring all egg Lane hens to be housed in cage-free environments by 2024 or 20 26 additionally major suppliers like Walmart and Kroger originally made a goal in 2016 to have 100% cagefree eggs by 2025 however in 2022 they've admitted they will unlikely reach that goal regardless the US and most other countries around the world are currently in a state of transition over the

next 10 to 20 years to phase out cage chickens but the question is what does cagefree actually mean and how how much better is it for the chicken USDA cagefree eggs requires facilities to keep birds in an open barn or Warehouse instead of those individual battery cages and I got one dozen cagefree eggs for $287 or 24 per egg these birds might have access to some open outdoor areas but there isn't a hard regulation around a minimum space requirement so it could still be less than 1T per bird and while this is likely a better

situation than cages is the birds also probably stay inside and are packed together in one large area also it gets a bit confusing because you can have USDA cagefree certified with the shield but also just generic cagefree labels which are not audited on the carton so there's likely more variants and it can be tough to tell exactly what the living conditions are however that starts to change with free range for the free range designation the minimum requirement is 2 square ft per bird and I got these for $4 for a dozen or 33 cents per

egg Freer range hens must have access to the outdoors and weather permitting and when they are Outdoors they must be outdoors for at least 6 hours per day on top of free range you will also sometimes see the certified Humane stamp this is a thirdparty registered 501c3 nonprofit that is dedicated to improving the lives of farm animals and they have precise and objective standards for various farm animals such as the difference between being allowed to use the term pasture raise versus free range they also have a massive list of Standards with regards specifically to Lane

hens that cover feed water environment floor and litter lighting air quality perches and more again though eggs with the free range label could have a significant variance in the space the minimum is 2 square foot per bird and a facility could stick exactly to that number or if they have additional space it could be 10 or 15 Square per foot but the penthouse of living conditions for chicken is definitely pasture raise the certified Humane pasture raise requirement is 1,000 Birds per 2.5 acres or 108 squ ft per bird and the fields must be rotated these

hens must be outdoors year round with mobile or fixed housing where the hens can go inside at night to protect themselves from predators or for up to 2 weeks out of the year due only to very inclement weather additionally all those same standards must be met again which m massive list if you want to read through it however these are going to be the most expensive eggs in the grocery store I got these for $8 per dozen or 67 cents per egg so now we're ready to answer question number one are expensive eggs more ethical

and Humane yes there are clear differences in how chickens are raised for laying eggs whether it's in cages cage free free range or pasture rays but even Within These categories there's going to be some variability with how the chickens living conditions are however if you do want to ensure that that chicken has the highest standard of living I would look for certified Humane pasture raised eggs these by far have the strictest standards and you can read exactly what they are that said there is going to be an increased cost and grocery budgets can be tight

for example would it be better for a family to buy two dozen pasture raised eggs for $16 or could they get some cagefree ones and would that $10 be better spent on vegetable meats or other Pantry Goods this is ultimately the human element of the food choices we make but now we have two more fun questions to answer and that is does more space a diverse diet in a higher standard of living make eggs healthier and two make them taste better an often cited claims by various articles and videos is that more expensive eggs such

as pasture Rays organic ones are healthier for you but what does that mean like are there any significant nutrients differences between a conventional eggs and a pasture one well it turns out a number of Studies have proved that there can be nutritional differences in different types of eggs mainly due to the lay hen's diet for example there's another subcategory of eggs called neutral and it's similar to fortified milk that contains added ingredients these Farms use a hen feed enriched with fatty acid and this increases the amount of Omega-3s in the egg when it's laid for

example an average egg may have around 90 Mig of Omega-3s per egg but I found some freerange eggs that boast 225 mg and all the way up to 300 Mig of Omega-3s for a single egg now it's fair to point out that most people get enough Omega-3s from other foods such as nuts and seeds plant oils fish and other seafood and as noted on the NIH website omega-3 deficiency is pretty rare in the US so you may be wondering outside of neutraceutical eggs where there are specifically added nutrients to the diet are there any difference

between conventional caged eggs and organic ones well in this study on the quality of eggs they looked at cage raay eggs organic R age and neutral and looked at the macro and micronutrient composition as summarized in these table and here's what they found for macronutrients the yolk of organic eggs contain the highest protein and fat and the Albin or egg white of organic eggs also contained the highest protein for the micronutrients there were differences as well the convention egg yolks were highest in iron the organic egg yolks were highest in potassium but the neutral egg

yolks were highest in calcium and additionally if you look through the fatty acid table there are more differences as well so some people may look at this and conclude that oh yeah organic eggs must be better for you but I would want to point out a couple of caveats in this study specifically they do point out that their findings are different from another study and secondly if you look closer these are pretty small amounts in the table is showing differences based on 100 G of not whole eggs but 100 G of egg yolk which is

around 5 egg yolks or so so it's not three more grams of protein per egg it's three more gram per roughly five egg yolks and about one more gram per 100 G of egg whites so if we equate that to one egg it's like the organic ones have maybe 0.5 to a gram more protein per egg and the whole thing can get murky pretty quickly so to sum this up our expensive eggs healthier for you so there can be small macro and micronutrient differences between egg types however I don't know if there's nearly enough evidence

to conclude blanketly that pastures or freerange eggs are just healthier to answer that you would definitely first need to answer what does the rest of your diet look like for me I don't eat breakfast so I don't eat many eggs I eat a pretty varied whole food diet with Meats carb sources and vegetables and if I had to put a number on it I eat maybe four eggs a week so if I'm looking at these finding in these various studies these don't really do much for me however if I was a vegetarian whose main protein

and fat Source was eggs or a bodybuilder throwing back a dozen or two eggs per week There's a conversation that organic and pasture eggs could have a more significant impact in helping you reach your health goals you'll ultimately have to do more research and figure out what is best for you so we've covered questions one and two but now it's time for the penultimate question that kicked off this entire video do expensive eggs actually taste better and my immediate next question was wait what do eggs even taste like and it seems like a dumb question

but this is actually kind of confusing because we know what rotten eggs smell like but what about fresh eggs at a high level these six components make up the flavor of food taste Aroma texture sight physical and human and questions one and two really you're dealing with the human element more Humane or nutritious eggs may make you feel better when you eat them and and thus your brain is perceiving them as having better flavor but in this question this is where we ask from a food science perspective do these more expensive eggs have a different

taste do they have a different Aroma do they have a different texture and do they have a different sight and in terms of appearance that's a clear yes you can visually see the difference in the color of the yolks but what happens if you blindfold yourself and taste test a bunch of different eggs well that's exactly what I did but first we need to explain the difference between the egg yolk and the eggs white because obviously they're going to have a different taste texture Aroma not to mentioned they react completely different when we cook with

them Michael Roman has a great book called egg where he breaks down all the different ways that you can cook with an egg and when you start to map it out it feels like there are almost unlimited things you can do with a single egg so what makes an egg so unique when it comes to cooking is that it's made up of four parts the Yol the albumin the membranes that separate and encase the yolks and whites and lastly the outer shell eggs are created in layers within the hen's reproductive system starting with the yolk

and then building outwards and sometimes you can actually see these layers in a cooked egg after the yolk various layers of the albumin or egg white are then created to cushion the yolk within its shell and it's important to note there are thicker and thinner parts of the egg white and there's even a layer of Twisted protein strands that attach to the bottom and top of the yolk to suspend it in the middle of of the egg these are known as the chalaza and it's like a built-in bungee system suspension for the oak so if

you've ever cracked in and wondered what that opaque twisty white little bit is that's the chalaza edible and nothing to be worried about if they're visible in your eggs anyway once that album is form around the yolk the uterine passage in the hen builds a Shell by secreting proteins and calcium carbonate to form a mineralized and hard outer layer now another common question that many people have is is there a difference between between brown and white eggs and the shell color really has nothing to do with the diet of the hen or the quality of

the egg and everything to do with the chicken's genetics eggshell color is unique to each hen depending on her breed and genetic and the major breeds produce brown or white shells but specific exotic genetics can produce speckled or even blue eggs a lot of conventionally raised eggs are white because that is the breed of the chicken that they use which as we learned earlier has been really optimized for production now when it comes comes to evaluating the flavor of the egg we don't care about the shell for cooking purposes we care about the egg white

and the egg yolks which by having two separate or together is what makes eggs the most versatile ingredient on the planet the egg white and egg yolk have massive differences in nutrition but also structure and these react different during cooking L and here is how the egg white and yolk contribute to a whole egg the average shelled us large egg weighs about 2 oz or 55 G the egg white weighs around 38 G or 2/3 of the total weight with the egg yolk weighing in at 17 G or around a third of the total weight

and probably the most obvious difference is that the egg yolk has all the fat while the white is mostly protein with no fat and this has massive ramifications with how they can be used in cooking the egg white is mostly water at around 90% but as noted in on food and cooking it's made up of nine different proteins and you can see these natural functions and culinary properties several of the these egg white proteins provide enough structure to be mechanically manipulated such as being whipped into a mering Additionally the proteins set the egg white into

a firm opaque substance when it's cooked interestingly though the white is what gives cooked eggs a sulfurous Aroma not the yolk for scrambled or fried eggs this usually only happens if you overcook your egg whites because the denat proteins develop hydrogen sulfide and could kind of give off that rotten egg smell in a hardboiled egg these same s molecules react with the iron in the egg yolk creating that Green Layer where the two touch the yolk on the other hand is where most of the nutrients in an egg live up to 75% even though it's

just onethird of the egg's wake an egg yolk is still around 50% water but the rest is made up of Rich proteins fats and minerals and vitamins such as iron and vitamin A and this mix of water proteins fats and other substances are held together in an opaque Emulsion thanks to the molecule letin and this is is a powerful emulsifier and makes egg yolks the go-to base for starting emulsions in many recipes yolks also contain pigments from these zanth theils family which come from plant pigments from the hen's diet and this is what turns the

yolk different shades of yellow or even orange or red so why does the color of the yolk change so much from egg to egg well it's all due to the hen's diet generally a pale yellow color comes from Alfalfa and corn-based diet but now producers may add marigolds or other additive to deepen the color of the yolks in order to keep up with consumer preferences and again when you start to map all the ways you can use an egg it almost feel like there're unlimited ways they can be used so let's get to testing and

specifically I decided to run five different tests split into two categories the first three are all about fresh eggs and then the second two are going to compare fresh eggs versus old eggs and I'll give my observations for each so we can come up with a final answer to our question do expensive eggs have a better flavor so if I was being served these I would definitely say that the pasture raay one here looks the best for two reasons first it does have the deepest orange color which just looks appealing and secondly it has that

inner white membrane that kind of props up the egg and keeps it in the center so visually just looking at it it kind of looks the best of all of them but the question is what happens when we take away sight and just focus on taste and aroma so after spinning and taking bites of eats I'm really trying to see if I can pick apart any differences in The Taste texture and aroma of the whites or the egg yolks and I also quickly found out that eating fried eggs blindfolded is a little tricky and messy

man this is going to be messy without being able to see great tased egg don't don't really have much to say that one again it I mean it tastes like an egg egg number three I'm going to have to go back to number two because it felt a little bit less rich in the yolk but maybe I just didn't get a nice bite of yolk but one and three to me tastes basically identical going to have to come back to number two the whites on all these definitely taste the same though the yolk on that

one does taste a little different not in a bad way but oh this is really hard I don't know if there's much of a difference here my third observation here is the whites taste exactly the same which again are 90% water so they're not going to have much impact on taste or Aroma but there may be some small differences in the yolk flavor I couldn't pinpoint exactly what it is so we've got to move on to test number two and with the fried egg it's a little bit hard to get bite that are exactly the

same so I think what we need to do now is a scrambled egg test and a hardboiled egg test with these same candidates for test number two I made four hard-boiled eggs with the same candidates again I dropped the eggs into the boiling water and set a timer for 12 minutes before tossing them into an ice bath to cool down and peeling and slicing them open now what's interesting about hard-boiled eggs is that one they have a completely different texture than the fried egg in test one and two they have a strong Aroma from the

sulfur molecules reacting which was not noticeable in the fried or scrambled eggs unless you overcook them but are there any differences between the hardboiled eggs well first make sure you don't lose your yolk kind of wish these were devil eggs it's start hard boil but we oh no I lost my Yol solid egg there number two it's different but it's so subtle and like if you added pepper and salt to these it would basically make it a mood point that one maybe felt a little drier texture-wise but it's hard to say if that's due to

the egg or maybe just slightly different cooking temperatures all in all these tastes very very similar so far absolutely zero clue if there are differences they're so minute that just adding like salt and pepper would probably negate them I think you'd have to be some kind of egg tasting expert to be able to pick out which one is which here so after test one and two I found very minimal if any differences so I decided to switch my testing methodology from a comparison test to a triangle test and this is where I have to pick

out which one is the same and which one is different so for test number three I made two batches of scrambled eggs with the exact same amount of butter and salt added one was made with the conventional eggs and the other were the pasture raise eggs and again we can clearly see some differences visually but what about the taste texture and Aroma three same amount of salt same amount of butter let's do egg number one tastes like what I would expect it to number two I'm not sure if those are different or not I'm going

to go to number three though but if I had to guess I think one and three are the same I think two is different as far as which one is which absolutely no idea so I did guess correctly which one was which but again I don't really know what I'm basing that off of it could just be the way those eggs happen to be layered in there with the texture I tried to get them as close as I could obviously use the exact same method but there's still going to be slight differences in the scrambled

eggs even though I think I did do them really close and then as far as taste and Aroma goes that's really not an indicator for me that I'm pulling out on and again you have to remember this is just butter salt eggs as soon as I had black pepper you serve this with bacon put it on sandwich just over time it's going to be lost even more this is the most purest form of eggs but yeah it's definitely pretty interesting that being said there is still one more test we need to do so I was

not able to come up with any significant differences from any flavor aspects here however some people would say that instead of cagefree versus pasture Ray or free range what will change the flavor of an egg more is the longer it has sat in your refrigerator due to deterioration so for these final tests we'll be using 30day old pasturized eggs that I bought the store compared to ones that I bought just a day ago but first you may be wondering how does an egg deteriorate over time well as noted in on food of cooking there are

kind of three different things that go on first the egg loses moisture so the contents of the egg shrink and the air cell also expands this is why if you have an egg that floats instead of sinks it means it's really old and should probably be thrown away second from a chemical perspective the egg becomes more alkaline due to the loss of carbon dioxide through the shell and this could potentially affect the taste and then third the albumin or egg white thins out and the yolk membranes become weaker so in general the older an egg

is the thinner and runnier the white is the more likely the yolk is to break the airell will expand and lastly The Taste may change a little bit however how much of a difference can we really expect here so for test number I made fried eggs with only pasture eggs except one with the carton I bought 30 days ago and one I bought yesterday and right away you can take a look at these side by side and really see the difference so I can definitely confirm that the older egg whites were much thinner and runnier

just when I immediately cracked them out you can totally tell that is a difference and I think that might make a difference in something like a mering which I'm going to test in just a second but again this more seems like a visually thing like this stayed perfectly in the center these kind of splayed out but again this probably only matters for a fried egg but let's see if there is any difference in taste here so again for this test I blindfolded up spun them around and then took off three and then left out one

and my goal is to see if I can pick out which are the same and which ones are different now I'm thinking the texture of the whites is really just going to give this away I'll try to pop the yolk and just get yolk if I can do that so let's go down into egg number one exactly what I want my yolk to taste like okay I definitely got some yolk there that yolk tasted a little bit different than this one if I had to guess let me go to number three [Music] though number one

definitely tastes richer to me I think uh I don't know I'm going to guess one and two are the same and number three is different yeah there is just a slight difference in kind of the taste and Aroma here but again it's very slight it's still tastes like an egg there's no way I would be able to pick this randomly if I was just served this and be like yo is this is this this is your finest 30-day old egg sir these look better and technically yes I do prefer kind of the tast and but

this is it's so close it's probably 90% of the way there yeah you probably wouldn't even notice this in a scrambled egg once you actually mix everything together but in this specific test yeah there is a little bit of a difference so now I think we can safely answer our final question do expensive eggs taste better and based on my testing I would say this is definitely a no there may be slight differences in taste Aroma and texture and I was able to pick out which one was different in the Triangle test but in no

way did any of them have a significantly better or worse flavor and also I kept these extremely plain with just butter and salt as soon as you add pepper or throw an egg on a sandwich it's going to be even harder to tell the one obvious caveat is sight and this you could totally argue is enough to Warrant using the more expensive eggs anytime you're making a dish where the color of the yolks are really important part having deeper colored deviled eggs and enrich hollow bread with bread dough or richly colored Holland Day sauce absolutely

will influence our psychological perception of flavor so in conclusion here are my key takeaways for this video One are expensive eggs more ethical and Humane and yes there are clear differences in how chickens are treated when it comes to laying eggs and where you land on that is all ultimately up to you but if you do want to ensure the highest standard of living look for pasture raised certified Humane eggs secondly are expensive eggs healthier for you there can be small macro and micronutrient differences between different egg types however you would definitely need to evaluate

the rest of your diet and lifestyle to see if that makes sense for you lastly do the expensive eggs test better no there may be very minor differences in taste texture and Aroma but nothing to be considered better or worse however there is a clear difference in sight which may matter a lot depending on what you are making with them personally I don't eat a ton of eggs so I don't mind spending the extra money on a dozen pasture raiseed eggs that I'll likely use over the course of 2 or 3 weeks but I could

totally see with how a family or an egg heavy diet that that cost could really add up in my family growing up we actually had chickens that laid our own eggs because with four boys in the house we would fly through dozens of eggs so in conclusion I hope you have all of the information you need to make an informed and confident decision the next time you are navigating through the a at the grocery store and thank you again for watching the video These are a ton of fun to make hopefully they're valuable as well

every time we do them I learn so many more things than I didn't even realize that I wanted to know and then I can implement it into my cooking but anyway that will wrap it up for me in this one I will catch you all in the next one peace y'all