An egg is laid with an invisible coating called a “bloom” or “cuticle” to protect it. This special glazing seals the highly porous eggshell, preventing bacteria from entering the egg, and reducing moisture loss to prolong freshness.
Because large egg production facilities cannot feasibly monitor the hygiene of each and every hen in their operation, they must wash all their eggs before sending them to market, stripping away their natural sealant, which then has to be replaced with a coating of oil to prevent spoilage. This is why the eggs in the store will sometimes appear shiny.
When you buy your eggs fresh from WILD SAGE URBAN FARM they go home with you with their natural bloom still intact. To maintain the highest freshness, and prevent absorption of odors from other foods, keep your eggs stored under refrigeration, pointy end down in their original carton. For safest handling always rinse your eggs just before use.
Store bought eggs can sometimes be months old before they make it to your table. The freshest eggs will have cloudy whites. As carbon dioxide is lost over time whites turn watery and transparent. When you crack a fresh egg into a frying pan the white will be thick and hold together, and the yolk will be rich in color and raised not flat. You can also test the freshness of an egg still in its shell by placing it in a pot or bowl of cold water. And old egg will float.
An occasional blood speck in an egg is actually a good sign. It means the egg is fresh, and is perfectly safe to eat. As an egg ages blood specks dissipate and can’t be seen.
Hardboiled or not? Spin the egg in question on a countertop – carefully. Wobbly eggs are raw. If it spins nice an steady, it’s hardboiled.
A fertilized egg tastes the same as an unfertilized egg. As long as an egg has not been incubated it makes no nutritional difference if it has been fertilized or not.
According to the USDA Sustainable Agriculture and Research Education Program Pasture-raised eggs have 10% less fat, 34% less cholesterol, 40% more vitamin A, and 400% more omega-3 fatty acids.
An egg from a pastured hen is 30% higher in vitamin E (Animal Feed Science and Technology, 1998)
Pasture-raised eggs produce positive HDL or good cholesterol and lower “bad” triglycerides. (Nutrition, 1993)
There is no nutritional difference attributed to the color of an eggshell.
It takes a 24-26 hours cycle for a hen to produce a single egg. Depending on the breed and age of a hen, eggs may be produced daily, or only a couple per week.