Can you tell? One of these eggs is from our smallest chook – organic & free range. The other eggs are from the shop.
We had some eggs from the store in our fridge so I decided to get rid of them by cooking up my mother-in-laws famous Egg and Bacon pie. Our chooks egg is firmer and perkier. It is also a lot harder to puncture the yolk in comparison with the other flimsy version.
For dinner, I boiled some of our other homelaid eggs. Check out how yellow the yellows are!