Do you think you could tell the difference between eggs? I was reading The Guardian’s food column and one of their writers was discussing the different foods they’d been tasting lately. He had a long piece about comparing eggs. So, I fell down that rabbit hole.
Here, there’s a huge choice of eggs. Not just white or brown, but free range, fresh air, bio (organic), farm raised, from white hens, fed ____. And you can buy cartons of 4, 6, 8, 10 or 12, or if you’re at a marché, as many or as few as you’d like.
Frank bought some organic Italian eggs and we still had some supermarket ones, so I thought I’d see if there was any difference between the two.
And it gave me an excuse to do some more ouefs mayonnaise* –any excuse to boil up a few eggs.
They were all cooked in the same pot, for 6 minutes, then cooled and peeled.
The supermarket eggs had paler shells and were a little bigger. The organic ones had darker brown and spotted shells. The larger ones had a slightly darker yolk, but it was negligible.
We smeared some homemade mayo on them and compared the two. All good. Frank thought the organic ones were creamier and tastier. I thought it was almost a dead heat.
If you’re not familiar with ouefs mayonnaise, it’s an old French bistro appetizer, that seems to be staging a comeback. Think deviled eggs, or egg salad, but with lots less work. Basically, you make some hard-boiled eggs, cool and peel them, cut in half and top with a big dollop of good mayonnaise—preferably homemade. You can top them with anything you like, or nothing at all. I’m partial to just a pinch of some good salt, or a shake of Tajin. Snipped chives, caviar, smoked paprika—what would be your preference?
And if you want to get fancy or jump on the TikTok bandwagon, there exists such a thing as egg flights. This article explains and rates it in a way I never could. Enjoy!
