We cooked and taste-tested eggs from local farms—here are our thoughts
Are local eggs worth the fuss? I conducted a little eggsperiment, gathering eggs from four local farms, plus a regular carton of grocery store eggs. I fried them sunny-side up and tried them next to each other. Here are my findings.
$3.29 at The Merc
These eggs were the prettiest fried. The yolk was tight and a dark salamander-orange, mimicking a duck egg, but the yolk had a subtle, mild flavor.
$4 at Nature’s Own and GreenAcres
Campo Lindo farm eggs are a local restaurant favorite, and I understand why. Breaking into this yolk was so satisfying, the river rolling over the tines of my fork in slow motion. The texture was velvet, the taste like rich custard.
$3 at The Merc
I watched this yolk pop up out of the white as it cooked in my skillet: a glossy, perfect hill in a snowy field. This egg tasted the brightest, like these chickens just clucked about in sunshine all day.
$4 at Nature’s Own
The edge of the whites crisped perfectly, like a lovely lace collar for the jiggly, mellow-tasting yolk. Like the other farm eggs listed here, Barham’s chickens are free-range.
Good & Gather Grade A Large Eggs
$1.19 at Target
My control group had a pale yellow yolk that, unlike the farm eggs, broke when I poured it into the pan. After eating the farm eggs, this fried egg just tasted flat.