wafflycat
New Member
- Location
- middle of Norfolk
There's a world of difference in taste & texture between *any* shop-bought egg and one straight from the hen and eaten that day. Since having hens I've become a complete egg-snob
Put it this way - for a truly fresh egg, the white is a glutenous mass that surrounds the yolk, pretty much largely retaining the shape of the egg. The older the egg gets, the less glutenous and more watery the white becomes - so it spreads away from the yolk. The taste of a truely fresh egg is a glorious delicate flavour and the testure is soft and in layers - as the white still has its proper structure - it's not broken down & watery. Even the freshest supermarket eggs are *at least* a week old before they get to the shelves for sale. I used to use eggs purely as an ingredient, but now I'll enjoy an egg as a delicious food-item in its own right. Same for MrWC & WCMnr.
