Farm eggs

Description

Farm eggs are characterized by a more intense flavor and fuller texture than industrial ones, usually with a deeper, orange yolk and shells in various shades from cream to brown. Their appearance and aroma reflect the hens' diet: the yolk can be creamier, and the white more elastic. They are a rich source of high-quality protein, vitamins A, D, B12, riboflavin, and choline, as well as lutein and zeaxanthin that support vision; farm eggs often contain more omega-3 fatty acids when fed on pasture. They are suitable for soft and hard boiling, frying, scrambled eggs, omelets, baking, emulsified sauces, and desserts, working well both on their own and as an ingredient that enhances the texture of dishes. Store them in a cool, dry place or in the refrigerator, preferably in their original carton, do not wash before storing, and use within a few weeks.