The Ranger wrote:
>
> Dee Dee <deedovey@shentel.net> wrote in message
> news:f8ntnq$hc3$1@registered.motzarella.org...
> >> Again, is this a frequent occurrence with the brand of
> >> eggs she's getting? Or are they "fresh" from her coop?
> >> I can't remember the last time I got eggs from a
> >> production farm that were more than yolk-and-white.
> >> Some have thicker shells that can be annoying but
> >> always devoid of red-specks...
> >>
> > I buy free-range eggs. About 90% (maybe more?) have
> > blood specs. I have bought them from two different sources
> > (I know this), and they are the same. But I'm not sure
> > what you mean by a production farm.
>
> I don't buy free-range eggs because none of the people in my
> family would be able to tell the difference and the cost is just
> too significant. Same with "brown" eggs; the few times I've
> purchased brown eggs, no one mentioned anything notable so I went
> back to buy my 2-for-1 dozen-and-half weekly purchases.
>
> As far as a production farm; caged chickens laying eggs for mass
> production. Almost mechanized from start to finish. <shrug>
>
> The Ranger

There is a noticeable difference between eggs for some uses. I have
found that the "Eggland's Best Cage Free Organic" eggs provide
significantly better yolks for my creme brulee, while for other uses
like scrambled or in cakes most any egg is just fine.

Pete C.