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Mar 15, 2008 03:24 AM

[MSP] Your favorite eggs (by the carton) in the Twin Cities?

With Easter fast-approaching, I have a sudden need to buy eggs (I have that sub-contracted night job; boiling, dyeing and delivering eggs in a fuzzy rabbit costume...)

I'm wondering--where do your buy your favorite eggs in the Twin Cities? Not over-easy, scrambled, or as an omelette ordered from a restaurant menu, but, whole and in the shell from a farmers market or grocery? Also, a few notes on why you think the eggs are superior would be appreciated. Is it all in the yolk or do you perceive difference in the quality in the white somehow (I cannot--but, figure I should ask, in case I'm missing something)?

I usually buy my eggs at the co-op...and confess to being deeply conflicted about choosing cage-free vs. Omega 3 vs. etc. etc.

Thank you muchly!


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  1. I buy eggs at the grocery store. They're perfectly fine.

    2 Replies
    1. re: Jordan

      Can't tell the difference, eh? I swear that the cage-free ones (no particular brand preference) I buy at the co-op have more robust yoiks, but, perhaps that's just my imagination.


    2. I get mine from the U of M Meat Lab. They're not cheap ($4.50 for a dozen extra large) but they're fresh, raised locally (on the St. Paul Campus), treated well (organic feed). Plus, they taste better, the yolks stand right up (and definately taste richer), and there's just something about the harder shell of a brown egg that makes me feel good when I crack it open.

      The downside: You can only buy them 3 hours/week. 2:00-5:00 on Wednesdays. (Note, this is one hour longer than the dairy salesroom)

      1. I usually get my eggs at the coop (Linden Hills) because I can reuse the containers and the eggs are sometimes a month fresher than grocery store eggs. And they are just plain tastier.
        "...many egg producers don't put the expiration date on until after the eggs been shipped, candled (internally examined by strong light), and graded. Delaying that long can add thirty days to the age of the egg, which won't be reflected in its shelf date. "Other producers sell 30- to 50-day-old eggs, which is still a good egg, but it's not as fresh as ours. We candle and grade them the day they're laid." "

        Yesterday I picked up some Byerly's organic eggs which I haven't cracked yet. I was inspired by Top Chef to make a potato souffle, a favorite of mine though according to TC4 judges makes the souffle not light and fluffy. Pffft. I was distracted by other chores that needed doing so I'll make the souffle tonight.

        I'll get back to you on the egg results, but thought I'd share my reasoning for usually buying Schultz Farm eggs.

        4 Replies
        1. re: MplsM ary

          For hard boiled eggs, you may want older eggs. Older eggs peel easier. I just bought some organic eggs from Lunds that I am letting sit in my fridge. I am going to pickle eggs, but want to make sure they are good and old so I can peel them easily.

          I normally buy my eggs from Farm in the Market.

          1. re: churchka

            "older eggs peel easier"

            How did that myth ever get started? I get my eggs extremely fresh from a co-worker who has a hobby farm with some chickens, ducks, and geese. When I get them, they're maybe 1-3 days old, and I hardboil some of them right away to bring to work. Never a problem peeling them. Grocery store eggs (I read somewhere) are typically a week old when you buy them. I've had some of them be extremely difficult to peel even after they've been in the fridge for another week.

            It's a mystery.

            On a side note, there is no actual difference in taste or quality between brown and white shelled eggs, but the brown shells are a bit thicker and tougher, so the eggs seem to taste a little fresher a little longer.

            1. re: Loren3

              The myth got started by the assumption that the air pocket that exists grows as the egg gets older-- larger air pocket= easier to peel. I've found that to be true for me, but I've never read any scientific testing. Glad it doesn't hold true for you-- it's one of the banes of my existence.

              1. re: Loren3

                Older eggs leave a little bubble of air at the top because they do dry out. You can usually take advantage of that to get a fingernail under the shell. Does that mean they are always easier to peel? Not necessarily. Some people check to see how old eggs are by seeing if they float in a bad of water (they will float for the same reason).

          2. The original comment has been removed
            1. Definately cage free. And I think your co-op, Farm in the Market and the U of M Meat Lab are all good choices. However, I'll bet that your choices are brown, brown and brown which doesn't work so well with the Easter egg dying thing. So I guess I'd buy the best Omega 3's today or Monday and let them sit in the fridge. Because as was preivously mentioned - older eggs peel better.

              9 Replies
              1. re: DianeStPaul

                Does the OP really want the best tasting eggs so she can make Easter eggs out
                of them? That doesn't sound right. I think she just is thinking about eggs because
                Easter is approaching, but wants our recommendations for eggs to EAT. Is this
                right, DQ? I find the Organic Valley eggs to be a bit more money but I like their
                harder shells as compared to Larry Schultz's, and the yolks are very flavorful.

                1. re: faith

                  Actually, I was planning on making a very egg-intensive dish (long story, you can follow the thread on the Home Cooking Board for Cookbook of the Month) for Easter, but changed my mind. But, I wasn't going to hard-boil them. But, it did make me wonder where the best, freshest eggs were so I could get them for my dish. I think the thickness of the shell might have mattered for that dish, too.

                  I do think I can notice a difference between some yolks versus other yolks, some certainly have a more intense yellow-color, but I confess, I'm not sure I could tell a difference in taste if you put two eggs in front of me in a blind taste test. Nevertheless, I still want the freshest possible and as sustainably and humanely produced as a general rule. I was curious if other 'hounds could discern a taste difference between the various kinds of eggs. I do think theoretically taste could vary depending on what the chickens were fed...


                  1. re: The Dairy Queen

                    Ask around at your work! It turns out where I work there's 3-4 guys that actually have chickens at their houses in the 'burbs:) Those are the freshest eggs ever! By 6 degrees of freedom you may be able to find fresh eggs. =)

                    1. re: reannd

                      You don't have to live in the 'burbs. In Minneapolis homeowners can keep a small clutch of hens if they get approval from their neighbors within x feet of the coop. One of my neighbors keeps hens in their backyard on Minnehaha Pkwy.

                      1. re: mnitchals

                        You can keep them in St. Paul too. I know some friends in the Mac-Groveland neighborhood who have some. Don’t know just what the rules are....

                        Uncle Ira

                        1. re: Uncle Ira

                          cool!! if you ever find the rules can you post them somewhere. i mentioned it to my husband yesterday, and we totally want to do it! otherwise i'll ask my co-workers.

                            1. re: reannd

                              There are community education classes on keeping chickens in the city - my neighbor took the class, but decided not to have chickens (alas). And MPR did a piece on urban chickens in Mpls.

                              I can definitely taste the difference in an egg from a chicken that roams and scratches for food and eats the occasional bug. The yolks have so much more flavor! The best eggs I've ever bought were from the Sleeping Cat Farms people at the Mpls Farmer's Market. But now I'm lazy and I buy free-range eggs at the co-op.