quality of eggs for baking
What do you use for baking. I almost always get cage free eggs, but save my farmer's market fresh eggs for savory egg starring dishes.
Cheapest cage free eggs:
Cookies, brownies, pancakes, things that have just 1-2 eggs as a binder.
Moderate organic eggs:
Genoise or cakes that are eggy or rely on eggs for leavening, meringue or mousses so you don't get that sulphury taste.
Fresh farm eggs:
Never use in baking.
How about you?
I use whatever eggs I have on hand for baking. Makes little difference as long as the eggs are either Grade A or AA.
The poultry farm eggs are for stand-alone egg dishes - basically defined as those in which the deeper yolk color can be seen. I don't taste a difference among eggs when they are used as binder or in baking, so when supermarket eggs are on sale i buy them.
The Boston area just had news reports and undercover filmed footage of inhumane treatment at the huge Maine egg farm which supplies the larger supermarkets here, so I will read the carton labels and not buy if I think they could be from that source. Jsaimd, please be aware that "cage-free" isn't as good as it sounds. Chickens crowded into large, windowless sheds, crammed like Times Square on New Year's Eve, meet the definition of "cage-free". The technical term is "high density floor confinement". Free-range is completely different.
I use cheap store brand (lucerne) AA large eggs for baking and the Specialty eggs by Lucerne with the lutein, Omega 3s and something else in them for eating.