I love eggs. I am on a mission to find the best eggs I can buy in New York City. Any suggestions? Farmers' market stalls, stores, the roofs of some Village apartment buildings?
Please add any suggestions possible. I'd like to taste test as many as possible. (If it's at a farmers' market, please include the times it's open because I've found the greenmarket site to not be updated.)
Thanks in advance.
For sure, the best eggs are to be had at the farmers markets. Quattro, Knoll Crest are two good ones. But my favorite eggs are araucana eggs, sold by several vendors at the greenmarket on various days.
Quattro is at the USGM Wednesdays and Saturdays.
Lucy's Greenmarket Report is a good place to look:
Or here on the greenmarket website:
Scroll down to where it says Farmers and you can get a PDF of which farmers are there on what days.
I too am interested in hearing suggestions. I especially would love to find milder, more delicate tasting, cage free hen eggs in NY.
There's almost always someone selling eggs at the Union Square Market, and I think Northern Spy Food Co. carries some interesting regional options, and well as Commodities Natural Market on 1st. New Amsterdam Market is an event worth keeping an eye out for. Marlow & Daughters/Marlow & Sons, probably carries an interest choice in egg if they carry eggs.
I've never had the heart to experiment, so hopefully the OP will let us know her impressions.
The most important thing about eggs is that they be fresh, and also what they've been fed. With all due respect to the fine retail establishments in this city - are they getting daily deliveries from farms? I somehow doubt that. There is just no comparing the quality of a farm fresh egg with anything else. That's why the farmers markets have such an advantage in terms of egg quality. Also when I buy fresh eggs at the greenmarket, I do not refrigerate them (assuming they will be used within a week). I was instructed thusly by one of the egg farmers at the USGM. I don't refrigerate butter either if I'm using it up quickly. Americans tend to over-refrigerate everything.
And actually the best eggs are not "milder" - the yolks tend to me more intensely flavored and richer. I love them.
Your best bet is to go to the USGM on a Saturday morning when the most vendors are present.
Look for those araucanas...they're also gorgeous, with muted colored shells of different colors. Most of the vendors sell those particular eggs by the half dozen, and they come in transparent plastic sort of round containers. The best ones have yolks the color of an orange.
The prices vary among vendors by the way - for example I think Windfall has them but they are really expensive. Try Norwich Meadows (Fri/Sat) or Violet Hill (Sat).
I usually end up leaving the USGM with 2 dozen eggs from various vendors. The test is then to each one poached or softboiled.
So true. I've been making baked eggs from the market. Right now I have Knoll Crest but I also try to get Grazin Angus' when I remember to call ahead. They are also very expensive but remarkable.
There is no comparison between a fresh egg from a farm and even the best eggs found at a retail establishment. I feel like the eggs are buttery by themselves. I usually just season them very lightly with salt and pepper. Really good.
"And actually the best eggs are not "milder""
I think that's a matter of preference, and semantics....but gives me the sense I should avoid the Farmer Market eggs.
In N. California, my brand of preference is the Uncle Eddie's line. It would be nice to find something comparable. I now associate pungent eggy sulfur smell with less fresh lower quality supermarket eggs. In the case of Farmer Market eggs I've always feared they would be the egg version of gamey or too intensely flavored for me, personally.
I think the poster means they are 'richer' rather than stronger tasting. I've never had a sulfer smell or any of the other supermarket egg qualities with a farmers market egg.
The difference is more along the lines of high quality French style butter versus supermarket butter. I wouldn't say French butter is potent or anything like that, just richer. The way butter is supposed to taste.
Exactly. Fresh, high quality farm eggs are richer. And they do have an "eggier" flavor. But sulfur smell? No way - that would be a bad thing. Fresh eggs taste like eggs - the butter analogy is a perfect one.
If you're going to buy eggs commercially, I'd recommend Alderfer, available in some stores and via Fresh Direct. If I have to buy commercial eggs, I buy only organic, free roaming, vegetarian fed. With eggs it really makes a difference to the quality of the product.
sugartoof, do yourself a favor and buy a half dozen araucana eggs from the USGM. You'll never eat another anemic commercial egg again. :-)
In Europe they take their eggs very seriously, fwiw. Ever eat a fresh egg in Germany, Italy, France, Switzerland? Unbelievably rich and delicious.
If anyone is interested, they're doing an egg comparison at the 77th St Greenmarket this Sunday (Valentine's Day, Feb 14) at noon. Don't know how it will go, but I'm excited to check it out.
Queens County Farm has the freshest eggs. The hens live on the farm and have plenty of space to roam around. They gather the eggs in the morning and sell them right on the farm.
They were the best eggs I've ever had. They tasted and smelled like the way eggs should be.