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Frying Cage Free Eggs

randyjl Feb 25, 2010 05:52 AM

I have recently started cooking with cage free or as we call 'em in Texas "yard eggs". When cooking them up, they seem to cook much faster than supermarket eggs and the yolks seem to get harder faster. Is it my imagination or is it really happening or what is the reason?

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  1. ipsedixit RE: randyjl Feb 25, 2010 04:13 PM

    It most likely has to do with the feed the cage free chickens are fed, which will ultimately determine the makeup of the egg yolk and white. My guess it's probably due to their vegetarian feed.

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      Sproutling RE: randyjl Feb 25, 2010 04:22 PM

      I've been using cage free eggs for past 5 years and have actually had the opposite problem. With the brand i've been using the whites actually seem to cook more slowly -especially when frying. Recent;ly I bought some regular eggs because I was on a trip and didn't have access to the cage free variety and I noticed they cooked up quite a bit faster. So nope - not all in your head :-) I noticed a difference too. Ipsedixit makes a good point - feed will make a difference in the end product - other factors could include temperature and age as well.

      1. h
        Harters RE: randyjl Feb 26, 2010 05:33 AM

        It's long while since I bought factory eggs but I can't see any difference between the free-range or organic eggs I buy now, in terms of their cooking time, so I can't see there'd be a difference with the factory eggs. At least I can't think of any logical reason - although might the free-range/organic in the supermarket be fresher and, therefore cook quicker? Or is that the nonsense I think it probably is?

        1. j
          janniecooks RE: randyjl Feb 26, 2010 06:26 AM

          Most of the eggs I get from a friend's back-yard chickens are much much smaller than the large eggs I buy at the grocery store, which affects the cooking time.

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            foiegras RE: randyjl Feb 26, 2010 06:27 AM

            I have not noticed a difference in cooking time. The primary difference I've noticed is shell thickness (due to the nutrition of the chickens--better calcium levels = better shell), and you often see a deeper colored yolk in better eggs. Freshness could be a factor ... you'd be able to tell that by the thickness of the white ... runny = stale.

            2 Replies
            1. re: foiegras
              Procrastibaker RE: foiegras Feb 26, 2010 08:44 AM

              Yeah, I was thinking commercial eggs usually cook more quickly for me b/c they are usually less fresh and the white spreads out more.

              1. re: foiegras
                greygarious RE: foiegras Feb 26, 2010 10:09 AM

                As for runny whites, just know that the whites of eggs layed by old hens are runny, so it's not necessarily a measure of freshness. Old eggs float - that is a better test.

              2. grampart RE: randyjl Feb 26, 2010 06:34 AM

                Maybe you need to get a special frying pan. : > {)

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