Rowe's omega 3 eggs taste like bad fish!
- munchieHK Apr 9, 2010 10:08 AM
Has anyone tried these? I used to buy Rowes free run eggs in Peterborough and they always seemed fine. I'm not sure if I was buying omega 3 eggs though, as that is just not important to me.
Yesterday I picked up a carton from Better Bulk and hard boiled a couple last night. Oh man, they were revolting! The yolks tasted like old fish. I have experienced this once before in Edmonton when I bought some omega 3 eggs. I am assuming that the source of the taste and odor is the chicken feed. They must be loading these hens up with fish meal or something
I know I have had omega 3 eggs that do not have this quality and I am assuming that the source of the omega 3 in those is flax, as it should be. I will certainly never buy Rowes again. For the premium price they charge, I do not expect to be tasting stale sardines.
Has anyone experienced this with other brands?
I like the free run eggs at Highland Farms. I forgot the name of the farm, but the yolks are orange and they taste like eggs. I've tried Rowes before and though I never had the bad experience you've had, I found that they had lots of "specks" or "blood spots" and they weren't that different from regular eggs.
850 Ellesmere Rd, Toronto, ON M1P, CA
Report on these eggs: They are Burnbrae Free Run Omega 3, brown, $4.49 per dozen.
I can confirm the yolks are orange , firm, and taste like eggs. Good flavor.
Not quite like free range eggs from my Grandma's farm, but as good as I can get from a large supplier.
I'm under no delusions about Burnbrae: these hens are not caged but allowed to roam by the hundreds on a barn floor, with controlled pecking, lighting and temperature. However, they produce a quality product better than the usual supermarket dozen.
A bit of an aside, but still relevant to the above post:
People buy omega-3 eggs mainly so they can get the omega-3 in them into their bodies. The way this omega-3 supposedly gets into the eggs is because the hens are fed fishmeal and/or ground flaxseed in them (the former having the kind of omega-3, DHA and EPA, that we don't need to convert to use, and the latter having the kind of omega-3, ALA, that our bodies would have to be able to convert into DHA and EPA to use).
I stopped paying the extra money to buy omega-3 eggs when I found out that it has not even been proven that the omega-3 from the fishmeal makes it way through the chicken to the egg and then to humans when they consume omega-3 eggs. Then I found out that in the case of Omega-3 eggs where the hens were fed flaxseed, that we can't even use that Omega-3 anyway. Non-animal based omega-3 is in the form of ALA, which our bodies need to first convert into the two forms of omega-3 that our bodies can use, which are DHA and EPA. It was discovered in the last 3 years, through two separate studies, that our conversion of the ALA in flaxseed to DHA and EPA, always thought to be below 10%, was actually 0% to negligble. So eat flaxseed, and flaxseed-fortified food for the lignins, etc. but don't expect to get omega-3 out of them.
Hence, it appears omega-3 eggs are mostly a marketing gimmick.
Thank you for the educative information. I was always wondering if I "should" get the omega-3 eggs as part of a nutritious diet for my 2 year-old. They are, after all, popping up everywhere and so much more available than free range or organic. What was keeping me from putting them into my grocery basket was knowing that the hens are fed flaxseed, which happens to taste fishy to me to (and thus I avoid breads, cereals and bagels containing flaxseed too, for that matter).
I think this settles it, at least for now :-)
Marketing gimmick, it may be, but the best reason for eating Omega-3 eggs is NOT to get Omega-3. It's to AVOID getting so much Omega-6 that is normally associated with factory-farmed chickens, usually exclusively corn-fed. Some standard supermarket eggs contain almost no Omega-3 and large amounts of Omega-6. Typical ratios are 30:1 instead of 1:1!
If you enjoy eggs and don't want to pay for 'real' free-range, then Omega-3 eggs are a reasonable trade-off. I wouldn't stop taking my fish oil every day, but at least I can continue to eat eggs without worrying about adding even more harmful oils to my diet.
Best of all, if my local farmer has spare eggs and I get to the farmer's market in time, I buy his eggs produced from genuinely free range chickens that wander about his farm at will, when I'm feeling flush. The yolk is deep yellow, the shells are thick, and the taste is just wonderful compared to any mass-produced egg. He's never had them analyzed, but the taste alone tells you it's a healthy natural product.
Mass-produced 'Organic' eggs are a dubious buy. You can feed hens exclusively on organic corn and their eggs will still be extremely unhealthy, because it's not a natural diet for a chicken..
I found this site while looking for an answer to why an egg yolk would taste so strongly of bad fish which is what happened to me the other day. I realize that the diet of the chicken influences taste and color but was hoping for a better answer than that from the egg producer who, so far, has not bothered to respond. I have been eating Omega 3 eggs exclusively since they first were put on the market (Edmonton, AB region), maybe 15 years?? Prior to Omega 3 eggs, I could not eat an egg or baked product with egg yolks without becoming ill. Whatever a person may think about the added costs and whether it is worth it...it is for me. Back to the fishy yolk...this is the first time I have ever encountered such a taste in any egg. My history with Omega 3 would make this about 3,600 eggs over the last several years. These have included a variety of brands.
8362 Kennedy Rd, Markham, ON L3R, CA