In my journey to find local food for my family and business, eggs were high on the priority list. At the time, my wife was still vegetarian (now she's considered a 'pescatarian') and eggs are a common food that we both could enjoy. A friend turned me on to some of his backyard eggs. He suggested that I crack open one of my 'store-bought' eggs and one of his, then look at the difference, which I did.
The yolk from his egg was darker — almost orange — signifying freshness and higher Omega-3 content. The 'store-bought' egg was yellow. He said I would see this and understand the benefits of fresh eggs. Which was true, but what really got me was the taste! My goodness, I made the best omelets the following Sunday morning that I had ever made! My wife and I were hooked.
Then the problems ensued.
This article appears in Feb 18-24, 2009.