My husband and I first read about the University of Alberta (U of A) Heritage Chicken Program in The Tomato’s All about the Egg issue. The idea is based similar to that of a CSA (Community Supported Agriculture) where customers pay money at the beginning of a period to help a farm with seed capital and receive their investment in produce. The U of A – Poultry Research Centre, is interested in preserving five heritage chicken breeds in order to be a living genetic bank and for researchers to compare Heritage chicken productivity to modern chickens. Keeping Heritage chickens are expensive and thus, came into being a program where Edmontonians can “adopt” a chicken and in return get farm fresh eggs.
We adopted a Barred Plymouth Rock and named her “Peppa”. Every two weeks for the next 5 months we get a dozen eggs from Peppa and the rest of the girls. Below is a picture of the different eggs we received.
|Here are the various eggs that we received (Picture from Heritage Chicken Program)|
Like most of you, we had various questions and thoughts about the differences of a Heritage Chicken egg in taste, texture, visual presentation and the feel of the egg in comparison to the generic supermarket brand. I suppose the difference could also be between farm fresh eggs vs. the regular supermarket brand.
At first glance, there is certainly a visual size difference between the supermarket ‘medium’ brand and all of the Heritage Chicken eggs (the latter being slightly smaller). So, will the size of the chicken egg make a difference in better taste and overall quality?
|In this picture we have the Barred Plymouth Rock
and the Light Sussex versus regular supermarket eggs.
What does it look and taste like?
To do a taste comparison we prepared the Barred Plymouth Rock egg and the supermarket egg in a sunny-side egg fashion. Right away you can see that the egg yolk for the Barred Plymouth is a dark golden yellow, whereas the other yolk is a pale daffodil colour.
|Sunny Side Eggs: Barred Plymouth Rock vs. Supermarket Brand|
|We also had both eggs on a piece of toast to see if there was a difference.
Here the yolk on the Barred Plymouth appears to be thicker in comparison to
the runny texture of the supermarket egg yolk.
We also did a comparison test of the Light Sussex and the Supermarket brand with scrambled eggs.
|Scrambled eggs: Light sussex vs. Supermarket brand|