With the salmonella outbreak forcing everyone to reconsider where and how they buy their eggs these days, this week’s “Taste Test” (my show on Food2.com) involves a simple query: which eggs taste better, conventional, free-range or free-range organic? My methods may be unscientific (and note: I’m paying attention to your comments for my next batch of episodes) but at least you get to spend some time with me as I sample some eggs. What kind of eggs do you buy weekly? I’m heading to the farmer’s market today to buy mine, just to be on the safe side. P.S. If you like this show, head over to food2 and let them know.
Nowhere am I more overwhelmed, more confused, more baffled by food shopping than when I am buying eggs at the Key Food across the street. Differentiating what’s ethical from what’s merely claiming to be ethical is a Herculean task; and, as the article tells you, very little is to be believed on an egg box. If it says “Cage Free,” if it says “Organic” but doesn’t have the National Organic Program emblem (a circular seal with ‘U.S.D.A.”) your carton is not to be believed.
With this in mind, let’s look at the two egg cartons in my refrigerator to see how they fare…
