We have been consuming all kinds of eggs since the beginning of time. Today, most households in the US and Caribbean buy chicken eggs as part of their staple foods. Consumers can choose from a variety of local, free-range, cage-free, organic, brown, and the list goes on, but what does all this mean? Does the packaging provide enough information to help consumers make informed purchasing decisions?
Most supermarkets offer white and brown chicken eggs. Is one better, tastier, or healthier than the other? Egg colors depend on the hens' different genetic breeds; for example, White Leghorn chickens, white laying hens lay eggs with white shells, and Plymouth Rocks, brown laying hens lay eggs with brown shells. The main factor for the color is the pigment that is in the hen's genetics. Other factors like the age, diets, environment, and level of stress may also affect the color of the eggshells, though the main factor remains the breed.
Nutritionally, all eggs are similar, regardless of color, size, or grade. Scientists have found no significant difference in egg quality or composition of brown and white shelled eggs. Based on this, one eggshell color is not healthier than another.
As with nutrition, the taste of eggs is dependent on the diet and environment of the hens, while shell color does not have any significant effects on the eggs.
If the eggshell's color does not affect the 'health rating' of the egg, what does?
The environment of hens plays an essential role in the nutritional content of the eggs, such as eggs from hens exposed to sunshine contains 3 to 4 times more Vitamin D than caged hens.
Hens diets also affect their nutritional content. Hens feeding on an Omega-3 rich diet naturally lay eggs much higher in Omega-3 fatty acids than those who do not.
In recent years, consumers have become more aware than ever of the environmental impact products have, where their food comes from, and how animals are treated. This change in consumer knowledge demands transparency in production processes, encouraging the global egg industry to shift its focus to more humane animal care practices. Many food manufacturers are also making these changes, like Kraft Heinz, Conagra, and PepsiCo who has committed to using 100% cage-free eggs in the US or globally by 2025.
Cage-free: Cage-free is a term regulated by the USDA. The requirement to use the term is that hens should not be caged. The hens should roam freely inside barns with unlimited access to food and fresh water, but not necessarily outdoor access, natural light, or airflow. Suppliers need to follow strict regulations for stocking density, perch numbers, and nesting boxes per barn. Conventional cages are 8.5 x 11 inches (the size of a piece of printing paper), so cage-free offers hens more freedom and, therefore, a more humane life, but this unfortunately also has some downsides. According to the informative book, All About Eggs by Rachel Khong, some cage-free barns have more hen-on-hen violence and lower air quality than caged facilities.
Free Range: Free Range is a term regulated by the USDA for poultry, not eggs. Using the seal assumes hens have access to outdoor space and a minimum of 2 sq ft space per hen. The outdoor space does not require to have living vegetation and is often fenced-in. Outdoor access often provides hens with sunshine exposure, which positively affects the Vitamin D content of eggs.
Pasture-Raised: Pasture-raised is a term found on some egg boxes and unregulated by the USDA. The claims are often combined with ‘Certified Humane’ or ‘Animal Welfare Approved’ stamps, which means the hens are given a minimum of 108 sq ft combined indoor and outdoor space. Pasture-raised is an excellent option for consumers conscious of where their eggs come from, but it does not mean eggs are organic as they can still be fed grains containing GMO’s or feed grown with chemical pesticides.
Organic: USDA Certified Organic eggs must come from chickens fed an exclusively organic feed with no synthetic fertilizers, pesticides, GMO’s, or chemical additives. Hens may only be administered with antibiotics in the case of an infection, where commercial chickens are administered with antibiotics regularly.
Molting happens when the hens naturally lose their old feathers to make space for a new layer, extending the productive life of laying hens. In commercial egg farming, molting is induced in some cases by withholding food and water, a cruel practice not allowed on farms with organic hens.
Organic hens producing organic eggs must live in cage-free barns with outdoor access space, with no regulation on size or surface.
Local: For eggs to be labeled local, they must come from a flock in the Cayman Islands. Buying local eggs is an excellent way of supporting local farmers in the community. While ‘local eggs’ confirm the origin of the eggs, it does not inform consumers about the quality of eggs or the way the hens are cared for.
Organic Valley Free To Forage™: The Free to Forage™ seal ranks eggs as the highest standard of care for chickens. The seal offers products that are both organic and from hens treated humanely. Free To Forage™ hens have access to outdoor space, sunshine (when available), and pasture that is organic, free from toxic pesticides, herbicides, or plants containing GMOs. “We provide habitat hens want: a safe space to scratch in the grass and straw for bugs, dirt areas for dustbathing, access to food and water 24/7, and trees or structures to provide shade and protection from predators.” – Organic Valley.
Consumers have different preferences on the eggs they buy based on their views on animal care practices and the budget available to buy the basics. If these factors played no role, which egg TASTES the best? Some studies suggest that the flavor of eggs, regardless of their claims, are all similar. Our team completed a blind taste test with all the eggs we could find in the supermarket, including organic, local, cage-free, free-range, and commercial eggs.
The results were unanimous that the two organic eggs we boiled tasted far superior to the rest in terms of flavor and texture, with the yolks being creamier than any of the other eggs. Visually the egg yolks of the organic eggs were darker than the rest of the eggs, which looked more appealing than the rest of the eggs. Eggs are excellent sources of protein and have been a healthy food staple for centuries. By staying informed of best practices and claims used, consumers can make the right purchasing decisions for their family or restaurant.
Samuel Butler