Farm Fresh Eggs vs. Store Bought

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My mother-in-law just blessed me with some fresh eggs from her chickens, and remembering how I was surprised by them the first time I ever had fresh eggs I thought I’d share my thoughts with you.

First of all, if you are like me and always wondered about how exactly chickens and eggs work, and how to know when there is a chick inside and all that, you really need to check out my post on the subject. Boy, did I have it all wrong!

Okay, on to the eggs. The first time that my father-in-law ever plopped a fresh egg into my hand I was really surprised at how tiny it was! It was a little smaller than a golf ball. But then he showed me another egg, from a different kind of chicken, and it was much bigger… but brown, which was different to me too.

Since then I’ve learned that different kinds of chickens lay different sizes and colors of eggs.

The tiny, white eggs are from Bantams.

The big, brown eggs are from Rhode Island Reds.

And there are even blue and green colored eggs that come from Araucanas.

When I first cracked a fresh egg, right away I noticed how much tougher the shell was. It did not crack as easily as a store bought egg shell does.

The yolk was darker too. A nice, golden yellow/orange color.

Since I just happened to have a couple of different types of eggs in my fridge, I thought it would be fun to do a taste test.


For size comparison I put them together for you to see. The huge white one is a store bought; the other two are fresh.

Here is how they looked cracked. It’s hard to tell by looking at the picture, but the two fresh egg yolks are a couple shades darker yellow than the other. The egg whites are more clear too.

Next I scrambled them up for a taste comparison:


As you can see, the fresh eggs turned out a nicer yellow than the store bought. Honestly, I was afraid that I wasn’t going to be able to tell a difference in taste… that would have kinda spoiled the theory that fresh tastes better, huh? Well, I’m happy to report that I could taste a difference. The two farm fresh eggs did taste the same, but compared to the store bought, they were much better; richer tasting, yummier.

So, if you ever get a chance to try Farm Fresh Eggs, you won’t be disappointed.

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About Kendra 1103 Articles
A city girl learning to homestead on an acre of land in the country. Wife and homeschooling mother of four. Enjoying life, and everything that has to do with self sufficient living.


  1. My family and I have many different kinds of chickens. We got into chickens because my husband thought it would be fun and a learning experience for our boys. We love the eggs too!

  2. Not meaning to correct, however one point you made about washing eggs concerned me.
    Egg shells are porous, so when washing in warm or hot water, whatever is on the outside of the egg will be “vacuumed” inside when washed. If you are concerned about dirt and bacteria, brush eggs off with a dry cloth, or use steel wool or sand paper for really stubborn dirt. If you don’t want whatever is “gross” on the outside of the egg to end up in your food, don’t wash with warm water!

  3. WE love our farm fresh eggs. You need some chickens. They are a great addition to a small farm and a great animal to start with.

  4. I love farm fresh eggs. My friend up in Ohio has a few chickens I would get brown eggs from her. They were way more tasty. We have a chicken farm not far from us here in North Carolina and we bought a dozen quail eggs. They were tiny and speckled. I didnt have the guts to try them…they were too foreign for me. My son tried them and LOVED them. He said they were a little sweeter than “normal” eggs. I may try them next time.

  5. I grew up on farm eggs – we had around 20 chickens in our back yard. It was such an adventure to find “first eggs” – which often were funny shaped or had no shells. Or double eggs with 2 yolks. And we liked the green eggs best. I’m not a big egg eater – but I have noticed that my kids eat fewer farm eggs and stay full longer than with the store eggs.

    One funny thing though – the color of the yolk is SO STRONG that when my mom makes White Wedding Cakes, she has to use the store eggs because it turns the cake slightly yellow! Too funny. My mom did extroidinary beautiful cakes until recently when she lost sight in one eye.

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