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Eggsperiment

Who knew such a fragile food could hold so much versatility and complication? Cooking eggs is a science. In fact, there is a formula on how to cook the perfect boiled egg:

But who has time to do physics in the morning? For those of us in a hurry, we tend to navigate away from a calculator and instead whisk up a quick heaping pile of a frenzied feast (otherwise known as scrambled eggs). However, if you have a more adventurous palate, one style in particular can’t be missed: poached eggs. We decided to hold a blind egg brand taste test to discover whether or not the type of egg would make a difference in poaching. Caution: when poaching, proceed with patience.

 

To be poached:

Local brand: Larry Shultz organic egg-stra large eggs (Get it? Egg-stra? I crack myself up. Get it? Crack myself up? I’ll stop now.)

Generic Brand: Cub Foods large eggs

National Brand: Eggland’s Best all-natural farm fresh eggs

Larry Shultz’ eggs packaged in Owatonna, MN had a brown shell. It’s innards’ contained a white substance that seemed to cling to the yolk and had a clear egg white. Cub Foods’ eggs were definitely classified as being your “typical store bought eggs” and had a dark yolk once poached. Eggland’s Best eggs was packaged the fanciest with it’s contents held in a white styrofoam carton. Each egg also had a pink stamp with the letters “EG”.

Taste: Our team was quite surprised with the results. Larry Schultz’ organic eggs came across as light and natural, but “blah” tasting. Cub Foods averaged-out with the typical “eggy” flavor. Eggland’s Best was the winner, which coated our palates with a buttery, savory flavor. We were shocked to discover that a nationwide brand would beat out an organic, farm fresh egg. Looks like the yolk’s on us…(get it? Yolk?)

 

What better way to start the morning than with an egg brand test, especially when you can turn the test subjects into…

Eggs benedict!

 

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