Eggs are Eggs

There is no substantial quality difference between specialty and traditionally-produced eggs, a new government study shows.

A team of researchers at the U.S. Department of Agriculture’s Egg Safety and Quality Research Unit compared traditional eggs, cage-free, free-range, pasteurized, nutritionally-enhanced and fertile eggs to determine if there were physical quality and compositional differences. While there were differences in size and weight, albumen height, shell strength, membrane strength and total solids, the researchers concluded that no egg type maintained the highest or lowest values. The study was published in the July issue of Poultry Science.


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