Fried Egg Throwdown

Okay, I may not be Bobby Flay in the kitchen, but since our gals have been laying for awhile, it's time for our first official Pocket Square Farm THROWDOWN!

"How exactly are free-range, farm-fresh eggs different than those you buy in the store?" you may wonder.

Well, ponder no more, because today's blog will answer just that.

First, on the top, the defending champion of scrambles of quiches of the modern day kitchen: store bought eggs. We're not talking farmer's market, here. Think bigger: Ralph's, Von's, or Albertson's, for example. These bad boys are large and in charge. In fact, these are the cheapest extra large white eggs I could find.

Next, down below, we have the underdog(s): the proud bounty of Lillian, Penelope, Serafina, and Esther--the lovely ladies of Pocket Square Farm. They may squawk. They definitely poop A LOT. But darn, do they lay pretty little eggs... if I do say so myself!

Let the THROWDOWN begin!

First, Mason cracks open the store-bought eggs.

Mason is an experienced egg-cracker with a gentle hand, but the store-bought variety still ran all over the pan. They are thin, watery, and light yellow in color. The yolks lay relatively flat in the bottom of the pan--sad, flimsy, lifeless.

Camille took her crack at the farm-fresh eggs. Despite being a novice chef, her three-year-old fingers were able to break open the thick shells and drop the PSF eggs into the frying pan... without any yolks tearing or running.

The yolks are darkly colored, closer to orange than yellow. They seem to stand at attention in the dish, while the whites maintain a firm oval shape. The consistency of the raw eggs is incredibly thick.

A little salt and pepper, and it's time to turn on the heat!

Here are the store-bought extra large white eggs...

... compared to our PSF "homegrown" eggs.

I realize it may be a bit unethical to serve as farmer, cook, and judge in this so-called competition. Regardless, after taste testing both sunny-side-up servings, I officially declare the winners to be...

...Pocket Square Farm Eggs, of course!

Like those other guys ever stood a chance.

Thick enough to cut with a knife, and rich and creamy like custard, these eggs are really something else. We can't wait to try them in pancake batter and baked goods!

With the eggs in our happy tummies and the shells in the compost bin, I declare this throwdown a triumph for urban chicken-rearers everywhere!