I’ve been buying eggs from local area pastured hens for several years (a bowlful of them is shown above), and I am still amazed at how beautiful, fresh, and delicious they are. The yolks hold their shape and are a deep orange color; the whites are thick, and the taste is superb. I eat these eggs every day. The only drawback I’ve found is that the yolks and thick whites are hard to separate, but it’s sure worth the effort. You can see how good they look. For more information about the sigificant nutritional and health benefits of eating pastured eggs, there’s an excellent blog post about eggs on Cheeseslave.com.
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