How do “backyard fresh” eggs taste? Well, we brought two of them to The Brooklyn Paper test kitchen for closer analysis.
Straight from the coop, the shells were brown and a little bit dirty. But once we rinsed them off and cracked ’em open, the brilliant yellow yolk and strong smell convinced us: these were some fresh eggs!
We fried them up and just added a little bit of salt and pepper — not that they needed any: they were more delicious than any we’d bought in a store.
Plus, there was the added fact of knowing that they didn’t have any hormones or antibiotics.
— Kimberly Lightbody
