>Does our tax dollars help support this industry based "information" that
>free range eggs do not taste any different? Some days they say that free
>range eggs have a wild taste and people do not like that. When it comes to
>discussing health benefits (such as increased vitamins/minerals or CLA
>content, etc) they always say the eggs are identical to caged eggs.
>
>Now are we really naive enough to believe that those bright orange yolks
>that stand right up don't taste any different? How do they explain the
>co-hesiveness of the free range eggs? What are they smoking in their pipe
>up their at the land grant in NC? I see about half a dozen pastry chefs
>each week that would get a huge laugh out of the poultry extension
>specialists comments. The true proof is in the pasta, merangues, or ice
>cream. Not to even mention the extra effort to scramble them for the best
>tasting breakfast around.
>
>Before I discredit them too much I should attempt to explain their
>discrepency in not being able to taste the difference. It probably boils
>
down to the USDA definition of free range eggs. Its possible to put hens in
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