SC - eggs

[marilyn traber]

> Do quail eggs really taste that much differnet from chicken eggs? If
> not, they sound like a lot more work. For that matter, do eggs from
> chickens, geese, quail, ducks etc taste different, if they are all
> farm raised? I have heard that there is a differance between farm-
> raised and free-range chickens but I'm asking about just farm-raised
> eggs since that is likely to be all I'm going to be able to get.
>
> Thanks.
>   Stefan li Rous
>   markh at risc.sps.mot.com
>

I have raised poultry and lambs on my farm, using my great natural
spring water and unmedicated feeds. The meat texture is different-more
solid and less stringy. The muscle mass is more even and  there is more
of a definite chicken or gose or turkey flavor. We oopsed and let 3 of
our turkeys get 2 years old, they were huge. One that we ate for
Thanksgiving dressed out to 44 lbs, and didnt fit into the oven with out
modofying the oven and making a roaster. The legs were tougher than
storebought, so what I ended up doing was carving the breast and
throwing everything into my 40 qt stockpot and simmering til it fell off
the bones. We had more turkey soup than any feast I ever attended!

The eggs are better imho, we fed extra calcium and plain vitamines to
the layers. The shells were thicker, and the white/yolk test for grade
was great. You crack the egg onto a flat surface. The less spread[or the
most height if you want to look at it that way] the better grade of egg.
The folks were firm and quite marigold in color, and many were larger
than the store bought 'large' eggs, many were double yolked and almost
the size of goose eggs.

Margali

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