SC - Cooking at Faire

[MAGGIE SECARA]

I have baked cakes with brown eggs and white and could tell no difference.
Of course we raised our own chickens.  Maybe it is in the diet rather than
the shell color.
Raoghnailt
Stan Wyrm, Artemisia
rygbee at montana.com
- ----- Original Message -----
From: Anne-Marie Rousseau <acrouss at gte.net>
To: <sca-cooks at Ansteorra.ORG>; <sca-cooks at Ansteorra.ORG>
Sent: Tuesday, June 08, 1999 9:17 a.m.
Subject: Re: SC - Egg shell colours


> hi all from Anne-Marie
>
> Ras Sez:
> >Simply make 2 sponge cakes, one with white eggs, one with brown eggs.
> >Scientific or not, the proof is in the pudding, or in this case, in the
> cake.
> >:-)
> >
> >Many people also think brown eggs are more flavorful than white eggs.
There
> >is perpetual disagreement between the 'experts' and those with
'experience'
> >about whether brown eggs are better than white eggs. I am in the latter
> >group. :-)
> >
>
> I wonder how much of that is artifactual, ie brown eggs taste better/raise
> cakes better/etc because brown egged chickens tend to be fed better,
housed
> better, treated better than your generic million-in-little-cages,
> fed-god-knows-what-ground-up commerically raised white egged chicken?
>
> so if my theory is correct, its not the color of the shell that makes 'em
> better, but the lifestyle of the chicken. So, free range white shelled
eggs
> would have the same results as your brown shelled eggs?
>
> When I took french cooking classes the chef swore by free range eggs, and
> would buy the araconda eggs with the green and yellow and pink shells. And
> his cakes and custards were indeed to die for...he always said its the
bugs
> that made the difference (the bugs the chickens ate, one assumes...)
>
> anyone wanna volunteer to do a side by side controlled experiment? :)
>
> --AM, your resident science geek :D
>
>
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