661
150 Years of Cooking
(mander.xyz)
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
this post was submitted on 13 Oct 2024
661 points (100.0% liked)
Science of Cooking
1813 readers
1 users here now
Welcome to c/cooking @ Mander.xyz!
We're focused on cooking and the science behind how it changes our food. Some chemistry, a little biology, whatever it takes to explore a critical aspect of everyday life.
Background Information:
founded 2 years ago
MODERATORS
I wonder if farm-raised chickens' eggs are the exception to the last point? They're pretty superior in most ways from what I know.
Which, regarding baking, is nothing, to be fair.
My chickens’ eggs have GIANT dark orange yolks inside of a plethora of different colored shells!
Make a custard and report back how many eggs it took!
I’ve never made a custard before! Maybe I’ll do that!
It is simple, and the concept behind it is used in a million different ways, other than custard.
I think that's mostly incidental, more related to the time supermarket eggs spend in storage before they make it to your plate
That has a part in it for sure, but chickens raised on small farms are handled way better too. Better fed, better rested, better exercised. I'd have trouble believing that doesn't have any impact on the final result.
I wouldn't be surprised if the difference in feed is the biggest thing