Since starting low-carbing, I increased my egg consumption from “every now and then” to sometimes dozens per week; they are my main protein source. This made me much more concerned about the production of the eggs, not so much from a health standpoint (I’m just not that much of a purist), but rather from concern about the life quality of the chickens. I happened to come across a Washington Post article that talks about how the various terms used to describe production (organic, cage-free, etc.) are not really meaningful. It had a link to a website that lists egg companies and rates them on their practices. I was disappointed (but not really surprised) to see that the eggs I’ve been getting at Costco are not highly rated, but I was really happy to see that the (unexpectedly inexpensive) eggs I got at Natural Grocers yesterday are.
https://www.cornucopia.org/organic-egg-scorecard/
On a side note, when I switched to cage-free eggs, I was shocked by how brittle the shells are. I’m a pro at cracking eggs, but I’ve found it difficult to not get shell shards. The eggs I got at Natural Grocers have shells that are far thicker and easier to crack without losing shell bits.
) the yolks are bright, deep orange and stand up pertly on the thick part of the white, and they taste GREAT. Sometimes we even get double yolks. They are horribly expensive, but we feel like it’s a good investment in our health.