By Matt Fowler
If you’ve eaten an egg from a pasture-raised chicken, you realize what makes pastured eggs so special. Pastured eggs have nutrientrich yolks that can border on a dark-orange color. The yolks tend to be stable and stand up when placed on a flat surface. Yolks can be separated from the egg white without fear of breaking. In fact, a good test of a pasture-raised egg is to see whether you can separate the yolk from the white with your fingers without breaking the yolk.
Each pasture-raised egg has a strong vitelline membrane around the yolk that protects it and gives it a much more rounded surface than that of a store-bought egg. The middle albumen is made of a thick white layer, which is dense in pasture-raised eggs but much more fluid in store-bought eggs. It’s noticeable how much higher the albumen stands and how much less it spreads in a pasture-raised egg. A pasture-raised egg is a recognized superfood that is unlike any caged-chicken egg you can buy in a grocery store.
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