On The “Quality” of Eggs; All Eggs Are Hatched Equally Some Say


By Carol McCracken (Post # 520)

An egg is an egg is an egg – or at least that is one interpretation of a conclusion recently announced in a USDA Agricultural Research Service (“ARS”) study on the quality of eggs.

The ARS study concluded that there is no significant quality difference between organically and conventionally produced eggs. The “gold standard” used for the testing is a 73 year old measurement known as the Haugh measurement.

“The study looked at white and brown large with various production and nutritional differences (traditional, cage-free, free-roaming, pasteurized, nutritionally enhanced, and fertile) to determine if physical quality and compositional differences exist,” said a report in “Sustainability Food News,” an online only newsletter to the organic food industry.

Organic eggs are more expensive, but no better in quality was the conclusion drawn. The USDA also said that some of the claims often found on egg cartons are: husbandary practices, hen nutrition, enhanced egg nutrition, (omega-3), organic and fertile.

Both “organic” food stores and “mixed” food stores carry them.

For more information in “Sustainable Food News,” a daily online news service, please call Dan McGovern, publisher, at 207 – 749-5249. McGovern lives on the Hill and was previously profiled herein.