Omega 3 eggs not welcomed here

 

 

 

“If I am ever late for an engagement I’ll simply cook up the perfect eggs-cuse.” – Tosaylib quotes

Today’s Wednesday’s Challenge on Susan and my alternate site, WEEKLY PROMPTS, is MARKETED EGGS.

The above video illustrates the many health benefits of increasing your weekly supply of this  The Main Aisle”perfect food” source.  I consume a fair number of eggs myself for eye health and a number of the other described benefits.

Forgive me if I resort to using a bit of fowl language here but I try not to purchase let alone use Omega 3 eggs in any of my baking recipes and would never use Omega 3 Plus eggs.

I do not do this for health reasons but more for aesthetic reasons: the yolks are a very bright orange color and that is the reason why these eggs crack me up so much.

The overly bright shade of orange dominates the color of your cookies, cakes , omelets and yes meringues. The hue detracts from the item you are backing if only for visual reasons. You almost need to wear a pair of polarizing lenses to complete a recipe.

I purchased the Omega 3 variety of egg a while ago not knowing that the yolk was the main villain in the scenario. As we all know eggs are very secretive and until you crack open the shell you just assume that the dozen of eggs you just purchased will fill the bill perfectly for you.

Alas the yolk is on you when you put them in your favorite family recipe and receive familial jibes about the state of your baked offering.

I suppose there are many recipes available where a person would want or even desire this intense color but for myself I prefer the traditional grade A large egg laid in a nest by a normal type hen. 

I guess Humpty Dumpty would have energetically jumped off the wall when he discovered that his yolk would become the butt of all cooking jokes.  

My hard boiled attitude against Omega 3 eggs is unflappable. 

 

Wednesday Challenge Marketed Eggs

 

 

5 comments

  1. The eggs produced from our hens on the farm had very orange yolks, because like all free range hens, ie those that eat grasses, seeds, bugs and insects like our hens did, have a higher protein level, are more nutritious, and contain naturally occurring omega-3 fatty acids (good for the heart).

    The caged indoor birds are often given additives to alter the pale colour of the egg yolk, additives such as algae, marigold flowers and orange peel. Flaxseed is often given by some farmers to increase the omega-3 fatty acids. 🙂

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      • Yes, if the the eggs are free range, I think you might call it pasture. It’s comes with the natural diet. With Caged birds they add the supplements to make them orange. Natural Omega-3 in eggs is good for you but haven’t a clue whether that adds to the colour. 🙂

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  2. I had a friend who worked in an egg place in Evian.. She did it for a few years. On market day some people would arrive early.. Buy the eggs not yet cleaned and then go sell them at the market calling them bio.. since then.. unless you grow it yourself.. it’s all hogwash.. 😉

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