Eggs are very much in vogue. After two or more decades where people shunned them for fear of cholesterol and fat content, they are now the darling of high protein diets that have been all the rage recently. Eggs are an essential and versatile ingredientâ€¦ critical for many baked goods, great for breakfast in all their forms (boiled, poached, fried, scrambled), and a key ingredient to so many delicious and nutritious dishes. Ever since I moved back to Manila, I have noticed a funny watery quality to the eggs that are sold in the groceries here and their yolks are this â€œdeath warmed overâ€ yellow. Their whites aren’t clear when uncooked, either. Not too appetizing for a being that was never born or fertilized for that matter. Not to mention the puny size of a local â€œmediumâ€ egg despite what must be a global grading system (or so you would think). It has taken time but I have located vendors that have all sizes on offer from â€œpeeweeâ€ to extra-large and even double-yolked varieties but the watery nature of the egg white continued to disturb me.
An increasing number of folks claim to have “organically” grown eggs. Last weekend I bought a dozen organic eggs on the recommendation of Joey, my suki at the Salcedo market and was appalled by the PHP110 peso price that I was quoted for a dozen. That is more than twice the price of a regular egg and frankly, highway robbery. But the question is, was it worth the money? You decide for yourselves. Can you tell which egg is the organic one? If you could feel it you would notice a significant difference in the viscosity of the egg white. The lively orange color of the yolk and the â€œegginessâ€ of the whole package as opposed to the other egg which was watery and frankly, sickly in comparison. The organic egg touts itself as being totally antibiotic free, and the feed of the mother hens are free of animal and fish byproducts (which cause that fishy taste in chicken sometimes), full of nice vegetables and grains, and the chickens are not treated with hormones. I would definitely use the fancy organic eggs in things where it would be most noticeable â€“ a leche flan, fried eggs on a breakfast plate, the whites for a meringue or mousse that require real fluff. I would continue with the cheaper commercial stuff for many other uses. Can you pick out the organic egg?