{"id":3710,"date":"2019-04-18T10:07:57","date_gmt":"2019-04-18T14:07:57","guid":{"rendered":"http:\/\/recipephany.com\/?p=3710"},"modified":"2023-08-08T12:20:23","modified_gmt":"2023-08-08T16:20:23","slug":"egg-centricity-a-taste-test","status":"publish","type":"post","link":"http:\/\/recipephany.com\/?p=3710","title":{"rendered":"Egg-centricity: A taste test"},"content":{"rendered":"<p><em>(Photo courtesy of Lynn Osborn)<\/em><\/p>\n<p>It\u2019s almost Passover and Easter, a perfect time to share results of an egg taste test by guest contributor, Stan Rowin.<\/p>\n<p>First, some background. Stan is a <a href=\"https:\/\/www.stanstudio.com\/\" target=\"_blank\" rel=\"noopener\">photographer<\/a> who started his career taking photos in Julia Child\u2019s Cambridge kitchen, now a culinary mecca at the Smithsonian. The same Julia who never got rattled by a fallen souffl\u00e9 or a splattered pancake showed Stan her perfectionist side during a shoot.<\/p>\n<p>\u201cJulia was doing a chapter on eggs, and she wanted to show how fresh eggs look when fried,\u201d says Stan. Then the frenzy began. \u201cOut of three dozen eggs, she got one egg that looked good, but couldn\u2019t find a second symmetrical egg white. So she sent out for three dozen more. Somewhere in that second batch she found two usable for a photo.\u201d (By the way, the one who hunted down those photogenic eggs was Sara Moulton, star of public television\u2019s \u201cSara\u2019s Weeknight Meals.\u201d)<\/p>\n<p>Years later, Stan moved to a rural upscale Boston suburb where \u201calmost everyone but me grows their own eggs: chicken, ducks, whatever.\u201d He remembered Julia\u2019s egg mania.<\/p>\n<p>\u201cSo I decided to do a taste test,\u201d he says. \u201cFresh store-bought eggs versus day old hatched local eggs (they\u2019re supposed to age a day).<\/p>\n<figure id=\"attachment_3715\" aria-describedby=\"caption-attachment-3715\" style=\"width: 300px\" class=\"wp-caption alignright\"><a href=\"http:\/\/test.recipephany.com\/wp-content\/uploads\/2019\/04\/Rowin-Eggs1sm.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-3715\" title=\"Stan Rowin's Egg Test\" src=\"http:\/\/test.recipephany.com\/wp-content\/uploads\/2019\/04\/Rowin-Eggs1sm.jpg\" alt=\"\" width=\"300\" height=\"256\"><\/a><figcaption id=\"caption-attachment-3715\" class=\"wp-caption-text\">(Photo by Stan Rowin)&nbsp;Top: Farm-fresh egg from neighbor. Bottom: Premium store-bought egg.<\/figcaption><\/figure>\n<p>\u201cI compared a neighbor\u2019s egg (as opposed to Julia Child\u2019s) and a \u2018premium\u2019 store-bought egg. The neighbor\u2019s fresh egg had a darker yolk and a more compact white when fried.\u201d Score one for the farm egg.<\/p>\n<p>Then came the tasting of both hard-boiled and fried eggs. \u201cWe made the taste test as blind as we could with eight unprofessional tasters, including the neighbor who supplied the fresh eggs. While we had definitely seen a difference in yolk color, no one could taste any real difference with their eyes closed.\u201d Tie.<\/p>\n<p>There you have it. Farm-fresh eggs look better and have what Stan calls the \u201ctightie whities\u201d that Julia sought. But, as Stan reports, they may not taste any different from supermarket eggs. However, if you want Julia Child perfection, find a neighbor with chickens.<\/p>\n<p><em>Note: Big thanks to Stan Rowin for this story. J. Kenji L\u00f3pez-Alt of Serious Eats and The Food Lab concurs with him. Kenji went so far as coloring eggs green in <a href=\"https:\/\/www.seriouseats.com\/2010\/08\/what-are-the-best-eggs-cage-free-organic-omega-3s-grocery-store-brand-the-food-lab.html\" target=\"_blank\" rel=\"noopener\">\u201cThe Food Lab: Do &#8216;Better&#8217; Eggs Really Taste Better?\u201d<\/a> He concluded that the mindset of the taster has far more bearing on the flavor of the egg than the egg itself.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>(Photo courtesy of Lynn Osborn) It\u2019s almost Passover and Easter, a perfect time to share results of an egg taste test by guest contributor, Stan Rowin. First, some background. Stan is a photographer who started his career taking photos in Julia Child\u2019s Cambridge kitchen, now a culinary mecca at the Smithsonian. The same Julia who never got rattled by a fallen souffl\u00e9 or a splattered pancake showed Stan her perfectionist side during a shoot. \u201cJulia was doing a chapter on eggs, and she wanted to show how fresh eggs look when fried,\u201d says Stan. Then the frenzy began. \u201cOut of three dozen eggs, she got one egg that looked good, but couldn\u2019t find a second symmetrical egg white. So she sent out for three dozen more. Somewhere in that second batch she found two usable for a photo.\u201d (By the way, the one who hunted down those photogenic eggs was Sara Moulton, star of public television\u2019s \u201cSara\u2019s Weeknight Meals.\u201d) Years later, Stan moved to a rural upscale Boston suburb where \u201calmost everyone but me grows their own eggs: chicken, ducks, whatever.\u201d He remembered Julia\u2019s egg mania. \u201cSo I decided to do a taste test,\u201d he says. \u201cFresh store-bought eggs versus day old hatched local eggs (they\u2019re supposed to age a day). \u201cI compared a neighbor\u2019s egg (as opposed to Julia Child\u2019s) and a \u2018premium\u2019 store-bought egg. The neighbor\u2019s fresh egg had a darker yolk and a more compact white when fried.\u201d Score one for the farm egg. Then came the tasting of both hard-boiled and fried eggs. \u201cWe made the taste test as blind as we could with eight unprofessional tasters, including the neighbor who supplied the fresh eggs. While we had definitely seen a difference in yolk color, no one could taste any real difference with their eyes closed.\u201d Tie. There you have it. Farm-fresh eggs look better and have what Stan calls the \u201ctightie whities\u201d that Julia sought. But, as Stan reports, they may not taste any different from supermarket eggs. However, if you want Julia Child perfection, find a neighbor with chickens. Note: Big thanks to Stan Rowin for this story. J. Kenji L\u00f3pez-Alt of Serious Eats and The Food Lab concurs with him. Kenji went so far as coloring eggs green in \u201cThe Food Lab: Do &#8216;Better&#8217; Eggs Really Taste Better?\u201d He concluded that the mindset of the taster has far more bearing on the flavor of the egg than the egg itself.<\/p>\n","protected":false},"author":1,"featured_media":3711,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[408,56,96],"tags":[482,480,481],"class_list":["post-3710","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-egg-dishes","category-ingredient","category-technique","tag-farm-fresh-egg-test","tag-julia-child-eggs","tag-stan-rowin"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Egg-centricity: A taste test - Recipephany<\/title>\n<meta name=\"description\" content=\"Photographer Stan Rowin compares farm-fresh eggs to supermarket eggs, in homage to his late client, Julia Child.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/recipephany.com\/?p=3710\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Egg-centricity: A taste test - 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