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Just like with your own body, you’ll get out of it what you put in. Chickens from the farm are fed with food sources of a higher quality than those who are hosted within a factory for mass consumption. This is why the yolk is richer and the shell is thicker. Farm fresh chickens spend their days outside soaking up vitamin D, while factory chickens are stuck inside eating a feed that just isn’t as good or fresh.
Superior Taste and Appearance: Farm-fresh eggs often have thicker, brighter orange yolks and firmer, higher-density whites, which are better for cooking and baking.
Higher Nutritional Density: Because hens can forage for bugs, grass, and seeds, their eggs are more nutrient-dense, often containing less saturated fat and higher levels of Omega-3 fatty acids and vitamins
Greater Freshness: Store-bought eggs can be up to 60 days old by the time they are purchased. Farm-fresh eggs are typically only a few days old.
No Commercial Processing: Farm eggs usually are not washed in chlorine-based sanitizers. They retain their natural "bloom" (a protective coating), which keeps them fresh longer.
Healthier Hens: Farm-raised chickens are typically raised in better conditions (free-range or pasture-raised) compared to industrial cage-free or caged birds, leading to better overall egg quality.