abjcooking
Head Chef
I was just wondering which you choose and prefer to eat. Back in America I use to just by the typical Grade A refrigerated eggs, but my local grocery store here in London only sells free range.
I have noticed some differences. The free range are darker in color and in my opinion taste much better, but they are much harder to crack (I never had a problem with shells, but now I do) as well as very hard to peel after they are hard boiled.
What's your opinion?
I have noticed some differences. The free range are darker in color and in my opinion taste much better, but they are much harder to crack (I never had a problem with shells, but now I do) as well as very hard to peel after they are hard boiled.
What's your opinion?