Grocery stores offer up a wide selection of egg choices. But does paying more get you a better quality egg?
Experts at Consumer Reports tasted various eggs including supermarket brands, organic eggs, eggs with no antibiotics, hormone-free eggs, white eggs and brown eggs.
They found taste deteriorated the closer an egg got to the date on the carton. Beyond that, the eggs all tasted pretty much the same.
So how do you choose?
For starters, the Consumer Reports testers say you shouldn’t pay a nickel more for eggs because they say “no hormones.” They may sound like a better choice, but the truth is the egg industry as a whole does not use hormones.
However, you should consider paying more for organic eggs. Dr. Urvashi Rangan, Consumer Reports Director of Product Safety, says they’re better for people, chickens and the planet.
Eggs without antibiotics are another good choice. Just be sure the package says “No antibiotics used.”
If you’re a fan of Caesar salads, Consumer Reports says look for pasteurized eggs. They can be used in recipes that call for raw eggs.
How about brown versus white? Consumer Reports says that doesn’t matter. An egg’s colour has no bearing on nutrition or taste.
