Posted by
rockon
16 yrs ago
I have noticed that some eggs that I use in baking have a strange chemical flavour to them. I have sometimes smelt this as I crack them, but also taste it in the baked product. Does anyone know what / why this is?
Please support our advertisers:
Buy only eggs from New Zealand. Some are very expensive, but other brands are reasonable (New Day I think is 28 HK$ for 6). I find that all eggs from US taste weird and will ruin anything they're used in. Sometimes I also get eggs delivered by Farm Milk. They're from China so perhaps that's risky, but they taste OK.
Please support our advertisers:
Thanks for the advice. I thought it was just me! I wonder what they do to them. The yolks are always such a fake yellow too. Really bright, but not like the eggs from 'happy hens' (free range and organic) that I used to buy in the UK. I do miss a good tasty egg, so will be looking at trying the New Zealand ones. Do you think they are safe enough to eat raw i.e in a mayonaise or mousse? I'm a little concerned about Salmonella.
Please support our advertisers:
I think New Zealand food standards are very high. I eat the eggs soft boiled and have used them in mayonnaise -- although pregnant women and young children are generally advised not to eat any raw eggs from anywhere. And BTW, I think the weird taste in US eggs have something to do with what they are exposed to during shipping and storage -- I don't remember there being anything wrong with the eggs there.
Please support our advertisers:
You must be logged in to be able to reply.
Login now
Copy Link
Facebook
Gmail
Mail