If you’ve never had home grown fresh from the farm eggs, this photo will show you the difference.
The egg on the left is a storebought “free range” brown shell egg. The egg on the right is from a Brownwood, Texas hen! The color of the yolk is obviously different but the yolk on the left is kinda flat, has not much “body” to it and will break easily when I stir it. The yolk on the left stands up like a ball and doesn’t flatten out even in pan and in order to break the yolk, I have to put some muscle behind it. Not really but they don’t break easily. They’ll roll around and fight to keep from breaking, so unlike the storebought eggs.
Some will say the fresh from the farm eggs are too rich or too strong tasting. Everyone has their preference.
If you care to know some of the differences, you can do a little research (Google THIS as Helen would say!) as to why the yolks are different colored, what constitutes “free range” as per government standards, how long between the time eggs are laid and you buy them in the grocery store. I’ve done research and like most everything else, there are always pros and cons . . especially on the subject of whether home grown eggs contain more or less cholesterol, vitamins, fatty acids, etc. I’m not out to argue the point or prove my way is better but given the choice of storebought or home grown eggs, I’ll chose home grown any day. Of course, you know my preference is to have my very own laying hens and soon I will!