As animal cruelty issues have come to light, the food industry has responded by creating marketable terms that make their products sound more humane. “Free range eggs” is just one example of these terms, and while it sounds good for advertising, it may not be all it’s cracked up to be.
PETA recently went undercover at Nellie’s Free Range Eggs, named the top free-range egg brand by Forbes, to show what it means for your eggs to be “free range.” Nellie’s supplies their eggs to Costco, Whole Foods, Walmart, and other major grocers. PETA did not state which Nellie’s-owned farm was filmed as part of their project.
What’s shown here doesn’t fit the consumer image of “free range” too well. You’d probably think these hens have the ability to roam across acres of land, with plenty of space and indoor shelter as needed. Nellie’s restricted space and living conditions is clearly not that.
It may come as a shock, though, that from a legal standpoint, Nellie’s is following the letter of the law. Here’s the USDA’s definition of “free range eggs.”
For those eggs, we verify they are produced by hens that are not only housed in a way that allows for unlimited access to food and water and provides the freedom to roam within the area like cage-free hens but also gives the hens continuous access to the outdoors during their laying cycle.
Based on PETA’s footage, all of the above exist, even if the “access” to the outdoors is closed for most of the day and during the winter. The small hatches shown in the footage was described as merely “‘window-dressing'” by Dr. Holly Cheever, DVM, to PETA. She explained that the hatches allow the farm to be described as “‘cage-free’ and ‘free-range’ without any substantial improvement in the quality of the hens’ lives.”
The USDA’s definition isn’t even the most stringent that Nellie’s should be following. As a Certified Humane® egg producer, they also need to meet that organization’s definition for free range, which is as follows:
HFAC’s Certified Humane® “Free Range” requirement is 2 sq. ft. per bird. The hens must be outdoors, weather permitting (in some areas of the country, seasonal), and when they are outdoors they must be outdoors for at least 6 hours per day. All other standards must be met.
Nellie’s seems to fall a little bit short of the requirement here, with PETA reporting that the hens only had 1.2 square feet per bird. Former USDA veterinary inspector Dr. Lester Friedlander, BA, DVM, said in a statement that “1.2 square feet is to [sic] small for the chickens to roam freely.” However, hens had access to the outdoors (with the seasonal exception of winter) and access was given for about six hours per day. Thus, the farm fit within most requirements for the Certified Humane® tag, despite what consumers may think about the crowded interior and poorly treated chickens.
PETA’s undercover vid shows that “free range” isn’t the hen utopia we all think it is. If you’ve been paying a little extra for that label, what’s shown here may make you reconsider that choice.
When I picture breakfast in my head, the first food I see is an egg. The versatile ingredient is the foundation for so many breakfast dishes that it’s become synonymous in my noggin’ for decades now.
For anyone who’s prone to running late for work, but still enjoys a hearty breakfast, there’s a new product too keep an eye out for in the grocery aisle.
Called Just Crack an Egg, the instant meal can be found in the egg aisle of grocery stores. Each container is filled with diced vegetables, meat, cheese, and potatoes.
Like the name suggests, all you need to do is crack a single egg into the ingredient-filled container. Then, just mix the scramble up and throw it in the microwave.
Currently, there are four versions to choose from: Denver (Ham, Mild Cheddar Cheese, Onions, Green Peppers and Diced Potatoes), All-American (Uncured Bacon, Sharp Cheddar Cheese and Diced Potatoes) Ultimate (Sausage, Mild Cheddar Cheese, Onions, Green and Red Peppers and Diced Potatoes), and Rustic (Turkey Sausage, Mozzarella Cheese, Mushrooms, Onions, Red Peppers and Diced Potatoes).
If you’re looking for something hearty to shake up your routine of Pop-Tarts and a single banana, this could be it. Just note that you probably shouldn’t use the same fork you mixed the raw egg with to eat your finished scramble.
Neither. You remove them from the carton and place them in the egg container that came with the fridge. They are more secure there, it is what it was designed for, and more importantly you can re-inspect each egg (you did that at the grocery store first) to make sure it wasn’t /1
The OCD is real, and who would have thought this conversation would continue on for 400 comments. There are so many different methods, and reading through them all might cause your head to explode, or question your whole morning routine.
This has actually been mathematically addressed before, though, as YouTube channel Mind Your Decisions made a video showing what they believe to be the best methods.
They gave several suggestions, starting with an even distribution at the corners, and making your way toward the middle, and keeping the carton balanced.
It may or may not drive you nuts, but the video’s next method suggests going from left to right.
Their last suggestion will probably piss you off, but it really balances the center of gravity. The video shows kind of a diagonal / staggered approach that keeps the weight distributed evenly.
That might be the most symetrical method, but also the one that could very well destroy your mental well being.
We don’t always experiment in the kitchen. As a whole, we stick to what we know, and in the United States, we know eggs — chicken eggs, to be precise. Chicken and egg are synonymous here in America; so much so that we embrace it as our dominant age-old question, “What came first, the chicken or the egg?”
But there are other eggs to explore and experience. The average person might only have a range that begins with scrambled and ends with poached, but more curious chefs are out trying everything from croc to rhea. Let’s see all the kinds of eggs people are taking for a culinary spin.
At first glance, an emu egg looks like a puzzling decorative piece in a rich person’s home that you do not understand and yet cannot stop examining. It’s a dark bluish green, like that of a Sedona hippie’s jewelry. A single emu egg weighs roughly two pounds, which could arguably be a dozen chicken eggs. In this YouTube video, user Sean Trank cracks open this sucker and unveils a massive omelette opportunity we could all easily share.
If you were a child and came upon an ostrich egg, your default assumption would be that it’s a dinosaur egg. But no, the monstrous bird that is the ostrich is real and its eggs are enormous rounded white blocks of smooth ivory coloring. Given that an ostrich egg is typically around three pounds, you can either make the world’s biggest batch of potato salad or cook up an egg breakfast that could feed an entire diner. This YouTube video from theRandom123boy perfectly displays the enormity of an ostrich egg and the result is an omelette that can feed a family.
It may not surprise you that eggs from these lurking, floating beasts can prove somewhat fishy, but that’s why people like to boil them. Crocodile eggs are certainly enjoyed in certain parts of Australia, though they’re likely a tougher breed of human altogether. Just don’t take the eggs from out in the wild. Crocs aren’t fans of a lot of things and they for sure hate that. For a super unique example of how folks can consume croc eggs, YouTube account SuperBlueTaurus posts this video that highlights an ice cream shop in the Philippines that infuses them in their ice cream. Chill move? You decide.
Rheas are a lesser known flightless bird that look just as suspicious as an ostrich or emu. A rhea egg is about two pounds and it has a rather intense exterior. If you soft-boil it, head’s up, it’s not easy. However, it does deliver a flavor that The Independent‘s Samuel Muston described as “more complex and daintier than a hen’s egg.” As cumbersome as it may seem to cook this egg, a YouTube vid from F4TCT gives a succinct how-to on handling it.
Bet you weren’t expecting to see these on the list! It’s true though. Weaver ant eggs are notably high in protein and enjoyed throughout Southeast Asia. They make for a popular salad dish, especially in Laos and Thailand. Given that the ants snack on mango leaves, they can even be used as a substitute for lemon juice in some recipes. If your curiosity gets the best of you and you’re dying to try them, peep this video from YouTuber darrenb3, as he shows us how to make a Thai ant egg salad.
Naturally, we assume only kings and queens eat quail eggs. They love ’em! Aside from pheasant, that’s all they really talk about eating in movies. In truth, quail eggs are enjoyed by all walks of life across the world, from being a hard-boiled topping for hamburgers or hot dogs in South American nations or as the Filipino street food kwek-kwek, which is basically deep-fried quail eggs on a skewer. In this YouTube video from My Money My Food, quail eggs are prominently featured in one village’s meal.
For a country whose most gluttonous holiday focuses on a roasted turkey, it’s curious how turkey eggs aren’t a regular staple of the modern American diet. This may have something to do with how rarely turkeys lay eggs, compared to a chicken. See, hens start laying eggs around five months and keep a quota going of nearly one a day. Meanwhile, turkeys start at about seven months and only lay an egg twice a week. Still, turkey eggs were more regularly consumed across the states, back when wild turkeys would roam through homesteads. YouTube user shadricosuave’s video shows a turkey egg’s distinct spotted appearance, making you think twice before cracking due to it’s appealing aesthetic.
These might be more popular among Americans if Aesop’s Fables proved true and golden goose eggs were a thing. But alas, these are pretty standard, albeit with a rather dense yolk. While they’re also larger than chicken eggs, goose eggs can be cooked pretty much the same way. You just have to time it right. And you can make the fanciest omelette ever with goose eggs according to this video from Way Out West Blow-in blog.
Dark dots cover the tan-brownish eggs of your friendly, local black-headed gull — well, local if you’re in certain parts of Asia, Europe, or North America. Still, as they come from only one type of gull, these eggs are rather rare, available for a few weeks only right before summer starts. If you’re lucky enough to score a few, you’ll quickly notice that their yolks are more red-orange than you’re used to. You can see the brilliant hue of the yolk well in this video from YouTube account RollingDiaries.
With a pale olive green color that looks like the walls of your stylish aunt and uncle’s remodeled bathroom, pheasant eggs are aesthetically pleasing from the start. Beyond that, they have a rich flavor and probably empower you to make bold decisions. Royalty snack food can sometimes do that to a person unprepared. YouTuber AlaskaGranny shows us just how to properly cook these pretty little eggs.
Typically smaller than a golf ball and sometimes more oblong than you’d expect, turtle eggs are a treat to some. The taste of a turtle egg is up for debate, however, with some finding it packed with more flavor than that of a chicken, while others consider the taste just a tad too curious. Its preparation varies, from a simple splash of soy sauce before sucking out the goods to battering them up and smoking them along with a side of barbecue sauce. Check out this video from thetuttletribe, where he shares all the deets on eating one of these tiny eggs on their own.
A duck egg is only slightly bigger than a chicken egg, but its benefits are apparent to any chef or baker. WIth less water and more fat, duck eggs can be cooked the same as chicken eggs for the most part. Duck eggs arguably work as magic, by the way. With them subbed in, omelettes will be fluffier, cookies are chewier, and cakes rise better. For a more in-depth look into the comparison between duck and chicken eggs, YouTuber Christopher Ruzyla provides us with this informative vid.
Guinea Fowl Egg
You can come at these eggs like you do chicken eggs. Just remember that their shells are harder than what you’re likely used to. Their insides can also prove creamier with less egg white. Guinea Fowl eggs can be good in cakes and pies or enjoyed by themselves, given the handsome flavor profile. Heads up, though, these aren’t as plentiful and easy of a find as other eggs. Rainbow Gardens posted up this YouTube video wherein she shows us how to poach this rare egg.
Filmmakers Brick Bros. Production love making LEGO films, but after seeing their latest project, it seems like they might love LEGO breakfast even more.
“LEGO In Real Life,” is a fascinating stop motion video posted to YouTube by Brick Bros. Productions, who turned thousands of LEGO blocks into food. But, this run-of-the-mill breakfast almost looks better than the real thing.
There’s something special about watching a slice of translucent LEGO butter fade and sizzle in stop motion. It’s visually stunning, but the familiar sounds of breakfast provide a soothing ASMR aspect to this video.
However, it’s not as easy as it looks. It took three days of filming and 1,500 photos, to create this video, according to Brick Bros.’s YouTube page.
The filmmakers also uploaded a behind the scenes video to show how this LEGO breakfast stop-motion masterpiece came to life.
Now, with more than 4 million views on YouTube this Brickfilm is clearly sitting on top of the food pyramid.
What in the world is Trader Joe’s feeding the chickens they get their eggs from?
YouTube user Mark J uploaded a shocking video showing that every single egg in a carton of twelve he bought from Trader Joe’s contained TWO yolks inside. The video shows five of them being cracked in a row that contained the duo of yolks, and the other seven had been cracked the night before and all also contained double yolks.
To put that into perspective, the probability of just one double-yolked egg appearing in a carton is about one in 1000. If this were a truly coincidental event, as the video portrays it to be, the likeliness of every egg in a carton being double-yolked is the same as winning the Powerball lottery FOUR times.
That all being said, there is some evidence that this could have just been a mistake in packaging. While Mark J did buy a carton of regularly marked eggs from Trader Joe’s, their supplier for these particular eggs, Sauder, does produce full cartons of double-yolked eggs that they label and sell as such. The probability of this happening is still rare, but its more likely that a labeling error was the true cause.
Regardless of whether that was the case or not, though, one thing’s for sure: Mark J is one lucky dude.
For the ramen-obsessed, breakfast can be tricky. Do you break social norms and eat your precious noods for breakfast? Or follow along the straight-and-narrow and opt for bacon and eggs?
To help eliminate the quandary of what to eat for the most important meal of the day, we enlisted the Canadian King of Breakfast, Josh Elkin, to create a recipe for Tabañero Breakfast Ramen that’s sure to make anyone happy.
Yep, you read that correctly. Breakfast. Ramen. Elkin’s latest creation is one of the many original recipes found in the Tabañero Hot Sauce x FOODBEAST recipe cookbook, Tabasutra. This series plays with the concept of Kama Sutra to enhance the cooking process by creating exotic bottle gripping positions – and Josh Elkin’s here to show you his Dutch Hammer.
With chopped bacon, soft boiled eggs, breakfast sausage meatballs, and a cheesy chicken stock broth with Tabañero Original Hot Sauce, Elkin’s recipe takes on the form of a classic American breakfast, all while transcending cultural boundaries into a soothing, yet spicy symphony of flavors.
There’s no doubt this is one of the craziest ramen recipes ever created, but it would only be fitting for the former Epic Meal Time host to help bring this inventive dish to life.
With more than 82K followers on Instagram, Elkin has dropped hot bars about his love for all things breakfast in YouTube rap videos , so it’s easy to see why his recipe for Tabañero x FOODBEAST Breakfast Ramen was chosen to turn up the heat.
Here’s the recipe. Don’t forget the Dutch Hammer!
6 strips cooked bacon, chopped
2 breakfast sausage links
2 packs ramen noodles, without the seasoning
2 green onions, chopped
2 tbsp salted butter
2 tbsp flour
2 shallots, diced
2 cloves of garlic, minced
2 tbsp Tabañero hot sauce
1 ½ c chicken stock
1 ½ c milk
2 c shredded cheddar cheese
Melt butter in a medium high saucepan or pot. Cook diced shallots until they are soft and translucent. Add garlic and cook for another minute.
Add flour and stir until slightly browned. Add chicken stock, milk and stir until there are no more flour clumps. Simmer for about 15 minutes.
Add cheese in sections while stirring. Add hot sauce when all cheese has been incorporated and melted into broth. Season with salt and pepper, to taste.
5 minute egg
Bring a pot of water to a boil. Add eggs and boil for exactly 5 minutes. Take them out and de-shell. Set aside.
Cook noodles, making sure not to overcook. Set aside.
Using the breakfast sausage, make 4 small meatballs. Fry on a pan until they are browned on all sides. Set aside.
Assemble the bowl. Add noodles to the center. Pour in broth. Add green onions, half of the chopped bacon, half of the sausage meatballs, and 1 egg. Enjoy.
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Eggs are one of the core pillars of breakfast. You can walk into any fast food spot, greasy spoon diner, or fancy breakfast place, request eggs of some kind, and get it cooked the way you want. Several people have one specific way they like their eggs for breakfast. For example, our managing editor, Reach Guinto, likes his eggs sunny side up and extra crispy, while Ian McKellan prefers soft scrambled.
However, there are ways to cook eggs that simply trump the others because of creaminess, texture, presentation, and the comfort that they bring compared to other methods. From the classic scrambled to the trendy poached egg, we’re looking at a bunch of different ways to prep eggs to deduce which is the best.
To clarify a few things heading into this list: any egg-cooking techniques involving a single part of the egg won’t be on this list (ie. hollandaise, egg whites, or meringues). Additionally, you won’t see Scotch eggs, frittatas, omelettes, or any style that involves mixing in multiple ingredients. This list is solely focusing on the sexiness of the individual egg and what method brings that out the best.
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Let’s be real, there’s no true appeal to any way to make these eggs sexier. They’re just bland, kinda boring, and don’t have any real creaminess to them. They’re just a tasteless way to add protein to chopped salads and sandwiches that deserve a lot better than this simplistic approach to consuming eggs. Sure, you can try to make them creamier by cooking them for a shorter amount of time, but then you’re just invading the territory of crappy and overcooked soft-boiled eggs. We’ll pass on that.
This is the most common way people order their eggs, which is a crying shame to the beauty that is the liquid chicken. Hard scrambled eggs, like hard-boiled eggs, just don’t have any flavor unless you douse it in butter and salt, and then it just tastes like butter and salt. The texture is often rubbery and not pleasant, making me question why someone would want to have their eggs this way when there’s so many better options out there.
This is basically just a super-extra knockoff of hard-boiled eggs where you break the egg open, scoop out the yolk, mash it all up, then pipe it back in to make it look cool. You’re guaranteed to find these at some party on an inviting tray of lettuce, and that’s exactly where I’d leave them. The extra creaminess of the mashed yolk helps a little, but other than that, your palate feels completely let down when you bite into one of these horrendous hors d’oeuvres.
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This newer, trendy method of cooking eggs is in the upper echelons of “extra.” You’re deconstructing the egg before cooking, whipping up a meringue, parbaking, sticking the yolk back on top, then fully cooking the whole thing? Sure, it looks great for your Instagram feeds, but would you ever actually cook it that way for any other purpose?
Okay, now we’re starting to move into the good methods of making eggs. This is a simple fried egg method where you just add a little hit of steam to help cook everything and create a fluffier texture. You get a runny yolk and some smooth, fluffy whites as a result. That’s all you need to enjoy a basic but well-done egg experience.
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The creamier and runnier the egg yolk, the better. Soft boiled eggs are a challenge to make because you have to get the timing right, but the reward is pretty worth it. They’re luscious and velvety on the inside, giving you the ultimate textural experience when it comes to cooking eggs right.
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When you can combine the velvety white and runny yolk with a little bit of crunch, you’re gonna get one of the top ways to enjoy eggs out there. That’s exactly what sunny side up eggs are all about, and although they may be a little trickier to cook since you’re not allowed to flip the egg, the crispy bottom gives you an end result worthy of topping any plate.
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This gets the leg up on the almost identical sunny side up technique because you’re getting double the crispy here. Over easy eggs are flipped and barely cooked on the other side, but you still get enough time to develop some browning on both sides of the egg. Take care not to bust the yolk when making these eggs, because you want that yolk bust for one of the sexiest Instagram videos you’ll ever add to your feed.
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Poached eggs are the undisputed king of brunch and one of the top dogs of food social media. Eggs benedicts, fine dining, and sensual yolk porn are the hallmarks of this classic egg technique. It may seem hard to do at first, but with proper practice, you’ll be wowing all of your friends and family with one of the best ways to prepare eggs out there.
This method of making eggs is the most viral in the United States right now, and it’s not hard to see why. With heavy hitters like the naughty soft-scrambled breakfast sandwiches from EggSlut leading the charge in the breakfast sandwich game and chefs like Gordon Ramsay advocating this as the best way to make eggs, it’s no wonder people are loving this top-notch way to prepare eggs. Regular scrambled eggs seem so inferior when you factor in the lush texture of the perfect soft scrambled egg. If there was one dish to perfect, it would be this one, ’cause you’ll impress anybody if you can pull off this time-honored and buzzworthy cooking method.