Freshness does matter! Experts at Consumer Reports tasted various eggs including supermarket brands, organic eggs, eggs with no antibiotics, no hormones, white eggs and brown eggs. They found taste deteriorated the closer an egg got to the date on the carton. But beyond that, the eggs all tasted pretty much the same.
So how do you choose? There are many more choices now, and price differences can be dramatic. Some eggs cost twice as much as others.
For example: Don’t pay a nickel more for eggs because they say: ‘no hormones.’ They sound like a better choice, but the truth is the egg industry as a whole does not use hormones.
But 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. And 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? Actually, ShopSmart says it doesn’t matter. An egg’s color has no bearing on nutrition or taste.