Experiment: To determine if there is a taste/texture difference between free-range farm fresh eggs and store-bought eggs.
Procedures: Obtain one of each. Cook them over-easy. Compare taste, viscosity, texture and appearance.
Results
Appearance: As you can see from the pictures, the farm fresh eggs (the double yolk) are definitely a bright color. This is from the hen's diet of bugs, greens, a little chicken feed and whatever else they can find. The hen who laid the store-bought egg is fed a diet of corn and soy feed, which is not a natural chicken diet.
------------------------------------------------------------------------Viscosity: The farm-fresh egg had a clearer, thicker white. The yolk didn't break as easily. The store-bought egg was runnier and the yolk broke when I flipped the egg over.
-------------------------------------------------------------------------Texture: The farm-fresh egg was easy to chew and smooth. While cleaning the prep bowls, I noticed there was less residue on the bowl in the which I had cracked the farm-fresh egg. The store-bought egg had a more rubbery feel to the white while I was chewing and more residue in the bowl.
-------------------------------------------------------------------------Taste: The taste was comparable. The farm-fresh egg was a little "eggier", but I don't know if, were I give several plates to identify of farm-fresh and store-bought eggs by taste alone, I could do it.
-------------------------------------------------------------------------Summary: The farm-fresh egg came from my in-law's Comets. The store-bought egg came from Wal-Mart. I won't disgust you with how the hens in mass-egg-production farms are treated; you can look that up for yourself. Even though the taste wasn't amazingly different, I liked the way the farm egg felt in my mouth and my body after eating it. I have research the difference in nutrition between these two types of eggs and the farm egg is definitely healthier. So readers, find some farm fresh eggs and try this for yourself!