Why Farm-Fresh Eggs are Better Than Store-Bought


If you browse your local farmer’s market or talk to anyone who buys their produce locally, you’ll likely hear all about how good farm-fresh eggs are. They’re not just richer in flavor and color; they also offer more nutritional value than the dozen you get at the grocery store. Learn more about why farm-fresh eggs are better than store-bought with this overview.

Higher Nutritional Value

The value of an egg depends on the health of the chicken that laid it. Small-scale farmers usually give their chickens better-quality feed than industrial or factory farms do. As a result, these chickens are healthier—and so are their eggs. Farm-fresh eggs are lower in cholesterol and saturated fat, and they’re higher in vitamins and omega-3 fatty acids. All of these factors are beneficial to the human diet.

Fresher Eggs

Along with nutritional value, freshness is a major concern when it comes to eggs. If you get farm-fresh eggs—or even if you raise your own chickens and collect the eggs—you know the history of the eggs and exactly how old they are. On the other hand, it’s hard to know exactly how fresh your store-bought eggs are. Considering the time it takes to ship and stock them—not to mention the indeterminate amount of time they sit on the shelves—grocery store eggs generally aren’t as fresh, tasty, and nutritious as the eggs from your local farm.

Better Flavor

If someone tells you why farm-fresh eggs are better than store-bought, one of their reasons will probably be that the former taste better. Farm-fresh eggs have a richer flavor than their store-bought counterparts. They also look better—their yolks are a deeper, fuller color. Additionally, the whites are stiffer and the yolks don’t break as easily, meaning that cooking and baking with farm-fresh eggs often yield better results.

Why Do Chefs Wear White Coats?

Why Do Chefs Wear White Coats?

One of the most instantly recognizable articles of clothing in the world is the chef’s coat. Hanging in the closet, laying on a bed, or patrolling a kitchen, the chef’s coat is a carefully-chosen symbol of the restaurant world. The coat’s timeless form is fully-functional, and it has utilitarian design without any regard for fashion. Ask any chef and they will tell you, in great detail, about the first time they put one on.

The first known depiction of the modern chef uniform was in an 1822 sketch by French artist Marie-Antoine CarĂªme. In it, there are two chefs wearing the double-breasted coats, tall hats, loose pants, and aprons. It would still be 50 years until this uniform became the norm for chefs everywhere.

Why Do Chefs Wear Coats?

Some chefs prefer to wear an apron, but you will be hard-pressed to find a chef that doesn’t wear a white coat under it. It’s an important symbol for chefs everywhere. It signifies that they are an accomplished chef who has earned their coat and they know what they’re doing in a kitchen. A larger status symbol does not exist in the culinary world; there is a regal air about it.

While fashionable, the jacket’s every aspect is carefully thought out and planned. The heavy cotton material insulates the wearer from the intense heat inside a kitchen and is still breathable, keeping the chef as cool as possible. Spills are absorbed quickly by the heavy material as well. Long sleeves are requisite for further protection when reaching over a hot stove and open flames; plus, it protects the chef from cuts and scrapes. Knotted cloth buttons are used because metal ones can get hot, and plastic ones can break apart and fall into the food.

Why White?

White is the preferred color because it gives patrons the sense that the chef is in an influential and powerful position. White is also a symbol of cleanliness, giving the perception that everything in the kitchen is professional and sanitary. That feeling is important to instill in diners, so they don’t worry about foodborne illness. The more practical reason is that white hides stains better. At the end of the night, a white coat is washed with bleach and the stains disappear. Unlike black, white deflects heat better and keeps the chef cooler in the kitchen.

Most chefs will always have three coats on hand. One to work in, a second backup in case one gets too many stains on it, and a third to change into for glad-handing. They need to have a clean, pressed coat to put on to greet important guests and VIPs.

GOOD MANNERS: Table Settings
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