Wednesday, Aug. 18, 2010


Eggs from Knoll Crest Farm in upstate New York vs. supermarket eggs

George Weld, Egg

"The yolk in the supermarket egg has a faintly sulfurous quality to it. With the farm egg, well, an absence of the sulfur flavor is the most distinguishing [feature]. It tastes fresh and clean. The farm egg has more buttery notes too."

Winner: Organic