Organic Eggs

Baking By Fyrgirl1 Updated 28 Dec 2011 , 8:57pm by Lucyem

Fyrgirl1 Posted 28 Dec 2011 , 5:27pm
post #1 of 3

Can anyone share any pros & cons type experiences with organic eggs? I have been baking for my family and friends for 35 years and never had disasters like I've been having since October of this year...coincidentally the same time I switched to organic eggs.

The cakes I make with pudding added to the mixes are still great, but without that added density, the organic egg cakes have been too fluffy (if you can imagine such a thing!), and they crumble and fall apart under their own weight (3 layers high or more), or they just stick to the pans horribly, to my cake transfer boards, and even to my spreading knives when Im crumb-icing them.

Has anyone else experienced this too or am I just losing my touch?

2 replies
MimiFix Posted 28 Dec 2011 , 6:05pm
post #2 of 3

I only use organic eggs occasionally, but I've never found a problem. I suggest you buy a dozen conventional eggs and bake with those. See what happens... Let us know!

Lucyem Posted 28 Dec 2011 , 8:57pm
post #3 of 3

When i buy eggs I only buy organic eggs and have never had any issues you describe with them. Though it has been so long since i used a non organic, non free range egg so maybe what i consider normal is not to you???

Two years ago we got our own chickens, who are fed only organic feed, and i have had issues with eggs being too fresh. Things just do not rise as well. So when making something like a popover or merangue where i need that puffyness i keep a stash of older eggs in the back of the fridge.

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