The eggs from free-range and naati eggs have a more robust flavor than those from conventional chickens, which taste nearly tasteless. Are these eggs more nutrient-dense and less laden in unhealthy fats than the eggs that we grow on our farm? Without a doubt, all of the nourishment that our hens received came from processed feed, which included soybeans for protein and maize or any other grain that was the least expensive at the time for carbohydrates.
How to maintain good health of eggs
Were there any other things that we used on the farm? Antibiotics, and yes, we purchased them by the kilo from the manufacturers; when you squeeze in four to six chicks in a little cage, there would be stress and infections, and without a high use of these antibiotics, it would be difficult to engage in commercial poultry farming. Therefore, a trace quantity of this antibiotic would be present in each egg.
- On the other hand, at the naati free-range farms that, the birds were allowed unrestricted access to the outdoors and would only go back inside their coops at night. A little amount of supplementary feeding was provided in the form of feed that was produced from grain that was either acquired locally or cultivated on the farm itself. The farmer would benefit greatly from the birds since they would eat pests and weeds on the property, among other things. Some farmers even fed them moringa leaves and other medicinal plants in an effort to maintain their good health.
- Due to the fact that the chickens were foraging on a variety of foods, each of these eggs included a greater variety of nutrients than eggs from other sources. When compared to the eggs that came from battery cages, they were light years ahead from an ecological standpoint.
- The one significant issue we had with these eggs was that they often went bad within a week, in contrast to store-bought eggs, which seldom went bad for up to ten days after we brought them home.
Why do eggs that have been given more space to roam go stale more quickly?
How can eggs go bad? The reason for this is bacteria, the same one that affects all food items. On the outside of an egg’s shell is a cuticle comprised of proteins, which acts as a barrier to prevent microorganisms from reaching the egg’s yolk. This cuticle is seen on both conventional and free-range eggs. Eggs that are sold commercially in India have not yet been washed, sterilized, or coated with preservatives in the way that they are in some other nations. Therefore, the lifespan of each egg should be about the same.
The location where the eggs are deposited is the key to finding the solution. Chickens that are kept in cages lay their eggs in a very sterile environment, The egg rolls away as soon as it is put into a receptacle where it is collected and packaged.
During the monsoon season, where the chickens normally lay their eggs on hay, green grass, or sometimes directly on the ground, these surfaces may be wet; consequently, the egg that is laid on a wet surface will also be wet. Free-range chickens lay their eggs on hay, green grass, or sometimes directly on the ground. Because of this, the cuticle becomes destroyed, germs are able to more easily reach the yolk, and the eggs deteriorate more quickly.
The antibiotics that are employed in chicken farms may also have a little effect in keeping normal eggs good for longer, but based on the number of complaints that come in when it rains, the moisture has more to do with the spoiling of free-range eggs than anything else.
