--- In rawpaleodiet@yahoogroups.com, Cathy Lillig
<catzandturtles@...> wrote:
>...
> So when you crack open the egg, here is what to look for.
The "white" should
> be clear and "gel like". If it is runny, or liquidy, it is either
an OLD egg
> or a poor quality one. If the color is cloudy or milky, it
indicates poor
> quality. The yolk should not break easily. you should be able to
separate
> your yolks from the white with no problems, my three year old can
separate a
> good egg while he is bouncing! You should be able to jiggle the
yolk around
> like a JELL-O commercial, and it should resist your attempts to
pierce it.
> The color of the yolk should be ORANGE, not yellow. Yellow is an
indication
> of grain fed, or health issues, or lack of nutrients. Orange is
full of
> nutrition and flavor.
>...
> Hope that helps some!
> Cathy
>

I will second what Cathy wrote. There is one brand of eggs local to
me (Country Golden Yolks, from Chilliwack) that opens with a very gel-
like clear 'white', and a deep bright orange yolk that is markedly
difficult to break. The shells on these eggs are also very robust.
These are the only eggs that do not cause me nausea.

It turns out that although they are not 'organic', the chickens of
these orange yolk eggs have access to true open pasture and a healthy
supply of bugs.

By comparison, all the 'organic' eggs around here have a pale yellow
yolk, and frail shells.

Cheers.