On the left we have a Sojourner Farm egg; on the right is an industrial egg.
You can see right away that the egg yolk on the left has a much more intense hue, but if you look closely you can also see that the egg white is denser, too, and that the yolk is holding its shape better than the industrial egg. What doesn’t show up in the image well is that the white in the industrial egg is cloudy, whereas the white of the Sojourner egg is clear.
The Sojourner eggs are actually kind of difficult to scrambled (as far as eggs go, anyway), because they are much more dense than the industrial eggs. You can see the textural differences, and that the Sojourner egg retains its vibrant color.
This is pretty close to how they looked after cooking, although the photo is a bit dark.
The industrial egg isn’t steaming as much because I cooked it first. But notice the difference in fluffiness. That is because when the industrial egg went in the pan, it spread out into a thin layer. The Sojourner egg didn’t. It spread out some, but not very much.
I tried to pay close attention to the taste so I could describe the difference. It’s difficult – I mean it’s not like it’s wine or something. But here we go. The industrial egg (which I ate first) can best be described as tasting salty (I didn’t use oil, butter, or any seasoning while cooking the eggs). Not like salt, but salty. This is a grade A large egg, and the best thing I can say about it (the only thing, really) is that it’s kind of salty. The Sojourner egg was much better balanced and tasted, well, eggy. It didn’t have any single over powering taste, but tasted full and complete. I’m not describing this well. I’ve read other people’s descriptions of eating these kinds of eggs, and often the taste is described as tasting like the eggs from the person’s childhood. So there we go. They just taste the way an egg should.
I can’t wait to try them in french toast (with homemade bread!) and in cookies.