The problem with ethics
I buy organic/free range/fair trade as much as i can and can afford, but i must say this:
Free range eggs tend to have a shell that shatters easier, along with little deposits in the whites, and fragile yolks. This makes them very frustrating to bake with. Almost not worth it! But then the next time i’m at the grocery and pick up a regular container, i can’t help but think of the chickens in the movie Food Inc. I instantly put them back and pick up a dozen free range eggs.
Is it just me or has anyone else had trouble baking with free range eggs?
