A while ago, I posted one of my favorite soup recipes for Greek Lemon soup, which has several eggs in it. When I posted that, our source for pastured eggs was unavailable, so I had to get some of the “high quality” eggs from the store. Obviously, even with those eggs we loved the soup. But, I recently made it again with pastured eggs, and oh! what a difference! Color, taste, even texture were improved. It was so satisfying. So not only are you getting all of the health benefits of pastured eggs (I blogged about their nutritional value here), but you have a better tasting soup.
Though the pictures don’t do it credit (and I hope your computer screen doesn’t change the colors), you should still be able to see the color difference of the two soups below.
Made with Pastured Eggs
Most people raising chickens are in the high egg production season right now, so it would be a good time to look into a source for pastured eggs. I have never regretted our choice of seeking out pastured eggs. They are truly wonderful.