This image is a superb example of the difference between real pasture-raised eggs and regular store-bought, even store-bought "organic". Notice the egg on the left: pale yellow yolks with watery whites. The real home-grown, pastured egg on the right stands out. The yolk is a deep red-gold and the white is thick.
But what are the nutritional differences between pasture-raised and store-bought eggs? After decades of groceries and commercial egg producers telling us there were no differences, Mother Earth News Magazine hired an independent lab to analyze the eggs. Turns out pasture raised eggs are rich in carotene, HDL cholesterol (the good kind) and numerous beneficial amino acids, enzymes and minerals as well as high quality protein and even antioxidants. In fact, a true pasture-raised egg is like a capsule of most everything the body needs.
Eggs from hens raised where they can eat seeds, grass and bugs are far more nutritious than eggs from confined hens in factory farms. Mother Earth News research shows that eggs from hens raised on pasture have:
1/3 less cholesterol, 1/4 less saturated fat, 2/3 more vitamin A, 2 times more omega-3 fatty acids, 3 times more vitamin E, 7 times more beta carotene, and 4 to 6 times more vitamin D.
The difference between store-bought, sort-of organic eggs versus real pasture-raised is so radical, in fact, that it's strikingly like the difference between having candy and veggies. But this is unsurprising, for this pattern is seen throughout all foods. True grass-fed, free-ranged beef has nearly the same nutritional quality as venison. True free-ranged poultry, even from modern meat hybrids, produces a firmer, more delicious meat with nearly the same nutritional qualities as wild game birds.