Taste Test: Fertilized vs. Unfertilized Eggs
I recently purchased a dozen organic, fertilized chicken eggs from the Union Square farmers market. I was interested in taste testing them against regular, organic, farmers market eggs. Fertilized chicken eggs are rumored to have a stronger, eggier taste, and also be more nutritious. The idea of eating a potential life didn't appeal to my inner baby animal-lover, but the seller assured me that chicks wouldn't hatch from the eggs anyway. Once incubation stops and the eggs are refrigerated, nothing can grow out of them.
The two eggs were lain by chickens with similar diets – no hormones, pesticides, completely vegetarian. Both hens were also allowed to roam freely about their perspective farms. The only difference was that with the fertilized eggs, there had been rooster action in the hen house before they were collected.
I boiled both eggs in the same pot, as the bluish white shell of the fertilized one distinguished it from the other brown egg (of course, I boiled them using the French Culinary Institute technique: begin the eggs in cool water, and after it comes to a boil, turn down the heat for a medium boil. This prevent the eggs from knocking against the pot and cracking. Let them cook 10 min for hard boiled. Place in cool water afterwards to stop the egg from cooking). I was hoping for dramatically different results, but in the end, the two eggs tasted fairly similar. The regular organic egg was even a little better – the yolk a richer yellow and creamier tasting. Sometimes a delicacy isn't the most delicious after all.