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.

Browse Culinary Arts Schools & Colleges

Refine School Matches
Hide filters
  • SUBJECT Clear All

    See More


    See More



    Please enter valid US or Canada Zip.
            Results open in new window

            Searching Searching ...

            Matching School Ads
            5 Program(s) Found
            • Program areas include Culinary Arts, Culinary Management, and more
            • Students are taught cooking styles from around the globe, including Classical European, Asian, and Latin cuisine
            • Curriculum designed to prepare students for a career as a chef, with course topics that include Culinary Techniques, Management by Menu, and Nutrition
            • Alumni have appeared in reality competition shows such as Top Chef
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            3 Program(s) Found
            • A part of the Select Education Group (SEG).
            • Offers several scholarship and financial aid opportunities for students who qualify.
            • California campuses accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC), and accreditation for the Salem campus from the Accrediting Council for Continuing Education and Training (ACCET).
            • 4 Campuses located in Clovis, Modesto, and Redding in California, and Salem, Oregon.
            Show more [+]
            Good for Working Adults
            • Accredited
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            4 Program(s) Found
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
            Show more [+]