When buying eggs at the supermarket, the choices and prices can seem endless.
The biggest question: Is paying more for organic or “healthier” eggs really worth it?
If you ask Hazel and Wendy Pucillo, you can't beat the taste of fresh eggs you've gathered yourself.
"Ever since we started baking and cooking with fresh eggs, we definitely see a difference in the flavor of everything that comes out of the kitchen," Hazel said.
She's right. Freshness matters.
Our partners at Consumer Reports Magazine conducted an egg taste study using supermarket brands, organic eggs, eggs with no antibiotics, no hormones, white eggs and brown eggs.
They found the taste of eggs deteriorated the closer they got to the expiration date on the carton.
But beyond that, they all tasted pretty much the same.
So how do you choose?
"There are many more choices now, and price differences can be dramatic,” Consumer Report expert Sue Perry said. “Some eggs cost twice as much as others."
Consumer Reports says you shouldn’t pay more for eggs labeled "no hormones."
“They sound like a better choice, but the truth is, the egg industry as a whole does not use hormones," Perry said.
But Perry said you should consider paying more for organic eggs.
Organic eggs are not only better for people, they are better for chickens.
"Eggs without antibiotics are another good choice,” Consumer Reports Director of Safety Dr. Urvashi Rangan said. “Just be sure the package says 'no antibiotics used.'"
Finally, what about brown versus white?
Consumer Reports says it doesn't matter. The color has no bearing on nutrition – though white eggs tend to be cheaper.
Experts also say if you're a fan of Caesar salads, look for pasteurized eggs. They can be used in recipes that call for raw eggs.
Don't Waste Your Money is a registered trademark of the EW Scripps Co.
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