Let us return to base. Order to even come close to a star, it is essential to the raw food deal. Here include only the freshest and best ingredients. This is clear and has its price. The use of so-called "convenience food" is the star restaurant rather frowned upon. Just be of good quality and above all it must be fresh. This introduces me to the following questions: How fresh is fresh? Where can I get fresh, as fresh, a conventional discount providers at all? The deli department is not to fund the long term. Especially not when gastronomic cost considerations comes into play. Well, at this point I'm not a long time. Me, on the costing and cost accounting is worrying nevertheless useful to me because my escapades Thursday exaggerate short or long out of business.
The weather is great. The air is clear and the mood well. All signs point to spring. A perfect day for an experiment, an experiment with eggs. I'm going out with friends who consider themselves privately chickens in your garden. When I learned about my intention to try to compare reports the quality of eggs you are ready. "Then you get eggs but from today! Fresh is not really." says the lady of the house determined. When we press enter the enclosure they give me a broom in his hand. "The cock is a little aggressive." I get ten eggs laid on this day, and a sumptuous lunch, lest I fall off the flesh. The host pours. He likes to do. After a Schnäppschen coffee and I go back home.
Let us first note that an egg has a Halbarkeitszeit 28 days after laying. When buying eggs, I note that is written on the egg cartons not the laying date, but the expiration date and a second interesting date. Because even before the expiration date, there is a date on which only the eggs may be kept refrigerated. We recall - salmonella. Very ugly thing. Some years ago I myself had the dubious pleasure of making her acquaintance. Back to my balls. The eggs from private keeping with today's laying date thus have an official shelf life until May 17. If it were up to the labeling, they are likely from the 12th May be stored refrigerated at a maximum of only 8 ° C. Since I want to make a quality comparison, I'll get me ten more free range eggs and ten free-range organic eggs. In Germany since 2008, the cages banned. The eggs are from einem Discounter, also eine für jeden zugängliche Quelle. Die frischesten Eier, die ich bekomme laufen am 06. Mai ab. Nun stelle ich mal die Frage in den Raum: Wer ist so fit im Kopfrechnen vom 06.Mai 28 Tage abziehen zu können? Richtig! Die frischesten Eier sind bereits elf Tage alt. Und das gilt für die Eier der Bodenhaltungshühner gleichermaßen, wie für die Freilandhaltungshennen. Kurz zur Definition: bei der Freilandhaltung sollte ein Huhn mindestens vier Quadratmeter für sich beanspruchen dürfen. Ganz unumstritten ist die Freilandhaltung jedoch auch nicht. Denn hier sind wesentlich höhere Verluste durch Greifvögel , Kannibalismus und wieder auftretende, lang vergessene Krankheiten zu verzeichnen, was einen höheren Medikamenteneinsatz erfordert. Alle anderen Haltungsformen bieten den Hennen weniger bis gar keinen Platz. Und von artgerechter Haltung kann bei Käfighaltung schon gar nicht die Rede sein.
In den nächsten Experimenten verarbeite ich stets zuerst das Ei aus der Bodenhaltung, dann das Ei aus der Freilandhaltung, gefolgt vom Ei aus dem privaten Hühnergehege. Im Vergleich schaue ich mir die Qualität a chicken egg from the ground attitude, which is already 7 days older. 
decisive for the color of the yolk is the feed composition. Remarkably, the color difference of the egg from the bottom position is compared to the egg from a private entertainment. Since I received the eggs of friends I can rule out a feed additive that makes the egg bright yellow categorically. You must be a trained food expert to tell the difference between egg and egg number 1 number 3. 
Comparing the raw whipped eggs, so we can see clearly the surface tension of the egg white and yolk. A clear sign of excellence. Older eggs are lacking in tension. In my attempt, however, loses the organic egg. The yolk bursts quickly and the protein is almost liquid. A problem that occurs only during the night to really to bear. Times noted in passing. I've done the fun and the eggs weighed. An egg yolk weight class M weighs 18 grams in weight class A yolk L just three grams more. If you add the egg whites with, so the total weight of just five grams higher than the egg weight class M. 
What about now but with eggs after processing? For this I fry the eggs in a pan with the addition of a teaspoon of oil over medium heat. The fried egg. Here, the second egg, however, shows a behavior that I would have expected more from the egg of private entertainment. The first egg is rather flat in the pan and even the egg has lost quite clearly in tension. Although it is the same laying date, as the Ökoei added. It is not difficult to recognize that the egg from private keeping strong in egg yolk, egg white and in ausbrät. Possible that has too much heat here, the optical result is a little impaired. 
But how all tastes now? The consistency of the first yolk is quite smooth. it certainly tastes after egg, it seems in comparison to m second or third egg, however, very aromatic flat. just the yolk of the third egg has a round and intense flavors. be salted light the differences much clearer. just the yolk of the third egg has a round and intense flavors. Slightly salted, the differences become much clearer. Gustatory each egg represents an increase dar. Unbelievable. By the way, an egg from floor management costs 13 € cents. A Ökoei 24 Euro cents. The egg from private keeping priceless. Looking at the aspects of animal welfare and furthermore the culinary, worth the higher price in any case.
Nun die Herausforderung. Das Pochierte Ei. Bereitet mir diese Zubereitungsart noch immer die meisten Kopfschmerzen, hat es doch dieses Mal bei allen drei Eiern auf Anhieb geklappt. Ich bin recht erstaunt, dass das erste Ei seine Form nach dem Eingießen in das leicht gesäuerte Kochwasser behalten hat. So musste ich fast gar nicht nachhelfen das Eiweiß über den Dotter zu ziehen. Möglich, dass das Freilandei eventuell von einem etwas gestressten Huhn gelegt worden ist. Das eingegossene Ei verselbstständigt sich schnell und ich habe Mühe das Ganze beisammen zu halten. Umso mehr überrascht mich das dritte Ei. Es bleibt nahezu von allein in Form und on the plate makes an almost perfect figure. I'm thrilled. 
Because I always had my problems with the poaching of eggs, I start another trial. I give one of the older eggs seven days in the acetic acid water. Lo and behold, it goes its own way and makes me not want to hold together the joy. In the jargon this is called clear of "shit off". 
Ich salze die pochierten Eier leicht, denn Salz ist der beste Geschmacksverstärker. Wieder gibt es einen klaren Sieger und vor allem gibt es zwischen den einzelnen Kategorieren ebenso klare Steigerungen. Ich liebe pochierte Eier.
Es gibt eigentlich kaum einen Grund, der gegen das geringfügig teurere Ei spricht. Gründe, die für den Tierschutz sprechen lassen sich nicht von der Hand weisen. Geschmacklich liegt das Ei aus privater Haltung ebenfalls ganz klar vorn. Ein Ei muss frisch sein, so frisch wie possible.
I think now I go to bed, because all of the eggs I just still bad!
I think now I go to bed, because all of the eggs I just still bad!
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