A Dozen Eggs
Supremely versatile, eggs have been used in cuisines throughout the world for longer than almost any other food. Here’s a fresh look at some varieties you may know—and others you may never have imagined were edible.
03.19.08
Hen Eggs
Hens have been domesticated and used for egg production since at least the early Roman era; today hen eggs are big business, with about 240 million laying hens in the U.S. producing 66 billion eggs every year. But not all of those ova are created equal: Many chefs and foodies contend that eggs from small farms and pasture-raised hens taste far better than those laid by their industrially-farmed counterparts, and that pastured eggs work better in baking, too. And research has shown that hens fed a natural diet lay eggs that are much richer in healthy omega-3 fats and other important vitamins, like beta-carotene (which helps explain the vibrant orange-yellow color of their egg yolks). —Christy Harrison
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