Few things I know about eggs, they contain healthy fats, are one of the only foods that have complete proteins, and are very versatile in cooking (as an emulsifier, egg wash, or can be added to almost every single dessert dish). But eggs are not just eggs; I like my eggs coming from birds that have been fed with worms, bugs, and natural grass - “fine dining” for happy birds.

I often question the quality of the eggs sold in the supermarket. I am always overwhelmed with “organic”, “cage free”, or “free range” labels on the cartons; Although I feel safer buying eggs that have one of the labels from above, the truth behind these labels are often mis-leading.

Thankfully, I am not the only one who is pursuing the perfect egg relentlessly. New York Times has posted an useful guide for your next purchase.While the biggest difference between a true organic and conventional egg is the creamier texture and better taste (and yolks look brighter for organic eggs too), the health benefit of eating organic eggs is worth the extra dollars; pastured chickens lay eggs with more vitamin A and E, and omega-3 fatty acid.

Last but not least, I support raising birds humanely. If we can choose what we eat, why shouldn’t the chickens (or other animals) be granted the same right?