Does something gruesome happen in the 24hrs before an egg might be collected? All our eggs come from pastured hens that have access to a couple of roosters. (Or maybe its the other way around - the roosters have access - because according to the farmer, they're the ones who care about getting it on.) Maybe 1/3 of the eggs have a little blood spot next to the yolk. I haven't noticed a difference in taste. Has something really happened to make them more nutritious?
Originally Posted by RichMahogany
CW-125, part calorie counting, part transition to primal
GW- Goals are no longer weight-related