Category Archives: cage-free

You’re All Good Eggs: New research shows that specialty eggs aren’t any better for the environment or more delicious

Next year, I will decorate Easter eggs and they will have faces. See 39 other pictures of egg face dioramas at The Design Inspiration by clicking on image

Two articles about eggs published last week have rocked my commitment to paying the specialty egg surcharge. I’m still tentatively on the organic, cage-free, local egg bandwagon for animal welfare and health concerns, but I have to admit that even those reasons may be a little flimsy. The four main reasons given for the superiority of specialty eggs are:

1. They’re better for the environment
2. They taste better
3. They’re produced in a more humane way
4. They’re healthier

There may also be an argument for supporting local producers who might employ less exploitative or abusive labor practices, although that’s not guaranteed. In order to help offset the increased labor requirements of non-conventional practices, small and local farms often rely on unpaid interns and family members, including children. Not that I think it’s a major ethical abuse to have your kids gather eggs, but I often feel at least a little pang of sympathy for the kids—often Amish, sometimes very young-looking—manning farmer’s market booths alone. So I’m deliberately tabling the labor issue because 1) I suspect that the issue of labor conditions at small, local farms vs. big, industrial ones is, like so many things related to the food industry, complicated and 2) it’s nowhere near the top of the list of most consumers’ concerns about eggs.

1. Green Eggs vs. Ham

On June 1, Slate’s Green Lantern reported that specialty eggs (cage-free, free range, and organic) have a greater environmental impact than conventional based on land use, greenhouse gas emissions, and feed efficiency (measured by kg eggs laid/kg feed). The article also noted that according to life-cycle analysis, a recent review article by two Dutch researchers found no consistent or conclusive difference between the environmental impact of pork, chicken, milk, and eggs. Beef requires more land, water, and feed, but pound for pound (or kilogram for kilogram—most life-cycle analyses are European), the review, “did not show consistent differences in environmental impact per kg protein in milk, pork, chicken and eggs.”

The Lantern didn’t evaluate the transportation costs “since the majority of the impacts associated with chicken-rearing comes from producing their feed.” For local eggs, the reduced transportation costs might help balance out the increased feed requirement, but that’s just speculation. For cage-free, free-range, organic, or vegetarian eggs, transportation costs probably further increase the relative impact because not only do they travel just as far or farther than conventional eggs to get to the market, there are probably costs associated with transporting the additional feed they require.

I don't remember where I first heard the story about the egg yolk-inspired label, but it's documented in multiple places, including Red, White, and Drunk All Over and the biography of The Widow Cliquot by Tilar MazzeoMy initial response was basically:

Well, that’s too bad, but efficiency be damned, if it takes more feed and produces higher ammonia emissions to treat chickens humanely and produce healthy eggs with yolks the vibrant orange-yellow of a Veuve Cliquot label, so be it. I know specialty eggs are better, I can see and taste the difference.

2. Golden Eggs

Not so much, apparently. The very next day, The Washington Post published the results of a blind taste test of “ordinary supermarket-brand eggs, organic supermarket eggs, high-end organic Country Hen brand eggs and [eggs from the author’s own backyard chickens].” Blindfolded and spoon-fed, the tasters—two food professionals and six “avocationally culinary” folks with “highly critical palates”—struggled to find differences between the eggs, which were soft cooked to ensure firm whites and runny yolks.

And apparently, this isn’t a new finding. It replicates the results of years of research by food scientists:

Had Pat Curtis, a poultry scientist at Auburn University, been at the tasting, she wouldn’t have been at all surprised. "People’s perception of egg flavor is mostly psychological," she told me in a phone interview. "If you ask them what tastes best, they’ll choose whatever they grew up with, whatever they buy at the market. When you have them actually taste, there’s not enough difference to tell."

The egg industry has been conducting blind tastings for years. The only difference is that they don’t use dish-towel blindfolds; they have special lights that mask the color of the yolks. "If people can see the difference in the eggs, they also find flavor differences," Curtis says. "But if they have no visual cues, they don’t."

Freshness can affect the moisture content, and thus the performance of eggs for some applications, especially recipes that rely heavily on beaten egg whites like meringues or angel food cake. But probably not enough for most people to notice. The author also tested a simple spice cake with super-fresh eggs from her backyard versus regular supermarket eggs. The batters looked different, but once the cakes were baked and cooled, they were indistinguishable.

3. Do They Suffer?

Given how self-evidently cruel battery cage poultry production seems, I’m not entirely sure that “free-range” is as meaningless as people like Jonathan Safran Foer have argued. Sure, “cage free” chickens might never see daylight, and the range available to “free range” chickens might be a dubious privilege at best—a crowded concrete lot exposed to some minimal sunlight would fulfill the USDA requirements. But I don’t think it’s entirely marketing gimmickry, either. For one thing, if there were really no difference, the specialty eggs wouldn’t have a larger carbon footprint.

The animal welfare argument relies on the assumption that either chickens have a right not to experience pain or discomfort or that humans have a moral obligation not to cause them pain, or at least wanton, unnecessary or excessive pain. The debate about animal rights/humans’ moral obligations to animals is too big and complicated for me to cover in any real depth here, but I tend to believe that we ought to try to minimize the pain and discomfort of anything that seems capable of suffering. I used to draw the line at the limbic system—i.e. fish and invertebrates might respond to pain but don’t process it in a way that rises to the level of suffering, whereas birds and mammals can suffer and it’s often pretty apparent when they do. However, as it turns out, the boundaries of the limbic system are “grounded more in tradition than in facts,” and there are unsettled questions in my mind about what constitutes suffering and how to evaluate it. 

Even renowned animal rights theorist Peter Singer has gone back and forth about oysters over the years. I suspect that David Foster Wallace was right when he concluded that what guides our behavior in these matters has more to do with historically and culturally-variable forms of moral intuition than any objective criterion for “suffering”:

The scientific and philosophical arguments on either side of the animal-suffering issue are involved, abstruse, technical, often informed by self-interest or ideology, and in the end so totally inconclusive that as a practical matter, in the kitchen or restaurant, it all still seems to come down to individual conscience, going with (no pun) your gut” ("Consider the Lobster” footnote 19).

I hate relying on “I know it when I see it” standards, because I suspect we’re all inclined to see what we want to, but I don’t have a better answer. My gut says that chickens can suffer and that being able to flap around a concrete lot is better than never getting to move at all. However, my gut also says that chickens are pretty stupid creatures, and it might be an entirely reasonable thing to care more about the environmental impact of egg production than the happiness and well-being of the chickens.

4. Eggs Good For You This Week

Health is the issue that matters most to most consumers (see: The Jungle), and unfortunately, the available research on conventional vs. specialty eggs is frustratingly inconclusive. The most common assertion re: the health of specialty eggs concerns omega-3 fatty acids. I’ve mentioned this in passing and will try to devote some more time to it soon, but for now, I’m tentatively convinced that omega-3s are healthful and low ratios of omega-6:omega-3 are optimal.

Some studies have suggested that chickens raised on pasture—i.e. who get at least some of their nutrients from plants, especially clover or alfalfa—produce eggs with more omega-3 fatty acids and vitamins A and E (and less cholesterol and saturated fat, not that that probably matters). However, specialty labels like “cage free,” “free range,” and “organic” don’t mean pastured and the results of the nutritional analysis of eggs bearing those labels don’t provide very clear guidelines about what to purchase.

A 2002 comparison between five different kinds of specialty eggs and conventional eggs found differences between them, but none that lead to a simple characterization of specialty eggs as healthier:

From Cherian et al in Poultry Science 81: 30-33 (2002)

The "animal fat free and high in omega-3” eggs (SP1) had the highest percentage of omega-3 fatty acids and lowest ratio of omega 6: omega 3, and the cage-free, unmedicated brown eggs were also significantly better by that measure. However, the Organic-certified free-range (SP2) and cage-free all-vegetarian-feed eggs (SP4) had similar omega-3 content to the regular eggs. While some of the differences might be due to the feed, the authors note that the age, size, and breed of the hen can also affect the composition of fats and nutrients.

The study also showed that the shells of some of the specialty eggs were weaker, which supports other research showing more breakage and leaking in specialty eggs than conventional and my anecdotal experience of typically having to set aside the first few cartons I pick up because they contain cracked eggs.

Additionally, a 2010 USDA survey of traditional, cage-free, free-range, pasteurized, nutritionally enhanced (omega-3), and fertile eggs also concluded that:

Although significant differences were found between white and brown shell eggs and production methods, average values for quality attributes varied without one egg type consistently maintaining the highest or lowest values. (Abstract here, no free full text available)

In sum, if you can get pastured eggs (either from your own backyard or a farmer whose practices you can interrogate or even observe), they might be a little better for you than conventional. But after reading all this, I still found myself thinking: But what about the color difference? Doesn’t a darker yellow yolk mean the egg itself is healthier? Apparently not:

Yolk colour varies. It is almost completely dependent upon the feed the hen eats. Birds that have access to green plants or have yellow corn or alfalfa in their feed tend to produce dark yolks, due to the higher concentration of yellow pigments (mainly carotenoids) in their diet. Since commercial laying hens are confined, lighter and more uniformly coloured yolks are being produced. Yolk colour does not affect nutritive value or cooking characteristics. Egg yolks are a rich source of vitamin A regardless of colour. (from Wageningen University)

The record on other health concerns like salmonella and dioxin and PCB content is mixed:

4A: Can you eat raw cookie dough if it’s organic?

The salmonella thing is reminiscent of the e coli in grass-fed beef thing: some people actually claim organic chickens have no risk of salmonella. One UK study allegedly found salmonella levels over five times higher in conventional caged hens than in birds raised according to Soil Association organic standards (which are comparable to USDA Organic certification). 23.4% of farms with caged hens tested positive for salmonella compared to 4.4% of farms with organic flocks and 6.5% with free-range flocks. The explanation proffered is that the spread of the disease is inversely related to flock size and density. No link or citation for the study itself.

A 2007 UK study that tested 74 flocks (59 caged and 15 free range) from 8 farms, all of which had been vaccinated against salmonella, found a smaller but still significant difference: 19.4% of cage chicken house samples and 10.2% of free-range chicken house samples taken over a 12-month period tested positive for salmonella. However, they also noted a high degree of variation between flocks, and that the longest continuously-occupied houses were typically the most heavily contaminated. It’s possible that some of the results of other studies can be attributed to the fact that free-range or organic hen operations are likely to be newer and differences between them and conventional may diminish as time goes on.

On this side of the Atlantic, the results seem to show the opposite. A 2005 USDA study that tested free-range, all-natural antibiotic-free, and organic chicken meat (and contamination in chickens themselves has been linked to salmonella in eggs) found salmonella in all three groups at higher rates than in past years’ surveys of commercial chicken meat:

A total of 135 processed free-range chickens from four different commercial free-range chicken producers were sampled in 14 different lots for the presence of Salmonella. Overall, 9 (64%) of 14 lots and 42 (31%) of 135 of the carcasses were positive for Salmonella. No Salmonella were detected in 5 of the 14 lots, and in one lot 100% of the chickens were positive for Salmonella. An additional 53 all-natural (no meat or poultry meal or antibiotics in the feed) processed chickens from eight lots were tested; 25% of the individual chickens from 37% of these lots tested positive for Salmonella. Three lots of chickens from a single organic free-range producer were tested, and all three of the lots and 60% of the individual chickens were positive for Salmonella. The U.S. Department of Agriculture Food Safety and Inspection Service reported that commercial chickens processed from 2000 to 2003 had a Salmonella prevalence rate of 9.1 to 12.8%. Consumers should not assume that free-range or organic conditions will have anything to do with the Salmonella status of the chicken.

Additionally, a 2007 analysis of fresh, whole broiler chickens by Consumer Reports found that 83% tested positive for campylobacter or salmonella, and that chickens labeled organic or raised without antibiotics were more likely to harbor salmonella than conventionally-produced broilers:

We tested 525 fresh, whole broilers bought at supermarkets, mass merchandisers, gourmet shops, and ­natural-food stores in 23 states last spring. Represented in our tests were four leading brands (Foster Farms, Perdue, Pilgrim’s Pride, and Tyson) and 10 organic and 12 nonorganic no-antibiotics brands, including three that are “air chilled” in a newer slaughterhouse process designed to re­duce contamination. Among our findings:

  • Campylobacter was present in 81 percent of the chickens, salmonella in 15 percent; both bacteria in 13 percent. Only 17 percent had neither pathogen. That’s the lowest percentage of clean birds in all four of our tests since 1998, and far less than the 51 percent of clean birds we found for our 2003 report.
  • No major brand fared better than others overall. Foster Farms, Pilgrim’s Pride, and Tyson chickens were lower in salmonella incidence than Perdue, but they were higher in campylobacter.

Ultimately, salmonella is a always a risk when dealing with chicken or eggs and it’s not clear that specialty eggs are any better than conventional. If you’re concerned about salmonella, cook your food to 165F or stick to vegan options. You know, like peanut butter.

4B: What’s in the grass?

One final concern: a 2006 Dutch study found that free-range eggs in Europe have increased levels of dioxins and PCBs (which fall under the category of dioxin-like compounds), apparently because they are present in the soil in both residential and agricultural areas. “Dioxins” refer to a wide variety of compounds and they vary in toxicity; the term is basically just shorthand for environmental pollutants. On the one hand, they’re everywhere and we probably can’t avoid them so who cares? On the other, many are fat soluble so eggs are of greater concern than, say, apples.

There’s not really enough research on this to draw any conclusions. Which just pains me to type for what feels like the umpteenth time, because, seriously, is there ever conclusive research? Can we ever really know anything about anything? I like to think we can, but I’ll be damned if I don’t feel like every time I try to find more information about any kind of nutritional claim, the answer turns out to be “well, that’s complicated” or “well, the research on that isn’t conclusive.” Sometimes I really just want to see a chart that says YES! THIS IS THE RIGHT ANSWER! IT IS RELIABLE AND ACCURATE AND CONTROLLED FOR ALL POSSIBLE VARIABLES.

So just in case you might be wondering if I’m trying to be deliberately indecisive or vague in service of whatever ideological position that would even promote: I’m not. When I find conclusive results, I will share them with you in very excited caps lock. 

So Here’s The Deal

If you care more about climate change and efficient resource allocation than chicken welfare, buy conventional eggs; if you care more about chicken welfare, buy cage-free, free-range, Organic, or perhaps ideally, local. Taste and health-wise, there’s no clear difference, although I know that won’t prevent some of you from believing there is (remember the chocolate yogurt with “good strawberry flavor”?) Perhaps the biggest lesson is that, once again, the foods some people think are objectively superior for all kinds of reasons  may not be, and attempting to eat “better” is way more complicated than simply choosing the “green” alternative.