Organic eggs - better flavor but also more germs

No problem for breakfast egg
The per capita consumption of organic eggs has steadily increased in recent years. Of the 235 eggs the statistical German citizen consumed in 2016, organic eggs accounted for just over 9 percent. Most of them make eggs from the ground husbandry (over 63 percent).

The poultry scientist Prof. dr. Michael Grashorn, Institute for Livestock Sciences at the University of Hohenheim, has recently compared eggs from barn eggs and organic eggs. "Better aroma and healthier, but more germs and less yolk" - so the bio-egg conclusion of Prof. Dr. med. Grass horn. The reasons: Free-roaming organic chickens often pick chamomile or other plants with essential oils in the meadow. As a result, organic eggs have a better flavor and, due to the increased consumption of plant components, higher levels of omega-3 fatty acids. The supply of nutrients is in the free range but a little less favorable, especially the essential amino acids and the energy balance are lower. Therefore, organic eggs have a lower yolk content. The yolk color of organic eggs is also less intense. They are paler. "That's because in organic farming, no coloring feed additives may be used," said Grashorn.

The correct storage of eggs. Image: iprachenko - fotolia

The egg white of organic eggs, however, has more often a better consistency, it is solid and gelatinous. Among other things, the poultry scientist attributes this to the stronger immune system of organic laying hens.
"In general, however, the germ load is a bit higher," says Grashorn, "this is simply due to the fact that the run-off surfaces are worse to keep clean." Eggs are generally not germ-free. These are primarily normal intestinal bacteria. Theoretically, salmonella can also occur, but this is unlikely because the safety measures introduced in egg production significantly minimize the salmonella risk.
"However, the germ load of all eggs - including organic eggs - is harmless, as long as there is no Salmonella contamination.Most germs are on the shell and are killed even at breakfast egg by heating there," Grashorn gives the all clear. (Rüdiger Lobitz, bzfe)