Appearance: Packaging: Typically sold in cartons with labeling indicating they are free-range. Shell Color: Free-range eggs can come in various shell colors, such as brown or white. Size: Available in different sizes, commonly labeled as large or extra-large. Taste and Texture: Yolk Color: Free-range eggs often have a rich, golden yolk. Flavor: Known for a more robust and flavorful taste compared to conventional eggs. Texture: Both the egg white and yolk have a desirable texture. Culinary Uses: Versatility: Free-range eggs are suitable for various cooking methods, including frying, scrambling, baking, and poaching. Enhanced Dishes: Often preferred for dishes where the flavor and quality of eggs are emphasized. Nutrition Information (per large egg, approximate): Calories: Around 70-80 kcal Protein: Approximately 6 grams Total Fat: About 5 grams Saturated Fat: Around 1.5 grams Cholesterol: Approximately 185 mg Carbohydrates: Less than 1 gram Sodium: Around 70 mg Vitamins and Minerals: Vitamin D: Approximately 40 IU Vitamin B12: Around 0.6 µg (micrograms) Iron: Approximately 0.9 mg Note: The nutritional values provided are approximate and based on generic information for large eggs. Actual values for “Kean’s Farm” Free Range Eggs may vary. For precise information, it’s recommended to check the product packaging or contact the producer directly.
