I Cooked Regular and Organic Eggs Side by Side and the Results Were Surprising
Updated: Jan. 20, 2024
Is it worth paying more for organic eggs?
I’m crazy about eggs. They’re a self-contained breakfast (or breakfast for dinner) packed with health benefits. Plus, they’re so easy to put together in a 13×9 dish for an easy, cheesy family brunch. (Here’s a bunch of our go-to recipes.)
I always buy organic eggs at the grocery store without thinking too much about it, but lately, I’ve wondered: Is that extra $4 worth spending? I taste tested organic eggs and conventional (non-organic) eggs to find out!
About the Eggs
I bought two dozen eggs at Fresh Thyme Farmers Market, our local grocery store. For the test, I picked up the cheapest dozen in the cooler (which happened to be a store brand), plus a carton of Organic Valley eggs. Both were Grade A Large eggs.
- Fresh Thyme Farmers Market Eggs (Non-Organic): $1.69
- Organic Valley Eggs (Organic): $5.99
Editor’s Tip: Check this guide if label terminology like cage-free vs. free-range eggs confuses you at the grocery store.
I noticed a difference as soon as I opened the box—the organic eggs had a brown shell, while the non-organic eggs had a white shell. When I cracked ‘em open, the Fresh Thyme eggs, my non-organic contender, had a beautiful orange-yellow yolk! I loved the deep color, which held up even when eggs were scrambled or cooked over easy. I was surprised to see that the organic eggs had a yolk that was a much paler yellow. Here’s the real reason why egg yolks are different colors.
The Taste Test
To test the eggs, I prepared them scrambled with a splash of whole milk and over easy. Here’s what I discovered…
Non-Organic Eggs
- Scrambled: They scrambled up flat and somewhat rubbery, though they definitely had a brighter yellow color.
- Over Easy: Super yolk-y, which is perfect for anyone who dunks a piece of toast in their runny yolk. The only downside—a white that was somewhat rubbery.
Organic Eggs
- Scrambled: The scrambled eggs were light, fluffy and so easy to eat. The egg-y flavor was good, but not overpowering. I could still taste the ½ tablespoon of butter I cooked the eggs in.
- Over Easy: The yolk taste was bland in comparison to the non-organic egg! But the white was smooth, not chewy at all.
Do Organic Eggs Taste Better?
Not always. It turns out organic eggs don’t automatically taste better than their non-organic competitors simply because they’re organic. But flavor and texture aren’t the only factors to consider when you make a purchase. Lots of people prefer to buy organic eggs simply because the hens aren’t confined to cages, have access to the outdoors and are fed organic feed. It’s a personal decision.
For any dish that needs an extra-fluffy texture, though, I would splurge on the organic dozen. You can check out our complete egg guide to buying eggs, here.
Get Crackin’ with Our Best Egg Recipes
Bacon and Eggs Casserole
Because it's fast to fix and such a great hit with family and friends, this egg casserole with bacon is a favorite of mine to make for brunches. Served with a fruit salad, hot muffins and croissants, it's excellent for an after-church meal. —Deanna Durward-Orr, Windsor, Ontario.
Also, check how to crack an egg perfectly every time.
Do you know what are Turkish eggs? Here’s everything you need to know about them.
Fluffy Scrambled EggsWhen our son, Chris, wants something other than cold cereal in the morning, he whips up these eggs. Cheese and evaporated milk make them especially good. They're easy to make when you're camping, too. —Chris Pfleghaar, Elk River, Minnesota
Also, check this scrambled eggs by Ina Garten because once you taste scrambled eggs made Ina Garten’s way, you’ll never go back!
Creamy Egg SaladI love the versatility of this creamy egg salad. You can serve it on a nest of mixed greens, tucked into a sandwich or with your favorite crisp crackers. —Cynthia Kohlberg, Syracuse, Indiana
Sausage, Egg and Cheddar Farmers BreakfastThis hearty combination of sausage, hash browns and eggs will warm you up on a cold winter morning. —Bonnie Roberts, Newaygo, Michigan
Cream Cheese & Chive OmeletThe first bite of creamy filling lets you know this isn’t any old omelet. Make it once, and we suspect you’ll be fixing it often. —Anne Troise, Manalapan, New Jersey
Hard-Boiled EggsIn the kitchen, it's important to start with something simple, like how to cook hard-boiled eggs. Use this egg recipe in plenty of dishes, or eat them plain for a quick protein fix. —Taste of Home Test Kitchen
Mind checking Gordon Ramsay’s scrambled eggs recipe? .Check if it is worth the hype.
Yankee RancherosAfter my in-laws began affectionately referring to me as a Yankee, I decided I had to learn to make some Mexican dishes. These are super easy and make my Tex-Mex-loving family happy—even if they do come from a Northerner!. —Darla Andrews, Boerne, Texas
Sausage Tortilla Breakfast BakeThis casserole is perfect for a special brunch. It combines the spices of the Southwest with the comfort of a hearty breakfast. You can spice it up by adding cayenne and hot peppers, or mellow it by replacing the tomatoes and green chiles with mild salsa. It’s versatile and easy—no wonder it’s a longtime family favorite. —Darlene Buerger, Peoria, Arizona
Brunch BurritosI like to use a second slow cooker to keep the tortillas warm and pliable when I serve these hearty burritos. Just place a clean wet cloth in the bottom, then cover it with foil and add your tortillas.—Beth Osburn, Levelland, Texas
Italian Cloud EggsDrop egg yolks on nests of whipped Italian-seasoned egg whites, then bake in a cast-iron skillet. Dreamy!—Matthew Hass, Franklin, Wisconsin
Creamy Pesto ‘n Bacon Eggs BenedictOne of my favorite brunch dishes is eggs Benedict. While I adore the traditional version, I also have fun using other flavors. This is my Italian take using a semi-homemade creamy pesto sauce.—Jenn Tidwell, Fair Oaks, California
Southwestern Hash with EggsBefore I retired, this all-in-one skillet dish was constantly requested at office brunches. I'd leave out the eggs, double or triple the recipe and wrap servings of the zippy pork mixture in warm corn tortillas. —Barbara Beasley, Beaumont, Texas
Eggsquisite Breakfast CasseroleI developed this recipe over 20 years ago. The rich warm sauce tastes especially great on cold winter mornings. I hope your family enjoys it as much as mine! — Bee Fischer, Jefferson, Wisconsin
Veggie Sausage StrataAs a retired home economics teacher, I've made quite a few recipes through the years. This hearty casserole is a favorite in my family. —Dorothy Erickson, Blue Eye, Missouri
Bacon & Mushroom OmeletsI had grown tired of the same breakfast meals, so I wanted to make something more interesting. These fresh and flavorful omelets come with a versatile sauce that can also be used as a nacho dip. —Susan Kieboam, Streetsboro, Ohio
Cheesy Ham & Egg SandwichesI turned classic breakfast sandwiches into something heartier that you could even enjoy for dinner. We pile toppings like salsa and avocado—mayo and ketchup, too—on the homemade biscuits. —Fay Moreland, Wichita Falls, Texas
Brunch PizzaWhenever I entertain guests, this zippy pizza is a definite crowd-pleaser. It also makes a great late-night snack for any time of the year! —Janelle Lee, Appleton, Wisconsin
Overnight Asparagus StrataI've made this tasty egg dish for breakfast, brunch, even dinner as a side dish. This is not your run-of-the-mill strata. —Lynn Licata, Sylvania, Ohio
Ham 'n' Cheese Omelet RollThis brunch dish has easy ingredients and an impressive look all rolled into one! I love hosting brunch, and this special omelet roll is one of my very favorite items to prepare and share. A platter of these pretty swirled slices disappears fast. —Nancy Daugherty, Portland, Ohio
Sheepherder's BreakfastMy sister-in-law always made this delicious breakfast dish when we were camping and had to come up with good, easy breakfast ideas. Served with toast, juice and milk or coffee, it's a sure hit with the breakfast crowd! One-dish casseroles like this were a big help while I was raising my nine children. Now I've passed this recipe on to them. —Pauletta Bushnell, Albany, Oregon
Makeover Deviled EggsThis updated version of a classic appetizer uses only half the egg yolks of the original recipe and calls for soft bread crumbs to help firm up the filling. We replaced the mayo with fat-free mayonnaise and reduced-fat sour cream. —Taste of Home Test Kitchen
Mediterranean Broccoli & Cheese OmeletMy Italian mother-in-law taught me to make this omelet years ago—she would make it for breakfast, lunch or dinner and eat it on Italian bread. This is one of my favorite ways to use up leftover broccoli. —Mary Licata, Pembroke Pines, Florida
Prosciutto-Pesto Breakfast StrataI'd never tried prosciutto before this recipe, and it instantly made me a big-time fan! The layers of flavor in this dish are brilliant, making it well worth the time and a must for your recipe box. —Vicki Anderson, Farmington, Minnesota
Sausage and Egg CasseroleFor the perfect combination of eggs, sausage, bread and cheese, this is the dish to try. My mom and I like this sausage breakfast casserole because it bakes up tender and golden, slices beautifully and goes over well whenever we serve it. —Gayle Grigg, Phoenix, Arizona
Calico Scrambled EggsWhen you're short on time and scrambling to get a meal on the table, this recipe is just what you need. There's a short ingredient list, cooking is kept to a minimum. and the green pepper and tomato makes it colorful. —Taste of Home Test Kitchen
Salsa & Scrambled Egg SandwichesPower up with a breakfast that keeps you going all morning long. In my humble opinion, this sandwich tastes so much better than anything that comes from a drive-thru! —Marcia Conlon, Traverse City, Michigan
Originally Published: August 27, 2019
