Is there a different between a kampung egg and an egg from the supermarket? Am I getting the same nutrition from it? Here we look at the two and spot the differences.
The difference is astounding!
Normal supermarket eggs simply can’t compare nutritionally with kampung eggs from chickens that have been allowed to roam freely and eat a natural diet of grains. Your typical grocery store eggs are lower in nutrients while possessing a higher omega-6 level and lower omega-3, as the chickens producing them are not living in a healthy environment. The kampung eggs have a much higher vitamin and mineral content because they come from happy healthy chickens.
When comparing grocery store quality eggs with the kampung variety, there are some major differences obvious even to the naked eye. The eggs from the grocery store have pale yellow yolks and thin weak shells.
The contents of the egg seem runnier and when broken on a frying pan it spreads out thinly. They are also larger, possibly due to the antibiotics and growth hormones pumped into the chickens.
On the other hand, the healthier free-range eggs are smaller with lighter coloured shells that are strong and thick (requiring some force to crack open).
They also have deep orange colored yolks indicating much higher nutrition levels. Kampung eggs have less cholesterol, less saturated fat, more vitamin A and E, higher content of omega-3 fatty acids and more beta-carotene. When fried, the yolk stays plump and intact and the whites don’t stray, making for a much thicker fluffier fried egg.
Most people don't realize that there is a major difference because they have never looked at kampung and grocery store eggs side by side. But do the comparison and you’ll be shocked!