Native eggs usually have a more pronounced fishy smell than regular eggs, which is related to the chicken's feed, breed, and feeding environment. The fishy smell of eggs is mainly due to the dietary structure of chickens. Free range chickens often consume natural foods such as insects and green grass, which contain a high amount of choline and sulfides. After metabolism, they produce a special odor. When phospholipids in egg yolks combine with these substances, the fishy smell becomes more prominent. The fat metabolism of some local chicken breeds can also affect the flavor of eggs, leading to the accumulation of fishy smell. When eggs are stored for an extended period of time, the ammonia substances produced by protein decomposition will intensify the fishy smell, and natural eggs are more susceptible to this effect due to their larger eggshell pores.
In rare cases, the fishy smell of local eggs may come from abnormal factors. If chickens consume fish meal or low-quality feed for a long time, the fishy substances in eggs will significantly increase. When hens suffer from diseases such as salpingitis, eggs may carry a pathological fishy smell. Some consumers are highly sensitive to fishy substances, which can amplify their perception of the odor of eggs. The fishy smell is more pronounced in eggs with insufficient freshness, which is closely related to storage conditions.
When selecting local eggs, the cleanliness of the eggshell and production date can be observed, and fresh eggs have a lighter fishy smell. Soaking in salt water or adding a little white vinegar before cooking can help reduce the fishy smell. People who are sensitive to fishy odors can thoroughly cook eggs or use heavy flavored cooking methods such as braising or frying. There is not much difference in nutrition between natural eggs and regular eggs, so there is no need to overly worry about choosing due to odor issues.
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