Check out this report from Mother Earth News. They tested some supermarket eggs against free range eggs from four flocks. The free range eggs had roughly twice as much vitamin E, about 3 times as much beta-carotene and omega-3 fatty acids, and less cholesterol. Folic acid? It was off the charts.
The magazine is trying to gather nutritional information about free range eggs to make the point that not all eggs are created equal. They suggest a couple of laboratories where, for $60 or more, you can send off your eggs to be tested and post the results. I’m curious, but maybe not that curious. If we start sending eggs off to laboratories for nutritional analysis, what will that do to our per-egg cost?