Eggs, Conventional

Conventional eggs are commonly produced by hens raised in more industrialized farming environments, typically fed a standard diet of grain-based feed. They have a mild flavor, with a pale yellow yolk and a smooth, somewhat runny egg white. While they offer a more neutral taste compared to organic eggs, they remain versatile and widely used in cooking and baking. Conventional eggs are perfect for everyday dishes such as scrambled eggs, omelets, baking recipes, and as a binding ingredient in a variety of savory and sweet preparations.