I've had this question in the back of my mind for a while since we got a few lovely pastured eggs from someone raising chickens last winter. She said to my husband, "Now, these are winter eggs so you have to use them differently from spring eggs."
Unfortunately he was in a hurry and didn't get any details on the difference. So now I'm wondering, does anyone know what is different about the cooking of a winter egg versus a spring egg?
I presume because the hens tend to lay fewer eggs in the winter and it's generally too cold for them to eat insects and such, that the flavor would be different, but does that also hold true of how they cook up (i.e. how fast, how firm, etc.)?
He got the impression that she meant that there were different recipes for winter eggs than spring eggs (if say you were baking a cake), but would that be true?
I've searched online, but haven't found anything on it. Thanks!