Which Has More Nutrients: Store-Bought or Backyard Eggs?

Overview

The purpose of this project was to determine whether the nutritional value of eggs varies based on their source. Samples were collected from backyard chicken eggs, as well as a range of commercially available store-bought eggs. Five separate tests were attempted to test shell strength, protein content, pH level, fat content, and freshness. The fat content test was inconclusive due to the difficulty of measuring the minute amount of visible oil produced by the melting fat from the yolk. Tests were done using standardized procedures and controlled conditions, so that comparisons across all egg types would be consistent, reliable, and scientifically valid. The data gathered from these investigations showed measurable and meaningful differences among the samples. Significant variations were observed in protein density. It was evident after performing these tests that the pasture-raised eggs outperformed other varieties, including free-range, free-range organic, cage-free, and cage-free organic eggs. The organic pasture-raised eggs contained the highest measured protein content. Notably, they also ranked higher than the backyard eggs collected for this study. Based on the findings on the protein density test, Vital Farms pasture-raised organic eggs were determined to represent the healthiest and highest-quality option among the samples tested. This project demonstrates how farming practices, living conditions, and the quality of a chicken's feed can influence the nutritional profile of eggs, offering valuable insight for consumers seeking more nutritious foods.

Competition history

• CSEF 2026 Biochemistry/ Molecular Biology (Junior Division) · Entry J-04-17

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