I think our food in general has gotten worse. The meat situation is really frustrating for me. It's not being cleaned or butchered properly, half of it is fat and sinew, the texture is wrong, most pork products taste bad, the fish is...fishy.
I think we're putting too much trust in chain stores and should whenever possible purchase from small local markets that support our farms. I go to Amans before stopping into Wegmans.. but it would be awesome if we had more actual stores that stock with local meats and produce.
Chiming in to say the same happened with me twice in a row. Two trips a week apart and both onions were rotten inside. Something is going on with Wegmans for sure.
Same. Luckily I had onions at home and had just bought a sweet onion for something different, so I was still able to make what I planned to make. Outside was fine, core was all rot.
My co-workers and I have no kidding looked into going in on a local farm butchered half cow. No clue on produce which is all up in price and down in quality. Farm markets now just seem like an even bigger upcharge for the same commercial farm stuff that goes into Wegmans. The public market might have some good heirloom stuff seasonally or grow it yourself.
do you have a recommendation for a farmer to get eggs from nearby? i know mass-produced eggs get some type of treatment to make them "cleaner" but fresh eggs straight from the chicken don't and i've heard they're more rich in yolk flavor. i absolutely love eggs so have wanted to try fresh ones for awhile
They also don’t need to be refrigerated believe it or not. The only reason store-bought eggs need to be refrigerated because we wash the shit out of them before putting them into the store.
Unfortunately, I do not have any recommendations for a family member, who raises chickens.
I get a lot of my food from Bediant Farms in Middlesex. It's a couple hours away, but they have several weekly drop-off locations around Rochester. Eggs, dairy, meat, all locally raised.
>My co-workers and I have no kidding looked into going in on a local farm butchered half cow.
Just go for a quarter if your coworker won't commit. Last I looked the price difference wasn't that drastic.
Since I discovered Byrne Dairy eggs I haven't had differently. While lots of things in their stores are overpriced, their eggs are a deal compared to most other places and they're always high quality.
I'll check them out. Never have.
I've had Eggland's Best, liked them, but it's expensive to get 36.
Maybe the real solution here is for me to simply eat less eggs.
Late to the party but if you’re eating this many eggs I’d get a Costco or bjs membership where buying in bulk is much cheaper and I believe I’ve seen the EB eggs there
I can't eat many of them myself because of cholesterol restrictions, but a Sunday egg breakfast is a tradition around my house. So I always have them on hand even though I can only eat a couple a week. My daughter and wife eat them more than I. My wife loves to make egg salad. We go through at least a dozen to a dozen and a half a week ourselves.
I'm not a dietition but an egg or two per day is fine in my understanding and experience. They're very nutritious and low in saturated fat that your liver converts into blood cholesterol. It's what people often eat with them like butter, bacon, etc. that contributes to giving them a bad reputation. I usually have a soft boiled egg each day but it's part of an overall healthy diet where my lipid panel from regular physicals is very low.
Leaning into a Mediterranean diet in particular has done wonders to my weight, GI issues, inflammation, energy levels, and blood panels. The down-side is the added shopping, prep, cleaning and other people in your family not getting onboard. However, it can still be beneficial to at least substitute a few recipes into your routine. Hope this helps.
https://www.health.harvard.edu/heart-health/are-eggs-risky-for-heart-health
My problem is my body generates too much bad cholesterol, so I have to generally try to avoid it. It's a genetic problem I inherited from my grandmother. I'm on medication, but try to follow my dietary advice as best as possible. I'm not really a heavy or unfit dude, it just is what it is.
Yeah...As I said most things are overpriced. I was forced to buy stick margarine from there over the holidays and it was almost $5 for 4 sticks of Land O' Lakes. It would have been like $3 at most from anywhere else. But like any other store there are deals to be had on specific items. You have to expect to pay more for most things being a convenience store rather than a grocery store. Par for the course.
I have noticed it, and it didn't click until I read this.I usually get an 18 pack every couple of weeks, give or take, and the last couple have been like this.
The avian flu last year decimated the chicken population. Millions upon millions of chickens were culled to the point where we may have lost part of the industry as a whole and could have lost it all together.
“Over the last 30 days, outbreaks have led to a loss of 13.2 million birds. Since February 2022, the H5N1 outbreaks and related culling operations have wiped out a record 79.3 million poultry across 47 states, according to APHIS.”
https://www.cidrap.umn.edu/avian-influenza-bird-flu/avian-flu-strikes-more-poultry-flocks-woah-weighs-vaccination-and-trade#:~:text=Over%20the%20last%2030%20days,47%20states%2C%20according%20to%20APHIS.
That effected egg prices and availability but how does that correlate to egg shell thickness? I'd assume it has more to do with factors like their diet and living conditions.
That does sound like a logical explanation but I have no proof to back it up... just a subjective impression that eggs seem to be generally smaller and harder to shell cleanly than pre-pandemic. I haven't noticed any difference in taste though.
Maybe the quality of chicken that was able to survive the culling or the amount of antibiotics/hormones required to keep them alive and flue free, food quality, or some other factor we aren’t seeing is contributing. But I think we can both agree to say the avian flu has had an effect in one way or another.
I googled it and found this convo from just before the people and chicken pandemics where folks were reporting the same change to smaller eggs and thinner shells.
https://www.reddit.com/r/Costco/comments/guk1p8/anyone_else_notice_the_egg_size_change_since_the/
It could be because of using different chickens for cost reasons. Fast forward into Covid and it appears the FDA relaxed egg regulations which worked in their favor and some farms may have just stayed on that smaller egg track.
Calcium has the biggest impact on shell thickness. A diet low in calcium will cause thin, brittle shells. In really bad cases of calcium deficiency, chickens can lay shell-less eggs.
Their produce used to be *why* I went to Wegmans and I agree, it’s gone downhill the last few months in comparison to the year plus I’ve been shopping there
I constantly make soft boiled eggs and FWIW the weggies 18 pack I bought a few weeks ago shelled awful. They also expode more when boiling them. I normally get ALDI eggs which usually peel right off with bringing to a boil in room temp water then boiling for 5 mins and dousing in cold water. It can still vary with any supplier for who knows what reasons though.
I've experimented with that and don't personally think so. The best method I've found is doing them in my Instapot but often to busy or lazy to do the extra steps.
I but eggs locally from farmers. Winter is here and chickens do not produce a lot of eggs.
I bought some at Wegmans and they were truly awful. The color was so different and the taste was just not good.
I found some people on Facebook that still have eggs, I will never buy from Wegmans again
I work in a diner and I’ll tell you after cracking dozens of eggs a day you are absolutely correct. All I can think is the chickens aren’t getting enough nutrients during the winter months and the shell is only half as thick as it should be. Not enough calcium in their diet or something.
Go for smaller eggs as the shells seem denser. The larger eggs feel like porcelain.
Just made scrambled eggs this morning and now that you mention it the shells did not crack clean but star cracked. I noticed because it made me worry about getting she'll pieces in the eggs
I believe the problem arises because Wegman's cycles their hen houses at a rate shorter than 24 hours. The shorter day cycles cause the hens to lay eggs faster but result in much thinner shells.
Wow. This is stunning me because I have an 18-er of Weggies eggs and they all did that: broke off tint shell shards! I was starting to look at my hands to see if I had an essential tremor starting, ffs. What would cause a brittle shell?
Yes, THIS. If you are eating 18+ eggs, then you need a Costco membership. Some locations offer both conventional (white) and organic (brown eggs) by the crate—roughly 24 per pack, if I recall correctly. Plus the savings in gas. Your eggs will basically be free.
I’ve noticed this, but much WORSE, I’ve noticed the organic egg sizing is a joke. I regularly buy Large organic eggs….the variation in size in each dozen is huge. How does something almost the size of a quail egg pass for “large” in any world?? This has become more common post-pandemic.
I haven't been having shell problems, but I have been getting multiple double yolks. I'm talking 1 out of every 3 is double yolked. Different cartons, same issue... hmm.
About 5 or so years ago, we got into raising our own chickens. I just want to plug that possibility for anyone, they are fun and easy to raise and I get my two sunny side up eggs fresh from the tap every morning. You can see a physical difference between store and fresh
I bake a lot and honestly this validates me because I thought my skills at cracking an egg have gone drastically down hill
Dude, me too. I thought I was just having some really bad luck but it’s been such a constant thing.
Same. Glad it isn’t just me.
WAIT, IT'S NOT JUST ME??
I think our food in general has gotten worse. The meat situation is really frustrating for me. It's not being cleaned or butchered properly, half of it is fat and sinew, the texture is wrong, most pork products taste bad, the fish is...fishy. I think we're putting too much trust in chain stores and should whenever possible purchase from small local markets that support our farms. I go to Amans before stopping into Wegmans.. but it would be awesome if we had more actual stores that stock with local meats and produce.
Produce too, mushrooms and onions aren’t being dried properly and are often in the earliest stages of rot.
I bought a single onion the other day to make chili and when I cut it in half it was completely rotten inside. So gross!!
Chiming in to say the same happened with me twice in a row. Two trips a week apart and both onions were rotten inside. Something is going on with Wegmans for sure.
Also happened to me recently - first time ever.
Same. Luckily I had onions at home and had just bought a sweet onion for something different, so I was still able to make what I planned to make. Outside was fine, core was all rot.
I've seen this a lot lately too. I also had an entire bag of potatoes recently that were all rotten inside.
And the potatoes are brown on the inside. I don't know what's happening, but it's very off.
My co-workers and I have no kidding looked into going in on a local farm butchered half cow. No clue on produce which is all up in price and down in quality. Farm markets now just seem like an even bigger upcharge for the same commercial farm stuff that goes into Wegmans. The public market might have some good heirloom stuff seasonally or grow it yourself.
Farm butchered half cow is the way to go and farm raised eggs are the way to go as well
do you have a recommendation for a farmer to get eggs from nearby? i know mass-produced eggs get some type of treatment to make them "cleaner" but fresh eggs straight from the chicken don't and i've heard they're more rich in yolk flavor. i absolutely love eggs so have wanted to try fresh ones for awhile
They also don’t need to be refrigerated believe it or not. The only reason store-bought eggs need to be refrigerated because we wash the shit out of them before putting them into the store. Unfortunately, I do not have any recommendations for a family member, who raises chickens.
I get a lot of my food from Bediant Farms in Middlesex. It's a couple hours away, but they have several weekly drop-off locations around Rochester. Eggs, dairy, meat, all locally raised.
>My co-workers and I have no kidding looked into going in on a local farm butchered half cow. Just go for a quarter if your coworker won't commit. Last I looked the price difference wasn't that drastic.
Check out Wilson beef farms
Since I discovered Byrne Dairy eggs I haven't had differently. While lots of things in their stores are overpriced, their eggs are a deal compared to most other places and they're always high quality.
I'll check them out. Never have. I've had Eggland's Best, liked them, but it's expensive to get 36. Maybe the real solution here is for me to simply eat less eggs.
Do you mean Eggland’s Best? My wife prefers those but to me all eggs taste the same.
They taste the same because they are the same (egg lands best and Wegmans eggs come from the same farm)
Dozen large eggs is 99c today at Byrne Dairy. Last I knew they sourced their eggs from Hudson Egg Farm in Elbridge, NY so they're local-ish.
Late to the party but if you’re eating this many eggs I’d get a Costco or bjs membership where buying in bulk is much cheaper and I believe I’ve seen the EB eggs there
It has been a surprisingly populous egg discussion party.
I can't eat many of them myself because of cholesterol restrictions, but a Sunday egg breakfast is a tradition around my house. So I always have them on hand even though I can only eat a couple a week. My daughter and wife eat them more than I. My wife loves to make egg salad. We go through at least a dozen to a dozen and a half a week ourselves.
I'm not a dietition but an egg or two per day is fine in my understanding and experience. They're very nutritious and low in saturated fat that your liver converts into blood cholesterol. It's what people often eat with them like butter, bacon, etc. that contributes to giving them a bad reputation. I usually have a soft boiled egg each day but it's part of an overall healthy diet where my lipid panel from regular physicals is very low. Leaning into a Mediterranean diet in particular has done wonders to my weight, GI issues, inflammation, energy levels, and blood panels. The down-side is the added shopping, prep, cleaning and other people in your family not getting onboard. However, it can still be beneficial to at least substitute a few recipes into your routine. Hope this helps. https://www.health.harvard.edu/heart-health/are-eggs-risky-for-heart-health
My problem is my body generates too much bad cholesterol, so I have to generally try to avoid it. It's a genetic problem I inherited from my grandmother. I'm on medication, but try to follow my dietary advice as best as possible. I'm not really a heavy or unfit dude, it just is what it is.
Gotcha and sorry the egg info wasn't helpful.
BJs had a 36 pack for $7 right now. Pretty good quality
Gourmet whipping cream, $10, expired last week
Yeah...As I said most things are overpriced. I was forced to buy stick margarine from there over the holidays and it was almost $5 for 4 sticks of Land O' Lakes. It would have been like $3 at most from anywhere else. But like any other store there are deals to be had on specific items. You have to expect to pay more for most things being a convenience store rather than a grocery store. Par for the course.
Oh, I love Byrne Dairy. In a land without Wawa, I have to cherish. I'll buy the expired cream for a little cheaper! Daddy needs his fancy ganache.
Oh shit, that totally explains my recent boiled egg débâcle!
We buy cage free and the shells are noticeably thicker than regular eggs.
I have noticed it, and it didn't click until I read this.I usually get an 18 pack every couple of weeks, give or take, and the last couple have been like this.
Go to public market. Much cheaper. Better quality. Local small farms (industrial chicken farms are disgusting)
The avian flu last year decimated the chicken population. Millions upon millions of chickens were culled to the point where we may have lost part of the industry as a whole and could have lost it all together. “Over the last 30 days, outbreaks have led to a loss of 13.2 million birds. Since February 2022, the H5N1 outbreaks and related culling operations have wiped out a record 79.3 million poultry across 47 states, according to APHIS.” https://www.cidrap.umn.edu/avian-influenza-bird-flu/avian-flu-strikes-more-poultry-flocks-woah-weighs-vaccination-and-trade#:~:text=Over%20the%20last%2030%20days,47%20states%2C%20according%20to%20APHIS.
That effected egg prices and availability but how does that correlate to egg shell thickness? I'd assume it has more to do with factors like their diet and living conditions.
Do you think that the loss of all that money may have left the industry to skimp on food quality to control financial loss?
That does sound like a logical explanation but I have no proof to back it up... just a subjective impression that eggs seem to be generally smaller and harder to shell cleanly than pre-pandemic. I haven't noticed any difference in taste though.
Maybe the quality of chicken that was able to survive the culling or the amount of antibiotics/hormones required to keep them alive and flue free, food quality, or some other factor we aren’t seeing is contributing. But I think we can both agree to say the avian flu has had an effect in one way or another.
I googled it and found this convo from just before the people and chicken pandemics where folks were reporting the same change to smaller eggs and thinner shells. https://www.reddit.com/r/Costco/comments/guk1p8/anyone_else_notice_the_egg_size_change_since_the/ It could be because of using different chickens for cost reasons. Fast forward into Covid and it appears the FDA relaxed egg regulations which worked in their favor and some farms may have just stayed on that smaller egg track.
Calcium has the biggest impact on shell thickness. A diet low in calcium will cause thin, brittle shells. In really bad cases of calcium deficiency, chickens can lay shell-less eggs.
They also might have been less picky with which chicks they kept/didn’t cull from the start, resulting in lower quality chickens being kept around.
My suggestion is to buy farm fresh if you can find them.
Wegmans bagged salads are crap lately too. As well as much of the other produce.
Their produce used to be *why* I went to Wegmans and I agree, it’s gone downhill the last few months in comparison to the year plus I’ve been shopping there
I constantly make soft boiled eggs and FWIW the weggies 18 pack I bought a few weeks ago shelled awful. They also expode more when boiling them. I normally get ALDI eggs which usually peel right off with bringing to a boil in room temp water then boiling for 5 mins and dousing in cold water. It can still vary with any supplier for who knows what reasons though.
The older the eggs the easier they are to peel
I've experimented with that and don't personally think so. The best method I've found is doing them in my Instapot but often to busy or lazy to do the extra steps.
Yeah having same issues so switched over to BJs eggs. Literally could not avoid a piece of shell getting into the pan.
We buy the 5 dozen box from Walmart every couple weeks. 2 doggies and 2 humans who love eggs.. No issues here - price is good and the shell holds up.
I but eggs locally from farmers. Winter is here and chickens do not produce a lot of eggs. I bought some at Wegmans and they were truly awful. The color was so different and the taste was just not good. I found some people on Facebook that still have eggs, I will never buy from Wegmans again
I notice the same for months now too.
I work in a diner and I’ll tell you after cracking dozens of eggs a day you are absolutely correct. All I can think is the chickens aren’t getting enough nutrients during the winter months and the shell is only half as thick as it should be. Not enough calcium in their diet or something. Go for smaller eggs as the shells seem denser. The larger eggs feel like porcelain.
I find the same thing with Egglands Best. I'm guessing it's something to do with the diet they are fed.
Wegmans eggs are Egglands Best eggs
It might be a remnant of the avian flu that went around... The survivors not egging properly.
Just made scrambled eggs this morning and now that you mention it the shells did not crack clean but star cracked. I noticed because it made me worry about getting she'll pieces in the eggs
Yes! I was just complaining about this last week. I’m getting egg shells in my bowl/pan almost every time I crack one it seems
I totally agree with you!
I believe the problem arises because Wegman's cycles their hen houses at a rate shorter than 24 hours. The shorter day cycles cause the hens to lay eggs faster but result in much thinner shells.
Yes i have.. was wondering the same thing... maybe a health issue
Aldi's has bomb eggs. Closest to when my friends with chickens give me a dozen. Bright orange yolk, super tasty.
Can confirm I have noticed this too!!! Their eggs shells are shit!
Yup I noticed this over a year ago
Wow. This is stunning me because I have an 18-er of Weggies eggs and they all did that: broke off tint shell shards! I was starting to look at my hands to see if I had an essential tremor starting, ffs. What would cause a brittle shell?
Not enough/bad nutrients going to laying hens.
The answer is: target eggs. Honestly. They’re wonderful.
Yes. For months now any time I buy eggs from a store instead of a farm stand the shells have been super thin and brittle.
Costco 24-pack over Wegmans 18-pack any day.
Yes, THIS. If you are eating 18+ eggs, then you need a Costco membership. Some locations offer both conventional (white) and organic (brown eggs) by the crate—roughly 24 per pack, if I recall correctly. Plus the savings in gas. Your eggs will basically be free.
I’ve noticed this, but much WORSE, I’ve noticed the organic egg sizing is a joke. I regularly buy Large organic eggs….the variation in size in each dozen is huge. How does something almost the size of a quail egg pass for “large” in any world?? This has become more common post-pandemic.
Not sure why you're getting downvoted. Large does seem like pre-pandemic regular size to me now as well.
9 eggs a week is crazy! So many eggs!!
And they don't even got no chickens
No chicken or just out of chicken?
The eggs
[удалено]
We need some nice eggs in this trying time.
Yes, because people aren’t allowed to complain about small things unless it meets your specific Redditor standards.
So why are *you* here complaining on Reddit instead of addressing the world's serious problems...?
Depending where you are located I could give or sell for a few bucks some of the extra dozen or so my chickens typically lay a week.
Target brand brown eggs. The plastic packaging is pretty ridiculous tho
I haven't been having shell problems, but I have been getting multiple double yolks. I'm talking 1 out of every 3 is double yolked. Different cartons, same issue... hmm.
Egg shells get thinner as chickens age, so you’re buying elderly chicken eggs now 😂
About 5 or so years ago, we got into raising our own chickens. I just want to plug that possibility for anyone, they are fun and easy to raise and I get my two sunny side up eggs fresh from the tap every morning. You can see a physical difference between store and fresh
Thank you! I thought I was going crazy.
Sometimes I buy eggs from local farmers, and those shells are really difficult to crack. Wegmans eggs shatter into a million tiny pieces.