First, look at the appearance. Because the native eggs are free-range, the seedlings of chickens are naturally different. In addition, the wild growth environment is open and empty, the mountains are high and the forests are dense, and the vegetation is overgrown. Each chicken's food intake preference or ability is different, so the growth and physique of chickens will be different, and the time of first laying eggs will be different, so the size of laying eggs will be different.
Second, look at the inner membrane of eggs. There is a thin film inside the eggshell of an egg. After opening the egg, look at the film attached to the eggshell. Generally, the inner membrane of a native egg is very thin and soft. After some earth eggs are cooked, you will find it difficult to completely peel off the shell and protein, and even it is very troublesome. I should have had this experience when I was a child. The fresher the egg, the more difficult it is to peel off the eggshell. The fresher the egg, the faster it sinks in cold water, because the pores are small.
Third, observe the egg white. The egg whites of fresh earth eggs are quite sticky. Grab the egg yolk with a spoon or hand, the egg white is very sticky, and it will not fall off in a short time, and the egg white also has a clear and uneven gelatinous feeling, so it is easy to separate the egg yolk from the egg white. The egg white stratification of soil eggs is obvious; However, the egg white stratification of ordinary eggs is very thin and not obvious. Open the eggshell, and the egg white of the earth egg is clear and sticky, slightly yellowish green; Peel a cooked egg and knead it in your hand. Even if it is squashed, the protein will not crack, and it is still a complete egg. The egg white of foreign eggs contains a lot of water, and the density is low and it is easy to break up.