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Crack a Highland Pantry egg next to a grocery store egg and the difference is immediate: a deep marigold yolk that stands tall, a thick gel-like white, and a shell that snaps cleanly instead of crumbling.
That color comes from forage. Our hens roam, scratch, and eat what hens are supposed to eat — bugs, greens, the occasional dropped scone crumb. The richer the diet, the richer the yolk.
Fresh eggs also bake differently. In our scones and brioche, the extra fat in the yolk gives a tighter crumb and a deeper color. You can taste it.