The eggs varied enormously in flavor, but not for the reasons we first thought of. Yet one had a distinct, and unwelcome, mineral flavor in the white, and one had a salty-tasting yolk. One had an unmistakable fishy flavor. It's all too rare to encounter an egg that actually tastes like one. After further research and more tasting, I've decided that this taste isn't only, or even principally, a matter of freshness.
Flavor comes far down the list of what concerns breeders and sellers.
Bass also says that he was the first to sell an egg especially high in beneficial omega-3 fatty acids, with four times the amount in ordinary eggs. I like his eggs, which are widely sold in the Northeast and even as far south as Virginia, and find them far better than generic supermarket eggs. So I recently paid him a visit. He got the organic gospel when a worker on his ranch died after a mistaken pesticide application on his own garden. The barn was breezy and odorless.