I notice that the fresh egg yolks are larger and more orange. Taste is VERY similar though.
I believe āpasture raisedā are sold as āfree rangeā. Basically, the chickens arenāt kept in tiny cages all the time.
Not sure what I would have called ours. We had a section of the barn that was fenced off with chicken wire behind which the chickens stayed. There were a bunch of small 1 foot or so cube nesting cubbies that the chickens would go into to lay their eggs. When we would go feed the chickens their mash in a feeding trough and throwing some chicken scratch on the floor, we would pick out all the eggs that had been laid that day and take them into the house were they were rinsed off, but not really washed.
If you hold an egg using only your index finger and thumb . . . and then move it side to side in front of your face . . .
Youād have past-your-eyesād eggs.
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@Lucy Probably explained it the best, but yeah, the US requires eggs to have their protective coating washed off which makes them more prone to spoiling.
I feel that farm-fresh eggs are a little tastier than factory-washed ones, but not by that much. Not enough to justify going from $0.90/doz to $3-4. Occasionally Iāll buy them if Iām at a farmerās market and feeling fancy. The color difference is much more pronounced than the flavor.
We get eggs straight from our ducksā¦ and theyāre prodigious layers. Some even lay two eggs in a day. I usually have to clear off some bits of hay & dirt and I have sponges Iāve set aside specifically only for egg-cleaning.
We have an egg skelter in which we keep the eggs, and itās usually in the fridge just due to the volume (we also have some cardboard cartons left over from the eggs we buy when the ducks arenāt laying). There have been so many eggs this year, Iāve had to freeze them, too.
New word. I donāt know when Iāll use it. Keeping it though.
It has to be related to helter-skelter, but I canāt find etymology for that quickly online. Makes total sense though. Itās an odd usage since a skelter seems to keep things orderly whilst helter-skelter means pandemonium/disorder.
Your grocery store sells Pasteurized eggs? Iāve never seen that in my whole life. That would be super handy for recipes that use raw eggs. Itās a hassle to Pasteurize them myself. Where do you buy Pasteurized eggs?
ETA: Oh, I see this was already discussed.
Iāve never bought them, but Alton Brown had mentioned several times that they are available.
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Not sure which came firstā¦
huh weird, I didnāt realize it actually had a meaning beyond the whole Manson thing
this will probably get me some upvotes on reddit
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Mine does. There might even be two brands. Iāve never bought them, because Iām distrustful of change in my food. 
Also, the only recipe I can think of that calls for eggs and doesnāt involve heat is egg nog, and that has so much booze that Iām not worried about the germs.
Foods that might contain raw eggs include:
homemade mayonnaise.
hollandaise and bƩarnaise sauces.
salad dressings.
ice cream.
icing.
mousse.
tiramisu.
I think the salad dressing would include Ceasar Salad dressing?
Though, AB had an episode about something that included raw egg in the recipe and he gave some statistic about how many salmonella cases had been traced to raw eggs in the US and it was like 2 or 3 in the last 20+ years? He might have had many more caveat on that and it might have been deaths rather than illness. Wiki says 30 people die annually from Salmonella from eggs.
Weāve made hollandaise, ice cream, icing, and mousse. All involved enough heat that Iām not worried about it. For icing, I literally drizzle hot sugar syrup into the egg yolk. The hard part is preventing it from instantly curdling.
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Yeah, Iāve made Caesar dressing like 5 times in just the past month.
Raw yolk, lemon, anchovy, garlic, salt, pepper, Dijon, olive oil.
Ignore any recipe that suggests not using anchovy (whole or paste is fine), or using mayo. Some people put Parmesan into the dressing, which is, whatever, fine.
I like to make a chiffon pie where the egg whites get whipped, but not cooked. The yolks are cooked, but thereās still a small risk from the whites.
Also for Royal icing (for assembling gingerbread houses) you use uncooked egg whites, although for that I will sometimes just buy meringue powder.
Some cocktails call for raw egg whites but Iām not really as adventurous with cocktails as I used to be.
Hmmm, I donāt care for any of the uncooked ice cream recipes Iāve tried. I always go for the cooked ones, which have a better texture, IMO. Iām not sure Iāve ever seen a recipe for raw ice cream that included eggs though. 
I mostly prefer raw recipes that have no egg to cooked recipes with egg. Iāve never tried a raw recipe with egg. I donāt think it would even work ā the point of the egg is to make custard.
Oh, I have made that. Butā¦ honestly, royal icing isnāt anything you want to eat anyway. And I wonder if the sugar isnāt enough to kill bacteria.
Thinking about it, most of my exposure to raw eggs is from making cookies. And I suppose when I make āeggsā I donāt cook it all that thoroughly.