Wondering about using farm-fresh free range eggs vs. store-bought? I’m not sure what you’ve heard, but in cooking and baking you would use the same number of free-range eggs as you would traditional eggs in a recipe, assuming their size was the same. Most recipes, unless otherwise stated, always use large eggs.
Farm fresh eggs are good for 4 to 5 weeks in the refrigerator.
When buying eggs at a farmers market, it’s a good idea to ask whether the eggs were washed and refrigerated within a day of being laid. This will greatly cut down on the chance of contamination from salmonella.
Remember, all eggs, no matter whether organic, cage-free or free-range, are at risk of salmonella contamination, unless they have been pasteurized.