> but after cooking are entirely indistinguishable from the eggs at the store. I can personally feel the difference both when cooking schnitzels (I use the sam

> but after cooking are entirely indistinguishable from the eggs at the store. I can personally feel the difference both when cooking schnitzels (I use the same meat, but the "crust" tastes different depending on the eggs used) and when making pancakes (I use the same milk and flour).