I noticed a slight taste difference but we've used the Bantam eggs for baking in the past a lot (cakes, cookie dough, ice cream) and since their yolks are HUGE they can have a big effect on baked goods (positive).
This is also the first year I've had them on a very healthy diet (normally I had them on 25% scratch - which is like feeding children 25% candy), now I have them on high protein and a little bit of scratch (less than 10% now until it is gone). The quail is also on a very high protein diet plus they all get crushed oyster shells for calcium (harder egg shells - fewer "soft" eggs).
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