Fresh Eggs

Our eggs come from our free range, soy free, added hormone free, pastured chickens. We have several types of chickens to ensure consistent egg production through all seasons. Our White Leghorn girls lay white eggs. Our speckled Plymouth Rock ladies lay light to medium brown eggs. The Rhode Island Red darlings lay a dark brown speckled egg. You may see our hens out in the pasture, in our yard or hanging out with the sheep (or dog that looks like a sheep).

The FDA’s statement on eggs sold in the US can be found here. You know the bit: don’t eat raw eggs, refrigerate eggs, etc. and etc.

Here is the lowdown: Eggs CAN make you sick. But not for the reasons you may think. Many chickens naturally come with salmonella. It’s a fact of chicken life. When an egg is “born” from a clean chicken it is in a state of utmost perfection – naturally sanitized and covered in a fresh coat of “bloom” to protect it from the world it just entered. An egg in this state can last, without spoiling, for weeks at room temperatures.

The FDA requires egg producers to BLEACH the eggs to kill salmonella and etc. on the shell. Nonbleach products are used on organic eggs but they are still chemicals. Once the egg’s bloom (that sanitary covering momma hen gave it) is removed then the egg is free game for bacteria, general evilness, air and microbes and OSMOSIS. Osmosis can draw chemicals into the egg shell.

ALSO, see the section about feed and SOY, below.

Where it gets ugly: If any dirt/fecal matter touches that clean egg that “dirt” could carry salmonella on it. A person handles the egg, cracks it, eats their egg and gets sick – not because the egg was bad or even that the egg had salmonella – it’s because the dirt on egg shell contaminated the person’s hand and that was transmitted to their mouth somehow. Another scenario would be if a piece of shell fell into the egg when it was broken, the broken egg with all it’s glorious contents COULD then have salmonella on it. That is why the FDA says “Cook eggs thoroughly”.

THUS, the FDA’s warning: WASH YOUR HANDS after handling eggs. No excuses.

Fresh eggs WILL NOT peel well if hard boiled. This is because air has not had enough time to enter the shell. A washed egg will spoil faster due to air entering the shell faster. This air pocket is what helps us peel them! Ask us for eggs to hard boil OR wash your eggs in cold water, set in the fridge for about 2 weeks and your eggs should be ready to hard boil. Want to check? Place the egg in a clear glass, fill the glass with water. The egg should tilt up when ready to hard boil. If it sinks completely then it is too fresh. If it floats completely then throw it away. Purchase our “eggs for hard boiling” in our store at a discount!

They don ‘t have to be! A hen will lay eggs regardless of being fertilized. They have been bred for thousands of year to do this. If an egg is fertilized it has a TINY white dot on the yolk. THIS IS PERFECTLY SAFE. We do NOT have a rooster so our eggs are not fertilized

This is a work in progress.. please bear with us. [The short answer is: YES]

Our girls eat a custom blend of vegetable only feed that is soy free with added vitamins and minerals to keep the girls healthy.

Soy protein has been proven to be transmitted to egg yolk during egg production. This mean anyone with a soy allergy MAY be able to eat our soy free egg! If you have an egg allergy ask your allergist if soy free eggs may be right for you.

Soy bean also contains natural phytoestrogens that MAY mimic human estrogen. The scientific community in debating the complex reactions that occur with soy protein consumed in foods. We’d, personally, rather not risk uncertain “complex reactions”.

It depends. IF you wash an egg then yes. If you wash an egg then wash it is water that is at least 20 degrees WARMER than the egg to inhibit the osmotic effect.

The FDA says the egg MUST be refrigerated. After an egg has been washed: “A cold egg left out at room temperature can sweat, facilitating the movement of bacteria into the egg and increasing the growth of bacteria.” (FDA) A countdown clock has started and spoilage is the end point. At this point the egg will spoil in about 2 weeks if kept below 45 degrees F (sooner if over that temperature).

In Japan, greater Asia and MOST countries you will never see an egg refrigerated in a grocery store. This is because the bloom of the egg is not removed with chemicals. Did you know if eggs in the US were produced the same way in the UK and Asia they would be ILLEGAL?