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The Incredible Egg

October 30, 2012

Eggs are a good source of low-cost high-quality protein, providing 6.3 grams of protein (13% of the daily value for protein) in one egg for a caloric cost of only 68 calories. Starting your day with a breakfast of protein has been proven through various diet studies to be healthier for blood sugar and provide better energy levels. In addition, the choline in eggs helps keep the neurotransmitters working better, aiding in brain health as well.

As I have been introduced to the variety of hens our Producers have, I have learned that the standard white eggs I have been eating from the grocery store may be the most common here in the United States but raise some concerns when you learn more about them.

Credit: © Larry Lefever/Grant Heilman Photography, Inc.

People around the world eat chicken eggs.  Although there are  about 200 breeds and varieties of chickens, most laying hens in the U.S. are Single-Comb White Leghorns. These are generally smaller birds which have been bred to produce many eggs over their lifetime.

In most conventional egg laying facilities  temperature, humidity and light are all controlled and the air is kept circulated.  Buildings are well insulated, windowless (to aid light control) and is force-ventilated. Birds are either given the run of the floor area or are housed in cages. Most new construction favors the cage system because of its sanitation and efficiency, but floor operations are also in use.

Here are chickens I have seen visiting the Wild Ramp Producer farms.  

You’ve probably noticed two things that are consistent here: I have not seen any chickens kept in cages and our Producers have a lot of breeds other than the leghorns.

Eggs sold at The Wild Ramp Market are varied in color: white, light brown, dark brown, green and blue. Some are so pretty when they are sold that they can provide Easter eggs without any effort on your part to color them!

But of higher interest is the flavor. You will notice when you crack open a Wild Ramp egg that the yolk is a deep yellow, almost golden in color. Because of the diet of the free-ranging birds, the nutritional intake they have compared to conventionally raised egg-layers provides for a richer yolk. Used for breakfast or baking or in any cooking, you will notice a deeper yellow color in your prepared food. The taste is great!

So better living conditions and a better diet for the animals, better flavor for you…..seems the logical choice to purchase eggs at the Wild Ramp Market!

Egg Storage Chart

Product Refrigerator Freezer
Raw eggs in shell 3 to 5 weeks Do not freeze. Instead, beat yolks and whites together; then freeze.
Raw egg whites 2 to 4 days 12 months
Raw egg yolks 2 to 4 days Yolks do not freeze well.
Raw egg accidentally frozen in shell Use immediately after thawing. Keep frozen; then
refrigerate to thaw.
Hard-cooked eggs 1 week Do not freeze.
Egg substitutes, liquid
Unopened
10 days 12 months
Egg substitutes, liquid
Opened
3 days Do not freeze.
Egg substitutes, frozen
Unopened
After thawing, 7 days or refer to “Use-By” date. 12 months
Egg substitutes, frozen
Opened
After thawing, 3 days or refer to “Use-By” date. Do not freeze.
Casseroles with eggs 3 to 4 days After baking, 2 to 3 months.
Eggnog
Commercial
3 to 5 days 6 months
Eggnog
Homemade
2 to 4 days Do not freeze.
Pies
Pumpkin or pecan
3 to 4 days After baking, 1 to 2 months.
Pies
Custard and chiffon
3 to 4 days Do not freeze.
Quiche with filling 3 to 4 days After baking, 1 to 2 months.
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8 Comments leave one →
  1. October 30, 2012 2:38 pm

    You’ll have to use the marketing tool made famous by Joel Salatin – crack open one of the Wild Ramp eggs and a commercial egg side by side, so people can see the difference, because the visual is pretty amazing, and they haven’t even tasted them yet.

    Love the egg storage chart, I’ve bookmarked it for future reference.

  2. October 31, 2012 5:17 pm

    Love the pictures!

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