The Incredible Egg
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.
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. |
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.
I did that once on a blogpost. 🙂 http://stkappleto.blogspot.com/2007/08/difference-in-eggs.html The difference is really remarkable!
going to “borrow” that!!!
You know you’re welcome to! found another one too. https://picasaweb.google.com/lh/photo/iDj3oYDA7GNZrb8tllWyOJeo7owlvRpuxsMe9uwVvPM?feat=directlink The large yolk is a duck egg.
I used some duck eggs for a lemon tart I baked…wowowowowow…it was soooo yellow!! and tasted amazing.
If we get a kitchen we can make bacon and eggs..have a breakfast demonstration *G*
Now that’s a great idea!
Love the pictures!