Happy, well-fed hens make for tastier, more nutritious eggs
By Cathy Branciaroli, Food Correspondent, The Times
The hundreds of varieties of laying hens produce eggs of all colors and sizes — far beyond the white varieties most common in local supermarkets. Here are a few.
Eggs are synonymous with Easter, with 522 million projected to be consumed during the Lenten and Eastertide period in the US alone, according to the American Egg Board. Why this close association? Eggs have traditionally been a symbol of fertility, and rebirth, and in Christian traditions they also represent the rebirth of Christ rising from the dead. Decorated hard boiled eggs will delight children at egg hunts or in Easter basket. Deviled eggs will grace many an Easter table.
The vast majority of eggs consumed in the US are purchased at the grocery store from large-scale producers. While these are perfectly great and tasty, an increasing number of consumers are demanding what are called farm-fresh, free range or eggs from pastured hens. Reasons vary – among them a desire to support local food and farmers, wanting to know where their food comes from or wanting to purchase eggs grown in healthier conditions.
Yolks from farm-raised hens eggs are deep yellowy-orange color. In comparison, all the eggs bought at the local grocery, even those labeled organic, have pale yellow yolks. The difference reflects the well-balanced, healthy, nutritious diet of the hens producing farm-fresh eggs. That color signals the presence of beta-carotene, a natural pigment also found in carrots. The nutrients the hens consume are passed onto their eggs, and concentrated in the yolks. So just like us, the eggs are what the hen eats and when we eat them we benefit too.
Happy, well-fed hens make for delicious eggs. Here is a local flock of mixed farm raised hens enjoying getting their daily meal.
Plus there is the flavor factor. According to local egg farmer Susan Hoffman of Over the Top Farms near Unionville, happy hens make delicious eggs. Why are they so happy? They are raised in small groups, which makes them close companions with their flock-mates. They enjoy the sunshine. They hunt and peck in the grass, enjoying an omnivore’s diet of table scraps, beetles, bugs, worms, greens and well, who knows what else. What could be more fun?
Susan’s current flock consists of 22 laying hens and a rooster named “Larry”. Some are American heritage breeds including Rhode Island Reds and Barred Rocks that were bred to thrive in the Northeast climate. Others are more exotic, including the Auacanas from South America that produces robins-blue eggs. She said that she chooses the breeds that provide a rainbow of colors in the eggs – white, blue, speckled and a range of brown eggs that go from light to the color of dark chocolate. Although the breeds, egg colors, and even the egg sizes differ, the yolk color is determined by the hen’s diet so is consistent across the flock.
Susan’s eggs can purchased at the Country Butcher in Kennett Square. But farm fresh eggs can be found at nearly all the local farmers markets and of course from any number of local farmers who sell direct on the premises.If you and your family are going to consume 4.5 dozen eggs during this Easter season, which is what the Egg Board’s statistics predict, why not try some from pasture raised hens.
And while you are at it, why not try making some egg salad from the Easter hard boiled egg leftovers. Here is a classic recipe for this always appreciated dish.
Classic Egg Salad
Courtesy of Susan Hoffman
Ingredients:
6 hard boiled eggs
¼ cup mayonnaise
salt and pepper to taste
lettuce leaves
Optional additions include sweet pickle or Vidalia onion relish, Dijon mustard and olives.
Preparation:
Susan recommends using an egg slicer to cut the eggs, first in one direction then the other, instead of mashing. This adds more texture to the mix.
Combine the eggs with the mayonnaise, season with salt and pepper and then have fun with the optional additions. Depending on how many people will be served, just increase the the number of eggs and proportion of mayonnaise accordingly. These proportions serve four people. Serve on top of or with lettuce leaves.
Another tip, if you are using fresh eggs, add a few teaspoons of vinegar or salt to the water when boiling to make peeling the hard boiled eggs easier.
Cathy Branciaroli also writes about her adventures in the kitchen on her blog Delaware Girl Eats
