What do we get with “the incredible, edible egg*?” The perfect food, literally packed with all of the nutrition necessary to create and sustain life, the standard by which protein is measured, fat and cholesterol for proper brain function and hormonal function, a versatile ingredient that also creates changes in other ingredients when combined with them, inexpensive and easy to prepare.
What do we look for when looking for an egg? The quality of life of animal-derived foods has a direct correlation with the quality of its nutrition. An animal raised according to its nature will provide nutrient dense food. One can assess the quality of an egg through the observation of certain characteristics.
Here’s what to look for in eggs:
- Thickness and density of the shell; it should be thick and dense, cracking but holding structural integrity.
- The white and yolk of the egg should be distinct from one another, the yolk sitting high and bulbous over the white and not commingling. The white should be a firm gel, not watery.
- The yolk should be a deep, dark yellow, ranging from yellow ochre to orange.
There are many designations and certifications that appear on what are little more than upgraded, conventionally raised eggs in conventional grocery stores. As in many things modern, this is a deception to capture, in the most inexpensive way possible, concepts and buzzwords that refer to things vital to health. ”All natural,” “Free Range,” “Cage-Free,” are terms that have no legal meaning and used as marketing fodder. These are used liberally by massive egg producers who may keep hundreds of thousands of chickens in stress-inducing, crowded conditions. These operations manipulate the definition of terms that are part of certifications. A term like “outdoor access” can mean that a small door is open for a few minutes a day, without chickens actually being able to go out. Some producers when undergoing assessment for Organic certification have produced notes from their veterinarians suggesting their birds not be allowed outside citing health reasons. The absurdity of abuse is endless. What is better, and fulfills the criteria that we use for the eggs we sell here at Rebecca’s Natural Food, we call Local, truly pastured eggs.
What we at Rebecca’s look for is the following:
- Small-scale, backyard operations. Polyface is our largest producer.
- No antibiotics, no hormones.
- GMO-free feed, preferably soy free, organic and locally milled.
- Outdoor access at all times, egg mobile system or other pasture rotation systems.
Our favorites are Innisfree, Edgewood farm, and Funny Farm. Cheers to the incredible egg! And when we are able to get them, we also have duck eggs. Please note that the sources of our eggs change often.
“The Incredible, Edible Egg” is an American Egg Board marketing slogan.
Photo by Joseph Gonzalez on Unsplash
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