Farm Fresh Eggs

We sold most of our flock of 200 laying hens so that now we have just about 20 Ameraucanas, which lay eggs in shades of green, and Black Stars, which lay brown eggs.

Our hens live in an open barn where they are free to roost, lay their eggs, and eat a blend of non-medicated grains made for the specific dietary needs of laying hens.  Since it is an open barn, the hens will most likely be found there only at night, in bad weather, or when laying an egg.  They prefer to spend their days wandering about our property eating grass and bugs, giving themselves dust baths, and generally being chickens.  

In the Spring, Summer, and Fall, the yolks of our eggs will be orange in color.  In the winter months, the reduced sunlight and green grass will cause the yolks to be lighter in color.  Ameraucana eggs have lighter yolks than the brown eggs, but they are better producers in the late fall through early spring.

While we do have a rooster to keep our hens in line, there is no need to worry about encountering a baby chick when cracking open an egg.  In order for a fertilized egg to grow a chick, it must be kept at 99 to 100 degrees Fahrenheit, and rotated frequently for 3 weeks.  Our eggs are collected daily and refrigerated.

We wash our eggs with plain water (not a bleach solution like grocery store eggs) prior to placing them in cartons if they look like they need it.  Eggs naturally have a water soluble cuticle surrounding the shell that helps keep them fresher longer by preventing evaporation through the shell.  We like to keep this in tact.  This means, however, that it is a good idea to wash our eggs prior to cracking them.  After all, you know where they come out of a chicken!

You may purchase some of our surplus eggs for $3.00 a dozen.  Egg cartons cost us 50 cents a piece, and while that isn't much, it does add up.  Please help us keep our cost down by returning your clean empty egg cartons. 

 From start to finish: Freshly collected eggs on the left, and on the right, an omelet near completion!  We like them with home grown goat sausage, home made goat milk feta cheese, home made red cabbage and ginger sauerkraut, avocados, and whatever we can find from the garden, here spinach, tomatoes, and peppers.