Since many of our grass fed customers are also looking for pastured pork and free-range chicken eggs, an article this week grabbed my attention and I thought it might be interesting for you. It has nothing to do with cattle or beef, but is about eggs.
One of my main chores growing up was to feed and collect eggs. I grew up watching little chicks grow up into egg-laying hens. In many ways the chickens fed me: through the variety of ways in which you can prepare an egg, through actual chicken dishes, and through teaching me responsibility.
With that in mind, one of the first animals that we brought to our home were two dozen chicks. My children became their caretakers and in turn received the same benefits as I had from my childhood. Today we have many more animals, but the chickens are our mainstay. They are easy to raise and earn their keep through their eggs.
Over the years, I have learned a lot about eggs. When I had a surplus and gave them away, many people were surprised that they were not clean and sparkly like those at the grocery store. Some even complained after I gave them free eggs. They did not seem to care that scrubbing them actually stripped away the protective barrier around the egg making the egg itself vulnerable to bacteria.
Needless to say, some people stopped receiving free eggs. Understand, I don’t crack the egg and let a feather fall into the bowl with the yolk. I wash my eggs before using, but Americans in general are particularly crazy about cleanliness.
“Why the U.S. Chills Its Eggs and Most of the World Doesn’t” by Rae Ellen Bichel is an interesting read. If you have ever wondered why other countries don’t have clean, refrigerated eggs like we do, then you should read this article. If you raise chickens and have wondered if you should clean or not clean your eggs, then this is a must read.