What's so great about pastured eggs?
Lots! First, imagine a small farm or property where chickens can roam free, or pasture about, looking for seeds, insects, grubs, small rodents or reptiles. Don't be shocked, this is their preferred foods since chickens are natural omnivores. Pastured chickens spend their day hunting and pecking for food and at night are safe in a coop where they can lay their eggs and roost. Eggs are seasonal with more being produced in the warmer months. There is no forced molting, crammed warehouses or lights with pastured chickens.
What this means is a tastier and healthier egg. Pastured eggs have a deep yellow or orange yolk and are nutrient rich. In a comparison testing project in 2007, Mother Earth found pastured eggs have less cholesterol and saturated fat while containing more vitamin A, omega-3 fatty acids, beta carotene and vitamin D compared to commercial eggs. Plus, they taste better.
Where can you get pastured eggs? Here! At the Beaverton Farmers Market open 10 a.m. to 1:30 p.m. every Saturday.
Do your spring events include deviled eggs, colored eggs or egg salad? Here are a few tips to make foolproof hard-boiled eggs.
--Use old eggs (save the fresh ones for scrambles and omelets)
--Put eggs into boiling water, 8-12 minutes depending upon how you like your yolk
--Immediately shock the eggs in an ice water bath
The ph of whites in old eggs makes for easier peeling but if you're using fresh eggs, add a teaspoon of baking soda to the water to help the shell and membrane slide off.
See you at Beaverton Farmers Market!
Beaverton Farmers Market
Southwest Hall Boulevard, between Third and Fifth Streets, Beaverton