Farm fresh eggs have always been the reluctant Ingredient. Farmers and farmers’ markets have made room for a small army of egg producers to meet the increasing demand for fresh eggs, and the protective covering of eggs acts as a natural barrier to disease and elimination of other contaminants from the eggs themselves. But with increased disease and insect infestation the past several years, the people who go to market to buy eggs are increasingly having to make a choice between staying away from whole eggs and dinning on eggs that have been treated with hormones and antibiotics.
In the past, one would have to find a specialty egg butcher, a person who handles eggs personally, to find eggs free of hormones and antibiotics. And given the fact that the price of eggs has increased, would you really want to pay extra for eggs if you know they have been hatch’d and personally handled? On the other hand, if you are not one to push the gastronomic buttons, you could settle for an egg substitute such as, quail, duck, grouse, and ostrich.
Egg producers, according to their ads, are in business to “grow the best eggs ever,” and are in fact doing everything they can “to” produce eggs “free of hormones and antibiotics.” While this is great for the producers, what’s not so great is for the consumer. First, the government does not “care” about you, your rights, or your health. Second, the small-scale family farms are being squeezed by commercial interests; they are being pressured by farmers to produce more volume per hectare, or poultry farmers to produce more eggs, whatever the cost to the environment. Egg production is being used as a way to grease the production lines of both humans and animals, and smooth over any difficult periods.
Combined with the lack of government concern, and a growing cultural trend toward increasing “fashioned” foods, like quail and duck, which are closer to the natural world, and a push among some families to raise more of their own food on their own land, using trees as food and shade according to an arborist near me, along with the advent of genetic modification, scientists are tampering with our own genetic makeup to create “better” eggs for you and your family.
Scientists are conditioning the chickens used in commercial egg operations, so that they will lay more eggs, despite less feed – and even though they are usually 15% heavier than their stable counterparts. And Americans are eating them. They are increasingly difficult to find an alternative to commercially-raised eggs, and even when you do find one, the price can make it seem like it’s not worth the cost.
If you are interested in buying eggs, and are up for making your own, it’s important to knew what you are looking for. For example, there are many medical grade eggs, labeled as such, that are usually available at your local egg “grower.” But you also need to shop for what is called “natural” eggs, those that were not raised or bred in a farm.
In fact, once you find those eggs, you will discover a world of difference in taste and nutrition that you never dreamed possible. Whether you are making breakfast for a loved one or just enjoying an egg indulgence with a friend, these eggs will surprise you with their vitality and simplicity.
The average shelf life of a hard-boiled egg is roughly 6 weeks. If you find an egg in the refrigerated goods department and it is still OK to eat, it is only safe to eat for a few days beyond this date. The food agency wants that egg to be safe to eat now, and has asked that the farming operation should adhere to safer practices. The farmer has to comply with these guidelines or loses the certification from the food and drug administration.
If you want to know what is in the eggs you eat, just open them up and gzip them up. Now that you know what is inside, you might wonder how many times has this happened to you? And how can you still eat eggs? Well, it has happened to me, and I want to share my experiences with you so that you can make smart selections in the future.
The things you need to watch for when buying eggs are:
1. The egg should be light green to blue-green or almost any other color.
2. If there are white crystals on the egg’s shell, it means the egg is past its prime and should be used rather than the listed age.
3. You should see no signs of moisture on the egg. If you do, the egg is past its prime and should be used accordingly.
4. The yolk should be firm to the touch.
5. You should hear a hollow sound when drop on a flat surface.
6. An egg should not stick to your hands.