Many people believe store bought eggs are more safe than buying from a local farm. Hopefully I will not ramble and will give you enough information to decide for yourself. Don't miss understand me I have used store eggs and will if necessary. Not everyone uses farm eggs so I eat what they fix. It's just my preference to have farm eggs when possible. If you remember hearing on the news about the egg scare a few years ago that was nationwide you might remember the dates for the recall. The dates for recall ranged from present to 6 months prior. Eggs should be discarded 30 days after the "sell by date". I would rather you use the "pack date" which is done by the Julian system. For example if pack date says 001 that means the first day of January and goes consecutively until 365, the last day of the year. I really have a problem using eggs after 30 days old. My first realization of how long eggs are edible was working the dairy. We would get flats of eggs in, put them in the big cooler and stock as needed. I kept thinking, there is no way these eggs are good but the date stamped on the carton said other wise.
Here is the set up usually on the end of an egg carton, top left is the factory ID #, top right is the pack date by Julian system, below will be the "sell by" date.
What I do suggest, if you are in doubt of an eggs freshness do the cold water test. Fill a bowl or sink with cold water and put the eggs in. If the eggs lay flat on the bottom, very fresh. If they bob or wobble a little they are fresh enough to use. If they totally float off the bottom, DO NOT EAT THEM.
I just learned last year from my son that raises chickens .........do not wash the eggs until I am ready to use or sell them. The eggs have a natural film that keeps them free from bacteria. That coating is also for when a hen decides to set and raise chicks. She lays an egg every day and when she has anywhere from 6-12 eggs she will start setting and rarely leave the nest. Because of the protective coating it keeps the fertile eggs from spoiling and they will all hatch at the same time. Isn't nature amazing? Wow! I was impressed :) Of course by now I'm sure it doesn't take much to amuse me.
Now I find these numbers incredible in the difference between fresh farm to store. When I say store I mean store bought that say Organic and or Free Range or just plain eggs, which are not to be confused with farm fresh. I have read what the US Agriculture Department guidelines are for Free Range and Organic. Ridiculous and sad to think again consumers can be mislead for the love of large companies vs "mom and pop" businesses. I posted the video below that will explain what the guidelines are.
Here are some numbers to compare for yourself. I checked out 3 different sites that all had similar numbers. Of course always do your own research and use several sources. You know the joke, I read it online, it must be true. You are your own advocate so take advantage of all resources before making a decision. Especially when it comes to you and your families health.
When I say farm fresh I mean hens that are allowed to free range "all day". I'm not so worried about saying Organic since we do not use fertilizers other than what the animals leave behind. No we do not use organic feed, we only feed cracked corn. Now is it GMO free, probably not but until our government bans it we all are eating it one way or another.
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| Fresh from the girls this afternoon. Some are late layers ;) There are a few that lay blue or green eggs but the inside is normal. |
Farm Fresh eggs are more nutritious than confined factory farms:4 - 6 times more Vitamin D
1/3 less cholesterol
1/4 less saturated fat
2/3 more Vitamin A
2 times more omega 3 fatty acids
3 times more Vitamin E
7 times more Beta Carotene
There are some pretty impressive numbers that give me reason to say, the real deal. The bad rap eggs were getting a few years back in the war on cholesterol, maybe because they were not testing farm fresh eggs.
Also, you may find with farm fresh eggs a blood spot once in a while. There is nothing wrong with the egg just not very appealing to look at and I have a very weak stomach so I don't use the egg if I see a blood spot, no matter how small. It happens when the yolk is being formed and a blood vessel ruptures. Even store eggs have this but they are old enough that the blood spot disappears. If I have farm eggs in my frig more than two weeks I rarely find one with a blood spot. It is just the ones that are used within a few days of gathering. Fresh eggs are horrible to peel when hard boiled. Another reason I keep a dozen set aside for two weeks before boiling.
The yolks in our eggs are a dark orange so when I see a store egg yolk that is a pale yellow I realize how lucky we are.
I hope this has been helpful to some of you. The next time you drive by a farm that has an "eggs for sale" sign give them a try and make up your own mind on fresh vs factory/store eggs. There is also a big difference in the taste "farm fresh" have a much better texture too.
Tonight is Pizzeria night! Bart worked at Newton's pizza shop 28 years ago while in high school. Now three of my grandchildren work in pizza shops for extra money, two in college and one in high school. I know two of them make a great pizza at Newton's in Shinglehouse. Gage lives in Port Byron7, Il and is here visiting so it is his night to show us how good his pizza skills are. I made the dough and he will be putting them together. The "sweet treat" tonight is "old fashioned root beer floats". As I always tell the family, "you don't like it, go to the neighbors and eat".
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| Pineapple and ham, mushroom and pepperoni, pepperoni, mushroom and onion pizzas! |
