Last month, as I was writing about local dairy options in the North Country, I had this niggling thought that I was missing an important component. Today I remembered: eggs! Wait. Eggs aren’t dairy are they? Well, they are not a true dairy product (food produced as milk or from the milk of mammals), but they are an animal by-product and are thus lumped into that category.
I’m fairly passionate about eggs. On our small family farm, we raise our own; our hens feed on plenty of grass, seeds and other herbaceous material around the farm, plus insects and kitchen scraps. We supplement with some commercial feed. The coop is enclosed in a spacious fenced-in yard that’s half grassy, half forested, but our clever birds regularly escape and truly free-range around the farm. We are addicted to our fresh eggs, rich with flavor and yolks so deeply orange the hue is startling to the uninitiated. I am a firm believer in the benefits of consuming eggs from true free-range laying hens. Take note: commercial claims of “free-range” do not guarantee access to the natural smorgasbord listed above (although the hens likely have more space and your conscience can relax about the “humane” treatment).
Having long ago abandoned mass-produced supermarket eggs for homegrown, I pay little attention to the price. However, a colleague, who’s a terrific supporter of our farmers, was astonished to find local eggs priced at $4.25 per dozen while commercial eggs hover around $2.00 per dozen. Although she did eventually purchase them, she remained skeptical of the value.
Why are local eggs so expensive? Are they worth the extra money? I assert that they are more nutritious and delicious depending on what the hen is consuming. Brightly orange yolks indicate increased beneficial nutrients such as beta-carotene and xanthophylls like lutein. Various studies carried out in the past ten years confirm that true free-range laying hens produce eggs that have significantly higher quantities of nutrients we want (vitamins A, D, E, B12, folic acid, omega-3 fatty acids, beta-carotene) and less of the stuff we don’t (cholesterol, saturated fat). The more pasture grazing (read: greens, bugs, seeds) the more healthful the eggs and the deeper the “egg flavor”.