Farm eggs

Sunday, we drove out to our patch o' woods in the country to check on things since the snow, and to take some stuff to the storage container there. On the way out, about a mile from the property there's a driveway to a farmhouse with a hand-lettered sign "brown egg for sale". This time we stopped in, since we were out of eggs, the local grocers being out from people stocking up for the next blizzard (which is upon us as I type this). The farmer and his wife are nice folk, and we left with 3 dozen large brown eggs @ $2/dozen. I'm eating some scrambled with cheddar at this moment.
I've found a source! Yippee!

Good for you! We miss a similar source we had when we lived in Maine. We have a local one now, but the eggs just aren't as good, tho they only cost $1 per dozen.

Robert-
Nothing like farm fresh eggs. The down side is that they taste so darn good I find myself eating more eggs and that is sure to cause some unpleasantness during my next visit to the cardiologist. Now you need to find a farmer for your beef, chickens, lamb and pork.
FWIW, our eggs lady has been overwhelmed with demand since the recent salmonella scare and this means we have to call ahead so she can reserve some for us.

Yes, I do a lot of cycling and try to get out to the more rural parts of western NJ as much as possible. I keep a mental map of where all the egg places are (as well as other produce - a bunch of asparagus fits nicely in those pockets on the back of a cycling jersey - much better than eggs!). Most of the smaller sellers here have a cooler with some eggs and a can to leave the money. The price tends to drop from around $4/doz. closer to NYC to $2/doz. as you get further away! Nice to have the chickens pecking around the yard as you pick up your eggs.

a hand-lettered sign "brown egg for sale".

And I thought this was going to be a story about the purchase of one very special egg!

Speaking of fresh farm eggs.....does anyone have a fail safe way to peel fresh hard boiled eggs??? The fresher they are, the more difficult they are to peel. I tried to make smoked trout deviled eggs last weekend and just ruined the whites trying to peel the shell. Tried the- crack the shell right after the boil and let them sit in the hot water--doesn't work. Any other ideas ?

Red,
I read recently that eggs these days are lower in cholesterol etc..So, in moderation they are actually good for you
http://www.medicalnewstoday.com/articles/216020.php

Christina,
http://www.saveur.com/article/Technique ... oiled-Eggs

-Shaji

Speaking of fresh farm eggs.....does anyone have a fail safe way to peel fresh hard boiled eggs??? The fresher they are, the more difficult they are to peel. I tried to make smoked trout deviled eggs last weekend and just ruined the whites trying to peel the shell. Tried the- crack the shell right after the boil and let them sit in the hot water--doesn't work. Any other ideas ?

Well, we usually keep 4-6 eggs in reserve and aged for boiling.
Although we haven't tried it recently, NJ who grew up on farm recalls that a splash of white vinegar in the boil water plus an immersion in ice water immediately after boiling.
HTH.
'Winger

[Robin Garr]

Yay, Robert! As others have said, when you start eating farm-fresh eggs from hens that actually run around loose and eat bugs (bugs provide that bright-yellow yolk, Mary says, when she's doing her farm-girl thing to gross me out), you really have a hard time going back to the mass-market brands again. (Not counting that you're pulling your support from a particularly inhumane agribusiness, but that's another story.

I'm not so sure about the lipids issue, though. From all I've heard and read (and my doc is a foodie and a wino who loves him some fresh eggs), there's no real evidence of a direct link between eating eggs and your blood serum cholesterol. It's about your overall diet and exercise; you don't just boost your LDL by eating an omelet. Or so my doc says, and I've got the numbers to prove it. At least in my anecdotal case.

Yay, Robert! As others have said, when you start eating farm-fresh eggs from hens that actually run around loose and eat bugs (bugs provide that bright-yellow yolk, Mary says, when she's doing her farm-girl thing to gross me out), you really have a hard time going back to the mass-market brands again. (Not counting that you're pulling your support from a particularly inhumane agribusiness, but that's another story.

I haven't noticed the yolks being any less yellow in the winter when I'm pretty sure the 'gals" aren't running around eating bugs, at least around here. I humbly suggest Mary is spinning "farm yarns" at the city boy.
BP

Speaking of fresh farm eggs.....does anyone have a fail safe way to peel fresh hard boiled eggs??? The fresher they are, the more difficult they are to peel. I tried to make smoked trout deviled eggs last weekend and just ruined the whites trying to peel the shell. Tried the- crack the shell right after the boil and let them sit in the hot water--doesn't work. Any other ideas ?

Hi Christina, here is what I do with my farm eggs. Put into a pot of cold water,making sure the eggs are covered, bring to a rolling boil and turn off the heat, let sit with lid on for 15 minutes. Remove to an ice water bowl to cool. Roll eggs on your cutting board with the palm of your hand until the shell is all cracked. Using a pinching motion, remove shells. 99% of the time this works great for me. Sometimes I hard boil them, put them into the refer until I need them, and this is when I have trouble.

The yolks on these eggs were more orange than yellow, and tasted delicious. I'm just happy to not have to pay anymore the exorbitant prices the stores in town charge for free range and/or organic eggs.

[Jenise]

Red,
I read recently that eggs these days are lower in cholesterol etc..So, in moderation they are actually good for you
http://www.medicalnewstoday.com/articles/216020.php

Christina,
http://www.saveur.com/article/Technique ... oiled-Eggs

-Shaji

Shaji--good links both. Didn't know the trick about cracking the shells before putting them in the ice bath--can't wait to try that.

Also appreciate the cholesterol article--had heard this on the radio a few days ago but the reason why that's the case wasn't given. Sure wondered.