Labels are a start, but don’t tell the whole story. That’s why, no matter what the label says, you need to ask your egg producer these questions and decide for yourself if his practices meet your standards.
Quail eggs are a common street snack in Peru, and often used in Thailand and China. In the US, however, quail eggs are just hitting the food scene. You’ll find them served raw in sushi restaurants, atop a bed of tobiko and wrapped in nori; pickled and served as cocktail snacks; poached and served on…
People pay a premium for eggs with a Humane certification, yet different certifiers have differing definitions of what constitutes a humanely raised hen. Until there is some clarity on this issue, we will be treated to more opaque, nuanced labels that may or may not represent what you think is humane.
Despite the tradition of having a hot cup of eggnog at a Christmas party, or perhaps at the hearth of a roaring fire, this rich and creamy wintertime beverage is in fact seasonally out of place.
On our tour of Bobby Foehr’s egg farm, he explains what it takes to start a small chicken farm, the difference between pasture raised and free range eggs and why he is not certified organic.
Certified organic, free range, cage free. There are so many options when buying eggs, but what do they mean, other than a steep price premium? Author Eden Canon takes a closer look at labels, in search of a healthy, ethically produced egg.
Beyond nutritional content and animal welfare, you should also be aware of what happens to your eggs between the hen house and the marketplace.