Who are we? What do we do around here? We are just a bunch of animal loving country folk. We have chickens, goats, ducks, dogs, cats, and lots of squirrels and rabbits running around. We plan to expand and add bees and dairy goats. Running a family farm is a lot of work but so rewarding. We just thought we’d share a little of us with you! We hope you enjoy this little clip. If you want to come see us send us a message. 😊
A friend got some fresh eggs from us the other day and expressed concern over those slimy, stringy looking things in there. At first I had no clue but later realized exactly what she meant. This made me stop to think that a lot of people may not realize just how different a fresh egg from the farm really is! This weeks blog will discuss that a bit.
My eggs are not perfect ovals. Some are, but some look like bullets or torpedos. Some have little spots of different colors. They come in a variety of colors. Some have a weak spot on one end and some are so hard they don’t even crack when I drop them. Some have thin shells, some very thick, some have no shell at all (a rubber egg). Some are all wrinkled up. Some have no yolk, double yolks, and now and then a triple. I’ve even had an egg in an egg! They are all a little different and all normal.
When when you crack them open the differences continue. Here is a picture of a fresh farm egg cracked open compared with a grocery store egg.
The first obvious difference is the yolk color and runny white (albumen). But after that you begin to notice other more subtle differences.
Sometimes there is a meat spot (the result of a small piece of the oviduct sloughing off), a blood spot, (a busted blood vessel) both of which are perfectly normal and not harmful. They can easily removed if you think they are gross. (I remove them) There may also be the blastoderm, or bullseye, if you have a rooster(s). This just simply lets you know the egg is fertile. It does not affect the taste and is NOT a baby chicken. To become a baby it will need incubation under specific conditions and temperatures for 21 days.
And then the squiggly, stringy little part my friend saw. It is the chalazae and is perfectly normal as well. You will see it very prominently in fresh eggs. Big Hint: This is why you won’t clearly see it in your store eggs. They are not fresh! The Chalazae simple holds the yolk in place in the center of the egg.
If you haven’t eaten eggs straight from the farm, I can’t even begin to tell you what you’re missing. Find a local farmer near you and get some. They are so nutritious and absolutely delicious! 😉
We all know that people say eggs fresh from the farm looks better and taste better. And it is so true. I can tell the difference in scrambled eggs from the store and farm eggs just by looking at them. The yolk is so much more vibrant in color. And the taste is not comparable. I have not eaten store eggs in a while. Did you know that farm fresh eggs are actually healthier too? Studies show that eggs from pastured or true free ranging hens were found to have:
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
Fresh eggs make your cakes bake better and your breakfast taste yummier!
Support your local farmers, buy fresh!
These Eggs are in my spoon rest! Little pewees! 🙂
For those of you keeping up, our middles are 14 weeks old today. One of them laid an egg yesterday! Wow, talk about an unexpected surprise! We were preparing for it in a few weeks. I had to scramble and put a couple nesting boxes in the hoop house fast. I put a milk crate nesting box in where I found the egg and they tipped it over and played with the straw! So I fixed it back up and moved the box and of course found another egg in the exact same place this morning! Now the box is back as close to where she (they?) are laying as I can get it. We’ve got a lot of work to do this weekend to get permanent boxes up, and calcium and grit feeders made for them. We’ve got new layers! Let the excitement begin!
In our house it is simply not Thanksgiving without a pecan pie or two. Everyone has their favorite recipe I’m sure, but this one has stood the test of time. It is my mother-in law’s recipe and I assure you it is delicious! Everyone wants to take a piece or two home with them when she makes one so I usually make one at thanksgiving because it is my hubby’s favorite. Here is the recipe, I hope you enjoy it.
4 farm fresh eggs
3/4 cup sugar
1 cup dark Karo syrup
3 Tbsp melted real butter
1/2 tsp salt
1 tsp vanilla
1&1/2 – 2 cups chopped pecans
Beat eggs, by hand, in a large mixing bowl. Add the remaining ingredients. Mix well. Pour filling into a deep pie shell.
Bake 10 minutes at 450 degrees. Reduce heat too 300 degrees and bake for about 50 minutes.
A knife inserted halfway between crust and middle should come out somewhat clean, not gooey.
* helpful hint* cover the edges of the crust with foil if you don’t have one of those helpful little pie crust covers so the crust doesn’t over cook.