Local Free-Range Eggs vs. Whole Foods Cage Free Eggs
- At November 9, 2009
- By megan
- In Eggs, favorites
2
This is a photo of a local, free range hen. I had the pleasure of eating some of her and her friends’ eggs, so I decided to compare and contrast them with cage free eggs from Whole Foods.
These 4 eggs are from local and free-range hens. The two white-ish eggs actually have a green shell and come from Aracauna hens. All of the local hens spend lots of time walking around outside and get to eat lots of kitchen scraps and surplus from the owner’s garden.
The egg on the left is a cage free large brown egg from Whole Foods. These are the eggs I usually buy. The one on the right is from one of the local hens. There is a big difference in the color and size of the yolk and the albumen (egg white), especially up close. The photo doesn’t do the best job demonstrating this, but the difference is quite clear.
This is 4 store-bought cage free eggs beaten.
This is 4 local eggs beaten. Big color difference here. Also, the store-bought eggs were thinner and kind of frothy, while the local fresh eggs had a thicker consistency. Maybe this is because there was more yolk in the local fresh eggs.
I made a simple scramble. I sauteed some red onion in olive oil. Added some green pepper, and then the eggs to make two identical scrambles. Both were lightly salted and peppered. I didn’t make anything fancy so I could truly judge the taste of the eggs. The scramble on the left is from the Whole Foods eggs. It is much paler than the local eggs scramble on the right. Also, the flavor of the local eggs was really amazing. They were simply the best eggs I can ever remember eating. The store-bought eggs were bland, and not pleasant to eat next to something so far superior. They revealed themselves as better suited to be masked with other flavors, such as cheese, sauces, etc., than to be enjoyed for what they are, like the local eggs, which were exceptionally delicious.
Potato, Spinach, and Bean Bake
- At October 31, 2009
- By megan
- In cannellini beans, Eggs, Potato, Spinach
- 0
Hearty and healthy, kind of like comfort food. This is a one-dish lunch, dinner… or breakfast.
Ingredients:
- 2 pounds potatoes (I used some organic, locally grown fingerling potatoes)
- 1 medium yellow onion, chopped
- 1 can cannellini beans, rinsed and drained
- 2 cups fresh spinach, rinsed and coarsely chopped
- 5 eggs, beaten
- 1/2 cup veggie broth
- 1/4 cup olive oil
- sea salt
- fresh ground black pepper
- Aleppo pepper or red pepper flakes
- pinch of dried tarragon
Preheat oven to 375. Bring a large pot of water to a boil so you cook the potatoes first. While they are boiling, saute the onion in a little olive oil until golden brown. Then add the cannellini beans and saute another five minutes or so. Remove from heat and set aside.
In a large bowl, combine the eggs, veggie broth, and olive oil. Whisk this together and then add the onions, beans, and spinach. Salt and pepper to taste, and add some tarragon.
When the potatoes are done, drain them. Don’t rinse them because we want to keep them hot. As soon as you can touch them, slice them up into 1/4 inch thick rounds if they are fingerlings. If you used another type of potato, you might quarter them before slicing.
Add the potatoes to the mixture, stir it all together, and pour into a large Pyrex baking dish. bake at 375 for 30 minutes or so until it is set in the center. I served mine with some white cheddar cheese. Top with fresh tomatoes or ketchup to make sure each bite is moist. Enjoy.
An Afternoon at Ollin Farms
- At October 6, 2009
- By megan
- In Eggs, Ollin Farms
- 0
Mark, from Ollin Farms feeds his egg-laying hens some arugula left over from the day before. Great eggs come from well fed, free-to-roam birds.
Potato, Pepper, and Feta Egg Bake
- At September 2, 2009
- By megan
- In Eggs, Feta Cheese, Peppers, Potato, Savory Spice Shop
- 0
Local potatoes and peppers make this dish delicious. This is like a mix between a frittata, spanish tortilla, and casserole.
Ingredients:
- 1 pound potatoes ( I had red, pink, and gold)
- 1 yellow onion, chopped
- 1 green pepper, chopped
- 3 fire-roasted poblano peppers, chopped
- 1/4 cup olive oil
- 8 large eggs
- 1.5 cup crumbled feta cheese
- 2 cups veggie broth
- 2 TB Worcestershire Sauce
- fresh ground black pepper
- Aleppo pepper (www.savoryspiceshop.com)
In a large pot, bring a few quarts of water to a boil. When it is boiling, add salt and boil the potatoes (whole, unpeeled) until a fork can easily pierce them (20-30 minutes depending on the size of your potatoes). Meanwhile, put the chopped onion in a sauté pan and turn the heat up to medium high. When they start talking, add a tablespoon of olive oil, lower the heat to medium, and sauté until golden brown. Then, add the chopped peppers, cook for a few minutes, and turn off the heat. This is going to all bake for almost an hour, so don’t over-cook the peppers right from the start. Next, add the chopped fire-roasted poblanos and mix well. Set this aside.
In another bowl, add the eggs and beat them well. Then add the rest of the olive oil, veggie broth, feta cheese, Worcestershire, ground black pepper, and Aleppo pepper. Mix this well.
When the potatoes are done, place on a cutting board, slice them in half, and then slice them 1/4 inch thick. Transfer them to a large bowl and add the egg mixture. Mix this well and pour into a large Pyrex baking dish. Bake at 375 for 45 minutes. Then drop the temperature to 350 for another 10 minutes. It should be nicely browned. As it approaches the 40 minute mark, be sure to check it to make sure it isn’t browning too quickly. All ovens are different, so pay attention to be sure it doesn’t get too brown. Let it sit for 10-15 minutes after removing it from the oven. Enjoy.
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