Home » Pasture-Raised Eggs: FAQs

Pasture-Raised Eggs: FAQs

6 dozen eggs in cartons.

What MAKES PASTURE-RAISED EGGS SO SPECIAL?

Below are answers to some of the questions we get asked most often about our pasture-raised eggs. Let us know if you think of another we should add to the list!

What makes the yolks of pasture-raised eggs so golden? 

The stunning orange egg yolks that look like the sun rising in the morning of Forgotten Flavors’ pasture-raised eggs, comes as a result of all of the live, green, and actively photosynthesizing plants that they are consuming each day. The fresh chlorophyll (or juice) from these plants causes much higher levels of minerals, one of which is beta carotene, to be deposited in the eggs. Beta Carotene is the same component that gives carrots their orange color. It converts to vitamin A in your body, serves as a powerful antioxidant, and has been shown to help maintain eye health and reduce cognitive decline. (Harvard Study 2007) 

Are pasture-raised eggs healthier for you? 

Yes, and what is even more healthy are soy-free, pasture-raised eggs! 

Research indicates that consuming a diet with a high omega 6:3 ratio promotes inflammation and many diseases, including cardiovascular disease, cancer and autoimmune diseases [2]. The omega 6:3 ratio in the modern Western diet may be as high as 25:1 and optimal recommendations are typically stated at less than 5:1 [1]. 

For example, USDA’s National Nutrient Database for Standard Reference for Omega 6 to Omega 3 fatty acid ratio for industrial raised chicken is 15:1. Chickens raised with the same feed diet, but kept out on pasture instead of in a barn causes the Omega 6:3 ratio to drop to 8:1. And if these same chickens on-pasture had the soybeans and soy products removed from their feed diet, the omega 6:3 ratio would fall to an incredibly healthy 3:1 ratio!—Now, that is a health food truly worth fueling your body with! 

References: 

[1] Kris-Etherton PM, Taylor DS, Yu-Poth S, Huth P, Moriarty K, Fishell V,Hargrove RL, Zhao G, Etherton TD. Polyunsaturated fatty acids in the food chain in the United States. Am J Clin Nutr. 2000 Jan;71(1 Suppl):179S-88S. Review. PubMed PMID: 10617969 

[2] Simopoulos AP. The importance of the ratio of omega-6/omega-3 essential fatty acids. Biomed Pharmacother. 2002 Oct;56(8):365-79. Review. PubMed PMID: 12442909. 

USDA National Nutrient Database for Standard Reference (Release 26). Full Report (All Nutrients): 0507, Chicken, broilers or fryers, breast, meat and skin, raw. http://ndb.nal.usda.gov/ndb/foods/show/850

Compared to conventionally raised eggs from chickens that do not have access to fresh pasture, truly pasture-raised eggs have been shown to have: 

  • 286% more Omega 3 fatty acids
  • 13% less saturated fats 
  • 73% more Vitamin A 
  • 200% more Vitamin E 
  • 1/3 less cholesterol 
  • 7 times more beta carotene

GENERAL REFERENCES

  • Long, C. and Alterman, T. 2007. Meet Real Free Range Eggs. Mother Earth News. Badger, M. 2015. Pasture and Feed Affect Broiler Carcass Nutrition. APPPA. American Pastured Poultry Producers Association. p. 1-9.
  • Gorksi, B. 2000. Nutritional Analysis of Pastured Poultry Products. APPPA GRIT. American Pastured Poultry Producers Association. Vol. 11. p. 1-3

TASTE THE DIFFERENCE

BUY YOUR Pasture-Raised EGGS
FROM FORGOTTEN FLAVORS

What causes some eggs to be brown? Does it make them taste different? 

Eggs come in a broad range of shell colors and patterns, from white to light brown, spotted, rose-colored, brown to dark chocolate-colored, and even blues and greens! Egg color is largely breed specific. As kind of a rule-of-thumb, white feathered birds with white earlobes will lay white shelled eggs, and red or brown feathered birds with red earlobes will lay brown shelled eggs. 

Although some people are convinced that brown eggs taste different than white eggs, the color of the shell of an egg does not affect the taste, texture or culinary qualities of the egg itself, if all the variables between the hens were kept the same. 

On the other hand, how you raise, care for, and what you feed a chicken and the environment that they live in will directly affect the visual appearance, flavors, texture, nutritional value and culinary characteristics of the eggs they lay. At Forgotten Flavors, our eggs start with hens that are raised outside with fresh air, sunshine, and open skies, with access to a lush salad bar of fresh greens underfoot, and the freedom to forage for bugs, grubs, worms and insects. The chlorophyll from the green and live plants causes the yolks in our eggs to turn to a rich, golden orange color that resembles the rising sun in the morning. Combined with their non-vegetarian fed, varied and diverse, soy-free diet, Forgotten Flavors’ eggs are loaded full of beta-carotene, beneficial fatty acids, elevated levels of key vitamins and minerals, and exploding with delicious and unforgettable flavors! 

Why do some eggs have freckles? 

Freckles or darker spots on the shells of eggs, are actually extra calcium deposits. It doesn’t impact anything in terms of the quality of the egg. They simply add character to the egg’s appearance. 

Are your eggs from vegetarian chickens? Why not? 

At Forgotten Flavors, we are proud to share that our eggs come from hens that are non vegetarian fed! Although “vegetarian eggs” sound fancy and pretty, chickens are, and always have been, omnivores. While foraging on our diverse green pastures, our hens also have the privilege to catch and consume bugs, grubs, worms and insects. If the eggs that you buy say that they are, “vegetarian-fed,” it simply means that the hens that laid those eggs were never given access to green pastures and the outdoors, but rather only consumed a non vegetarian diet of grains.

TASTE THE DIFFERENCE

RESERVE YOUR Pasture-Raised EGGS
FROM FORGOTTEN FLAVORS

What is your favorite way to cook eggs? 

Call me a bit old-fashioned, but one of my favorite ways to cook pasture-raised eggs is to poach them! Follow this recipe, and you will be sure to get perfect poached eggs:

  1. Fill a medium sized kettle, with about 3 inches of water. Add (2) teaspoons of Apple Cider Vinegar and (1) teaspoon of salt. Bring to a boil over high heat. 
  2. Select (4) of the freshest eggs you have available. Crack each egg into a separate bowl.
  3. Once the water comes to a boil, gently pour each egg into the water. 
  4. Remove the kettle from the heat, cover with a lid, and let sit for 3 minutes for very runny yolks, or 5 minutes for more firm yolks. 
  5. Remove the cooked eggs from the kettle with a slotted spoon, allowing the excess water to drain off. 
  6. Season with a sprinkle of smoked sea salt and some sweet paprika. Serve on a toasted piece of whole-grain bread. Enjoy! 

What are some egg recipes that you are curious about giving a try at making? 

I am interested in trying my hand at soft-boiling some eggs to a set white, while maintaining a runny yolk, to make something called, Chinese tea eggs with them. Chinese tea eggs are eggs that are hard or soft-boiled, their shells cracked by tapping the egg shells with a spoon, and then marinating them, with their cracked shells on, in a savory blend of spices and black tea. Whether eaten by themselves, served on top of a salad of fresh greens, or along with a bowl of noodles, soup or steamed rice, Chinese tea eggs are a quick, delectable, savory, and beautiful snack that supposedly are rich, creamy and full of flavors. Once peeled, they have a marbled appearance that never ceases to amaze! The recipe that I am interested in, is from the  Omnivore’s Cookbook. 

What is unique with this recipe is that the hard-boiled eggs are soaked in a cold marinade in the refrigerator, rather than simmering on the stovetop. Doing so ensures that the eggs will not get overcooked and end up with a rubbery texture. These eggs can be soaked in the marinade for 3- 4 days. The longer that they soak, the deeper the flavors from the marinade will penetrate the egg. 

Another egg recipe that sounds super tasty are, Egg-On-Top Galettes. Envision, thinly sliced sweet potatoes, caramelized onions, cheese, a little bacon, topped with a rich and golden yolked, pasture-raised Forgotten Flavors’ egg all encased within a flaky and buttery pastry border! I really like how flexible and adaptable egg-on-top galettes are to whatever you might have in your pantry or fridge for ingredients. They serve as a perfect breakfast or brunch! My go-to recipe would be from Sister Pie in Detroit. Check out the recipe below from Midwest Living

 

EGGS: NATURE’S PERFECT FOOD 

Eggs are one of the most complete foods that nature has created! Eggs are loaded full of high quality proteins, they contain all (9) essential amino acids, are highly concentrated with vitamins and minerals, beneficial fatty acids, and are one of the best whole-food sources for Choline that you can get. According to PubMed, “Choline is required to produce acetylcholine, a neurotransmitter that plays an important role in regulating memory, mood and intelligence (1). It’s also needed for the process that synthesizes DNA, which is important for brain function and development (2).” If there ever was a food to be called a superfood, it’s an egg! 

**And, remember to eat the yolks, as this is where most of the nutrients in eggs are found!** 

References: 

(1) Am J Clin Nutr. 2011 Dec; 94(6): 1584–1591. Published online 2011 Nov 9. doi: 10.3945/ajcn.110.008938 

(2) Eur J Clin Nutr. 2014 Nov;68(11):1179-85. doi: 10.1038/ejcn.2014.173. Epub 2014 Sep 3. 

EGGS AS PART OF A WEIGHT LOSS STRATEGY

Eggs score high on something called the Satiety Index, meaning that they are good at making you feel full—causing you to eat fewer calories overall. They are packed full of healthy proteins and contain only trace amounts of carbohydrates, allowing them to rate very low on the Glycemic Index, and therefore do not affect blood glucose levels. Several studies have shown that including eggs with your breakfast can help you lose weight while on a reduced calorie diet. (1)(2) 

References: 

(1) Int J Obes (Lond). 2008 Oct;32(10):1545-51. doi: 10.1038/ijo.2008.130. Epub 2008 Aug 5. (2) J Am Coll Nutr. 2005 Dec;24(6):510-5. doi: 10.1080/07315724.2005.10719497. 

TASTE THE DIFFERENCE

RESERVE YOUR Pasture-Raised EGGS
FROM FORGOTTEN FLAVORS