Frequently Asked Questions

Eggs from hens that are allowed to graze on grass and bugs produce an egg that has 1/3 to 1/2 less cholesterol than a commercial egg in addition to:

• 1/4 less saturated fat

• 2/3 more Vitamin A

• 2 - 20 times more Omega-3 fatty acids

• 7 times more beta carotene

• more folic acid

Many organic grains are used to make poultry feed.  All of these crops are grown without the use of pesticides and chemical fertilizers for a healthier environment and a healthier hen.

Eggs can be safely stored for at least 3 months provided they are clean and kept at a temperature of 40 - 45° F and 70% humidity

Eggs contain nine essential amino acids, vitamins, folate, riboflavin and many minerals.

The United Nations Food and Agriculture Organization rates eggs as a more efficient source of protein than the 4 other top sources of protein and higher in value than cow's milk, fish, beef or soybeans.

The easiest way to hard boil eggs is to use eggs that are at least one week and no more than 3 weeks old.

Place eggs in gently boiling water and boil for no more than 10 - 15 minutes.  Rinse in cold water and peel.