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Fresh Hand Gathered Chicken & Duck Eggs For Your Table $4/dozen
No antibiotics or grow-lights for my happy little cage-free layers!
Those bossy little hens are out there right now happily clucking and scratching on the property while soaking up the fresh air. Each day they proudly lay one to three dozen eggs depending on the season. The eggs come in a variety of colors... some are brown, some white, some pink, and some duck hens give me coal black shelled eggs. Some girls just gotta show off :)
Email or call to order Eggs: HenHerder@HensForHire.com | (301) 678-DKee
We also have a drop-site at Live Out Loud Yoga in La Plata, MD
Check out my recipes page for some tasty ideas... I prefer the duck eggs over chicken for all around good for eating but they're egg-cellent for extra yummy baked goods and custards! Because the whites of duck eggs have more protein than chicken eggs, they will whip up higher when beaten and create more loft in cakes. This means lighter, higher cakes. But since the yolks are so rich, your cakes, cookies and custards will be even more delicious with duck eggs. Say it with me now: Omm Nom Nomm...
Those bossy little hens are out there right now happily clucking and scratching on the property while soaking up the fresh air. Each day they proudly lay one to three dozen eggs depending on the season. The eggs come in a variety of colors... some are brown, some white, some pink, and some duck hens give me coal black shelled eggs. Some girls just gotta show off :)
Email or call to order Eggs: HenHerder@HensForHire.com | (301) 678-DKee
We also have a drop-site at Live Out Loud Yoga in La Plata, MD
Check out my recipes page for some tasty ideas... I prefer the duck eggs over chicken for all around good for eating but they're egg-cellent for extra yummy baked goods and custards! Because the whites of duck eggs have more protein than chicken eggs, they will whip up higher when beaten and create more loft in cakes. This means lighter, higher cakes. But since the yolks are so rich, your cakes, cookies and custards will be even more delicious with duck eggs. Say it with me now: Omm Nom Nomm...
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A Healthy Dose of Egg Health Info: |
Click Here to Meet the Cluckers! Click Here to Meet the Quackers!
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Nutritional Comparison of Duck and Chicken Eggs
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The following is excerpted from "Properties and Food Uses of Duck Eggs" by Rhodes, Adams, Bennett and Feeney of the University of Nebraska, 1960:
"The greater stability of Khaki Campbell duck eggs compared to chicken eggs is shown... Compared to refrigerated control eggs, duck eggs showed only small changes in white index, yolk index, or yolk height, even when stored for 7 days at 99 degrees. Chicken eggs, however, showed extensive changes. The results clearly show that no important differences between duck and chicken eggs were found and no off flavors were apparent after three months of refrigerated storage. The characteristics which were considered favorable to duck eggs were the greater stability to deterioration, the less pronounced chalazae, the reduced darkening around the yolks of boiled eggs, the reduced sulfur odor, and the lack of yellow color in the white. The duck egg white had very poor whipping properties* compared to chicken egg white. Nevertheless, the whipping properties and the angel-cake-baking characteristics were greatly improved by acidification of the duck egg white. This was easily achieved by the addition of 2 tablespoons of lemon juice to the one and one-half cups of duck egg white used in making angel cakes."
*Note: Ensure the whites are room temperature before beating. And if you don't have lemon juice handy you can add a bit of baking soda instead.
"The greater stability of Khaki Campbell duck eggs compared to chicken eggs is shown... Compared to refrigerated control eggs, duck eggs showed only small changes in white index, yolk index, or yolk height, even when stored for 7 days at 99 degrees. Chicken eggs, however, showed extensive changes. The results clearly show that no important differences between duck and chicken eggs were found and no off flavors were apparent after three months of refrigerated storage. The characteristics which were considered favorable to duck eggs were the greater stability to deterioration, the less pronounced chalazae, the reduced darkening around the yolks of boiled eggs, the reduced sulfur odor, and the lack of yellow color in the white. The duck egg white had very poor whipping properties* compared to chicken egg white. Nevertheless, the whipping properties and the angel-cake-baking characteristics were greatly improved by acidification of the duck egg white. This was easily achieved by the addition of 2 tablespoons of lemon juice to the one and one-half cups of duck egg white used in making angel cakes."
*Note: Ensure the whites are room temperature before beating. And if you don't have lemon juice handy you can add a bit of baking soda instead.
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Hatching Eggs for Your Incubator
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From April through July I have Chicken, Duck, & Goose hatching eggs available for your incubator or broody hen (Muscovy eggs are often available until October). Rates of lay vary and there is often a waiting list, so please reserve your eggs below. If you're interested in live birds (for pick up only) contact me for availability.
I'm at the mercy of Mother Ducks and Mother Nature so my available number of eggs is a conservative estimate based on past years laying rates. Hopefully the ladies are going to outperform my expectations!
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Pastured hens produce far more nutritious eggs than those confined in factory farms
From Mother Earth News
New test results from Mother Earth News show that pastured egg producers are kicking the commercial industry's derriere when it comes to vitamin D! Eggs from hens raised on pasture show 4 to 6 times as much vitamin D as typical supermarket eggs. Learn more Eggciting news:
RESULTS FROM OUR PREVIOUS STUDY: Eggs from hens allowed to peck on pasture are a heck of a lot better than those from chickens raised in cages! Most of the eggs currently sold in supermarkets are nutritionally inferior to eggs produced by hens raised on pasture. That’s the conclusion we have reached following completion of the 2007 Mother Earth News egg testing project. Our testing has found that, compared to official U.S. Department of Agriculture (USDA) nutrient data for commercial eggs, eggs from hens raised on pasture may contain:
• 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
These amazing results come from 14 flocks around the country that range freely on pasture or are housed in movable pens that are rotated frequently to maximize access to fresh pasture and protect the birds from predators. We had six eggs from each of the 14 pastured flocks tested by an accredited laboratory in Portland, Ore. The chart in Meet the Real Free-range Eggs (October/November 2007) shows the average nutrient content of the samples, compared with the official egg nutrient data from the USDA for “conventional” (i.e. from confined hens) eggs. The chart lists the individual results from each flock.
Read about it here: http://www.motherearthnews.com/eggs.aspx
A recent study funded by the USDA shows meat from chickens raised on pasture contained: 21% less total fat, 30% less saturated fat, 28% fewer calories, 50% more vitamin A, and 100% more omega-3 fatty acids.
A study conducted by James Madison University found bacterial contamination to be lower in pastured poultry: 133 colony-forming units per milliliter (cfu/ml) in pastured poultry compared to 3600 cfu/ml in conventional poultry.
A Virginia Tech study found pastured poultry to be 70% lower in fat, and of the fats present, poly-unsaturated were much higher than mono-saturated.
And a study by Pennsylvania State University found 3 times the omega-3s, twice the vitamin E, and 40% more vitamin A in the eggs of chickens on pastured compared to conventional confinement.
RESULTS FROM OUR PREVIOUS STUDY: Eggs from hens allowed to peck on pasture are a heck of a lot better than those from chickens raised in cages! Most of the eggs currently sold in supermarkets are nutritionally inferior to eggs produced by hens raised on pasture. That’s the conclusion we have reached following completion of the 2007 Mother Earth News egg testing project. Our testing has found that, compared to official U.S. Department of Agriculture (USDA) nutrient data for commercial eggs, eggs from hens raised on pasture may contain:
• 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
These amazing results come from 14 flocks around the country that range freely on pasture or are housed in movable pens that are rotated frequently to maximize access to fresh pasture and protect the birds from predators. We had six eggs from each of the 14 pastured flocks tested by an accredited laboratory in Portland, Ore. The chart in Meet the Real Free-range Eggs (October/November 2007) shows the average nutrient content of the samples, compared with the official egg nutrient data from the USDA for “conventional” (i.e. from confined hens) eggs. The chart lists the individual results from each flock.
Read about it here: http://www.motherearthnews.com/eggs.aspx
A recent study funded by the USDA shows meat from chickens raised on pasture contained: 21% less total fat, 30% less saturated fat, 28% fewer calories, 50% more vitamin A, and 100% more omega-3 fatty acids.
A study conducted by James Madison University found bacterial contamination to be lower in pastured poultry: 133 colony-forming units per milliliter (cfu/ml) in pastured poultry compared to 3600 cfu/ml in conventional poultry.
A Virginia Tech study found pastured poultry to be 70% lower in fat, and of the fats present, poly-unsaturated were much higher than mono-saturated.
And a study by Pennsylvania State University found 3 times the omega-3s, twice the vitamin E, and 40% more vitamin A in the eggs of chickens on pastured compared to conventional confinement.
