Time Is Ripe: East Bay farmers’ market eggs better than at most stores
Ever wondered why shells on chicken eggs are different colors? Some really beautifully-colored eggs can be found at your farmers’ market. The shells range in colors from the usual white to shades of cream, tan and brown to light and dark turquoise.
A chicken’s genes determine their egg shell color. You can tell what color of egg they will lay by looking at their earlobes. A hen has earlobes, you say? Never thought about it? Yes, even though their ears are covered with feathers, the chicken’s earlobes are visible and come in different colors.
White-feathered chickens with white earlobes lay white eggs; red or brown chickens with red earlobes lay brown eggs; blue to green chicken eggs come from the Aracuana, a breed of chicken developed in Chile. Araucanas have also been crossed with other breeds to produce the Americauna, sometimes called the “Easter egg chicken” because of its multicolored eggs.
The color of a chicken’s feathered coat is irrelevant to the color of her eggs; chickens actually come in a wide range of shapes, colors and sizes that run the gamut from the strange-looking Frizzled Cochin to the sleek black and white Lakenvelders. Originally, all chicken eggs were probably brown. Over time, selective breeding for white eggs became the norm. It wasn’t until the late 20th century when brown eggs were reintroduced, and then came the return of those breeds with bluish-colored eggs, although breeders and farmers were obviously familiar with them.
Eggs of different colors are essentially identical in flavor, with the taste itself determined by each chicken’s diet. Have you ever cracked open a farm-fresh egg to discover a deep rich yellow yolk? Compare that to the pale yellow yolks you get in supermarket eggs. Pasture-raised chickens are free to roam and eat insects, grass and other natural foods in their environment. They are free to consume the dietary minerals they need, which are passed along to their eggs.
Get your eggs from your local farmers’ market for the prettiest colors and the best flavor you can find. Compare them to grocery store eggs. We bet you’ll notice the difference in quality and flavor.
Debra Morris is a promotions coordinator for the Pacific Coast Farmers’ Market Association. Contact her at debramorris@pcfma.com.
Recipe: Egg Scramble with Onions & Potatoes
ingredients
1 small potato
1 scallion (green onion)
2 eggs
¼ cup of milk
1 pat of butter
1 tablespoon of cream cheese
a pinch of salt
instructions
Microwave the potato on high for four to five minutes. Allow it to cool for at least two minutes, then test forhow well it’s done. Cut the potato into bite-sized pieces and slice one teaspoon of scallions (green onions); reserve these to add to the scramble.
Crack eggs into a bowl. Add ¼ cup milk and a pinch of salt. Using a fork, break all the yolks and whisk the mixture until it’s all the same color and consistency. Add cream cheese and incorporate it into the eggs with your fork.
Warm a skillet to medium heat and add a pat of butter. Using your spatula, move the butter around and coat the pan with butter. When it starts to sizzle, add the chopped potato and scallion.
Add a pinch of salt and pour in the egg mixture. Keep moving the eggs and use a spatula to keep the eggs off the side of the pan. You want it to be silky but not undercooked so it’s too soggy. You also don’t want to overcook your eggs, or they will get dry and start to clump up. When the whole scramble is properly done, pull your pan from the heat and serve.