Ask any chef what the most important ingredient in their kitchen is, and they are likely to tell you one thing: Eggs. Possibly the single most versatile (dare I say magical?) food item the world around, eggs are crucial to many baking projects, the backbone of sauces and pastries of all sorts, and a complete meal unto themselves. They are the glue that binds countless dishes together and provides the fluffiness and rise to everything from popovers, to tiramisu to souffle and beyond. Egg yolks have the unique and rare ability to bind water to oil without separating. And the key to a high-quality egg yolk? Pasture. When a hen has a varied and diverse diet of grasses, clovers, insects, and worms, she is able to create a truly beautiful egg yolk. One that is a dark rich orange color, stands tall rather than slumping into a flat puddle. Most of all, she creates an egg yolk tastes rich and full of sunshine.
It is that magic that led me from my previous career as a chef to becoming a farmer. It is that magic that you can taste in our pasture-raised eggs.
(You can also sample these eggs in The Friendly Ewe’s fabulous Sheep’s Milk Ice Cream)