When you buy your eggs at the store, do you know where they came from? Do you know the chickens living arrangements or how they are treated? Not all eggs are created equal.

According to the U.S. Department of Agriculture, in order to say your eggs are from free range chickens they must have access to the ‘outdoors.’ This does not mean they may have a pasture to walk around in. It may just be a tiny pen with cement floors. The rules aren’t specific enough and outdoors means something different to everyone. So just because the carton of eggs you buy says ‘Free-Range’ just remember that the chickens may not be so free. So until my own chickens produce eggs this fall, I will purchase them from a family farm. Here I know they get outdoor time and aren’t locked up in a cramped cage. A place where chickens do what they were created to do, forage.

Chickens are natural foragers. Some breeds better than others. Rhode Island Red and New Hampshire Red chickens are excellent foragers. I leave mine out all day and they continuously make rounds in the backyard eating bugs and grass, their natural diet. I do supplement with chicken feed though, but it doesn’t discourage them from looking for other food sources. Here is a picture of my two New Hampshires, Fran and Tina eating grass.



Now you’re probably thinking that it’s gross to eat an egg where the chicken’s diet consists of natural elements. On the contrary, the chickens are putting all the benefits of Mother Nature into their egg.

A true forager’s egg has a dark, orange yolk and an excellent taste. Pure grain fed, caged chickens have a light, yellow yolk and no distinct flavor. Free range chickens’ eggs are higher in Omega 3s, Vitamin A and E, and less in cholesterol and saturated fat.

My husband loves pickled eggs. So with the eggs I received from a free range farm, I made him a batch.



5 Cups Sugar

3 Cups Vinegar

2 T Mustard Seed

1 Tsp Whole Cloves

1/2 Tsp Celery Seed

Hard boil and peel 2 dozen eggs. Place in Mason Jars. My eggs filled three, 1 quart jars.

Add the above ingredients (not the hard boiled eggs) in a bowl that holds 4 quarts or more and microwave for 15-20 minutes.



The longer you go, your liquid will become a thicker syrup. I went about 17 minutes. Make sure you keep a close eye on it. Since the liquid will boil, there is a risk it will go over. Pour it directly into your mason jars. Be careful because the liquid will be extremely hot. Fasten the lids on and let set till room temperature then put in your fridge. Wait 24 hours before sampling. The longer you let the eggs set, the better they will taste.

These will last 4-6 months in your fridge.

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