Sunday, January 28, 2007
Now That's An Omelette
Since we're down to only two chickens, I've had to use storebought eggs a lot more this year. While I always use free-ranging organic eggs, after reading The Omnivore's Dilemma, I'm not under any impression that they are actually from real free-ranging chickens (as in running around outside, as opposed to simply not being in tightly confined cages). They used to seem just fine, and compared to the anemic, pale and flabby regular white eggs from abused and confined chickens, they're definitely a remarkable step up. But they're still nothing like eggs from our own chickens.
Today I had a few eggs from our own chickens to make this omelette with and wow, look at the color! I wish I'd taken a photo of one from the store eggs because it's so strikingly different. And you can hardly get the yolks from our chicken eggs to collapse, they're so firm you have to poke them repeatedly with a fork. Chickens fed on grass (like our little lawnmowers) have the highest levels of Omega-3s in their eggs, so I'm not surprised our eggs are so lovely. By comparison, the regular mass-produced, production agriculture chicken egg that most Americans buy has an Omega-6 to Omega-3 fatty acid ratio of 20:1. Professional dietitians recommend a ratio of 1:1 and definitely no higher than 4:1, Omega-6 to Omega-3 fatty acids. Now that's scary: 20:1!!
These days, with so few chickens, I usually save the eggs from our own ladies for the kids to eat, and do my best to get local eggs (which are hard to find and much in demand) or the "free-range Omega-3" eggs from the store for us adults. Still, I'm really looking forward to the day when we have a big flock of layers again and plentiful beautiful yellow eggs for all of us.