Our Eggs

Wow! Did you know there were this many different colored chicken eggs?

During peak season, we may collect as many as twenty-five traditional white and brown eggs each day, as well as a not-quite-as-common dark brown egg.
For several years, we have been gradually increasing our flock of pure Ameraucana, and we now have eleven hens laying the beautiful blue eggs in the photo above.
We also have eight EasterEgger and OliveEgger hens laying eggs in various shades of green-blue to the elusive olive color egg.

With this many different colors of eggs, we are ready for Easter baskets--no dying required! Of course, one is never satisfied, and we would love to find yet another color to add to our collection...anyone have purple eggs?

Size/color Comparison photo

Store vs Our Eggs in bowl

All About Eggs

Below is some of the best information that we have been able to gleen from various resources. While every effort has been made to provide quality information in handling fresh eggs, all information is provided only as a courtesy with no guarantee of accuracy. If you have not handled fresh eggs before, we encourage you to use this information to guide your own research. Making sure you understand how to handle fresh eggs properly is important to the health of you and your family. We accept no responsibility for problems due to mishandling fresh eggs.
We collect our Omega-3 enriched eggs each evening when we close up the coops for the night. We gather over a dozen traditional brown & white eggs each day--a few more brown than white. The shades of brown vary slightly, and the brown eggs are usually a little larger than the white eggs. We also collect an extra large dark brown Marans egg or two, several blue Ameraucana eggs, and a few green to olive eggs each day. While the colors vary, there is no difference in taste or appearance of the egg inside.

When the eggs are brought into the house, if it is hot outside, they are allowed to cool on the counter before being wiped clean and stored. We lightly wipe any soiled areas of the egg with a damp paper-towel, date the egg with a pencil, and place in an egg carton. The eggs for sell are then refrigerated until it's time to deliver them using a cooler bag &/or freezer packs if necessary.

Personally, we do not refrigerate the eggs that our family consumes, as it really is not required to keep eggs from spoiling. I have found that, long-term (i.e. 3-4 months), eggs do seem to last a little longer when refrigerated, but that is typically not an issue...especially for us as we eat them up too quickly! Temperature change is really the big issue. Because of the porous nature of the egg shell, temperature change is what typically introduces bacteria into the egg by opening/closing the pores of the shell. This means that once the egg is chilled, it needs to stay chilled--moving eggs from one temperature to another increases the risk of contamination. However, since most people are not comfortable with this storage practice, we do refrigerate all eggs for our egg customers.

Most of the things I read state that because eggs have a natural protective coating (bloom) on them, it is best not to wash them until you are ready to use them. Egg shells are porous and removing the protective coating increases the risk that bacteria may to enter the egg. It is also advised to wash your eggs in water that is close to the same temperature as the egg to avoid opening those pores for bacteria. Personally, when we are ready to use our eggs, I simply place a dot of dishsoap in the palm of my hand, roll the eggs around in my hand, and rinse with room-temperature water, but remember we do not refrigerate our eggs. Chilled eggs from a refrigerator should be rinsed in cool to cold water right before use.

Occassionally in farm fresh eggs you will find a small dark red or brownish dot or two in the egg--usually near the yolk. This is not a problem and is quite common, especially in new layers, and you can either remove it before using or simply use the egg anyway as it will cook and be fine.

However, there have been a few instances where the egg whites were "bloody" in which case I just scramble them for the dog! Once cooked it is fine, but it just doesn't look very appetizing. :-) Because of this possibility, I always crack my eggs into a seperate bowl before adding to anything for cooking...no one wants to lose the whole cake mix ,etc., to one bad egg! If this happens, please let us know, and we will replace them as soon as possible.

Eating Eggs for Sale!

We sell our medium to large brown and white eggs for $3.50 per dozen or discount them to $3.00 if you purchase more than one dozen at a time...Of course, this is all dependent upon availability, particularly in the spring when most of our extra eggs are used for hatching.

Also, when available, we sell our extra large, dark brown eggs and our medium-size blue, green, & olive eggs for $4.00 per dozen--sorry, no discounts on these specialty eggs.

These eggs have been cleaned & refrigerated for eating and are not recommended for hatching. If you are interested in hatching eggs, please visit our "For Sale" album on Facebook for pricing and availability.

Please email us at the following address to check availability and arrange pick up of your farm fresh eggs:


Egg-ucational Info
click for larger photo

Egg Diagram

Egg Shell Diagram

Egg Nutrition

Proper Handling & Storing

Egg Crafts & Weird Facts
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Silk-dyed Eggs

Egg Heads

Egg Shell Candles

Century Egg

Which Came First?