Dozen Pastured Eggs

$5.00

• Details

  At Rigo Farms Homestead, we raise heritage birds for egg production. After spending their first two to three weeks receiving special care in our Mother Cabin, they join the rest of the flock and continue growing as pasture raised chickens.

• How It was Raised

  Benefits for the Chickens

  • Natural Behavior: Chickens are free to scratch, peck, forage, and dust-bathe, instincts that confinement barns suppress.
  • Healthier Diet: Alongside supplemental feed, they enjoy grasses, seeds, and insects, producing stronger, more resilient birds.

  
  

  Benefits for Egg Quality

  • More Nutritious Eggs: Pasture-raised eggs naturally contain higher omega-3s, vitamins A, D, and E, plus richer yolks and superior flavor.
  • No Synthetic Additives Needed: A diverse, natural diet enhances nutrition and appearance on its own.

  
  

  Benefits for the Land

  • Fertilization: Chicken manure spreads directly across the pasture, enriching soil with nitrogen and organic matter.
  • Pest Control: Birds eat insects and larvae, disrupting parasite and fly cycles, especially effective when rotated after ruminants.
  • Pasture Regeneration: Managed rotational grazing prevents overuse and steadily builds soil health.

  
  

  We raise our chickens using Joel Salatin’s proven methods, as detailed in Pastured Poultry Profits (1993) and his “Farm Like a Lunatic” teachings, which emphasize natural bird health, superior egg quality, and regenerative land stewardship.

• Cooking Tips

  Cooking Tips for Pasture-Raised Eggs

  
  

  Scrambled / Soft-Cooked

  • Use low and slow heat. Pastured eggs cook faster because the whites are firmer and yolks are denser.
  • A splash of cream or milk keeps them tender.
  • Don’t over-stir, gentle folds give you creamy, custard-like eggs that show off the rich yolk flavor.

  
  

  Hard-Boiled / Soft-Boiled

  • Pastured eggs can be harder to peel when very fresh. (The proteins in fresher eggs cling to the shell more.)
  • Tip: Steam instead of boiling or let eggs sit in the fridge 7–10 days before boiling.
  • For soft-boiled: 6 minutes in gently boiling water.
  • For hard-boiled: 10–12 minutes, then ice bath immediately.

  
  

  Fried (Sunny Side, Over-Easy)

  • Use medium heat with butter, ghee, or lard (which pairs nicely with the yolk flavor).
  • The yolks are often darker and more flavorful, great for dipping toast or drizzling over rice and veggies.

  
  

  Baking & Custards

  • Pastured eggs enrich baked goods with more color and depth.
  • Ideal for quiches, flans, or homemade mayonnaise where egg quality really shines.

  
  

  Showcasing the Yolk

  • Dishes like shakshuka, carbonara, or a runny poached egg on salad highlight the vivid yolk color and taste.