These are what real eggs look like.
Picked up a fresh dozen today from my local egg lady. I’ve been getting them from her for a while now. Five bucks a dozen. Hard to beat.
There’s a big difference between local farm eggs and most eggs you’ll find in grocery stores, and a lot of it comes down to how they’re handled after they’re laid.
In large commercial systems (especially in the U.S.), eggs are washed and sanitized before being sold. This removes dirt and bacteria, but it also removes the egg’s natural protective layer called the bloom or cuticle. That coating naturally seals the pores of the shell and helps block bacteria and moisture from entering the egg.
Once the bloom is removed, the shell becomes more porous and vulnerable to contamination. That’s why grocery store eggs must be refrigerated immediately - the cold temperature slows bacterial growth and helps keep them safe.
Farm-fresh eggs are often left unwashed or only dry-cleaned. Because the bloom stays intact, the egg maintains its natural defense system.
When handled properly, these eggs can stay fresh much longer (up to 3 weeks) and often don’t require immediate refrigeration like commercial eggs do.
Eggs from pasture-raised chickens often contain deeper colored yolks and may have higher levels of certain vitamins and beneficial fats like omega-3s. This comes from a more natural and varied diet compared to conventional feed systems.
Buying eggs locally supports small farmers, strengthens local food systems, and creates real relationships with the people producing your food.
Next time you reach for eggs, consider finding someone local - a neighbor, backyard chicken keeper, or small farm.
Picked up a fresh dozen today from my local egg lady. I’ve been getting them from her for a while now. Five bucks a dozen. Hard to beat.
There’s a big difference between local farm eggs and most eggs you’ll find in grocery stores, and a lot of it comes down to how they’re handled after they’re laid.
In large commercial systems (especially in the U.S.), eggs are washed and sanitized before being sold. This removes dirt and bacteria, but it also removes the egg’s natural protective layer called the bloom or cuticle. That coating naturally seals the pores of the shell and helps block bacteria and moisture from entering the egg.
Once the bloom is removed, the shell becomes more porous and vulnerable to contamination. That’s why grocery store eggs must be refrigerated immediately - the cold temperature slows bacterial growth and helps keep them safe.
Farm-fresh eggs are often left unwashed or only dry-cleaned. Because the bloom stays intact, the egg maintains its natural defense system.
When handled properly, these eggs can stay fresh much longer (up to 3 weeks) and often don’t require immediate refrigeration like commercial eggs do.
Eggs from pasture-raised chickens often contain deeper colored yolks and may have higher levels of certain vitamins and beneficial fats like omega-3s. This comes from a more natural and varied diet compared to conventional feed systems.
Buying eggs locally supports small farmers, strengthens local food systems, and creates real relationships with the people producing your food.
Next time you reach for eggs, consider finding someone local - a neighbor, backyard chicken keeper, or small farm.
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