Megg’s Eggs

Soy and Corn Free ~ Local, Free Range

Located in Tualatin, Oregon

 
Egg Facts



 

     Ordering Eggs 

            to order click ordering eggs


 

1 Dozen:  $5.50

2 Dozen: $8.50

4 Dozen: $17.00

6 Dozen: $25.00

More than 6 dozen contact for availability, Thank you

 
  1. Vitamins B1, B2, A, D, E

  2. Phosphorous

  3. Sulphur

  4. Potassium

  5. Calcium

  6. Zinc

  7. Tryglyerides

  8. Phospholipids

  9. Lecithin

  10. Choline

During the winter months (October - March)

Chickens will lay fewer eggs. Chickens need 14-16 hours of light each day to lay their best, and this time of year, they won’t receive that much light. 😢


Megg’s Eggs often has a waiting list for Eggs during this time.

 

Q: Why do store-bought eggs peel more easily than fresh eggs after they are hard boiled?

A: Unfortunately, it’s because they’re old. Now, Forget salting the water or adding vinegar, and Try Steaming...

Steaming Eggs: Steam them for 20 minutes.

After steaming, chill the eggs in ice water for a few minutes before peeling.  The shells will fall right off!


The Chicken and Egg Page

www.motherearthnews.com

We'll show you why free-range eggs really are more nutritious than their commercially-produced, store bought counterparts. Our new Chicken and Egg Page is your guide to everything you ever wanted to know about grass-fed, free-range poultry.

 

More Interesting Egg info

Pasture-raised / Free-Range eggs are a good source of dietary vitamin D, with about 10% of the daily value per egg.

~The vitamin D is concentrated in the yolk, so you'll need to eat the whole egg to get it.


After 25 years of claims that the cholesterol in eggs was the leading cause of heart disease, scientists took another look and found that the culprit was saturated fats. However, it is recommended that if you tend to have high cholesterol that you limit consumption of eggs, but not eliminate eggs from your diet.
 
The protein in an egg is equal to the protein in one ounce of meat, chicken or fish, according to the USDA.

At just 70 calories, each large two-ounce (57 gram) egg provides six grams of digestible protein,” says Gordon Ballam, Ph.D., a flock nutritionist for Purina Animal Nutrition. “With 18 of the 20 amino acids and all 10 essential amino acids, eggs have an excellent amino acid profile along with vitamins and minerals...









 

About our Chickens & Eggs

Our chickens are free to forage and graze anywhere in their pastures, they are confined at dark for their safety.  We supplement with a locally milled natural Soy and Corn free feed, also free of added hormones and antibiotics!

You will enjoy a variety of egg color and sizes, do to the assortment of chicken breeds.

Q: Your price is high for a small farm, why?

A: We only ask a price that can sustain Megg’s Eggs operation.  The farm must be able to pay itself in order for us to keep it sustainable, for you...

A. Use eggs that are Room temperature, wash eggs, place into steamer basket/pot, leave enough room for the lid to fit - Once the water is boiling, set a timer for 20 minutes and let the eggs steam.

B. A few minutes before the timer stops, add ice to a large bowl, and fill with enough cold water to cover the eggs you’ll be adding.


C. When the timer stops, turn off the stove, lift the lid and carefully transfer each egg into the ice water. The drastic temperature change is what will make these eggs simple to peel. Cold water from the tap will not suffice, so please use ice.


D. Once the eggs have completely cooled, removed them. Now the eggs are ready to be peeled for snacks, lunches...


~How and Why It Works

The harder you boil the water, the more steam you get. However, you can’t overcook them. With traditional hard-boiling, cooling them under the cold tap doesn’t chill the hot eggs fast enough, so they continue to cook in the center. That’s why you’ll sometimes see that yucky greenish gray color around the yolk~ those eggs are overcooked.


Or- Start with room temperature eggs- Bring a pot of water to boiling. Gently add eggs, and boil for 10 minutes for creamy yolks or 12 minutes for firm yolks. Drain eggs and immediately plunge into cold ice water. Let the eggs stand in the ice water 10 minutes or until cool enough to handle. They will still be fairly warm. Peel the eggs and eat or refrigerate up to 5 days.

Question: Why is there a Blood Spot in my egg?

A: This is an egg with a small amount of blood in it. It may not look good but, is still edible! The spot or spots are caused by a breakage of blood vessel in the ovary.  This does not happen all the time. More common when young pullets are starting to lay.


  Egg Questions??