How to buy healthy eggs

HEALTHY EGGS: WHAT TO BUY

BEST CHOICE: Pastured eggs from a local farmer (aka Real Eggs). Chickens live their entire lives outdoors, in the pasture, eating bugs and grass and basking in the sun. Their feed may or may not be supplemented with what is provided in the field. If it is supplemented, a non-soy feed is best. 

Remember, when compared to the USDA’s nutrient data for conventional eggs coming from chickens confined in factory farms, the eggs of pastured hens usually contain:

  • 1⁄3 less cholesterol
  • 1⁄4 less saturated fat
  • 2⁄3 more vitamin A
  • 2 times more omega-3 fatty acids
  • 3 times more vitamin E
  • 7 times more beta carotene
  • 4 to 6 times more vitamin D

SECOND: At the supermarket, choose the eggs with the most Omega-3s and DHAs available. Those are the nutrients most commonly lacking in the eggs from “battery hens,” and some companies have specially formulated their chicken feed in an attempt to make up for the hen’s abnormal and unnatural living conditions.

THIRD: Organic eggs. Although they may not be nutritionally superior to your average “battery hen” eggs, you at least know these eggs came from hens raised without the use of antibiotics and that the hens were fed organic feed. So you at least won’t have any environmental guilt buying them.

HEALTHY EGGS: WHAT TO LOOK FOR

Real eggs are amazing to behold. The average egg is made up of three parts you need to pay attention to:

  • the yolk
  • the thick egg white
  • the thin, runny egg white

You can tell how nutrient-dense and healthy an egg is by appearance alone. You can tell if a farmer’s telling you the truth or scamming you. You can tell if the chicken who produced the eggs was happy or sad.

When compared to conventional, battery hen eggs, the eggs from pastured chickens have these differences in appearance:

THE YOLK is bigger, taking up a larger portion of the egg. It is also a darker, more orange color when compared to the pale yellow yolks of battery hens. (Note: The color may vary based on the season and how many bugs or green grasses the hen eats, but it will always be noticeably different than the pale yellow of supermarket eggs.)

THE THICK EGG WHITE is bigger and noticeably thicker.

THE THIN, RUNNY EGG WHITE is smaller.

Local Food in Sun Valley

Local food is a term we use often.  It is one of the guiding principals of Rasberrys Catering & Bistro.  The definition is the movement which aims to connect food producers and food consumers in the same geographic region; in order to develop more self-reliant and resilient food networks, improve local economies, or for health, environmental, community, or social impact in a particular place.

We are pleased to share our partners in the local food movement.  We are adding more to this list everyday.  Please eat and buy local, whenever possible! 

Idaho's Bounty & all participating Farmers, 5B Hives, Bonnie Salmon & Steve Newton, Bread Werks, CA Bull Elk Ranch, Chocolate Moose, Ketchum Farmers Market, MM Heath Farms, Inc., Montana Meat Co., Mountain Fresh, Mountain Pride, NourishMe, Old Almo Creamery, Purple Sage Farms, Reliable Produce, Springs of Life, Sustainability Center--Al McCord, Vogel Farms, Waterwheel Gardens

 

 

The Onion Family

Onions are an everyday basic in any kitchen.  Shallots, scallions and leeks also have their place.  While the family includes almost 500 species, including wild, just a few are easily found.  Bon Appetit, one of our favorite magazines, reviewed 8 members of the onion family.  Here are a few suggested uses:  

white onions - an especially sharp variety that's best chopped or sliced raw into salads, stews and pico de gallo

red onions - usually used raw or pickled for a pop of flavor and color.  But, when you slow-roast them, they taste like candy

shallots - super versatile! Chop into marinades; slice thin and shallow-fry for salads; or roast whole with skins for an easy side

scallions - slice on a bias to finish noodles with something fresh, or toss into slaw.  They're also great charred whole on the grill.

leeks - delicate flavors come out when slowly cooked.  Remove thick green leaves and slice white and pale-green parts into a gratin.

green garlic - available in spring, it's less intense than grown-up garlic.  Stir into soft-scrambled eggs or sauteed veg to take its edge off.

spring onions - A young allium with a tiny bulb and a tender stalk.  Slice paper-thin and enjoy raw, or quarter and caramelize in the oven.

ramps - technically a wild leek.  Roast or grill to bring out fragrant garlic notes, then serve with ricotta as a luxe toast topper.