BY MARIKA VARRO
It’s hard not to notice the “eggs for sale” sign when driving southbound
on Padgett Road. One Tree Farm, owned by Matt and Wilma Duggan, offers not just eggs,but chickens, blueberries and other produce as well.
“Eggs are laid by female chickens (hens). They are omnivores,which means they eat both meat and plants. They enjoy eating insects, larvae, worms
and different types of vegetation, which might explain the unique combination of nutrients found in eggs,” explains Matt.
But not all eggs are created equal. Stand in front of the egg cooler in your supermarket and you will find an array of labels whose terms are legal but can be misleading.
Cage-free, free-range, free-roaming, omega 3-enriched, vegetarian (that totally puzzles me) and organic. What does it all mean? It’s hard to figure out the standards as to how often or for how long the hens
actually spend outside.
Your best bet is to buy locally from farmers who let their chickens run free all day, so they can eat bugs, worms and grass, and the food given to them is organic (not containing GMO crops, animal byproducts
or antibiotics). Local eggs can vary from $5 to $8 per dozen.
Eggs aren’t just delicious and versatile; they are extremely nutritious and contain only 70 calories per large egg. They contain all nine essential amino acids which are considered the “building blocks of the body” as well as 14 key nutrients like vitamins A, all the B vitamins, D, E, K, selenium, iron, magnesium and more.
Eggs provide energy, they build and repair body tissue and cells, they create strong hair and fingernails, build and maintain muscles, help fight infections, keep body fluids in balance and believe it or not they
help protect against heart disease.
The variety of eggs enjoyed among the world’s cultures includes duck, goose, quail, turkey, ostrich, and of course chicken eggs.
Eggs have been regarded as a symbol of rebirth, renewal, beginnings and fertility. Eggs were once forbidden during Lent so Catholics had to wait till until Easter to eat them, which is one reason why eggs became associated with Easter. Painting eggshells has been a popular custom in
many ancient civilizations, including Chinese, Greek, Egyptian and Persian.
Do you know the definition of relay?
What chickens do when the farmer takes their eggs away.
Devilled Eggs Recipe
– 6 large hard-boiled eggs
– salt and black pepper to taste
– 2 tablespoons real mayonnaise
– 2 tablespoons soft butter
– 1 teaspoon prepared dijon mustard
– 2 tablespoons finely minced capers
– 1 tablespoon finely minced chives
– Pinch nutmeg
– Pinch cayenne pepper
– Peel shells off cooled hard-boiled eggs; slice into halves lengthwise.
– Remove yolks from whites and place in a small round bowl.
– Mash yolks with a fork into fine pieces.
– Add mayonnaise, butter, mustard, capers, chives, nutmeg, cayenne and salt and black pepper to taste.
– Stir mixture until creamy.
– Spoon mixture into a piping bag or into a zip-lock sandwich bag; seal bag and snip off one corner of the bag.
– Squeeze mixture out of corner of bag into egg white halves.
– Sprinkle tops of filled devilled eggs with paprika.
– Chill in refrigerator 1 to 2 hours or until cold before serving.
The Convenient Chef is located at 5830 Ash Avenue; tel: 604-483-9944
Let The Convenient Chef make it easy! Weekly features new soups and menu changes coming soon.
- Gluten-free and vegetarian choices available.
- Made to order, flash-frozen quality meals perfect for: seniors, busy professionals and families, injured, singles, date night at home, extended care, boaters and cabin goers.
- Free Delivery on orders of $40 or more within city limits.
- Weekly and monthly meal programs available.
- Call Marika for a one-on-one consultation 604-483-9944
Catering: from small meetings to 500 or more.