Recently I’ve been on a Hulu Plus cooking show kick, binging on Lidia and Martha and the occasional Avec Eric with Eric Ripert. In fact, it was on one of Eric Ripert’s shows, where he cooks with Dan Barber (who’s now on Twitter, by the way), that I learned about pastured eggs. While touring Chef Ripert around Blue Hill Farm, Chef Barber says, “When buying eggs, you don’t want to look for free-range, necessarily…what you want to look for is pastured eggs.” Pastured meaning the chickens get to graze on grass and good stuff. I never thought I’d find pastured eggs at my supermarket, until…
…the other day I was there and saw the eggs you see at the top of this post: Happy Eggs. Here’s their company website. Their slogan is: “Our Hens Go Outside. Turns out that’s kind of a big deal.”
The eggs really weren’t that much more expensive than the organic free-range eggs I buy. (Let’s say $6, though I really don’t remember.) The next morning, I was excited to make scrambled eggs with them. Here they are cracked into a bowl:
The yolks were slightly brighter than usual and here’s where I’m supposed to tell you that the eggs tasted WILDLY different than the eggs I normally buy. They didn’t.
But, as the carton says, they’re happy eggs and I believe that’s true. If the hens get to roam around, that’s worth it in my book. So I’ll be buying Happy Eggs from now on unless someone in the comments points out something I’m missing like, “Happy Eggs is really a front for a Mexican drug cartel.” Until that happens, I have a new go-to egg company.
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Update: I added a question mark to the top of this post because someone on Facebook sent me a link to this disturbing story about Happy Eggs in Britain. Geesh. Do you think the same thing is going on here in the USA? Does it make a difference that they’re using the word “pastured”? Anyone know anything more about this?