That deep-orange yolk isn't a fluke.
Hens that forage on real pasture eat greens and bugs full of carotenoids. It shows up as a richer color, a fuller flavor, and yolks that stand up tall in the pan.
About the eggs
Good to know.
Nutrition, safe handling, and a few things worth knowing before you crack one.
Good to know
What's in an egg, and how to keep it.
What's in one large egg (about 50g)
72calories
6gprotein
5ggood fat
0gcarbs
There's also vitamin D, B12, riboflavin, selenium and choline in there, along with the lutein that gives pasture-raised yolks their deep orange.
Handle with care
Cold until you cook them.
- Refrigerate40°F / 4°C or below
- Cook throughyolks & whites firm; 160°F
- Use in 3–5 weeksof your pickup date
- Wash upafter handling raw eggs
Did you know?
A fresh egg does more than taste better.
Fresh whites actually hold together.
A just-laid egg has thick, firm whites, so it poaches into a tidy little cloud and fries without running all over the place. Old store eggs go flat and watery.
Not sure how fresh an egg is?
Drop it in a glass of water. A fresh one sinks and lies flat. If it stands up or floats, it's past its best. Ours won't be doing much floating.
Better eggs, better everything.
Custards set silkier, mayo whips up thicker, pasta dough turns golden, and cake tastes like it means it. A good egg quietly upgrades whatever you make.