Leola: Meadowview Dairy Store, 172 S. Farmersville Rd., Leola, PA 17540. (717) 656-2261 or (717) 821-6748. Fresh raw milk for $3 a gallon from a small herd of Jersey cows. Variety of aged raw milk cheese available, retail and wholesale. They also have brown eggs from pastured hens, yogurt, raw honey and, and more. Stop by the farm.
Tuesday, May 4, 2010
I buy eggs from two different farms in Lancaster. Both farm's eggs are layed by free-range, pasture-fed chickens. Both have deep golden-orange yolks. Both are delicious, very fresh, brown eggs... but they are totally different in their peel-ability after hard boiling them. One is smooth and easy to peel. The other is impossible to peel and every tiny piece of shell wants to stick to the egg forever and ever. Feel the frustration. And so I say "Hmmm..." That's when I realize one difference... one farmer washes his eggs; the other farmer does not. My curiosity starts flying around the internet studying food science and the anatomy of an egg. Aha! I just read that "the outer eggshell is made almost entirely of calcium carbonate and is covered with as many as 17,000 tiny pores. It is a semipermeable membrane which allows air and moisture to pass through. The shell also has a thin outermost coating called the bloom or cuticle that keeps bacteria out. Once the egg is washed, the bloom has been removed. Once the bloom is removed, the egg is susceptible to air transference and this will speed up the aging process. It is this aging process that actually helps the egg to separate from the shell due to a change in the pH as well as transference of air into the egg shell. The conclusion: the unwashed eggs will last longer but the washed eggs are the only way to go for hard-boiling. Here's where I buy my washed eggs: