Breakfast, lunch or dinner, scrambled eggs are always a family-pleasing choice, especially when you add meaty mushrooms.
Eggs are a staple in most homes, with scrambled eggs being the version we love best in our house. NestFresh not only provides consumers with eggs that are antibiotic, chemical and hormone free, they support local farmers. Even better, their eggs are completely affordable.
You’ll find more than a few egg recipes on this healthy cooking blog. Eggs are an inexpensive source of protein, and completely delicious whether you serve them scrambled, poached, or baked in a frittata or quiche.
I was fortunate to run into Brandy, as it gave me an opportunity to ask her to pass along a few questions to a NestFresh farmer to find out why raising chickens cage free was important to him, and why he chose to work with NestFresh.
The following is what this local farmer had to say . . .
- Where is your farm located? Our farm is located in Illinois. We are part of a group of farmers that work together to care for our hens, producing their feed and raising them in cage free barns to produce eggs.
- How long have you been farming? I have been farming all my life. My family is made up of farmers, so I was born into it and continue to farm in a traditional way.
- What else do you raise on your farm? In addition to egg-laying hens, we also raise cattle.
- Can you explain the differences between cage free, free-range and organic, and why you chose to farm cage free chickens? Cage free eggs come from hens fed an all-natural antibiotic free diet. And, of course, they are not kept in cages, but move throughout the barn as they like. Free range hens live in a similar barn, but they also have access to the outdoors so they can also move freely in the sunlight, grass, and fresh air. Our free range hens have really large areas outside areas and we can rotate where they graze. Organic eggs come from hens that are cage free and free range, but they are also fed an organic diet.
- We chose to farm cage free for many reasons. We are able to produce a high quality egg for people and we like the idea of farming in an all-natural way. We prefer not to use chemicals to farm. We like the idea of a small family farm where we can work with our children and teach them work ethics and really enjoy being in food production.
- What is your favorite way to prepare your eggs? I love eggs sunny side up with lots of red pepper, a few strips of bacon and grapefruit juice to drink with it.
- Do you eat eggs every day? Do you ever tire of eating eggs with such an abundance available to you? I don’t eat eggs every day, but I also don’t get tired of them. Eggs are one of my favorite foods and there is nothing I would rather have for breakfast.
- These days city chicken farming, or urban farming as it’s sometimes called, is very popular. Do you have advice for would-be chicken farmers? I have a lot of advice, but how you care for chickens really depends on a lot of things such as where the person lives and what sort of set up they have. So, it is important to do your research to understand what the chickens need to be happy and healthy and also how you can best provide that in your local area.
- Why did you choose to work with NestFresh? What about this company appealed to you? We love being part of NestFresh’s farms. Everyone is great to work with and they are committed to the same things we are—humane animal care, natural farming, and producing high quality eggs for people.
Now to the giveaway . . .
Leave a comment below, and on Monday, November 10th I’ll announce one winner (US residents only please), who will receive 8 free dozen eggs coupons, along with a prize pack of surprise kitchen goodies. Sounds great, right?
That’s it for today folks! Be sure and leave that comment. I don’t know about you, but I could use several dozen eggs this holiday time of year!
You can find the latest news by NestFresh at . . .
Shake It Up! Add chopped spinach or kale to the pan for an added nutrition boost.
- ½ tablespoon butter
- 2 large eggs
- 2 large egg whites
- 2 tablespoons onion, minced
- ½ cup mushrooms, chopped
- 4 tablespoons parsley, minced
- Heat butter over medium heat in a small nonstick skillet. Add onion and mushrooms. Cook for 4 minutes until tender, stirring frequently.
- Whip eggs and egg whites and add to the pan. Stir 3 - 4 minutes until eggs are set. Add in parsley.
- Season with salt and pepper to taste.
Food energy: 247kcal Saturated fatty acids: 6.82g Monounsaturated fatty acids: 5.20g Polyunsaturated fatty acids: 2.21g Total fat: 14.22g Calories from fat: 128 Cholesterol: 387mg Carbohydrate, by difference: 5.18g Total dietary fiber: 1.19g Protein: 21.57g Total lipid (fat): 15.64g Water: 198.58g Ash: 2.33g Total sugars: 2.51g Calcium: 86mg Iron: 2.96mg Magnesium: 31mg Phosphorus: 251mg Potassium: 470mg Sodium: 310mg