By Debra Morris–
Ever wondered why shells on chicken eggs are different colors? Some really beautifully-colored eggs can be found at your farmers’ market. The shells range in color from the usual white, to shades of cream, tan, and brown, to light and dark turquoise.
A chicken’s genes determine the eggshell color. You can tell what color of egg they will lay by looking at their earlobes. A hen has earlobes, you say? Never thought about it? Yes, even though their ears are covered with feathers, the chicken’s earlobes are visible and come in different colors. White-feathered chickens with white earlobes lay white eggs. Red or brown chickens with red earlobes lay brown eggs. Blue to green chicken eggs come from the Aracuana, a breed of chicken developed in Chile. Araucanas have also been crossed with other breeds to produce the Americauna, sometimes called the “Easter egg chicken” because of multicolored eggs.
The color of a chicken’s feathered coat is irrelevant to the color of eggs; chickens actually come in a wide range of shapes, colors, and sizes that run the gamut from the strange-looking Frizzled Cochin to the sleek black and white Lakenvelders. Originally, all chicken eggs were probably brown. Over time, selective breeding for white eggs became the norm. It wasn’t until the late 20th century when brown eggs were reintroduced, and then came the return of those breeds with bluish-colored eggs, although breeders and farmers were obviously familiar with them.
Eggs of different colors are essentially identical in flavor, with the taste itself determined by the chicken’s diet. Have you ever cracked open a farm-fresh egg to discover a deep rich yellow yolk? Compare that to the pale-yellow yolks you get in supermarket eggs. Pasture-raised chickens are free to roam and eat insects, grass, and other natural foods in their environment. They are free to consume the dietary minerals they need, which are passed down to the eggs and the shells.
Get your eggs from the Castro Farmers’ Market for the prettiest colors and the best flavor you can find. Visit Clara’s Egg Farm from Watsonville. Compare them to the grocery store eggs. We bet you’ll notice the difference in quality and flavor.
Egg Scramble with Onions & Potatoes
1 small potato
1 scallion
2 eggs
¼ cup milk
1 pat of butter
1 tablespoon cream cheese
Pinch of salt
Microwave potato on high for 4 to 5 minutes. Allow the potato to cool for at least 2 minutes, then test for doneness. Cut the potato into bite-sized pieces and slice 1 teaspoon of scallions; reserve these to add to the scramble.
Scrambled Eggs
Crack eggs into a bowl. Add ¼ cup milk and a pinch of salt. Using a fork, break all the yolks, and whisk the mixture until it is all the same color and consistency. Add cream cheese and incorporate it into the eggs with your fork.
Heat a skillet to medium heat and add a pat of butter. Using your spatula, move the butter around and coat the pan with butter. When it starts to sizzle, add chopped potato and scallion.
Add a pinch of salt and pour in the egg mixture. Keep moving the eggs and use a spatula to keep the eggs off the side of the pan. You want it to be silky, but you don’t want to undercook it so it’s too soggy. You don’t want to overcook your eggs. They will get dry and start to clump up. Pull your pan from the heat and serve.
Debra Morris is a spokesperson for the Pacific Coast Farmers’ Market Association (PCFMA). Check out the PCFMA website for recipes, information about farmers’ markets throughout the region and for much more: https://www.pcfma.org/
This Month at Castro Street Farmers Market
Published on April 6, 2023
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