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Feb 8, 2009 07:27 PM

fresh organic free range eggs

Please forgive my ignorance; I know this is going to sound stupid to some people, but I I need a few questions answered. I purchased some free range organic eggs at a farm on Friday. I saw the ad on craigslist, and it's around the corner from my sister, so I thought I'd check it out. When I got there, all sorts of chickens were running around, different colors and types. I picked up a dozen eggs for myself and 2 dozen for a friend. The eggs look like something out of a Martha Stewart show. Some are brown, others are blue and green, some are beige speckles. They are beautiful, and don't even look real. Plus, they weigh twice as much as a dozen from the grocery store, I swear. The farmer told me the yolks would be orange, and once I had these eggs, I would never want a grocery store egg again.
I like my eggs over easy; are these non pasteurized eggs safe to eat that way? My sister has me thinking I will be in kidney dialysis if I eat an un-pasteurized egg. My parents were raised in NYC, so when I told them about the colors of the eggs, they looked at me like I was crazy. Yes, they know a good bagel, pastrami sandwich or where to a great pizza, but when it comes to eggs...not so much!
I do like my eggs well cooked, and not very runny. Is it safe to assume these eggs will be safe to eat over easy?

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  1. I don't think any eggs you buy are pasteurized except for "liquid" eggs like Egg Beaters type eggs or egg whites.

    1. I stand corrected. You can buy "pasteurized" eggs, but most eggs you buy at the store are not pasteurized.

      1. There is a higher chance of salmonella in eggs fresh from the farm like this because they don't go through the stringent cleaning process and oiling like grocery store eggs do. But eggs in the store are not pasteurized except for egg beaters.

        I'd eat them a bit more well done then I'd normally eat them.

        6 Replies
        1. re: Bryn

          Salmonella is in the egg and has nothing to do with cleaning the shell. 1 in 10,000 eggs may contain salmonella in the Northeast.

          1. re: monku

            no. Some salmonella is in the egg from the mother hen. MOST contamination is caused by cross contamination of an infected birds feces on to the surface of the egg. Big egg operations have it so the egg leaves from under the chicken immediately and goes for washing and refrigeration so that it is not contaminated by feces.

              1. re: monku

                The cdc isn't explaining the contamination of eggs that are not disinfected. The OP is asking about eggs that are not disinfected. Therefore your article is only half relevant.

          2. re: Bryn

            I thought I had read that farm fresh eggs like these are much less likely to have salmonella than the factory farm eggs commonly available in grocery stores. I thought that the very cramped and crowded conditions in the factory farm settings are more likely to give rise to salmonella. In any event, I thought that the risk of salmonella from eggs was pretty small, but especially from a small provider. (And especially when you like your eggs well-cooked!)

            1. re: karykat

              The smaller provider doesn't test regularly for salmonella on his birds and since they are free range they can be easily infected by whatever wild birds are flying around and stealing the chickens feed. Not that I'm against it is just a simple fact.

          3. Commercial eggs are washed in an antiseptic solution so that he shells are clean, but they are not pasteurized.
            Your eggs should be fine over easy. You are lucky to have a source like this.

            1 Reply
            1. re: jayt90

              I agree with JayT90. I had a small backyard (6) laying flock for several years, they were in a large pen during the day and when we got home we'd let them wander the yard and garden for several hours. Best eggs by far I ever ate, they ate my garden to smithereens, but the eggs were worth it, plus they were fun to watch- you cna't appreciate this unless you've been there, probably, but it's true.
              Never had a problem with any of their eggs, which I used in everything, mayo to omelets, my theory was the hens were very healthy and therefore so were the eggs. Naive? I don't think so. Miss Redfeathers died suddenly, so I took her to the U of A vet school necropsy lab for a necropsy (I work in the medical field, I had to know). She died of avian gout, which is a whole different disease in birds than in humans. Cost me a bundle, but it was worth knowing.

            2. if your eggs are fresh and from a clean, well run organic farm, they should be safe even to eat raw. over-easy should not be a concern. in general these eggs will be far safer in terms of salmonella than grocery store eggs which come from factory farmed hens in battery cages.

              if the shells look unclean, you can give them a rinse, but i buy eggs like this all the time and don't bother, and have never had a problem.