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Oct 17, 2010 10:02 AM

edible egg?

During farmer's market season I try to buy my eggs from Silverbrook Farm. This guy treats his hens way better than my boss treats me, and the reward is a round, robust, deeply orange yolk that stays intact unless you really stab at it. But recent salmonella scares have created more demand than he can accommodate.

This past week I arrived too late, so I had to try something ostensibly organic, veg-fed and cage-free from the supermarket. Wan, pale-yellow, flat yolks made for a tasteless Sunday breakfast. And as autumn wears on I can't depend on Mr. Silverbrook for much longer. Are there any flavorful eggs available in local markets?

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  1. Wilson's Farms in Lexington sells eggs from their own hens. If I'm in the grocery store and need eggs I buy Country Hen brand, from Hubbardston, MA. They're good - not quite as good as what you describe, but much better than typical grocery store eggs.

    2 Replies
    1. re: Eatin in Woostah

      Thanks Eatin. I should have specified that my definition of "local" is very narrow. Cambridge, vehicle-free household. I will keep an eye out for Country Hen though -- you never know.

      1. re: Eatin in Woostah

        I'll second Wilson's Farms eggs. I make the ride from the south shore up to Lexington for them,, and other things there. But if I buy from the local store I like Pete and Jerry's.

      2. Chip-In Farms, from Lexington, available at Russo's. I think they sell them at Formaggio as well, but for twice the price.

        7 Replies
        1. re: Jenny Ondioline

          Ooh, I've had chip-ins at various restaurants (including the panko-crusted deep-fried poached version at Russell House Tavern). And I can walk to Formaggio. Thanks Jennie.

          Russell House Tavern
          14 JFK Street, Cambridge, MA 02138

          1. re: Jenny Ondioline

            Chip-In Farms eggs are also available at Dave's Fresh Pasta and I think the Dairy Bar in Davis Square.

            They aren't as good, IMO, as eggs from pastured chickens, but they're aren't bad, and readily available over the winter.

            1. re: greenzebra

              i like mayflower poultry. their double yolk eggs are excellent. in cambridge, and you can get your fish across the street at new deal.

              1. re: teezeetoo

                Why didn't I think of Mayflower?!. I've been meaning to check them out for chicken feet to add to stock.
                Thanks for all the good suggestions.

              2. re: greenzebra

                Pretty sure Savenor's also sells Chip In.

                1. re: bear

                  Busa Farm in Lexington/Arlington line sells ChipIn farm eggs.

                  1. re: Guido

                    The meat ladies at the Central Square Farmer's Market in Cambridge also have fresh good eggs from their hens sometimes. They're in the far right corner as you enter from Mass Ave. The market opens at noon and they usually sell out by one.

                    Why am I even telling you this? (Because I'm working those hours and can't get there myself these days.)

                    You can get Country Hen brand at the Harvest Coop and I think Whole Foods as well.

            2. I know you said you wanted local eggs but if you have to get them from a grocery store check out this link rating organic eggs:


              1. Not to be a total philistine, and I LOVE local anything, but I honestly can't tell the difference between MA farm eggs and the supermarket variety.

                9 Replies
                1. re: StriperGuy

                  I second the endorsement of Chip-In farm eggs...they're gorgeous and incredible if they're just done and still runny, but I feel like the texture is difficult to attain without an immersion circulator (what they use at Russell House). Even just poached however, they're still pretty baller. I think to really appreciate the flavor, Striper, you have to eat them almost raw and with some complementary flavors. A just poached egg on top of a wild mushroom ragout, yolks running all over the place when you puncture it....foodgasm

                  1. re: SonOfAllston

                    My favorite prep is gently over easy, and I swear I can't tell the diff.

                    1. re: StriperGuy

                      Wow, I guess everyone's tastebuds are different. Once I started buying Country Hen about four years ago it spoiled me for regular grocery store eggs. The flavor is so much more rich and buttery - I can't even stand to eat those regular pale-yolked things passing as eggs. Sort of like when I switched from Keystone Light to Michelob to Bass to Celebrator Doppel Bock back in the early '90s.

                      1. re: StriperGuy

                        The yolks of fresh eggs are yolkier, they stand higher, and the whites have less of a thin component to them. (Break an egg in a frying pan and see how there are two parts to the white -- a thick part that stays close to the yolk and a thin, watery part that runs away. That thin component increases as the egg ages.) This is more of a fesh vs stale comment than supermarket vs farm stand -- but you do have a greater chance of freshness from farm stand eggs. If the chickens are free range, then the yolks, in my experience, are particularly intense.

                        1. re: FoodDabbler

                          Ah I see. So the whites actually get thinner as they age. I thought it was the other way around!

                          1. re: MrsCheese

                            It's more complicated than the age of the eggs, though Food Dabbler is correct. It is also the case that old HENS produce eggs with thinner whites, no matter how fresh the eggs are.

                            Striper, have you ever had eggs from 7-Acre Poultry Farm in N. Reading? They are so delectable. I disagree that the egg has to be close to raw to appreciate a local egg. The difference in hard-cooked eggs is dramatic, so too for scrambled. I much prefer local for egg dishes, but will use supermarket eggs for baking and non-eggcentric cooking. I don't know the brand, but whenever I get regular eggs at Trader Joe's, although they are not pastured, I find them a couple of notches above standard supermarket eggs.

                          2. re: FoodDabbler

                            I have noticed the thinner white on older eggs, and perkier yolks on fresh ones.

                      2. re: StriperGuy

                        I don't think Chip in eggs are that special. I buy them, but I much prefer Stillmans eggs when I can get them. Now those are some beautiful eggs (but you def pay for them!).
                        Can anyone answer this for me -
                        I buy chip in eggs from Verrill Farm often. My eggs always seem old when I crack them open - you know when the whites are kind of set around the yolk? (don't know how else to describe). The date is way in the future, the eggs are local, and I don't imagine that they sit on the shelf at verrill for long. So what's that about?

                        Verrill Farm
                        11 Wheeler Rd, Concord, MA, MA 01742

                        1. re: MrsCheese

                          See FoodDabbler's comment above - those eggs are extra-fresh, not old at all.

                      3. Is the farmer's market still up and running in Central Square? I bought a few dozens eggs from the Austin Bros. Valley farm stand (primarily selling grass-fed beef stand, and other meats) and found their eggs to be quite good.

                        1 Reply
                        1. re: kobuta

                          They haven't had eggs for several weeks. When they have some, they sell out very quickly. I concur that these eggs are mighty tasty. They seem to have finicky hens.