I’ve been playing a lot with eggs recently.
So it was with great interest that I attended an egg event for food writers last month. Vital Farms was in town to show off their Alfresco Eggs, with Jason Stoneburner serving them up for Saturday brunch at his namesake restaurant. I was curious to learn more about what Vital calls humanely, pasture-raised eggs, newly pushed in the Pacific Northwest with availability at QFC and Fred Meyer.
Breakfast festivities began with a video look, a la Portlandia, at the “girls” gone wild: hens from Vital’s 50+ farms around the country that are released from their coops each morning to run free on 108 square feet of pasture per bird. The “moving chicken spas” mean the hens essentially “engineer their own crop rotation,” in the words of Dan Brooks, Vital’s director of marketing & communications. This results in brightly colored (deep orange) yolks that come from the xanthophylls in the grass. But be forewarned: Other eggs can have such color (from marigold feed, etc.), so it’s not the tell-tale sign of a true pasture-raised egg.
I’m not convinced that Alfresco Eggs actually tasted better than the eggs more commonly available at the grocery store, but as Brooks inferred, consumers might simply find the pasture-raised eggs to be more (ethically) palatable. These eggs are free from use of herbicides, pesticides, antibiotics, and hormones. Plus there’s the promise that the hens’ “salad-based diet” and exercise yield eggs with 25% less saturated fat, up to 50% less cholesterol, more Omega-3s, and significantly higher amount of vitamins A, D, and E.
It was great to finally get to Stoneburner for the first time, and the nice brunch treatment means a desire to return for more. Some of the egg dishes:
Meanwhile, I picked up some eggs at the store to try out on a few Asian dishes I like to cook at home. Here’s a look: