Sunday Omelette or Russian Roulette? |
The real questions are, "Were they ever safe?" and "Why don't we get sick more often?" Given the methods mega-farms use to produce mega-gross quantities of eggs from mega-flocks, it's amazing that the majority of us haven't all keeled over dead already, leaving all the problems of multi-billion egg distribution to the vegans. (Oh, wait. They don't eat eggs. Never mind.)
Seriously. It's no wonder people get sick from grocery store eggs, because...well...modern, state-of-the-art egg production is a filthy, filthy business.
[Gross-out Alert: If you're snacking at the computer, you might want to skip the next two paragraphs...]
Salmonella is spread by fecal matter. What is fecal matter? Fecal matter is excrement. Stool. Scat. Poop. Droppings. It's crap. Or, if you prefer, feces (pardon my Latin). In his article on the recent outbreak, Wayne Pacelle writes, "One reason millions of salmonella-infected eggs reach American supermarkets every year is the mistreatment of hens by the egg industry. Cramming 100,000 birds or more under a single roof in tiny battery cages creates an immense volume of contaminated airborne fecal dust that can rapidly spread salmonella infection between the birds. The best available science—a study of more than 5,000 egg operations across two dozen countries—found that for every type of salmonella studied and every type of production system examined, there was a significantly lower risk of salmonella infection in cage-free production."
Delightful discovery of diversity. |
Some of the eggs I will eat this week came from my boss, who has a small hobby farm in Western Pennsylvania where chickens are treated like pets. Other eggs I will eat this week come from a teenaged entrepreneur--I'll call him Farmer E--who is dabbling in the fine art(s) of animal husbandry in the form of a poultry business (for both eggs and poultry meat). Not only do I buy eggs from him, but I have purchased a bunch of broilers and rabbits, as well as a Thanksgiving turkey, to be delivered this fall. He may well represent the next generation of American farmers. (At least I hope he does.)
One thing I love about Farmer E's eggs is that they are so completely different from one another. Unlike the Stepford-wife, cheerful-white sameness that I grew up with, these eggs are a surprise--a delightful discovery of diversity--every time I open a new carton. The eggs differ greatly in size and shell color and shell mottling. Here are a few close-ups:
The littlest egg in the carton and the biggest. |
Egg rainbow from top left, clockwise: pale mauve, brown, plain white, green, blue green, neon white. |
But I don't mind. These eggs are no more than a few days old when I buy them, and their yolks are an incredible orange gold. It's like sunshine. I mean... Like sunshine if sunshine were an egg yolk.
My breakfast this morning, for example, was simple and heavenly. Sunny side up, shirred eggs (eggs baked in the oven or, in my case, the toaster oven) with pre-cooked, crumpled, drained-of-excess-fat chorizo on the side(s). Add a toasted English muffin, some fruit, and a mug of iced coffee (I shoulda taken a picture of the whole meal!) and what you have is Sunday Brunch in August Deluxe!
ooooo ... lovely, lovely eggs! |
where can I buy those beautiful eggs? Please tell me tomorrow. Barb
ReplyDeleteI'm teaching at Kent this semester and we're covering Barbara Kingsolver's, Animal, Vegetable, Miracle. One of the first adventures in food, and one of the first assignments I gave, was for my students to come to your blog. And they loved it! Despite the fact that they had to read it. The majority were impressed by your humor, which they said helped them to "stomach" some of the more sordid details of egg production. They also appreciated the photos of real eggs in all their diversity. And the third comment, which I thought you'd appreciate most, was that your had to be educated because of the level of your language. All in all, I got a lot of good out of having them read this blog, Mel, so thanks. Laura
ReplyDeleteWow. Thanks, Laura!
ReplyDeleteMe,
ReplyDeleteUp until about 13 years ago I purchased eggs from the local grocery store. I moved in with my significant other who happens to be a livestock veterinarian. He does trade-offs with some clients who cannot otherwise afford his services. One client in particular has provided us with fresh, home raised, large brown egss on a weekly basis. The farmer has a small farm outside of Minerva, OH. The eggs vary in size and color but for the most part are quite large and when boiled, peel easily! The yolks are a rich deep sunflower yellow color and are taste wonderful. When I get an overload of eggs in my frig, I simply pass on a dozen to my children. Easteregg dye turns my colored eggs into muted country colors and people rave about the diversity of colors. I have noticed a huge difference in taste when forced to purchase grocery store eggs when my farmer friend's chickens are molting. They are unable to produce eggs at that time. I guess I am totally "spoiled!" (forgive the pun)I enjoyed your article. Mass production of any food item has definitely decreased the nutritional value of our food, not to mention the safety. The more people that handle the food items, the greater the chan ces for contamination. I've seen chicken farms when traveling - yuck, rows and rows of buildings but not one chicken outside! Everyone knows fresh air and sunshine are so important for good health. Thanks for the article which was required reading by my writing instuctor at Kent State University in Salem, OH.
N. Meeker