Cage Free and Free Run are 2 terms that mean the exact same thing. One is US terminology, the other Canadian. What do they mean? It means the barns are open concept and the chickens can freely roam. One of the few things I learned this week from Conestoga Farms while hosting a Bakin’N Egg workshop 90 minutes outside Toronto at Olde Bridge Place . This exceptional venue/shop/inn just also happens to be situated next to the last standing covered “Kissing” bridge in all of Canada. If you are ever in the West Montrose area of Waterloo county you have to drive through and grab a few photos of this historic site.
I also learned that Conestoga Farm Eggs produces our local egg-ceptional eggs distributed by Grey Ridge to South Western Ontario. What do we want? Local! What do we need? Easy! What do we want to be? Healthy! Here are my top 10 reasons why I love Conestoga Farms Eggs.
- They are Egg-ceptional. Eggs are possibly the most nutrient dense whole food around. One egg boasts 77 calories, 5 grams of (good) fat, 6 grams of protein AND they provide you with all 9 essential amino acids. Bonus, due to their high level of special nutrient choline, they are also extremely good for brain health. Look for Conestoga Organic and Free Run Omega 3 eggs to get the most nutritional value. FYI The brown eggs are also enriched with 1 mg of lutein per egg. Lutein is an antioxidant found in the eye that supports healthy vision.
- Mayo in a Minute. I cannot stand for store bought mayonnaise, but I absolutely love the fresh homemade stuff. Check out my recipe down below One Minute Mayo and discover real mayo again! Double whammy of decadent goodness? Hard boiled eggs, salt and pepper smothered with homemade mayo. My mouth is watering.
- Instant Protein Boost. All you have to do is add a couple chopped, shaved, or grated eggs to any big ass salad and you are covered in the protein department.
- The Ties That Bind. Technically eggs play a mighty role in the kitchen. They help to bind burgers and meatballs, they add stability and structure when baking and are even used to glaze and glue. Thank you eggs for making my job easier in the kitchen.
- They Rise to the Challenge. Did you know that egg whites increase 6 to 8 times in volume when whipped? I get weak in the knees when I see a homemade angel food cake or freshly baked meringues. Both primarily made of egg whites.
- Custards, Curds, and Crème Anglaise. When your are finished making that angle food cake for me, then use up those yolks for a warm and steamy vanilla bean custard.
- Best To-Go Food Around. Boil up a batch and take them on the road. That’s too much trouble? Well, you can buy de-shelled hard boiled eggs now in most every grocery store, food market, and airport. Conestoga Peeled Hard Boiled Eggs come in convenient packs of 2!
- Budget Friendly. When you look at all the amazing things eggs have to offer, they are the most versatile affordable whole food on the market.
- All Day Affair. If I have a carton of eggs and a few other things kicking around the fridge, I know I have breakfast, lunch, dinner, and/or dessert covered.
- Fried Eggs On…burgers, kale salad, braised greens, rice, sandwiches, sautéed veggies, pizzas, toast… need I say more?
- 1 egg
- 2 tsp white wine vinegar
- 1 tsp Dijon mustard
- 1.2 tsp salt
- pepper to taste
- 1 cup neutral flavoured oil, I like avocado oil
- Place all ingredients EXCEPT oil in a food processor or blender. Pulse until combined.
- Continue to pulse or blend while adding your oil in a slow steady stream until emulsified. In less than a minute you will have a thick creamy mayo.
- Taste, adjust seasonings, and store in airtight container for up to 7 days. Don't forget to try it in you next creamy salad dressing.
1-2 tsp chili powder
A few dashes of your favourite hot sauce
1-2 tsp horseradish
1 Tbsp finely chopped herbs of choice
1 clove puréed garlic with 1 Tbsp lemon zest
1 canned chipotle in adobo, finely chopped
This post is sponsored by Conestoga Farms. I only write about things I love. My words and thoughts are 100% my own.
Photos courtesy of Conestoga Farms by Josh Tenn-Yuk @Joshteewhy