It’s the age ol’ question that continues to perplex us – which came first? The chicken or the egg? Most days, eggs are far more likely to be part of the breakfast mix than that may mean they come first for a lot of us. But for egg farmers like Dianne McComb it’s the care of hens that deliver the incredible, edible egg! So both stay front and center!

Getting to Know Dianne

McComb’s farm is in Ontario, Canada, just two short hours from downtown Detroit Michigan. She says the area still offers all the benefits of that country, rarified fresh air experience when it comes to growing resources and rearing livestock. The farm’s rolling hills are nestled in among other farms and small cities making for an excellent sense of community, interdependency and life that helps to foster the legacy she and now four generations have crafted.

Currently, Dianne and her brother operate the farm. They took it over from their parents a few years ago. And although Dianne’s children have chosen not continue on with the family farm legacy, the farm is in transition as new family of owners.

At 400 acres, her farm is average, and at one time featured beef cattle, crops and egg-laying hens at one time, but now eggs, corn, wheat and soybeans make up the main compliment of resources that Dianne and her farm provide. Believe it or not, the corn makes for an incredibly recyclable resource as they feed the egg-laying hens the grain to make them healthy and strong, then when the hens eliminate, their manure is used as a fertilizer to help make the corn (and wheat and soybeans) grow strong and fine, just like the hens and their tasty bounty!

Taking Care of the Hens

For some context, Dianne’s farm features 25,000 hens currently which make it an average-sized hen operation in Canada. When we compare it to the hen farms in the United States however, the number of hens increase to a  million on average. That’s a lot of eggs!

What also comes with the hens, is the ongoing, evolving relationship of care. When you walk into the barn, they know you’re there and interact appropriately. In a smaller operation like Dianne’s, that’s incredibly valuable. That top level of animal care results in hen health, regular laying activity and standard of quality.

Although a backyard chicken coop may take a few minutes a day to take care of, a flock like the McCombs are more like a regular business day. After starting her day at 8 am, Dianne walks through tending to the hens needs,  collecting eggs and the detailed cleaning needed to preserve biosecurity in her farm. She says most days, she’s done in the barn by 3:30 pm, which was especially nice when her kids were school aged. It’s a lot of work, but it’s truly a labor of love.

While the grind of a farm IS a daily activity, Dianne has a number of helping hands come in on the weekends to help round out all of the duties to take care of the farm. The housing system they used is called “enriched housing” for hens.  Hens are inside all the time, have a perching area, a nesting area, and dedicated feed lines that run inside the living quarters. When the hens lay their eggs, they roll out onto a belt that collects them. Their manure is also managed to help keep both the hens and their general environment clear and healthy.

Dianne is active with a program called Farm & Food Care and pointed us to some videos that would help us see what the farm is like.

Focusing on the Eggs

What size egg does your household typically choose to buy? Do you know the differences there are in eggs? Dianne’s operation produces the “conventional white egg,” but there are MANY different types of eggs.

When you consider the average yield of a healthy egg-laying hen at Dianne’s farm, This one location produces upwards of 7.5 million eggs generated in a given year! While that is a high number, remember that these hens have been bred to provide the high-yields they offer and are being kept in great conditions by outstanding farmers! So much so that the hens themselves – have a NUTRITIONIST – while most of us don’t hire a nutritionist for our families even!  The hens Dianne has on property are like little marathon runners who are healthy and doing what they need to do as they feed more people than ever!

One of the most-debated questions in the history of eggs is “can you leave eggs out, or NOT?” Well, the answer is it depends!  So you’re going to have to listen to this episode to find out what the deal is!

Food safety concerns are always something vital to remember when it comes to hens and eggs. Did you know that it usually only takes 4 days from the time a hen lays an egg to their arrival on store shelves? While the process to get them there is detailed (and DISCO-Y), it’s needed to help provide the best eggs to customers. Grade A & Grade AA eggs are only sent to stores and the rest go to a range of uses including commercial kitchens.

 

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Perfect Boiled Eggs

Are you a fan of hard-boiled eggs? Most of the time people have issues peeling them – the reason? They’re TOO FRESH! The closer you get to the date final date listed on the crate of eggs , the easier it will be to peel the eggs!

Also remember that – if you’re looking to avoid the “dreaded green-ring” when making your own hard-boiled eggs, remember to cook, them but then to LEAVE THEM inside the hot water for 15-18 minutes after their initial cooking process.

 

Eggs are an easy, nutritious meal, that allows people both young and old to eat well and regularly! Eating good food in a small package.

No matter what your favorite kind of egg, no matter how much you know (or now know) about hens, there’s always more to learn! Be sure to share this episode of The Grounded By The Farm Podcast, to help us teach others about eggs, food reserves and the processes that help manufacture the world around us!

Links from The Editing Team

Fourth Generation Farmers are getting pretty rare! Connect with Dianne McComb on Twitter today to learn more about the legacy, the history and value of egg and Hen farming! https://twitter.com/dmmccomb

While Canada has been and continues to be one of the most-relationship-rich partnerships the US has ever had, few know the names of all of the Canadian provinces. Ready to remedy that with some quick memorization and learning? https://www.wikihow.com/Memorize-the-Canadian-Territories-and-Provinces#:~:text=Memorize%20the%20’bottom%20row’%20of,Nothing’%2C%20’Bart%20A

We love sharing photos of farms & food on the Grounded By The Farm Facebook presence and be sure to give us a “Like” and share our content! Our stories, legacies and learning can continue on with just a little help from you! https://www.facebook.com/GroundedbytheFarm

Check out the Grounded By The Farm Instagram presence and stay in touch with me as we make more great content during the year! https://www.instagram.com/groundedbythefarm_/?hl=en

DID YOU KNOW? Eggs that are produced in a country, are typically EATEN in that same country or even that area of the country!

You’ve likely experienced the results of an instituted “Pecking Order” in your life in one way or another. Did you know that Pecking Order finds it’s seed conversation when it comes to CHICKEN DOMINANCE? https://en.wikipedia.org/wiki/Pecking_order#:~:text=It%20was%20first%20described%20by,expression%20of%20dominance%20in%20chickens.

The Pecking Order for Hens struggle is REAL! Check out an outstanding video showcasing “HEN BULLYING!” It’s a real phenomenon and something you should learn more about! https://www.youtube.com/watch?v=hDacZOL0N-Q

While most commercial egg farms have one of three types of layers (hens that lay eggs) there are lots of different breeds of chickens that backyard farmers can choose from. Are YOU familiar with them? Learn all about the development and research that details the traits that make hens the most-efficient they can be! https://starmilling.com/poultry-chicken-breeds/

Eggs are not only a nutritious food, they are an easy-to-prepare food. Ready to learn 7 Great Ways to Prepare Eggshttps://www.nm.org/healthbeat/healthy-tips/nutrition/seven-ways-to-make-eggs

 

Grounded by the Farm  00:01

Food is more than just what’s on our plate. It’s the places where it’s grown. It’s the people who grow it and so much more.Join me, Janice Person, your host on Grounded by the Farm every other week as we talk about the foods we love.

 

Grounded by the Farm  00:17

This week, we are turning to one of those basic food items that I cannot imagine living without. And I know there are people who have allergies or who’ve chosen not to eat eggs. But in my life, it’s a basic protein. I had a couple of eggs for breakfast, I poached them really quickly. So I was able to get that protein and get on with my day with a little bit of fruit. And while I’ve seen a lot of like backyard chickens, and egg farm, that was something I hadn’t visited until a couple years ago. And I remember asking Diane McComb, a friend of mine, she’s from Ontario, Canada, which for Americans I know we don’t all remember where all of our provinces are. But this is the one that’s next to the Troy. Okay, she’s up there. And I asked her some questions and stuff, so I wouldn’t look too bad before I went. She has now sent me photos for the website. We’ve got some videos we’re going to share. And Diane and I are going to talk about all things eggs. Now I can tell you, she earned a forever spot in my heart because she gave me shoe strings that had eggs on them. I don’t know if you even remember that, Diane.

 

Dianne McComb  01:29

Oh my gosh, I didn’t remember that.

 

Grounded by the Farm  01:33

To lace up my Chuck Taylors with some bright yellow egg shoestring So tell me a little bit about your farm in southwest Ontario. You say you’re about two hours from Detroit. What’s the area look like?

 

Dianne McComb  01:47

It’s a little bit rolling fairly flat though. Lots of farms around of various sizes. And we’re not too far from small towns and cities around where I am. There’s a number of small towns and cities in southwestern Ontario. So about 20 minutes to the closest city that I you know, go to two hour drive to Toronto two hour drive to Detroit. So that kind of situates me in the middle of it all and middle of the Great Lakes. So lovely snow in the wintertime and lovely beaches in the summer. So it’s great location.

 

Grounded by the Farm  02:19

Yeah, it sounds perfect. And what’s your farm look like? what’s what’s the farm setup?

 

Dianne McComb  02:24

It’s a family farm. Okay, my brother and I took over from my parents several years ago. It’s not that big 400 acres, which is average size, we had beef cattle crops and hens laying hands. But we kind of dropped the beef cattle and focused more on laying hands and crops. So we have corn, wheat and soybeans that we rotate on our land and corn gets some of it gets fed to the hands. And then when we feed the hands, they lay the eggs and then when they poop, we put the door back out of the field to feed the corn to feed the hands. So we have a nice nice rotation and nice system. And we have a couple of employees that work with us. So we get a little bit of time off. Yeah, actually, my farm is in transition because my brother and I, our children decided they don’t want to be farmers. That’s not that life. for them. It happens, right. And we have a young farmer, a young family who have come to work along with us and transition into taking over the egg operation. Wow. So it’s an ongoing process. And it’s it’s exciting. I love eggs because they’re just so good. And they’re good product and right answer fun little creatures even. We have 25,000 hens, which is an average size egg farm. In Canada, an average size farm in the US is million a million plus but eggs in a country are usually eaten in that country, for the most part for about 90% of the eggs that are produced in the US, right and then the US and if they’re produced in Canada, they’re eaten in Canada.

 

Grounded by the Farm  04:08

So yeah, I think they’re somewhat regionally based or locally based for the most part in the US at least. When I went to farm and Arizona, that part of the Southwest is primarily where their eggs went. Now, maybe some days they’re here in the Midwest, but usually, the West has a lot of eggs actually, because there’s a lot of corn. So there’s kind of wild. Well, you said 25,000 birds. Is that right?

 

Dianne McComb  04:40

Yeah, that’s Yep, it is. It’s an average size sounds like a lot.

 

Grounded by the Farm  04:45

My brother I think has like 50, broilers. 100 I don’t know. 100 chickens all together. Maybe it’s 50 or 50. Maybe it’s 100 of each layers and broilers a really small farm and a lot of people like me have friends who have a few chickens in the backyard. Yeah. What are some of the differences or some of the similarities between you guys and smaller operations,

 

Dianne McComb  05:09

We care for the hens. It’s It’s hard to believe that you can have an emotion but they’re living creatures, you walk in the barn every day. And you see, they notice you, you notice them, there’s an interaction, we make sure that the feed quality is good for hands in the water quality. So you’re feeding and attending to their needs, whether they’re, it’s, you know, 12, or whether it’s, you know, 1200 or 12,000. Yeah, you know, it doesn’t the care of an animal is important, the care of a living creatures important and they respond by producing this lovely product, you know, and the better the care The, the, you know, the more eggs. They just, they respond just as any living creature would with care. Exactly. It’s on all levels. Yeah, I need to think about it.

 

Grounded by the Farm  06:01

A lot of my friends who have backyard chickens, they do their chores in the morning and their chores in the evening. You guys have people in the barn? Probably most of the day?

 

Dianne McComb  06:12

Not really. No, I managed my own barn. Okay, I’m out there, about to eight o’clock in the morning. And after I walk up and down the rows every day to make sure that the hens have, you know, water, food and living and that sort of thing. And so that takes a bit of time. I just do it on my own. Yeah. And then I gather the eggs because the hens lay their eggs in the morning, usually, and all the eggs are laid. So that takes me about another two hours, two and a half hours and clean up. Because biosecurity and standards set for your you’re producing a food product. There’s cleaning to be done every day. And I’m usually finished by about 334 o’clock when the kids are back home again. So it’s a manageable day. Yeah, where are we have the help come is for the weekends. And when you’d kind of like to have a break because it’s nonstop every day. Yeah, there’s no Oh, it’s your birthday? Yeah, no, it’s Mother’s Day. Yeah. Yes. Last No, you still going. But you know, it’s not a bad routine. You know, everybody works. And if you you know if you enjoy it. Yeah. And you know, it’s a work day, every day, every buddy doing it every day. Yeah. stock is so different than so many jobs, right. And things break. Yeah. Always on a Sunday at two o’clock, if it’s good to go.

 

Grounded by the Farm  07:49

So among among the things that break what kind of equipment and stuff do you have on the farm? Because I think a lot of us are used to seeing these nice coops that, you know, you get up and you set up in your backyard, you’re talking about barns, and do you have like automatic feeders and water? How does all that work? Okay,

 

08:09

We have a housing system called enriched housing, okay, in my barn, and that means the hens are contained. They’re inside all the time. They have a perch area and a nesting area. And feed lines that run through the length of the barn and water, little nipple things because hens don’t Gulp water droplets. That’s the way they get the fresh water constantly and they get fresh food constantly, all day long. The eggs roll out from them onto a belt where they roll down to a central area to be collected. and out the other end of the bar. And there’s belts that take their manure out to the other end of the barn to clean out so you can clean up on a fairly regular basis. Yeah, that’s my barn. There are different kinds of housing for the hands because people are making different choices when they go to the grocery store.

 

Grounded by the Farm  08:17

There are a lot of choices in the grocery store. And I will tell you, it’s overwhelming sometimes like I I remember when I was a kid there was like large jumbo or medium eggs. And I don’t remember a lot of other choices. I don’t even remember like store brand versus name brand. And now you have all of those things.

 

Dianne McComb  09:29

You have free range you have organic, you have conventional you have free run you have. So can you tell me like what do you look for? What do I look for? Well, right, I produce the store brand, the conventional white egg. That’s what I produce. Okay. There’s also free run, which is inside a barn but the hens run around. There’s free range and that’s where They can have little access to outside areas. And then the there’s organic and organic will be free range as well. Okay? They have that combination. The difference is conventional enriched housing furnished house, whatever you want to one was purchase staying inside the barn. They’re the cheapest egg to produce because we can keep the hand safest. She’s not encountering other only her small group of hands. Right? Whereas free range inside the barn that they’re all mixing together.

 

Grounded by the Farm  10:36

Yeah, I went in a free range barn and yeah, it was it’s a challenge to manage, you spend a lot more hours in the barn because hens have a tendency to pick on one another. And I had never given that much thought to the term, the pecking order, until I saw how hens behave. And, and I’ve seen that both in backyard situations and and bigger barns.

 

Grounded by the Farm  11:03

So it’s in nature, it’s it’s really something. So that’s one of the pieces of difference. And you can decide which one’s better for you. It doesn’t matter to me, right? I Oh, no, it’s it’s it’s a choice and the better managed and the more we learn about how to manage these hens better, they reduce the lighting and free runner free range, right. So they they don’t fly away because it hands reaction is to fly away. They’re not flying birds. Right. Right. But they sure do. Give it a heck of a try. They do.

 

Grounded by the Farm  11:42

So should I assume you have one breed of bird primarily on your barn or it’s a different breeds. Because I know that’s one of the things people like with backyards is they can get different kinds of birds that look really different and have different airlines.

 

11:56

They have heritage breeds that are always going to be the route. But no, actually, there’s an believe three or four basic hands commercially, okay, that are developed for commercial use around the world. And they’re white and they’re Brown. Okay. But they’re also just these three different breeds. And I can’t remember them right now jazz, but there’s a Dutch, Dutch and German and American pretty much. And they have really good genetics like, yeah, the amazing things that they’ve done. Yeah, research in the Midwest universities that, you know, they have done incredible research in order to help the hand develop true traits, right, that are going to make her most efficient. For the hand that my dad had in the barn when I was younger, would produce about 175 to 180 eggs in a year. The hen in my barn today produces 340 eggs in a year. And that’s genetic. And it’s not because we’re pushing her it’s because she’s like a runner. You know, she eats less more efficiently. She has a better diet. Actually, my hands have a nutritionist, my kids do not put it on the table, you better eat it. Whereas My hands are like, Oh my gosh, they’re you know, we got to change up this. But it’s not giving them anything that’s not a vitamin people are in nattering about that. And it doesn’t matter what your choices in the store, all of those hands are fed healthy diets for hinze. They make sure that they have like if if a hen doesn’t have enough calcium in her diet, she’ll draw it out of her bones to put the shell on the eggs. She’s made to lay eggs. That’s right. And she’s a much leaner bird now than she was in, in years gone by, it’s like a marathon runner runners are different. They have different qualities now that they didn’t write for and they eat different things to enhance themselves. Our hands, I look at my hands like little marathon runners right? There, they’re healthy, they’re they’re doing what they need to do. So but that, you know, from my dad’s day till now, the efficiencies are just you know, incredible and, and it’s great. It’s feeding more people on the same amount of space. It’s pretty amazing. Like really, she’s she she has made the lay eggs as a species, right?

 

Grounded by the Farm  14:40

Yeah. Yeah. Well, and, and eggs are such a sort of, you know, an inexpensive I mean, they’re not cheap, right? But they’re, they’re kind of inexpensive to add protein to whatever you’re having. So, if you’re having fried rice, you know, you can have rice and you can stir in some, you know, egg As you’re frying it up or something, and you added a different protein profile to it so quickly. And in today’s world, it’s a great way to eat nutritiously. And I know in the US, you know, we take it for granted in some houses, but some houses don’t have that ability. And then lots of places around the world certainly, you know, the ability to produce protein on their own yard or something is life changing in some parts of the world? One of the questions I wanted to ask you when we’re talking about their diet and everything, is that why we get different sizes of eggs? Or have the way chickens done things like the way the breeding has gone? Is that why we have more like larger jumbo? Or is that a different part of their life cycle?

 

Dianne McComb  15:48

Why do we have different sizes I hens a living creature, and they start out by laying very small eggs, peewees and politics and and then as they get older, the egg gets a little bigger. We because of the diet, nutritional things that we can do now, we target large now there’s some states in the US where they prefer extra large eggs. So they let them develop more to that stage giving them the nutrition they need to produce those. But basically, in North America, the large egg is is the standard size that most people look for plus a large egg has a better quality shell generally.

 

Grounded by the Farm  16:28

Yeah. And everybody opens the box to see with. Yeah, that’s how many of them are a broken? Not really. No, it’s not what you’re paying for. So the better quality egg and better ability for the hen to lay that egg so that they but they still could lay an extra larger medium, even when they’re mature hand. Right? Just because they’re a living creature.

 

Dianne McComb  16:55

Yeah, they’re having an off day. Give me all your all your all your living people don’t look all the same in the same family. Right?

 

Grounded by the Farm  17:04

So no, it’s just, I’ve got a lot of these questions on what makes this happen. Perfect. So what happens when you get an egg with two yolks?

 

Dianne McComb  17:15

That’s usually a young hen that lays those double yoked eggs, because her cycle isn’t really set just yet. So she releases two yolks, and her body just wraps them up like they any other old day. So all right, and the mature hand doesn’t, but not as frequently. So all right, that one makes sense. Yeah. And brown eggs versus white versus the light blues versus all that stuff. Now the brown in the white they’re pretty standard. The whites came from Leghorn and the Browns from Rhode Island red. That was the the the base for the anything with the red in it is my favorite with the red hair. But there’s no true difference nutritionally Okay, crack open that egg. It’s the same nutritional values as Yeah, but it’s just personal choices. European people tend to like brown eggs more than white eggs. And we’re just more accustomed to white eggs in North America generally so and they’re easier to grade A white egg than it is a brown a why. So that’s sometimes because the shell is less opaque for a white egg than it is for brown egg. It makes sense. So and so that’s why you often get spots a little bud spot, which is just it’s not a baby. There’s no males usually and hen barns. Yeah. So there’s no babies. And I trust that people understand that process. Yeah. Because when I talk to grade twos and threes, they often don’t.

 

18:57

Right?

 

18:59

brown eggs can have some little beat spots and stuff in them and you can just pick those out or eat them. They’re not bad for you. But part of that is the processing side. And it’s on your farm, right? It is though not not generally in the USA, it is okay. They they’re all in line, usually the handout houses in the US or is in Canada, we shipped to a grading station, okay, the processor is is involved in that they have their own hands too often, but there’s a lot of more independent farmers in the in Canada than there is in the US. Okay, that’s just the way the things have evolved. Yeah. Not good or bad either way. It’s just who in Canada because of the just the traditions that we’ve had we have a different system supply management and yeah, so independent individual farmers get cost of production for their eggs. Okay. Sometimes eggs cost a little bit more than in the US. You In Canada, but not significantly more. Yeah, I mean, when you were paying $2.50 we’d maybe be paying $3. But you know, yeah, not huge.

 

Grounded by the Farm  20:11

Yeah. In a week’s grocery, for most of us, that’s not much to think about, for a lot of eating. But no, it’s

 

Grounded by the Farm  20:19

Yeah, brown, white, or either one, pick an aid. So now, the the processing that I was talking about, though, is kind of important. Because a lot of times people wonder why you can let exit out or why you need to refrigerate them. Right. And that gets back to processing, isn’t it? It does, indeed, in North America, all North America, we wash eggs, because North American customers don’t care for dirt spots on the outside of their eggs like poop and dust and other things. Yeah, it was in a barn with animals. So it might have those things well, and we wash everything jazz. I mean, this is the period of wash your hands, your hands. So but washering lowrider eggs, yeah, so that takes off a protective cuticle on the outside of the bay, that keeps the egg from allowing bacteria to get in, we take that off. So that’s why we need to refrigerate the eggs. Storage is important. And yeah, whereas in Europe, you’ll see them sitting out in the middle of the aisle with the rice and with everything else it is so frequently hear if you’re buying from a local farmer something or getting them from a Backyard Farmer. You know, you can leave your eggs out on the counter in a bowl or a basket or set minutes out a problem. But it is important to understand that food safety difference, whichever kind of eggs you have, just make sure you’re taking care of them. Because the reason you don’t want to leave them out is with without that cuticle to protect them. You have the possibility for bacteria. And absolutely. And even with the ones that you get from your backyard flock or from others the spinner to refrigerate them, they’ll last longer for you. I mean, you know, but they don’t have to, like they can be left out if they haven’t been washed.

 

Grounded by the Farm  22:17

Yeah, I love it. How long from the time like eggs leave your farm to when it would be in a store or something?

 

Dianne McComb  22:26

It’s only about four to four to five days from handling till it’s in the grocery store generally.

 

Grounded by the Farm  22:33

Wow. Yeah. And wow.

 

Dianne McComb  22:35

Yeah, that’s the same timeline in both countries pretty much. And what all happens in that timeframe. So part of it is you gather them up and send them off to the process, or what all does a processor do, they will wash those eggs, they’ll candle those eggs, and candling as they go over a bright light, then they rock back and forth so that they can see that the shell isn’t cracked. I may have to put a video of this because I call it disco eggs because it looks so weird. The eggs are kind of shaking, and there’s really bright lights on it is very weird, but they’re looking for imperfections in the egg, right? salutely Yeah, yeah. And any that they have an eye that goes through and picks them out too. But they Yeah, people do too. And any of those that are picked out, aren’t thrown away, because they generally have always gone to a place called the brake or the industrial processing for the processing, that they can be used in baked goods. So they can go to hotels, they’re they’re pasteurized and pails generally, okay, the the b grade or the C grade because only Grade A eggs get to move on. And when they move on, they’re weighed and it’s by weight, not the size of the egg, but the weight of the egg that determines whether they go in extra large, larger medium sized boxes.

 

Grounded by the Farm  23:58

Okay, so the grading is and so I think I only have Grade A or grade double A in the floors. I’m not sure I’ve ever seen anything else.

 

Dianne McComb  24:09

No, you only see in the in the stores you can only have because, okay, food agencies mandate all those things like how much they have to wait to be in that carton. And they can only be great a eggs. And so then if it’s Grade B it would be pasteurized, and then differently. Yeah, or craps or mildly cracked, and that that’s why they’re pasteurized in order to go for even the food services and or

 

Grounded by the Farm  24:37

Yeah, and the way it worked, at least at this other place I saw is it kind of came through the line where it’s being washed, and it’s going through the candling process, and then it’s being sorted by weight and put right into cartons like I mean it went really fast. When you start going What if I could follow an egg? You can’t they didn’t let me put like a purple one in so i could follow up i didn’t think i had to bring one but it was really fast how things were being done but very clear that things were being pulled out yes along the way absolutely yeah the handling machines like the egg packers and the graders now are pretty incredible to watch because they will even package the eggs and lift the eggs into the it was wild i mean i saw i’m like putting eggs in like full pallets are like ready to go to grocery stores they were labeled i’m gonna have to look and see if i saw that video on my phone somewhere in google photos or something because it was really wild to what

 

25:47

it is

 

Grounded by the Farm  25:48

here’s another important question hard boiled eggs so what’s the deal like when you get those eggs that will not feel right or how do you suggest we boil them i am an instant pot girl now which is oh okay you know but yeah they’re good

 

Dianne McComb  26:06

the problem that most people encounter is it can’t peel it well and the reason is is because they’re too fresh like i said they’re from the hand of the store in a short time and the closer you get to the best before date those eggs will appeal much easier than eggs that were just bought and brought home and people mistake that thinking oh it’s because they’re no they’re not old they’re fairly fresh they’re too fresh and you need to keep them for a bit better close to the due date and if when you’re cooking them if you not instapot style but old pot style but them in a pot with the the water about a inch above the eggs in the pot turn it on bring it to a boil then take that pot off of the element and let those eggs sit in the hot water for 15 to 18 minutes really then you will get that green circle around the outside of the yolk because eggs are very gentle kind of yeah product i don’t like that green circle no i don’t either so and i often do it and i and then if you cool them off bring them out and then crack them all over when you’re trying to peel

 

Grounded by the Farm  27:24

yeah yeah it’s funny my mom rolls hers in the hands. she’s either that or she does it on the table and it was funny we were making a bunch of deviled eggs for a family dinner and making potato salad… god knows how many eggs we had we had boiled and my poor niece was having so much trouble and my mom sits down and she just gets those things done right and finally my niece looked over it goes oh my god that’s the way you do it okay i can do this now i know right like it’s those little lessons of rolling that egg in your hand or on the table yeah really make a big difference

 

Dianne McComb  28:02

your mom’s got it

 

Grounded by the Farm  28:03

obviously she’s she’s done this a lot of years so now deviled eggs are pretty i mean they’ve been on trend for a while now right like i mean at least in my part of the world you can go to a restaurant and eggs are one of the appetizers than maybe serving it with millionaire bacon or something crazy what are the trendy parts of eggs that you like are there trendy foods with

 

Grounded by the Farm  28:28

eggs you i like any kind of biscuits with a like i like either bagels and eggs and like i’m not a friday person too much i have to say and i like hard cooked eggs for snacks oh a little salt and pepper and a hard cooked day oh my god like that’s satisfying that’s comfort food for me but then a scrambled egg on a bun or a biscuit wow that yeah my family we have some that are vegetarians and things and they love to put like a an egg on top of their pizza oh yeah or something because it fits you know they’re not gonna put pepperoni on there since they’re terian but it gets that protein level up and it’s always interesting to me to see how different people do but the idea of deviled eggs and eggs on top of fried eggs on top of burgers have been you know pretty good because it makes such dramatic photography when you have that yoke running out or something right yeah well there’s a lot of asian foods that do that too and i just been noticing that right oh

 

Grounded by the Farm  29:37

and ramen or sometimes you drop an egg in and hard boiled eggs as a snack or something i didn’t really see very often several years ago now my family my mom would go just go in there and get an egg like calm down right like so you’d really you know be okay until dinner came or something i guess you’re starving but now you can actually find them at like a truck stop, you know, where they have hard boiled eggs sold in pairs or, you know, knife or containers. I’m really surprised that the value of eggs as a snack seems to have been changing in the last few years

 

Dianne McComb  30:15

now. I think so I think that the ease of it, but mostly, I think for most people, this certainly the nutritional value, but you know, it’s like eat your broccoli. And it’s because it’s Well, yeah, but I you know, I’d sooner because I can pick it up needed like a tree rather. And eggs are, yeah, they’re they’re easy food to eat on the run. And definitely our lives have been on the run. So you ever served on a stick? No, like my kids did. I had never seen it until a couple of years ago. And the egg farmer gave me an egg on a stick. And I thought I seriously did this, but it was really quite good. Well, I didn’t know if there were any other things you wanted to help me understand about how Canada does it versus the US or any questions on eggs you think I miss? Well, I’d like to just say before we leave the nutritional part of it. Is it really every age can if the if they are able to should eat eggs. People can start feeding their children when they’re very young. I think it’s now eight months, six or eight months. Please check that I don’t. But I very young, but it’s easily digestible food for young. Yeah. And certainly through our lives for good energy source. Great place for kids to learn how to cook is with an A Oh, yeah. And seniors really. And it’s concerning that seniors got that bad information about cholesterol and eggs? Because there’s good eggs. And yeah, I hadn’t thought about that. It’s it’s very odd how that conversation around cholesterol changed. It did. And it was science and facts that prove that eggs are not detrimental to your diet. And for a senior who’s not eating as much, and maybe on their own. Now, eggs are a really good source of nutrition. And I always encourage that age group in particular to eat a Yeah, we think about it. Some of our elders don’t have the hardiest appetites anymore. And so finding ways to eat good food in a small package is always a great resort for us, right? Absolutely.

 

Dianne McComb  32:37

Yeah. So yeah, now I can go into the other stuff. Why do you still have time? Yeah, we have a different system here in Canada. And actually, some American farmers are starting to look at it not necessarily in eggs, but in in dairy. They’re looking at it. We have a system of supply management. And what it is, it’s in agreement with the government that we do restrict imports coming into the country. We know what the market needs are for eggs. And there’s egg farmers, there’s 1008 farmers across Canada, right, that produce the eggs that are basically on our counters and for the population. Now there are important and and particularly from the US because we have pretty similar standards. So yep. And also trade agreements by we’d really rather not, thank you. But the big thing is, is that we look at all the costs to produce an egg and farmers get our cost of production back. And that’s fair marketing. That’s fair trade. We don’t get any government subsidies at all. We get our dollars from the market from the consumer. Yeah. So yeah, the cost covers our expenses, the groceries, the dark and set their own price. So the price that I get for a dozen eggs isn’t what you would pay in the grocery store. Whereas in the US, it’s an agreement between the producer and the grocery stores. And yeah, you know, it’s tough negotiations.

 

Grounded by the Farm  35:10

i just want to know that i have my safe eggs available to me now i love it when i’m with a family that has backyard chickens and i get fresh eggs from their farm i love it but it’s not for me to grow my own so somewhere between that backyard chicken place and somewhere else is where i’m going to be

 

35:40

absolutely yeah

 

Grounded by the Farm  35:42

i’m a big big fan of store brands and stuff like that i know that they’re usually come from people closer to my area and pieces of that so i’m gonna ask like on twitter you’re active on twitter if folks want to reach out i can drop your twitter handle in here oh perfect yeah that’d be good i’ll make sure that goes in the show notes along with on the website on Grounded by the Farm will have those videos from

 

Dianne McComb  36:07

farm and food care

 

Grounded by the Farm  36:09

yeah there you go farming and we’ll have those in there i’d encourage people if you really enjoyed this episode either leave us a review or like tell your friends hey you got to hear this about eggs this is cool stuff so anyway i’m janice this is diane thank you guys for listening we appreciate it and we will talk to you in two weeks

 

Grounded by the Farm  36:32

check us out on facebook instagram twitter and i’m even on clubhouse so feel free to look this up also on our website Grounded by the Farm calm wherever you want to get in touch we’re trying to be there shoot us a message about questions you have about farming and food i hope you enjoy these episodes enough that you’ll share them with friends whether that’s via social media or in a conversation love to think some of that as while you’re having dinner with friends and family this is a production of grabit communications editing is by two guys talking thank you

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