Pastured Eggs

nutrient-dense, flavorful and beyond organic

Until fairly recently in my life, I always thought an egg was an egg. I mean, I knew that fresh eggs were better than store-bought, and I knew that free-range "barn" chicken eggs were tastier. 

I didn't know how fundamentally different they could be until I learned about pasture-raised agriculture.

Here's why we call pastured eggs a nutrient-dense food.

In comparison with a factory-raised egg, pastured eggs have:

1⁄3 less cholesterol
1⁄4 less saturated fat
2⁄3 more vitamin A
3 times more vitamin E
7 times more beta carotene
2.5x more total Omega-3 fatty acids
Less than half the ratio of Omega-6 to Omega-3


The back and forth information we receive about whether eggs are good or bad for you is based on testing with commercial, factory-raised eggs. 

When we eat food that is raised in factories or feedlots, we are missing out on all the beneficial nourishment to our bodies for which the food was intended, so it's no wonder that these tests can show negative impacts on health. 


Pastured eggs are healthier, more flavorful, and they are part of a regenerative, sustainable agriculture. Last but not least, the hens are happy and get to eat plants, bugs, and roam freely their whole lives!

This nutrition data comes from studies published by the Cambridge University Press, Penn State University and Mother Earth News.

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