There is some seasonal variability in chicken egg production. In the fall and winter, adult hens molt —dropping their feathers and growing new ones — a process that can take several weeks. During that time, the hens’ energy and nutrients go into producing new feathers, rather than eggs. This natural slowdown in egg laying is followed by a bump in the spring, when the days get longer and there is more to forage. Egg collection can occur up to three times a day in the spring.

The yolk color is related to what the chickens are eating, not the nutritional value of the egg. Yolks can be yellow, orange, red, even bluish green— depending on what the chickens are eating. It’s normal to see paler yolks in June, July and August when green plants dry up. This variation is the beauty of supporting small, diversified farms. In springtime, chickens forage the abundant plant foods with high green pigment, leading to naturally orange yolks.

The beautiful colors of the shells and yolks make springtime an amazing time to eat eggs. Now is the time for recipes calling for lots of eggs – breakfast burritos, french ice cream with bacon bits, carbonara … crack an egg in hot a bowl of our Pork Ramen Broth with Nona Lim noodles, or just boil off a dozen to your liking (hard, medium, soft)* and sprinkle with any of the specialty salts and seasonings we carry. Ever made your own pickled eggs? Try adding a handful of fresh nettles to the brine – the strong green pigment from the nettles will dye the eggs a bright blue-green so you can have your green eggs and ham.
*Check out the “Egg Boiling Guide” and more egg cooking tips, tricks and recipes in Samin Nosrat’s book Salt, Fat, Acid, Heat, available at the shop!

No need to reserve, just come on in. You can also order online through Mercato for delivery in the East Bay area.