Ever wonder where your eggs come from, or why farm-fresh eggs and store-bought eggs are so different?
It comes down to how hens are raised and how eggs are handled. Most store-bought eggs come from mass production—hens packed in cages, fed grain, and kept under artificial lights to lay nonstop.
Store-bought eggs
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Come from mass production.
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Hens are packed in cages, fed grain, and kept under artificial lights to lay nonstop.
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Eggs are washed, removing their natural protective coating.
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Must be refrigerated and have a shorter shelf life outside the fridge.
Pasture-raised eggs
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Come from hens living outdoors with space to roam.
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Hens eat grass, bugs, and natural forage.
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Lay eggs with richer yolks and stronger shells.
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Natural coating stays intact, helping preserve freshness.
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Can be safely stored without refrigeration for longer.
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Fresh eggs may cost more, but it’s worth it—for the hens, for your health, and for the planet.
Choose consciously. Your breakfast has power.
We Believe in Pasture-Raised Hens—and Here’s Why
At Brooks Hen Haven, we believe hens deserve better. That’s why we choose pasture-raised practices that give our hens the freedom to live as nature intended.
Living Conditions
- Our hens roam outdoors with space to explore, scratch the earth, peck at bugs, and soak up the sun. Each hen gets about 108 square feet of pasture, ensuring they aren’t crowded or confined.
Diet
- Instead of just grain, our hens enjoy a natural diet of grass and insects, supplemented with quality feed to keep them healthy.
Egg Quality
- This varied, natural lifestyle leads to richer, darker yolks, stronger shells, and eggs that are naturally higher in omega-3s and vitamins.
Animal Welfare
- We believe hens should live well. Pasture-raising allows them to dust bathe, forage, and socialize, reducing stress and promoting natural behavior.
Price
- Yes, it costs more to raise hens this way. It takes more land, care, and time. But we believe the higher quality eggs, healthier hens, and better farming practices are worth every bit.
- When you choose pasture-raised eggs, you’re not just choosing better eggs—you’re supporting a farming system that values animals, the land, and your health.
Unwashed Eggs (Farm Fresh)
The Bloom (Cuticle)
- When a hen lays an egg, it's covered in a natural protective layer called the "bloom" or "cuticle." This bloom is a thin, invisible, waxy coating that seals the pores of the eggshell.
Protection
- The bloom acts as a natural barrier, preventing bacteria and other contaminants from entering the egg through its porous shell. It also helps to reduce moisture loss, keeping the egg fresh for longer.
Storage
- Because the bloom is intact, unwashed eggs do not need to be refrigerated immediately. They can be stored at cool room temperature (e.g., in a pantry or on a counter) for several weeks. However, once washed, they should be refrigerated.
Cleaning
- If you plan to use unwashed eggs, it's best to gently wipe them clean with a dry cloth just before cracking them open, rather than washing them beforehand, to preserve the bloom. If they are very dirty, a quick rinse just before use is acceptable, but immediate use is recommended.
Fresh (Unwashed) Eggs (from backyard or farm, bloom intact)
On the counter (room temp, ~65-70°F)
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2–4 weeks (some keep up to 6 weeks, but quality slowly drops).
In the refrigerator
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3–4 months, often still good beyond if stored properly.
The protective bloom keeps bacteria out, allowing safe countertop storage.
How Mass Egg Production Works
Most eggs in grocery stores come from mass production systems designed to produce as many eggs as possible, as cheaply as possible.
Confinement
- Hens are kept in battery cages or large barns with minimal space per bird. In cages, each hen often has less space than a sheet of paper, unable to stretch her wings or move freely.
Controlled Lighting
- Producers use artificial lighting to manipulate laying cycles, keeping lights on for longer periods to maximize egg laying.
Feed and Water
- Hens are fed a uniform grain-based diet and have automatic water systems to keep production consistent.
Egg Collection
- Eggs roll onto conveyor belts as soon as they are laid, moving quickly to washing, grading, and packaging lines for distribution.
Health Management
- To prevent disease in crowded conditions, antibiotics and vaccinations are commonly used, and beak trimming is often performed to prevent hens from pecking each other due to stress.
Efficiency Over Welfare
- Mass production prioritizes efficiency, volume, and cost over animal welfare and environmental concerns. While it allows eggs to be sold at low prices, it often comes at the cost of animal well-being, egg quality, and environmental sustainability.
Washed Eggs (Commercial/Store-Bought)
Processing
- In many commercial egg production facilities (particularly in the United States and some other countries), eggs are routinely washed and sanitized. This process typically involves warm water and a mild, food-safe detergent, followed by a rinse and often a sanitizing spray.
Removal of the Bloom
- The washing process effectively removes the natural bloom from the eggshell.
Compromised Protection
- Once the bloom is removed, the egg's pores are exposed, making it more susceptible to bacterial contamination and moisture loss.
Storage
- Due to the removal of the bloom, washed eggs must be refrigerated to prevent bacterial growth and maintain freshness. Refrigeration significantly slows down the degradation process. This is why store-bought eggs are always found in the refrigerated section.
Coating (Optional)
- Some commercial operations may apply a thin, food-grade mineral oil coating after washing to mimic some of the protective qualities of the natural bloom, but it's not as effective as the original.
Store-Bought (Washed) Eggs (US eggs, bloom removed)
On the counter
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Not recommended (risk of bacteria entering porous shells).
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If left out, use within 2 hours.
In the refrigerator
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3–5 weeks after purchase (even if “sell by” date passes, eggs are often good if they pass the float test and smell test).
Key Points:
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Washed eggs must be refrigerated in the US due to the loss of the protective coating during washing.
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Unwashed, fresh eggs can safely stay on the counter in cool environments, but refrigerating extends freshness.
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To test if eggs are still good, use the float test: if it sinks, it’s good; if it stands upright or floats, it’s best discarded.
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