There is something so pure, and so simple, about an egg. One of my earliest memories from childhood is that of my father, cooking us eggs on Sunday mornings. When we were little he made us sunny side up eggs, when we were a bit older he introduced us to cheesy scrambled eggs, and as teenagers he introduced custom omelettes to our culinary repertoire. I remember scooping out the center of my sunny side up egg with a spoon and slurping up the yolk. It was so delicious– rich, sweet and thick on the tongue.
I still eat my sunny side eggs with the yolk scooped out with a spoon, sprinkled with some kosher salt and cracked black pepper, topped with a few slices of avocado or drizzled with a bit of maple syrup. My dad used to tease me when I would put a teaspoon by my plate on the mornings we were having sunny side up eggs. Last weekend we were at my parents’ house for Sunday breakfast and he made us sunny side up eggs. My daughter, Bean, asked what the spoons were for. My dad chuckled and said “That’s the way your mummy likes to eat them.”
Eggs were a part of my childhood and now they are a part of my children’s childhood. I feel good when I feed my kids eggs. In my opinion, we have some of the best eggs in the world in BC. During the summer, we visit a local farmers stand where they sell eggs loose. Every time we visit my kids say “Are we going to get eggs today?” They love picking the eggs out of the container, choosing the ones that fit their fancy and placing them gently (my youngest, 3 has broken 1 or 2) into our recycled egg carton.
I’ll admit, I always buy brown eggs, because I love the way they look. The speckles, the freckles… you can just imagine the little brown hens, sitting on their warm nests, with the little brown speckled eggs popping out from underneath. I know in reality this is probably not the case, I’m sure it’s much more high tech than this, and so I’m curious to dig a bit deeper into the farm to table production of eggs.
Next week I am starting a program to get my culinary nutrition expert certification. I’ve always loved to cook (and eat) but as the years have passed I’ve become increasingly concerned about what I put into my body and where that food comes from. I want to eat food that is created humanely, that supports family run businesses, and that is fresh and local.
The day after I start my program, I’ve been given the opportunity to do a BC Egg Farm Tour. Together with 2 other bloggers, I’m going to visit 2 BC egg farms, learn about their practices and see for myself how the eggs are being produced. I’ll admit, I’ve never visited an egg farm before and I’m very curious about getting an in depth look into where my food is coming from.
For the past few years I’ve had a secret longing to move to the country, buy some acreage, plant a veggie garden, raise some chickens and cook and show my children how simple life used to be. I love the fact that many of the egg farms in BC are family farms with parents passing the tradition of raising hens along to their children.
I bet that no one knows how to prepare an egg better than an egg farmer and I can’t wait to bring those tips along with my experience at the egg farms back to share with you!
Follow the hashtag #BCEggFarmTour on Friday, September 18th to see what we get up to and stay tuned for Eggs: Farm to Table. Looking at Where Our Eggs Come From (Part 2).
Tell me… Have you ever toured a commercial farm? Are you curious about where your food comes from?
Disclosure: Thank you to our friends at BC Egg for working with us on this post. As with every article on Hello Creative Family, all thoughts and opinions are 100% our own.
Follow BC Egg on social media!