COUNTRYFILE
EGGS FOR EASTER Sue Lee and Jean Orpin have been investigating the production of eggs in our area and add some seasonal suggestions
Free range chickens at King’s Cliffe
I
t was confirmed in mid-February that all Britain’s eggs are now produced in accordance with new EU animal welfare requirements. There are now minimum standards for hen houses whether hens are kept indoors, are only indoors at night or raised organically. About half of British eggs are from free-range systems and half from the new colony system but how much do you know about the eggs you choose? We have looked at some facts and figures and talked to two local producers. Know your eggs! You can tell a good deal if your eggs are marked. The first number indicates farming method: • 0 Organic • 1 Free Range • 2 Barn • 3 Cage (nowadays meaning enriched cage, colony systems) Then country of origin – UK for United Kingdom The final numbers are the unique farm identity code Which colour? British people prefer brown eggs: Americans prefer white – but the eggs inside are the same! The colour of the yolk is affected by the food given to hens and different breeds do lay a variety of coloured shells, for example: • Dark brown – Speckledy, Maran • White – White Star, White Leghorn • Pinkish-brown – Rhode Island Red • Cream – Ancona, Vorwerk • Mid-brown – Black rock, Barnvelder • Bluish-green – Araucana, Legbar Plants Eggs Plants, a family business now run by Ian Plant, began poultry farming 50 years ago. They
36
provide eggs to many local outlets and have built up a reputation for quality and service. At Bainton, they have 75,000 hens and grading and packing facilities. With four flocks to enable continuity of laying, their hens are chosen and fed carefully to produce rich yellow yolks. Virtually all of their eggs are boxed and sold ‘shell-on’. Ian expects we will see a rise in the price of eggs in the near future. Many producers were unable to make the large investment needed to install new facilities so they have withdrawn from the industry resulting in a shortage of eggs. Plants have built completely new hen houses - all are now purpose-built using the most up-to-date colony system. This means that hens are provided with nest-boxes, litter, perches and sufficient space to scratch & fluff their feathers. A fully computerised management system ensures a healthy temperature and levels of light. Fowlers Eggs Leigh and Rebecca Fowler have had a poultry farm at King’s Cliffe for fifteen years. They sell their eggs at Stamford and Oundle markets, local shops and restaurants. Leigh did not come from a farming family but bought his first chickens at the age of seven and decided then that he wanted to be a chicken farmer. He went to the Scottish Agricultural College and studied Poultry Production and Management before buying the farm at King’s Cliffe. They have two sheds: one for rearing replacement stock and one for layers. The chickens are Rhode Island Red Cross, laying brown eggs which their customers (like most British people) prefer. They are genuinely free-range, going out in the mornings where they settle under the trees. They often go inside in the middle of the day for a dust bath, venturing out again in the
evening. Leigh has planted 1500 trees to give them shade and apple trees which encourages them to go outdoors for a treat when the fruit falls. His hens are ‘his girls’ and he talks to them when he is working with them. Easter Traditions These days Easter Eggs are usually chocolate but this has not always been so. Traditions world-wide connect eggs with Easter as they symbolise new life and resurrection. Egg rolling is a popular tradition. The person whose egg survives unbroken is the winner and is rewarded with good luck throughout the year. Decorating eggs is another custom. One method is to use onion skins, crocus petals or grasses etc fixed to the egg with cotton and wrapped in clingfilm before putting in boiling water. Another way is to use food colourings. Coloured Eggs • Select as lightcoloured eggs as you can find – not an easy task around Stamford! • Pierce the eggs (to prevent cracking) and hard boil. Allow to cool. • Put boiling water in 4 small bowls, add a few drops of each colouring (red, green, yellow & blue) and a little white vinegar. • Using a spoon dip the eggs then place on a rack to dry. • The longer you leave the egg, the darker it will be and you can get more variety by dipping into two colours or by dipping only part of the egg at a time.
STAMFORD LIVING APRIL 2012
36 COUNTRYFILE.indd 1
22/3/12 15:43:55