Oakdell Eggs

Yes, they meet all requirements for USDA organic production. To produce these eggs, we work to achieve a sustainable combination of high standards for biosecurity, and safe quality eggs from birds that are well cared for.

We have been and continue to be certified every year by a third party auditing firm. Currently we use HFAC, or Humane Farming for Animal Care. Their program is built on the values of the Five Freedoms, as adopted by the Royal Society for the Prevention of Cruelty to Animals:

1. Freedom from hunger and thirst
2. Freedom from discomfort
3. Freedom from pain, injury, disease
4. Freedom to express normal behaviors
5. Freedom from fear and distress

We meet or exceed all requirements for the USDA Certified Organic program as audited annually by the Utah Department of Food and Agriculture (FDA). Additionally, we are certified Kosher, meet the highest SQF Level standards (Safe Quality Food) and meet or exceed the FDA’s Egg Safety Rule requirements as indicated by third-party audits granting us one of a handful of companies qualifying for the 5-Star Program from United Egg Producers (UEP). Oakdell is a family-owned company whose roots stretch back to 1905 with many family members directly involved in the day-to-day operation of our farm. We have accommodated numerous visitors to our farm.

We buy as much local organically certified grain as possible and use the bird waste/manure to make the only organic poultry compost in the area approved for use in Certified Organic food production and handling by OMRI and the Washington State Department of Agriculture Organic Food Program. We want you to be comfortable with Oakdell Egg Farms’ organic eggs and the standards by which we abide.

No, but a few people have noticed that occasionally when brown eggs are boiled in vinegar water they can take a towel and wipe off some of the brown colors as seen on the top seven eggs in the photo below. Here is why: when a bird produces an egg, one of the last things she does is to add the pigmentation for the color of the shell and then place it on these beautiful nutritious gems herself. The color is a very thin layer that can come off until it is well set on the egg. The vinegar in the water causes a chemical reaction that can allow some of the color to be removed. The color is not part of the shell itself.

Another example of color being removed is shown in the next photo below. The light rings around the eggs were caused by the washing process as the eggs rolled over the conveyor where they touched the rollers, and removed some of the brown pigmentations. Remember: color is one of the last things the bird adds and in this case, the eggs were so fresh, the pigment had likely not set permanently onto the shell.

In summary: don’t be alarmed if some of this thin layer of color comes off. Color can easily be removed physically or chemically – as in the case with vinegar. To test the physical removal method, just take a little piece of sandpaper or emery board and rub the egg – you will see the white color underneath. We definitely do not dye the eggs as that is the job of our beautiful brown birds!

Brown chickens have not been genetically improved over time like their white counterparts. That’s why a brown egg will occasionally have paprika-looking spots of red or dark red in the egg. These may surprise you, but they are harmless. Scientists report that most of these spots are simply the pigment or coloring from the shell. Occasionally a bright red blood spot will get through. This is the result of a blood vessel rupturing as the chicken lays the eggs. We try to remove eggs that have these, but neither machine nor humans are perfect at catching 100% of them. It is much more difficult to see these through a brown shell during the candling process.

This is rare and happens when a blood vessel ruptures during the production of an egg. The egg is still edible, and the easiest way to remove the spot is with the tip of a knife. Blood spots are not signs of fertility and they do not mean that the egg is bad.

Spin it on a countertop. If it spins quickly, it is boiled; if it spins slowly, it is not boiled. Try it! There will be no question when you do this test.

It is not recommended. Properly refrigeration and thoroughly cooking the eggs is always better.

A double yolk occurs in an egg when a chicken releases two yolks into the same shell. These eggs are perfectly safe to eat and are said to bring good luck when you find them. In fact, you may occasionally find an egg with three or even four yolks – if you’re lucky!

The breed of the chicken determines the shell color of an egg; in general: a brown chicken produces a brown egg and a white chicken produces a white egg. Because brown chickens are usually larger and require more food to make an egg, brown eggs cost more than white eggs. Inherently there is no difference between brown and white eggs, but the feed the birds receive does make a difference.

Oakdell’s Brown Omega-3 specialty egg is very different because of added flaxseed, marine algae, Vitamin E, and because we do not feed any animal by-products to the birds that produce these eggs. Some say that these eggs even taste better.

Oakdell’s Brown Organic eggs are different than an ordinary egg because the birds are fed certified organic feed and they are raised in a cage free environment.

You may be interested to know that in general, brown birds are calmer by nature and do better in cage free environments than do their white sisters.

No. Roosters (males) are not allowed in our hen houses.

This is a chemical reaction caused by overcooking eggs or cooling them too slowly.

Yolk color is determined by what a chicken eats. Thus, a darker yolk usually means a diet that contains more corn or alfalfa in the feed. Yolk color does not affect the nutritive value or cooking characteristics. Egg yolks are a rich source of vitamin A regardless of color.

Older eggs at room temperature whip best.

This is called the chalazae. It is a ropey strand of egg white which anchors the yolk in place in the center of the thick white. They are neither imperfections nor beginning embryos. The more prominent the chalazae, the fresher the egg. Chalazae do not interfere with the cooking or beating of the white and need not be removed, although some cooks like to strain them from stirred custard.

If properly refrigerated, the Sell-by, Best-by, or Expiration-date on each carton can be a good guide. They are generally good for a week or two beyond these dates.

There are a few ways to tell if an egg is fresh. The thicker the white of the egg, the fresher; the more firm or higher the yolk stands up, the fresher the egg. A fun test for egg freshness is to put an egg in water. If it sinks and rests horizontally, it is very fresh. If the larger end starts to rise, your egg is typically one to two weeks old. An egg that floats is a very old egg.

It’s best to store eggs in their original carton that shows the Sell-by (or Best-by or Expiration-date) on a shelf in the fridge. If eggs are not stored in their original carton (in a refrigerator door), there is no way of knowing their age, and they can absorb odors from other foods.