Eggs

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 Needs,Eeggs, Chickens, Labeling, Recipes 1, 2

What a chicken needs  To turn up the ground, to roll in the dust, to cackle, to run, to build a nest, to lay its eggs inside, to hatch them, to jump to its perch, to nurse its chicks, to stretch its wings, to see the other chickens, to eat some seeds and some little stones, to pick up worms, to stay relaxed in the sun or in the shade, to breathe the outdoor air, to live the simple life of a chicken.

As is the chicken, so is the egg  The egg-laying chicken survives in conditions known as «factory-bred». They are confined in a small coop, smaller than a piece of A4 paper and the floor of the coop is made with wire-netting. The coops are built one on top of another, several floors all together. If you try to count how many chickens are inside, you’ll stop before the end, because you’ll be tired or nauseated.
Because the floors are made with wire-netting, when their nails catch it, they can’t get any food or water anymore.  Since chickens in these conditions can become very agressive, one third of their beaks are cut off to avoid injury to each other. When they are sick, they get a lot of antibiotics. Some people think that bird flu started in such places and has not been given to the chicken by migratory birds. That’s the life of the most factory-bred egg-laying chickens. Surely these chickens would like to stretch their wings in the sun…

Some others, less unlucky, but not really lucky, live on the ground, in small groups, 9 to 12 chickens for 1 m². Each of them get a small perch and there’s litter. The chickens who live outside, in fact, have shelter in a building. But during the day, they can go outside in a space from 2,5 to 4 m² for each chicken.

As is the egg, so is the chicken  The organic egg-laying chickens eat at least 90% organic wheat and corn, completed with dehydrated lucerne, sunflower seeds, oil and flour, flax. The farmer must produce his own food for his chickens. When the organic chickens are sick, they don’t get antibiotics, but the farmer takes care of them with phytotherapy (with plants) or with homeopathy. On an organic farm, there is a maximum of 3 000 chickens and each chicken lives in 4m². When the organic chickens stretch their wings in the sun, they aren’t jealous of the factory-bred egg-laying chicken…

Eggs: obligatory labeling In the European Union, eggs must be labeled.
0 = organic

1 = outside
2 = on the ground
3 = factory-bred chicken
When you buy eggs in a shop or in the market, you know which kind of eggs you’re buying and it’s your own choice to accept or not the nature of the care and the respect given to the egg-laying chickens.

Recipe 2  Eggs the Savoy way 
« On the dish: Garnish the bottom of the dish with thin slices of potatoes, sauteed in raw butter, sprinkle with grated cheese, break the eggs on top, sprinkle with a tablespoon of sour cream and cook them as usual. » 

Auguste Escoffier, 1846-1935, Le guide culinaire, The culinary guide, 1902

Recipe 1  Omelette with sorrel and blue cheese

Prepare fresh sorrel, 100 gr per person, blanch it quickly in a little water then dry it well. Whisk the eggs, add some crumbled blue cheese like Bleu de Gex, 20 to 50 gr per person as you like. Cook the omelette, when the eggs begin to set, add the sorrel to the egg/cheese mixture. Sprinkle with cumin, let cook a few minutes more and then eat it with basmati rice. At the same time, hear the « cocorico » from a « late » rooster.