Farm Eggs comprise a category of eggs typically sourced from small-scale, local farms rather than large industrial production facilities, with their primary distinction lying in their perceived freshness and the farming practices employed. This category is characterized by significant variability in shell color, size, and yolk density, often reflecting the diverse breeds of hens and their varied diets, which may include pasture and kitchen scraps. While they share the standard culinary functions of all eggs—acting as a leavening agent in baking, a binding component in patties, and a base for rich custards—their marketing emphasizes attributes like terroir and ethical husbandry. These products are often sold directly to consumers at farmers’ markets or local stores, sometimes with minimal processing and without formal grading, which places an emphasis on the relationship with the producer. Their shelf life may differ from commercially washed eggs due to the preservation of the natural protective bloom on the shell. The category capitalizes on a growing consumer demand for traceable, locally-produced food, positioning Farm Eggs as a premium, artisanal choice whose value is rooted in its narrative and origin story as much as its culinary application.
