Unlock the energy in eggs with these 3 easy recipes

Recently I added our eggs to the website. You would think this would have been an easy task. Originally I called them free range because that’s what they are to me. Our little hens are totally free to range all over Saskatchewan if they want. When I grew up a free range egg came from a chicken that was out in the farmyard - free ranging.

I had to change it from free range to pasture raised and I am not even sure if this is the correct term. When did food labelling become so complicated?

I went on the CFIA website to see what I should officially be calling my happy little farmyard hens. I think I need to go back to school to understand what they are talking about. I can’t seem to find the information I want. So this is how I interpret egg descriptions.

Eggs - laid by hens that live in cages in a large overcrowded barn.

Cage Free- laid by hens in a large barn in overcrowded conditions but that aren’t confined to a cage.

Free Run - Same as above but may have a little more space - or maybe not

Free range - this is tricky depending on who you buy from, apparently Free range chickens only need access to the outside and it doesn’t have to be a lot of space.

Farm fresh - yes I would think this is direct from the farm but a farm may keep chickens in big overcrowded barns.

Omega 3 - this just means the hens are fed something like flax to increase the omega 3 in the egg, it doesn't have anything to do with how the chickens are kept.

Organic - Again a diet thing not how they are kept - though I would like to think that a lot of organic farmers have chickens that have freedom to be outside.

Pasture raised - the chickens are on pasture so they can scratch in the dirt and eat bugs .

Our eggs are really really fresh - usually less than 3 days old when we sell them. They are from the farm, from chickens that roam my yard and the fields doing what chickens do. If anyone has any suggestion on how I can best describe these happy little chickens I would love to hear from you.

Did you know the nutritional value of an egg. They have 14 important nutrients and 50% of your daily B12 requirements, 5 grams fat, 70 calories and 6 grams of protein and all wrapped up in its own packaging.

A tip for cracking eggs is do it on a flat surface, that way you shouldn't get shell in with your eggs. If you do get some shell in - use another piece of shell to get it out, easier than trying with your fingers.

In summer I love boiled eggs with salad and lots of homemade mayo. Really quick to make and even better if you have ham to go with it.

I actually don't boil eggs anymore, ours are so fresh they never peel properly. The best way I found was to steam them. It sounded so weird to me but the older I get the more I am up for trying anything that makes my life easier.

Easy Peel Hard Boiled Eggs

  1. Bring water to a boil, place eggs in steamer put a lid on and steam for 13 mins- yes you have to time it.

  2. Plunge steamed eggs into cold water for 15 mins.

  3. Peel and enjoy!


My Mayo recipe

2 whole eggs at room temperature

2 egg yolks at room temperature

1 tablespoon mustard powder

1 tablespoon lemon juice or white vinegar

1 teaspoon salt

2 Cups oil - peanut, canola/grapeseed or light Olive oil

  1. Put all ingredients except oil into a food processor or liquidizer.

  2. Turn on to blend then slowly stream in the oil.

  3. If it is too thick add more oil - too thin more lemon juice.

  4. Check for seasoning and add pepper if you like.

Garlic mayo is also great, just add a clove of garlic at the beginning before adding the oil.


Sticky toffee pudding - Gluten Free refined Sugar free

For the pudding

3.5oz room temperature butter plus extra for greasing

9 oz pitted dates

7 oz ground almonds

3 eggs

3/4oz coconut flour

1 1/4tsp baking powder


Pinch cloves


For the sauce

3.5oz pitted dates roughly chopped

1 3/4oz butter


  1. Preheat oven to 350 F

  2. Grease and line a baking dish.

  3. Soak the 3.5oz dates in 1 1/3cup boiling water for 10 mins

  4. Drain and keep water.

  5. Put the dates into a liquidizer/food processor with the 1 3/4oz butter and blend until smooth. Slowly add the soaking water until you have a really smooth sauce.

  6. Make the pudding - Firstly soak the dates in ¾ cup boiling water for 10 mins

  7. Drain and put dates in liquidizer/food processor with butter and ground almonds. Process until smooth.

  8. Add eggs, a pinch of salt, ground cloves, coconut flour and baking soda. Blend until smooth and creamy.

  9. Chop the soaked dates and stir into cake mixture until evenly distributed.

  10. Pour into baking dish and bake for 35 mins.

  11. Cover the top with baking parchment and cook a further 20 mins.

  12. Heat up the sauce and serve.

Click here to download the recipes