We’ve Found Our Yolk


After performing a thorough battery of tests, Chef Canales thinks he’s found just the right eggs to create the lush, deep yellow pasta often only found in Italy.  The secret is pasture-raised hens.   Hens allowed to pasture ingest a much wider range of nutrients producing egg yolks that offer a particular richness and superior flavor. We get to see some of the pasture raised hens at Riverdog Farm in action and hear about the downside of producing such wonderful eggs: EGG RAGE.

3 Responses to “We’ve Found Our Yolk”


  1. J Sommer

    I know exactly what Egg Rage is! I’ve had it lots of time when I arrive at the Full Belly stand 10 minutes late.

    It’s great to see you are doing this.

  2. john goodman

    I can’t wait to taste them.

  3. Don Brannon

    I have been using Soul Food eggs from Prather Ranch in the Ferry Building and they’re great. Recently I saw that Cowgirl Creamery is carrying Clark Summit eggs at the same price point and am giving them a try as well. My thoughts are that it is very hard to compare a single egg of one producer with a single egg from another but trying a few dozen from several producers over a span of a month or two will gain me a plan A, plan B, plan C for sourcing eggs that are well above “good enough” for my pasta.

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