Northern Valley Pastoral Guild eggs come from chickens that are 100% cage-free and pastured.

Grass-fed/pastured hens are raised on pasture, as opposed to being kept in confinement and fed primarily grains. Eggs from pastured hens contain up to 20 times more healthy omega-3 fatty acids than those their less fortunate cousins, factory hens.

Pastured hens' diets are naturally complemented with bugs, earthworms, and other such critters that give their eggs a huge nutritional boost. Pastured hens are much healthier and happier than their space-restricted and antibiotic-pumped industrial cousins.

Pasturing is the traditional method of raising egg-laying hens and other poultry. It is ecologically sustainable, humane, and produces the tastiest, most nutritious eggs.

Egg Facts

The Quality of an Egg is determined primarily by two things: what the Hen eats and the fresh­ness of the Egg.  Store bought eggs fail to deliver quality products owing to the fact that their hens are fed sub-standard industrial products and their eggs must move through elaborate centralized distribution systems to reach your local store.

NVPG provides an alternative to industrial Eggs: Grade “AA” Farm Direct.  Our hens are 100% pastured which enables them to improve their diet by eating grass, seeds, clover, and bugs in addition to their feed.  We do not run a significant Egg surplus— which guarantees freshness (and also makes it challenging to meet the tremendous demand!  Thanks for your patience). 

Most of the eggs currently sold in supermarkets are nutritionally inferior to eggs produced by hens raised on pasture. Based on 2007 Testing by Mother Earth News, results showed that, compared to official U.S. Department of Agriculture (USDA) nutrient data for commercial eggs, eggs from hens raised on pasture may contain:

• 66% More Vitamin A
• 200% More Omega-3 fatty acids
• 300% More Vitamin E
• 700% More Beta Carotene
• 33% Less Cholesterol
• 25% Less Saturated Fat

Source: 2007 Study at Mother Earth News

What makes an Egg “AA”?  According to the USDA, there are three consumer grades for eggs: U.S. Grade AA, A, and B. The grade is determined by the interior quality of the egg and the appearance and condition of the egg shell. Eggs of any quality grade may differ in weight (size).

U.S. Grade AA eggs have whites that are thick and firm; yolks that are high, round, and practically free from defects; and clean, unbroken shells. Grade AA and Grade A eggs are best for frying and poaching where appearance is important.

U.S. Grade A eggs have characteristics of Grade AA eggs except that the whites are "reasonably" firm. This is the quality most often sold in stores.

U.S. Grade B eggs have whites that may be thinner and yolks that may be wider and flat­ter than eggs of higher grades. The shells must be unbroken, but may show slight stains.

In our experience, only fresh Pastured eggs have the texture, color and “lift” to meet the “AA” standard.  When you compare an NVPG guild farm egg to a store bought egg, you will likely conclude that the store eggs are really Grade B—but since the grading is subjective and the graders are comparing batches of industrial eggs, it is no surprise that the lower quality eggs have simply lowered the bar for what they call Grade A.

Jumbo size?  The USDA assigns size descriptions according to weight by the dozen.

• Jumbo                  30 ounces
• Extra Large          27 ounces
• Large                   24 ounces
• Medium                21 ounces

As a general rule, Farm Direct eggs would be categorized as “Large.”  However, any given carton will have whatever the hens gave that day… Medium, Large, Extra Large and, yes, the occasional Jumbo.