Eggs - Organic - Wild Hope Farm 15 doz

For a short window this spring, we’ll have access to Wild Hope Farm’s organic eggs — a byproduct of a pause in their CSA before the season ramps back up. It’s a six-week opportunity, and one worth paying attention to.

These hens are raised on pasture in moveable high tunnel structures, rotated regularly so they’re always on fresh ground. The movement is important as it keeps the birds active, the soil healthy, and the diet varied. Alongside forage, they’re fed certified organic grain from North Country Organics, which brings consistency and depth to the final product.

The flock itself is mixed — 6 to 10 different breeds — including leghorns, amber stars, and other heritage and production layers. That diversity shows up immediately when you open a carton: shells ranging from ivory to deep brown to pale blue-green. But more importantly, it shows up in the eating.

Crack one and you’ll see it — a tall, plump yolk, standing up with structure, surrounded by a tight, clean white. The flavor is full without being heavy. There’s richness, but also clarity — the kind of egg that tastes like what it is, not just a neutral ingredient.

For the Kitchen

These are eggs you build around, not just cook with.

• Soft scramble or omelet: Minimal agitation, low heat — let the yolk richness carry the dish
• Poached: Whites hold tight, yolks stay intact and lush
• Fried: Set whites with a custard-like yolk center — ideal for plating over grains, vegetables, or toast
• Pasta & doughs: Elevated color and structure in fresh pasta, custards, and enriched doughs
• Mayonnaise or aioli: Noticeably deeper flavor and color
• Simple service: A boiled egg with salt tells you everything you need to know

Because of the yolk quality, these eggs bring fat, texture, and flavor in a way commodity eggs simply don’t. They emulsify better, finish richer, and hold their integrity under technique.

Availability

• Limited 6-week window
• Cases are 15 doz 
• Only 6 cases per week available!
• Supply is naturally constrained

These are eggs with intention behind them — pasture, movement, breed diversity, and careful feed. For chefs who rely on eggs as a foundation, this is a chance to work with something that actually changes the outcome on the plate.