Whether laying hens should be confined to tight spaces or
cage-free is part of a larger discussion about animal welfare.
The American Humane Association
certifies cage-free eggs under the
“American Humane Certified” label.
Chef/owner Matt Jennings buys nearly 10
dozen farm eggs a week from two local
producers specifically because of their
superior flavor profiles and their excellent
performance. “They’re fantastic,” he says.
“It doesn’t make sense to hear, but they’re
the eggiest eggs you’ve ever had.”
But at $3 a dozen, the cost in the
quantities that the restaurant requires gets
prohibitive quickly, which is why Jennings
also places orders for two cases (180
eggs per case) of bulk eggs each week.
“I’d like to use the farm-fresh eggs in
everything, but we can’t financially do that.
You have to choose your battles with some
of these ingredients. That’s always the
challenge for restaurants that want to do
the right thing,” he says.