Small Flock Egg Production: From the Coop to the Kitchen
- Length
- 2 hours, 30 minutes
- Language
- English
- Note
- Please check back for future occurrences of this event.
About the In-Person Workshop
Whether you have an established small poultry flock or are considering starting one, knowing how to manage a surplus of eggs is essential. This workshop will provide best management practices for food safety and product quality, covering everything from the chicken coop to the kitchen. Participants will learn how to manage laying hens for optimal egg production and collection, as well as proper egg washing techniques. Â In the kitchen, we will explore various preservation methods, ideal storage conditions, and cooking tips that prioritize product quality and food safety. Attendees will also have the opportunity to cook and sample a delicious baked frittata, and we will conclude with a session on candling for egg quality.
Event Details
Join us in person or virtually for an engaging and comprehensive workshop! Led by a team of experts from Penn State Extension, this 2.5-hour session offers valuable insights and expertise.
Space is limited. Preregistration is required.
Registration is required to receive the link to access the webinar.
A link to the recorded webinar will be emailed to registrants within ten business days after the live event. The recording will be accessible for six months from the event date.
- Small and backyard flock owners
- People looking to start a small flock of laying hens
- Laying hen management and collection for egg production
- Best practices for egg washing and storage
- Safe methods for preserving eggs
- Assessing egg quality through candling
- Cooking eggs with food safety in mind
- How to prepare a kale frittata
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