Workshops
SKU
WSP-G-3187

Small Flock Egg Production: From the Coop to the Kitchen

Learn best practices for handling, preserving, storing, and cooking fresh eggs while improving egg quality and food safety from the chicken coop to the kitchen.
Length
4 hours
Language
English
Event Format
In-Person
Small Flock Egg Production: From the Coop to the Kitchen

In stock

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$15.00

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Registration is closed at this time. Please click the "Register" button to learn about availability for this event, or to be put on the wait list.

About The In-Person Workshop

Learn how to safely manage and make the most of fresh eggs from your backyard flock. This hands-on workshop explores best management practices for egg handling from the chicken coop to the kitchen, including egg collection, washing, storage, preservation, and cooking with food safety and product quality in mind. Participants will prepare and sample Spinach, Mushroom, and Cheddar Cheese Egg Bites while learning how factors such as handling, storage, candling, and grading influence egg quality.

A lunch of hoagies, chips, and macaroni salad from Heimbach's Country Store is included with registration and will be provided during the workshop.

Space is limited. Preregistration is required.

Who is this for?
  • Small and backyard flock owners
  • People looking to start a small flock of laying hens
  • Anyone interested in egg food safety and quality in backyard poultry flocks
What will you learn?
  • Best management practices for collecting and handling eggs safely 
  • Proper techniques for washing eggs while maintaining quality 
  • Safe methods for storing and preserving fresh eggs 
  • How to cook with eggs while prioritizing food safety and product quality 
  • Factors that affect egg quality from the coop to the kitchen 
  • How to candle eggs to evaluate quality 
  • The basics of egg grading and quality standards
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