Fresh pasture-raised eggs from Zimmerman Ranch

From Our Hens to Your Kitchen

Egg Care Instructions

Everything you need to know about storing and enjoying your pasture-raised eggs from Zimmerman Ranch.

Fresh From the Pasture

Our hens roam open pasture year-round, foraging on grasses, insects, and seeds alongside their feed. The result is an egg with a deep orange yolk, firm white, and flavor you won't find at the grocery store.

Because our eggs are unwashed and uncoated, they retain their natural protective bloom — which means they behave a little differently than store-bought eggs. Follow these simple guidelines to get the most out of every dozen.

Storage

Refrigerate eggs promptly after pickup — once washed or if the bloom has been removed, refrigeration is required.
Unwashed eggs with the bloom intact can be stored at room temperature for up to 2 weeks, or refrigerated for up to 3 months.
Store eggs pointed-end down to keep the yolk centered and the air cell stable.
Keep eggs away from strong-smelling foods — shells are porous and can absorb odors.

Washing

Do not wash eggs until just before use. Washing removes the natural bloom that protects the egg from bacteria.
When you're ready to use them, rinse under warm (not cold) water — cold water can cause bacteria to be drawn through the shell.
A little dirt or feather on the shell is completely normal and a sign of a truly free-range egg.

Freshness Test

Float test: place an egg in a bowl of cold water. Fresh eggs sink and lay flat. Older eggs stand upright. Floating eggs should be discarded.
Crack test: a fresh egg has a firm, rounded yolk and a thick white that holds its shape. A flat, watery white indicates an older egg.
Smell test: a bad egg will have a distinct sulfur odor when cracked. When in doubt, trust your nose.

Cooking Tips

Pasture-raised eggs have richer, more flavorful yolks — they shine in simple preparations like fried, poached, or soft-boiled.
The yolks are higher in fat-soluble vitamins and omega-3s, which contributes to their deep orange color.
Bring eggs to room temperature before baking for more consistent results in cakes and custards.
Hard-boiled fresh eggs can be harder to peel — for easy peeling, use eggs that are at least 1–2 weeks old.

Questions About Your Eggs?

We're happy to answer any questions about our flock, our practices, or your order. Reach out directly — no middlemen.